In human medicine drug allergy is a well-established side-effect of the therapeutic use of antibiotics, especially the beta-lactams. Side-effects caused by macrolides are uncommon and only a very few of these seem to be caused by allergic mechanisms. Clinically, drug allergy is characterized by a spectrum of reactions ranging from mild skin rashes to […]
The main aims of packaging are to keep the food in good condition until it is sold and consumed, and to encourage customers to purchase the product. Correct packaging is essential to achieve both these objectives. The importance of packaging can be summarized as follows.
· If adequately packaged, the shelf-life of local surpluses of […]
Good personal hygiene policies and practices are the foundation for successful food safety and quality assurance in all food manufacturing facilities. Plant personnel are among the most significant reservoirs and vectors of microorganisms, chemical residues and foreign materials in the food facility, and as such, can be a source of unwanted contamination to products. […]
Emulsions in food are mixtures of oil and water. These normally do not mix and will separate if left without an emulsifier. Roll over the photograph of the mayonnaise to see the effects when the emulsifier is not added.
Mayonnaise contains oil and water. The emulsifier keeps these mixed and without it the oil and […]
The term “roughage” is an umbrella term for the different types of fiber, one of which is cellulose. Fiber is found in plant foods only, and different types of plant foods contain different types of fiber. An adequate fiber intake confers many health benefits, and is also a useful weapon in the weight-loss arsenal. […]
In analytical chemistry, the detection limit, lower limit of detection, or LOD (limit of detection), is the lowest quantity of a substance that can be distinguished from the absence of that substance (a blank value) within a stated confidence limit.
Instrument detection limit
Most analytical instruments produce a signal even when a blank (matrix without analyte) […]
What is Refractive Index?
Refractive Index n is the speed of light in vacuum relative to the speed of light in the considered medium:
n = speed of light in vacuum / speed of light in medium
Example:
Water has a refractive index of 1.33 which means that the light travels 1.33 faster in vacuum than in water.
Snell’s […]
The color of food is an integral part of our culture and enjoyment of life. Who would deny the mouth-watering appeal of a deep-pink strawberry ice cream on a hot summer day?
Even early civilizations such as the Romans recognized that people “eat with their eyes” as well as their palates. Saffron and other spices […]
Any business that sells applicable electrical or electronic products, sub-assemblies or components directly to RoHS countries, or sells to resellers, distributors or integrators that in turn sell products to these countries, is impacted if they utilize any of the restricted materials.
The RoHS Directive currently applies to products in Categories 1 through 7. Categories 8 […]
Difference Between Chromatography And Spectroscopy
Chromatography
Chromatography is among the most important tools in analytical chemistry. It involves physically separating the different chemical substances in a mixture based on the different speeds at which they travel through a stationary material, or medium. The sample being analyzed is prepared in either liquid or gas form. The medium […]