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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.
2 H-SNIF-NMR is the official AOAC method for determining the natural vanillin. The abundance of five monodeuterated isotopomers for vanillin can be measured by 2 H-SNIF-NMR. The vanillin molecule is represented in figure 11, all observable sites for which the site specific deuterium concentrations can be measured are referenced with a number.
protein by analysis of total nitrogen, either by Dumas or Kjeldahl methods; total fat, traditionally by a solvent extraction, but often now by secondary methods such as NMR; crude ash (total inorganic matter) by combustion at 550 °C; estimated dietary fibre by various AOAC methods such as 985.29
In industry, the standard proximates are: [2] [3] [4] Moisture content; Volatile matter; Ash content; Fixed carbon; Carbohydrates (calculated) Analytically, four of the five constituents are obtained via chemical reactions and experiments. The fifth constituent, carbohydrates, are calculated based on the determination of the four others.
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]
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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.