To choose a chapter, play the video and select the required chapter from the options on the video display. 

Chapter 1: Introduction
Chapter 2: Theory of the Analytical Procedure
Chapter 3: Kit Contents
Chapter 4: Reagent Preparation
Chapter 5: Milling of Samples
Chapter 6: Weighing Samples
Chapter 7: Determination of Starch in Cereal & Food Products that do not contain Resistant Starch
Chapter 8: Determination of Starch in Cereal & Food Products that do contain Resistant Starch
Chapter 9: Calculations

Total Starch Assay Kit (AA/AMG) 

Total Starch HK Assay Kit