ICP MS

ELEMENTAL ANALYSIS

SWITCHGEAR TEMPERATURE RISE TEST

IEC 62271-1, 200, 203

TEFLAB: FREEZE DRYING SERVICE

Pengeringan sejuk-beku (freeze drying)

CRUDE/TOTAL FAT

Crude/Total Fat refers to the total amount of fat extracted from a food sample, including all types of lipids such as triglycerides, phospholipids, and sterols. It is usually measured using solvent extraction methods.
Read More

TOTAL SUGAR (LANE EYNON BY TITRATION)

Measurement of the total amount of sugars in a food sample using chemical titration, typically involving acid hydrolysis to break down complex sugars into simple sugars, followed by titration with Fehling's reagent to quantify the reducing
Read More

REDUCING SUGAR (LANE EYNON BY TITRATION)

Any sugar that has a free aldehyde or ketone group capable of acting as a reducing agent. Common reducing sugars include glucose, fructose, lactose, and maltose.
Read More

TITRATABLE ACIDITY

Titratable acidity is the total amount of acid in a sample, measured by titrating with a base to a specific endpoint, and is used to assess the overall acidity regardless of pH.
Read More

TOTAL SOLUBLE SOLID

Total amount of dissolved substances in a liquid food sample, such as sugars, acids, proteins, and vitamins. It is commonly measured using a refractometer and expressed in degrees Brix (°Brix)
Read More

SALT (NACL)

The amount of sodium chloride present in a food product. It is commonly measured to determine the salt content for nutritional labelling and food quality control, often expressed as a percentage (%) of the total weight.
Read More

CHOLESTEROL

Fat-like substance found in animal-based foods, such as meat, eggs, and dairy products. Cholesterol content is usually measured in milligrams (mg) per 100 grams or per serving.
Read More

DIETARY FIBER

The indigestible part of plant-based foods that plays a crucial role in maintaining digestive health and overall well-being. Dietary fiber is broadly categorized into soluble and insoluble fiber.
Read More

PH

Determining the pH of food or agriculture samples by use of a pH meter

FATTY ACID PROFILE

Fatty acids are carboxylic acids which are typically found in lipids (fats and oils) in plant and animal tissue. Fatty acids are analyzed by GC-FID after conversion to fatty acid methyl esters (FAMEs) which are more easily separated
Read More

VITAMIN A (CAROTENE)

Using chromatographic techniques, with HPLC-DAD being commonly used for separating and quantifying carotenoids

TOTAL VITAMIN A ACTIVITY

Calculate Vitamin A activity in food and agriculture samples