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The instrument detection limit (IDL) is the analyte concentration that is required to produce a signal greater than three times the standard deviation of the noise level. This may be practically measured by analyzing 8 or more standards at the estimated IDL then calculating the standard deviation from the measured concentrations of those standards.
Acceptable daily intake or ADI is a measure of the amount of a specific substance (originally applied for a food additive, later also for a residue of a veterinary drug or pesticide) in food or drinking water that can be ingested (orally) daily over a lifetime without an appreciable health risk. [1]
Tolerable daily intake (TDI) refers to the daily amount of a chemical contaminant that has been assessed safe for human being exposure on long-term basis (usually whole lifetime). [1] TDI specifically occurs to chemicals that humans are exposed to unintentionally or as a contaminant, [ 1 ] where acceptable daily intake refers to chemicals that ...
C A is the analytical concentration of the acid, C H is the analytical concentration of added hydrogen ions, β q are the cumulative association constants. K w is the constant for self-ionization of water. There are two non-linear simultaneous equations in two unknown quantities [A 3−] and [H +]. Many computer programs are available to do ...
Threshold in a food is dependent upon: The threshold of the aroma in air. Concentration in the food. Solubility in oil and water. Partition coefficient between the air and the food. The pH of the food. Some aroma compounds are affected by the pH: weak organic acids are protonated at low pH making them less soluble and hence more volatile.
Each instrument used in analytical chemistry has a useful working range. This is the range of concentration (or mass) that can be adequately determined by the instrument, where the instrument provides a useful signal that can be related to the concentration of the analyte. [1] All instruments have an upper and a lower working limit.
The maximum residue limit (also maximum residue level, MRL) is the maximum amount of pesticide residue that is expected to remain on food products when a pesticide is used according to label directions, that will not be a concern to human health.
The water in food has a tendency to evaporate, but the water vapor in the surrounding air has a tendency to condense into the food. When the two tendencies are in balance— and the air and food are stable—the air's relative humidity (expressed as a fraction instead of as a percentage) is taken to be the water activity, a w. Thus, water ...