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Category Archives: analysis

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Evaluating The Dragon Fruit Flavored Yogurt

Posted on January 16, 2013 by marvin
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Excited to eat the dragon fruit yogurt? Or should I say a dragon fruit flavored yogurt. The latter is more correct cause there is no way the lactic acid bacteria would ferment the dragon fruit juice and puree. It is … Continue reading →

How Moisture Analyzer Works

Posted on December 19, 2012 by marvin
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moisture analyzer showing the heating element and balance pan

A moisture analyzer. Buy it and it will do the bulk of moisture analysis task for you. Several years ago, this one was acquired for over 100,000 pesos. Do you find it expensive? May it is several thousands cheaper now! … Continue reading →

Glassware Taper Joint Measurement

Posted on September 13, 2012 by marvin
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flat bottom flask ground joint

Years of work outside laboratory environment seemed made me clueless about many simple laboratory terms and methods. I think I have forgotten many important rules and protocols. I feel that I am not fit for this kind of work anymore. … Continue reading →

Measuring Food Protein Content

Posted on September 10, 2012 by marvin
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coffee bean for protein analysis

While reviewing one of the laboratory analytical procedures, I am jotting down some important notes. I am trying to make it shorter and easier for me to understand. The popular method for measuring food protein content is by Kjeldahl procedure. … Continue reading →

Four Reasons Why Compare Different Recipes and Methods

Posted on September 6, 2012 by marvin
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I am going to conduct an array of Kjeldahl Nitrogen  and Moisture Determination activities. I am downloading and reading methods recommended by different organizations. I have gotten more than five procedures each of the same type but still looking for … Continue reading →

Easy, Routine and Economical Moisture Analysis

Posted on July 2, 2011 by marvin
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These method is useful for routine drying where the moisture content of product is crucial. Laboratory moisture analysis is costly and time consuming. On the other hand, moisture content of sample can be approximated using weighing scale and a piece … Continue reading →

Water Activity of Meat Products and Limiting Values for Microbial Growth

Posted on August 17, 2010 by marvin
1

Water activity ( aw) is the term for the amount of free (not chemically or physically bound) water, which is available for the growth of microorganisms. This information is particularly important, as higher amounts of free water favour the growth … Continue reading →

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