Search results
Results from the WOW.Com Content Network
It was founded in 1884 as the Association of Official Agricultural Chemists (AOAC) and became AOAC International in 1991. It publishes standardized, chemical analysis methods designed to increase confidence in the results of chemical and microbiological analyses. Government agencies and civil organizations often require that laboratories use ...
Food moisture analysis is the determination of the concentration of water in a food sample. A variety of techniques may be used including Karl Fischer titration and loss on drying. Many technical standards exist which define test methods for determining moisture in different types of food.
Proximates are used in the analysis of biological materials as a decomposition of a human-consumable good into its major constituents. They are a good approximation of the contents of packaged comestible goods and serve as a cost-effective and easy verification of nutritional panels. This means that testing can be used to verify lots, but ...
The Journal of AOAC International is a peer-reviewed scientific journal publishing research articles in the field of analytical chemistry and microbiology covering basic and applied research in analytical sciences related to foods, drugs, agriculture, the environment, and more. [1]
A crucible and tongs, on a green mat. The ash content of a sample is a measure of the amount of inorganic noncombustible material it contains. The residues after a sample is completely burnt - in contrast to the ash remaining after incomplete combustion - typically consist of oxides of the inorganic elements present in the original sample.
The SNIF-NMR method has been adopted by the International Organisation of Vine and Wine (OIV) and the European Union as an official method for wine analysis. It is also an official method adopted by the Association Of Analytical Chemists (AOAC) for analysis of fruit juices, maple syrup, vanillin, and by the European Committee for ...
A proximate cause is an event which is closest to, or immediately responsible for causing, some observed result. This exists in contrast to a higher-level ultimate cause (or distal cause) which is usually thought of as the "real" reason something occurred. The concept is used in many fields of research and analysis, including data science and ...
The peroxide value is defined as the amount of peroxide oxygen per 1 kilogram of fat or oil. Traditionally this was expressed in units of milliequivalents, although in SI units the appropriate option would be in millimoles per kilogram (N.B. 1 milliequivalents = 0.5 millimole; because 1 mEq of O2 =1 mmol/2 of O2 =0.5 mmol of O2, where 2 is valence).