Basic Principle:
The Kjeldahl method is the standard method of nitrogen determination dating back to its development in the late 1800’s. The method consists of three basic steps: 1) digestion of the sample in sulfuric acid with a catalyst, which results in conversion of nitrogen to ammonia; 2) distillation of the ammonia into a trapping […]
Oil
When food comes into contact with air, it oxidizes and starts to go bad. Oil slows down this oxidation process and keeps microorganisms from coming into contact with the food.
Salt
Salt has been used through the ages to preserve meats and vegetables. Microorganisms that spoil food tend grow in water, but salt absorbs this water […]
Soft Drinks, Sport Drinks and Sugar Sweetened BeveragesÂ
Soft drinks have artificial sweeteners (Saccharin, NutraSweet, Aspartame) that are small quantities of poison because these alter brain neurochemistry. These drinks also have high fructose corn syrup that has mercury and over time damages body cells
Refined Sugar
High consumption of sugar, and the corresponding elevated insulin levels, can […]
What are aflatoxins?
The aflatoxins are a group of chemically similar toxic fungal metabolites (mycotoxins) produced by certain moulds of the genus Aspergillus growing on a number of raw food commodities. Aflatoxins are highly toxic compounds and can cause both acute and chronic toxicity in humans and many other animals. Their importance was first established in 1960 […]
The Percent Daily Value on the Nutrition Facts label is a guide to the nutrients in one serving of food. For example, if the label lists 15 percent for calcium, it means that one serving provides 15 percent of the calcium you need each day. The Percent Daily Values are based on a 2,000-calorie diet for healthy adults.
There […]
Dietary Fiber
Dietary fiber or roughage is the indigestible portion of food derived from plants. It has two main components: Soluble fiber, which dissolves in water, is readily fermented in the colon into gases and physiologically active byproducts, and can be prebiotic and viscous
Types
Soluble fiber, which dissolves in water, is readily fermented in the colon into gases and physiologically […]
Food additives have been used for centuries to enhance the appearance and flavor of food and prolong shelf life.
Some food additives are worse than others. Here’s a list of the top food additives to avoid:
Artificial Sweeteners
Aspartame, (E951) more popularly known as Nutrasweet and Equal, is found in foods labeled “diet” or “sugar-free”. Aspartame is […]
Internal Audits Create Opportunity for Food Organizations to Improve Systems, Processes
Audits are a planned, independent, and documented assessment to determine whether agreed-upon requirements are met, and the food industry relies on the audit function to provide safe food to their consumers.2 Many facilities organize their program into two categories: the external audit, performed by a third-party organization, […]
Because solutions in science are often much more concentrated than are desired or can be managed for a given protocol, it is frequently necessary to dilute these solutions to a desired level. This requires a working knowledge of the principles of diluting, dilution factors, concentration factors and the calculations involved. High dilutions are usually […]
The correct use of an HPLC column is extremely important for the life time of a column and therefore for the benefit of your HPLC analysis. The following text will give you some guidelines for the use, cleaning and storage of HPLC columns. These guidelines depend on the one hand on the nature of […]