3. About the Laboratory….
Established in 2010 Reliable
Prime concern…
Nutritional food, clean air
& water, controlled emission
and safe waste disposal
Modern Facilities Food; Agriculture; Environment
6. At the Water lab……
• Determination of pH
• Conductivity
• Determination of Na and K
• Determination of Nitrite
• Determination of Alkalinity
• Total Hardness
• Determination of Chloride
• Turbidity
• Total Dissolved Solids
• Determination of Nitrate
• Determination of Sulphur
• Determination of Phosphate
• Determination of Silica
• Determination of Boron
• Determination of Fluoride
• Calcium as Ca
• Magnesium as Mg
8. • Gas used – N2O or N; in some cases Argon
• Nebulizer – 10 cm or 5 cm (depends on the gas used)
• Before feeding in the sample into the AAS, several
standards are fed in and read by the system
• Clean sample – no color or turbidity
• Specific hollow cathode lamp
• Flame ionization or Graphite furnace (automated –
sample fed into cuvette and the rest of the process is
taken care of by the system)
10. • Carrier gas – He or H
• Sample picked up by the injection and sent
into the injection port where it gets vaporized
• The sample and the carrier gas goes through
the column which is packed with silica
• Temperature is maintained at 250° C and may
raise even higher
• Room temperature is maintained at 25° C
11. 1 2
3 4
5 6
1. Digital Colony counter
2. Autoclave
3. Laminar Air Flow (LAF)
4. Microscope
5. Decontaminator
6. Yeast and mold in the incubator
At the Microbiology
lab……
12. • Acid Insoluble ash and Water insoluble ash
• Crude fiber
• Free acidity
• Base Hydrolysis of Fat
• Soxhlet method of fat determination
• Moisture content
• Dean Stark method (moisture analysis for spices)
• Determination of water extract for tea
• Invert sugar and Reducing sugars
• Determination of SO2
• Kjeldahl method for determination of proteins
At the Food Analysis lab…
14. Sample % moisture
1 Rice 10.36%
2 Milk 87.54%
3 Amala Candy 18.26%
4 Supari 6.81%
5 Sugarcane juice 1 91.47%
Table 1: Moisture content
Sample % ash
134 Ginger chips and honey 0.36%
135 Chilli flakes 4.6%
136 Parsley 17.54%
137 Celery 18.28%
140 Mexican seasoning 37.75%
143 Spice 1 13.36%
Table 2: Ash content
Sample number TSS
186 16.74%
187 14.83%
188 17.29%
Table 3: Total Soluble solids
SAMPLE NUMBER pH CONDUCTIVITY
0153 7.0 2.938 ms
0144 6.3 143.5 µs
0146 6.2 6.85 µs
0148 7.2 240.8µs
0150 3.3 17.03 ms
Table 4: Determination of pH and
conductivity
Sample
number
P alkalinity M alkalinity
0156 Nil 10
0153 Nil 268
N-0352 Nil 166
031 Nil 623
034 Nil 1016
Table 5: Determination of Alkalinity