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The document describes a student investigating the nutrient content of banana, chickpea and egg white using various chemical tests. It also describes tests carried out to identify unknown solutions H and J, and preparation of copper sulfate solution. The student obtains positive results for reducing sugar and starch in banana, starch in chickpea, and protein in egg white. Solution H is identified as possibly ammonia or sodium hydroxide based on litmus paper tests, while solution J is identified as possibly

Author

Nothando Phologotswana

Language

EN