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Samples prepared using the QuEChERS method can be processed more quickly using a homogenization instrument. [citation needed] Such instruments can homogenize the food sample in a centrifuge tube, then agitate the sample with the reagent of choice, before moving the extracted sample for centrifuging. By using such an instrument, the samples can ...
To undertake any analysis, unless the whole amount of food to be considered is very small so that the food can be used for testing in its entirety, it is usually necessary for a portion of it to be taken (e.g. a small quantity from a full production batch, or a portion of what is on sale in a shop) – this process is known as food sampling.
In analytical chemistry, sample preparation (working-up) refers to the ways in which a sample is treated prior to its analyses. Preparation is a very important step in most analytical techniques, because the techniques are often not responsive to the analyte in its in-situ form, or the results are distorted by interfering species.
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The Dumas technique has been automated and instrumentalized, so that it is capable of rapidly measuring the crude protein concentration of food samples. This automatic Dumas technique has replaced the Kjeldahl method as the standard method of analysis for nutritional labelling of protein content of foods (except in high fat content foods where ...
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PCR food testing is the engagement of polymerase chain reaction (PCR) technologies for the testing of food for the presence or absence of human pathogens, such as E. coli, Salmonella, Listeria, [1] etc. [2] Four sample collection sites for PCR food testing can be: The food irrigation water. The food wash water.