US Pharmacopeia’s Post

Inactive Dry Yeast Market Share Scope And Future Insights 2023-2030 https://lnkd.in/e-ZBNVGC #marketanalysis #marketresearch #marketresearchreports #businessintelligence

Seperation of aqueous and organic layers ❤️ and then titrating the solutions Procedure Solutions of Iodine, Potassium Iodide and sodium thiosulfate were made. Then the two solutions were Converted to seperating funnel The two layers separated Then Took iron stand And set the burette on it Poured Sodium thiosulfate solution in burette. Taken 10 ml of iodine solution in measuring flask and also added KI in it Then titrated it The two layers that were separated. One get pale yellow and other pale purple color Then starch indicator added in the measuring flask and titrated again The solution become colorless Noted the volume and made the final calculations.

We look at effects of heating quite often of course, but not always do we considered the effects of shear during heat treatment as well in this. In our latest paper, with Anushka Mediwaththe and Todor Vasiljevic, PhD from Victoria University and Jayani Chandrapala from RMIT University we studied the effects of heating incombination with shear and calcium sequestering salts on milk protein concetration. The paper has just been published Open Access in International Dairy journal, so have a look if you're curious.... #milk #dairy #heattreatment #shear #milkprotein #casein #wheyprotein

** PFAS ANALYSIS ** Determination of 30 Per- and Polyfluoroalkyl Substances in Fruits, Vegetables, and Juices 🍊 🍉 🍎 🍍 This application note presents the development and validation of a multiresidue method for the analysis of per- and polyfluoroalkyl substances (PFAS) in fruits, vegetables, and juices. The method uses QuEChERS extraction, followed by Enhanced Matrix Removal (EMR) mixed-mode passthrough cleanup using the Agilent Captiva EMR PFAS Food I cartridge, then LC/MS/MS detection. The method features simplified and efficient sample preparation, sensitive LC/MS/MS detection, and reliable quantitation using neat standard calibration curves Read more... ;)

Making processed cheese or analogue cheese is an intricate process. One key factor to control is the solubilization of caseins by calcium sequesering salts. In our latest paper, with Gaurav Kr Deshwal and Laura Gómez Gómez-Mascaraque, we unravelled the solubilization of caseins and salts from rennet casein by different calcium sequestering salts. The paper is available in open access form in International Dairy Journal via the link below #milk #protein #cheese #calcium #dairyproducts #dairyprocessing

Did you know there are more than 20 different biophenols in extra virgin olive oils? 🫒 Biophenols are natural antioxidant compounds that offer many health benefits and are important indicators of olive oil quality. ✅ The concentration of biophenols in olive oil is affected by: 🟢 Quality of the extraction process 🟢 Variety of olives used 🟢 Degree of ripeness of the olives 🟢 Storage method and freshness of the product In Italy, biophenol concentration in extra virgin olive oils is regulated to ensure maximum product quality. The international standard method for determining biophenol concentration is the COI/T.20/Doc no. 29/rev 2 2022 method. It typically requires about 85 minutes per sample using high-pressure liquid chromatography with a diode array detector (HPLC-DAD). Our lab Centro Analisi C.A.I.M. – a Tentamus company – has optimized this process, improving both the analysis speed and quality! 💡 By utilizing ultra-pressure liquid chromatography (UPLC) for higher efficiency and employing a specialized chromatographic column with better performance, we reduced the analysis time from 85 minutes to 25 minutes per sample. ⚡ With this new technique, we maintain compliance with the official method and ensure quality standards through national and international proficiency tests. ✨ If you would like to know more about our olive oil analysis, please contact Bruno Silverio: 📧 b.silverio@caimgroup.it #OliveOil #Biophenols #Antioxidants

🍯 Analysing foodstuffs for VOCs is undertaken for many reasons, a few being quality control, identifying and preventing food fraud, and aroma profiling. Sorptive extraction is often used in sample preparation prior to GC–MS, but not all sorptive extraction tools are created equal! ❗ Markes’ HiSorb™ high-capacity sorptive extraction probes allow for highly sensitive, robust and fully automated extraction using different phase combinations, providing excellent results in GC–MS based analysis of foodstuffs. 🔍 Read our application note to find out how using three HiSorb phase combinations led to the extraction of substantially more compounds, including those that are important to the perception of flavour. 🖱️ Click here to download it ➡️ https://loom.ly/pWu3S3o #foodindustry #foodscience #aromaprofiling #analyticalchemistry #samplepreparation #sampleintroduction #thermaldesorption #GCMS

𝗙𝗢𝗢𝗗 𝗔𝗟𝗘𝗥𝗧 2024.4829 - Chlorpyrifos in dried coriander Notified by Denmark on 24/06/2024 https://lnkd.in/dZFU3DE5 #foodalert #AlimentaciónSegura #SaludAlimentaria #SeguridadAlimentaria #ContaminaciónAlimentaria #EtiquetadoNutricional

https://lnkd.in/dRcUjEnw lab report sample Homework Help lab report sample Certainly, here’s a sample lab report within a 1000-word limit. This example is based on a hypothetical experiment involving the determination of the concentration of acetic acid in vinegar: Don't use plagiarized sources. Get Your Custom Essay on lab report sample Our work is always; • #Top-Quality • #Plagiarism-free Order Essay Title: Determination of Acetic Acid Concentration in Vinegar Abstract (193 words): The experiment aimed to determine the concentration of acetic acid in a sample of vinegar using a titration method. A standardized sodium hydroxide (NaOH) solution was titrated against the vinegar, and the volume of NaOH required for neutralization was recorded. By applying stoichiometry and the known molarity of NaOH, the concentration of acetic acid in the vinegar sample was calculated to be 4.83% (w/v). The result was consistent with the expected acetic acid content for commercial vinegar. This experiment demonstrates the utility of titration as an analytical technique for determining the concentration of acetic acid in food products.

Liquid licorice root extractProperties of liquid licorice root extract:Treating gastric and duodenal ulcers, relieving shortness of breath, strengthening digestion, removing constipation and hemorrhoidsHPLC, UV analysis methodProduced from completely standard and organic primary plants100% hygienic and antimicrobial production processExtraction with scientific and knowledge-based methodsHigh production capacity and regular supply in all seasons of the year  The organ is used to extract the root. #licorice #production #organic #plants #knowledge