Laboratory experiments are presented in these first three manuals of a six-volume series for use at the 12- to 16-year-old, or British CSE, level. On the subject of food tests, 17 exercises are prepared in connection with Biuret reactions, starch and emulsion tests, Millon's and Benedict's reagents, reagent sensitivity, and calorific values and vitamin C contents in food. In the second book, 11 exercises with enzymes are incorporated, focusing on salivary amylase, pepsin, lipase, starch phosphorylase, dehydrogenase, catalase, and enzyme reaction rates at different temperatures. Contained in the third book are 14 exercises on soil dealing with soil composition, living organisms, and comparison of natural soils and artificial mixtures. Only essential operations are included in the instructions, and discussion questions are given to aid students in further deductions. Illustrations for explanation use are also provided. Teachers' guides are available for each book. (CC)