抄録
Instructional material for home economics in high-school education was produced from an analysis of residual food components on washed tableware. Color-development reactions for starch, protein and fat respectively with iodine, ninhydrin and curcumin were applied for the analysis on six tableware samples made of porcelain, clay, polypropylene, lacquer, wood and plastic.
Hardly any starch remained on any tableware sample.
The removal of protein and fat was comparatively difficult by a variety of washing methods. In particular, residual fat on a wooden cutting board was the hardest to remove.
