Food

Ultraviolet & Visible Spectrometry

Ultraviolet–visible spectroscopy or ultraviolet-visible spectrophotometry (UV-Vis or UV/Vis) refers to absorption spectroscopy or reflectance spectroscopy in the ultraviolet-visible spectral region. This means it uses light in the visible and adjacent ranges. The absorption or reflectance in the visible range directly affects the perceived color of the chemicals involved. In this region of the electromagnetic spectrum, atoms and molecules undergo electronic transitions. UV/Vis spectroscopy is routinely used in analytical chemistry for the quantitative determination of different analyses, such as transition metal ions, highly conjugated organic compounds, and biological macromolecules. Spectroscopic analysis is commonly carried out in solutions but solids and gases may also be studied.

Mass Spectrometry

Mass spectrometry (MS) is an analytical technique that ionizes chemical species and sorts the ions based on their mass-to-charge ratio. In simpler terms, a mass spectrum measures the masses within a sample. Mass spectrometry is used in many different fields and is applied to pure samples as well as complex mixtures. A mass spectrum is a plot of the ion signal as a function of the mass-to-charge ratio. These spectra are used to determine the elemental or isotopic signature of a sample, the masses of particles and of molecules, and to elucidate the chemical structures of molecules, such as peptides and other chemical compounds. Mass spectrometry has both qualitative and quantitative uses. These include identifying unknown compounds, determining the isotopic composition of elements in a molecule, and determining the structure of a compound by observing its fragmentation. Other uses include quantifying the amount of a compound in a sample or studying the fundamentals of gas phase ion chemistry (the chemistry of ions and neutrals in a vacuum). MS is now in very common use in analytical laboratories that study physical, chemical, or biological properties of a great variety of compounds.

Ion Chromatography

Ion chromatography (or ion-exchange chromatography) is a chromatography process that separates ions and polar molecules based on their affinity to the ion exchanger. It works on almost any kind of charged molecule—including large proteins, small nucleotides, and amino acids. The two types of ion chromatography are anion-exchange and cation-exchange. It is often used in protein purification, water analysis, and quality control.

pH Meters

The pH value of foods has a direct effect on the growth of microorganisms and therefore on food quality and safety. For this reason, many companies use the pH value as a quality characteristic for evaluating their food. For example, the pH value is of great importance in the manufacture of meat, sausage, delicatessen and dairy products. The pH value is an important quality parameter in the food sector. It particularly affects the properties of meat and meat-based products, especially with regard to water binding capacity, taste, colour, tenderness and shelf life. In the bakery sector, the acidity of the sourdough can be determined by means of the pH value. In the case of products such as salad dressings, the pH value helps to ensure consistent quality or consistent acidity of the product.

Colorimeters

A colorimeter is a device used in colorimetry. In scientific fields the word generally refers to the device that measures the absorbance of particular wavelengths of light by a specific solution. This device is commonly used to determine the concentration of a known solute in a given solution by the application of the Beer-Lambert law, which states that the concentration of a solute is proportional to the absorbance.

Polarimeters

A polarimeter is a scientific instrument used to measure the angle of rotation caused by passing polarised light through an optically active substance. Some chemical substances are optically active, and polarised (uni-directional) light will rotate either to the left (counter-clockwise) or right (clockwise) when passed through these substances. The amount by which the light is rotated is known as the angle of rotation. The angle of rotation is basically known as observed angle. Many chemicals exhibit a specific rotation as a unique property (an intensive property like refractive index or Specific gravity) which can be used to distinguish it. Polarimeters can identify unknown samples based on this if other variables such as concentration and length of sample cell length are controlled or at least known. This is used in the chemical industry. By the same token, if the specific rotation of a sample is already known, then the concentration and/or purity of a solution containing it can be calculated.

ELISA

Humareader HS

1 plate ELISA reader
Measuring mode: EIA photometric ABS,
Single standard, point to point, kinetic,
%ABS, linear regression, expo nent regression,
logarithm regression, power regression, cubic spline, 4 PL
# of standards per test: Up to 8 standards / 5NC / 5 PC / 5 QC
Spectral range: 400 – 700 nm
Max.# of wavelength filters installed : 8
Interface: RS-232C serial interface, 2 x USB interface, 1x SD card slot
Memory capacity: 1000 patients and 10000 sample records
Plate-Shaking Capability

Pure Water Systems

Pure water, also known as purified water, is water from a source that has removed all impurities. Distilled water is the most common form of pure water. … Pure water can be used in cooking, drinking, scientific studies and laboratories.

Moisture Analyzers

Moisture analysis covers a variety of methods for measuring moisture content in both high level and trace amounts in solids, liquids, or gases. Moisture in percentage amounts is monitored as a specification in commercial food production. There are many applications where trace moisture measurements are necessary for manufacturing and process quality assurance. Trace moisture in solids must be controlled for plastics, pharmaceuticals and heat treatment processes. Gas or liquid measurement applications include dry air, hydrocarbon processing, pure semiconductor gases, bulk pure gases, dielectric gases such as those in transformers and power plants.

Kjeldahl Distillation

The method consists of heating a substance with sulphuric acid, which decomposes the organic substance by oxidation to liberate the reduced nitrogen as ammonium sulphate. In this step potassium sulphate is added to increase the boiling point of the medium (from 337 °C to 373 °C) . Chemical decomposition of the sample is complete when the initially very dark-coloured medium has become clear and colourless. The solution is then distilled with a small quantity of sodium hydroxide, which converts the ammonium salt to ammonia. The amount of ammonia present, and thus the amount of nitrogen present in the sample, is determined by back titration. The end of the condenser is dipped into a solution of boric acid. The ammonia reacts with the acid and the remainder of the acid is then titrated with a sodium carbonate solution by way of a methyl pH indicator.

Titration

Titration, also known as titrimetry, is a common laboratory method of quantitative chemical analysis that is used to determine the unknown concentration of an identified analyte. Since volume measurements play a key role in titration, it is also known as volumetric analysis. A reagent, called the titrant or titrator is prepared as a standard solution. A known concentration and volume of titrant reacts with a solution of analyte or titrand to determine concentration. The volume of titrant reacted is called titration volume.

Refrigerators & Freezers

A refrigerator is a popular household appliance that consists of a thermally insulated compartment and a heat pump (mechanical, electronic or chemical) that transfers heat from the inside of the fridge to its external environment so that the inside of the fridge is cooled to a temperature below the ambient temperature of the room. The lower temperature lowers the reproduction rate of bacteria, so the refrigerator reduces the rate of spoilage. A refrigerator maintains a temperature a few degrees above the freezing point of water. Optimum temperature range for perishable food storage is 3 to 5 °C (37 to 41 °F). A similar device that maintains a temperature below the freezing point of water is called a freezer.

Incubators

An incubator is a device used to grow and maintain microbiological cultures or cell cultures. The incubator maintains optimal temperature, humidity and other conditions such as the carbon dioxide (CO2) and oxygen content of the atmosphere inside. Incubators are essential for a lot of experimental work in cell biology, microbiology and molecular biology and are used to culture both bacterial as well as eukaryotic cells.

Fiber Extraction

Fiber analysis is very important to determine the fiber content for nutritional, economic and legal reasons. Fiber is important in order to maintain the digestive system healthy and functional and its quantity has to be declared on the packaging as part of the nutritional table

Oil quality

The oil in your deep fat fryer has a direct impact on various factors: spent cooking oil has a negative effect on the flavour and digestibility of deep-fried food. Determine the right moment for changing the cooking oil by the help of exact measurements. Assure cooking oil quality and avoid too frequent changes of cooking oil.

Balances

An analytical balance is a class of balance designed to measure small mass in the sub-milligram range. The measuring pan of an analytical balance (0.1 mg or better) is inside a transparent enclosure with doors so that dust does not collect and so any air currents in the room do not affect the balance’s operation.

Ultraviolet & Visible Spectrometry

Mass Spectrometry

Ion Chromatography

pH Meters

Colorimeters

Polarimeters

ELISA

Pure Water Systems

Moisture Analyzers

Kjeldahl Distillation

Titration

Refrigerators & Freezers

Incubators

Fiber Extraction

Oil quality

Balances

Company

Service

Product