Chemical Tests
chemical analysis
The study of the chemical composition and structure of substances
Body of procedures and techniques used to identify and quantify
the chemical composition of a sample of a substance.
There are two branches in analytical chemistry:
qualitative analysis and quantitative analysis.
Qualitative analysis is the determination of those elements and
compounds that are present in a sample of unknown material.
Quantitative analysis is the determination of the amount by weight of
each element or compound present.
Moisture
Moisture content affects the processibility, shelf-life,
usability and quality of a product.
Accurate moisture content determination therefore plays a
key role in ensuring quality of food
Typically, moisture content is determined via a
thermogravimetric approach, i.e. by loss on drying, in
which the sample is heated and the weight loss due to
evaporation of moisture is recorded.
Ash
The ash fraction contains all the mineral elements jumbled
together
Ash content represents the incombustible component
remaining after a sample is completely burned.
The analysis of ash content in foods is simply the burning
away of organic content, leaving inorganic minerals.
This helps determine the amount and type of
minerals in food; important because the amount of
minerals can;
determine physiochemical properties of foods,
as well as retard the growth of microorganisms.
Protein
Proteins are polymers of amino acids. Twenty different types of
amino acids occur naturally in proteins.
Proteins differ from each other according to the type, number and
sequence of amino acids that make up the polypeptide backbone
Food analysts are interested in knowing the total concentration, type,
molecular structure and functional properties of the proteins in foods.
Kjeldahl method
Biuret Method
Lowry Method
Bradford Dye-Binding Method
Lipid
Lipids are one of the major constituents of foods, and are
important in our diet for a number of reasons.
They are a major source of energy and provide essential
lipid nutrients.
Solvent Extraction
Accelerated Solvent Extraction
Supercritical Fluid Extraction
Babcock Method
Gerber Method
Carbohydrates
Carbohydrates are one of the most important components in many
foods.
Carbohydrates may be present as isolated molecules or they may be
physically associated or chemically bound to other molecules.
Chromatographic and Electrophoretic methods
Thin layer chromatography (TLC)
Gas chromatography (GC)
High Performance Liquid chromatography (HPLC)
Titration Methods
Gravimetric Methods
Fiber
Crude fibre is a measure of the quantity of indigestible
cellulose, pentosans, lignin, and other components of this type
in present foods. The determination of the crude fibre content
of food and animal feed is mandatory worldwide.
Dietary fiber refers to nutrients in the diet that are not digested
by gastrointestinal enzymes but still fulfil an important role.
Mostly found in vegetables, fruits, whole grains, and
legumes, fiber has a host of health benefits, including reducing
the risk of heart disease and diabetes.
Gravimetric Methods
Detergent Methods
Total, Soluble and Insoluble Fibers through Megazyme kit
