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.: Food Analysis :. |
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Animation of Soxhlet Extraction
– Animated description of what’s happening during Soxhlet extraction (e.g.,
analysis of crude fat). Principles of other method of sample extraction are
also covered. Fehling’s test for reducing sugar – This is selected free animation from Chemistry Comes Alive! CD-ROM published by Journal of Chemical Education. Using a Spatula - This is selected free animation from Chemistry Comes Alive! CD-ROM published by Journal of Chemical Education. A spatula is used to transfer solid to be weighed using an analytical balance. A close-up view shows that you can control the amount of solid transferred to the nearest granule of solid. Optical Rotatory Dispersion: Polarized Light and Sucrose Solution in a Tall Cylinder - This is selected free animation from Chemistry Comes Alive! CD-ROM published by Journal of Chemical Education. White light is passed through a cylinder filled with sucrose solution and the variation of color with distance is shown. http://jchemed.chem.wisc.edu/JCESoft/CCA/CCA0/MOVIES/Sucrose_Soln.html
Read Meniscus at Eye Level - Correct technique for reading the meniscus of a buret is demonstrated. Common errors are also illustrated. This is selected free animation from Chemistry Comes Alive! CD-ROM published by Journal of Chemical Education. http://jchemed.chem.wisc.edu/JCESoft/CCA/CCA0/MOVIES/EYELEVEL.html
Using a
Thermometer with Magnetic Stirrer
- A thermometer is positioned in a solution so that it does not come in
contact with a magnetic stirring bar used to mix the solution.
Measuring
Viscosity
– Simple
description of viscosity measurement.
Animated
pH scale
– animated graphic by John Kyrk.
Relationship Between PPM & Percentage
-
How to convert
ppm to a percentage.
Buffering
– Understanding buffering action is very important in food analysis, food
biochemistry, and even in food processing. This animation clearly and
beutifully illustrate the principles (from Essential Chemistry, 2/e by
Raymond Chang).
Chemistry-Based Animation
– Various topics in instrumental analysis (electrophoresis, chromatography,
spectroscopy, etc.) are covered here in the form of animated flash movie,
GIF, Quicktime, and audio streaming. No more excuse for not getting A in
Instrumental Analysis of Foods!
Chemistry
Animation
– The website contain a compilation of chemistry animations and movies
available on the internet. Browse through to find one that is relevant for
food analysis.
Physical
Chemistry Animation
– It is interesting that even the law of thermodynamic can be animated. I
believe the
graphics eloquently illustrate important physical properties
of matter.
Various handouts, problem sets, etc., are also available for download. Most
files are in Adobe Acrobat PDF format.Now
it seems easier to score an A in Physical Chemistry!
Atomic
Absorption of Electromagnetic Radiation
– Spectroscopy methods are basically based on absorption or emission of
electromagnetic radiation. Watch this animation showing how the process
occur at the atomic level (from University of California)
Double
Beam UV/vis spectrophotometer
– This animation describes the working principles of the instrument.
Grating
(in UV/vis spectrophotometer)
- This
animation describes the working principles of a grating in UV/vis
instrument.
Photomultiplier Tube Movie -
This
animation (with narration) describes the working principles of the
component.
Atomic
Absorption Spectrophotometer
- This animation (with narration) describes the working principles of the
instrument.
Atomic
Absorption Spectrophotometer
- An
introduction to Atomic Absorption Spectroscopy for the non-chemist or new
user. The animation describes the working
principles of the instrument (requires Flash). (from University of
Michigan Dearborn Science Learning C).
Chromatography
- An
introductory site about chromatography that does not go into great depth.
However, the simulation of paper chromatography is worth exploring with
students as it illustrates that the separation of compounds relies on the
difference in the solutes affinities for the mobile phase relative to the
stationary phase. Because of its apparent simplicity, this simulation has
significant pedagogical potential and could be used in a variety of ways in
class to explore the factors governing chromatographic separations.
Gas
Chromatography
- This
animation describes the working principles of the instrument.
Gas
Chromatography/Mass Spec
- This animation describes the working principles of the instrument.
Direct
Injection (GC) Animation
- This very nice animation from Restek describes the working principles of
direct sample injection in GC analysis (requires Flash).
Split
Injection (GC) Animation
- This very nice animation from Restek describes the working principles of
split sample injection in GC analysis (requires Flash).
Splitless
Injection (GC) Animation
- This very nice animation from Restek describes the working principles of
splitless sample injection in GC analysis (requires Flash).
GC Column
Selection
– A guide for selecting suitable GC column for your application from Restek.
GC Online
Troubleshooting
– Having troubles with your GC analysis? Try this online troubleshooting
provided by Restek.
Free
Technical Literature on Chromatography
– Yes, free! Loads of literatures:application notes, technical guides,
presentations, etc. (from Restek).
HPLC
6-Port Valve Animation
– Very nice animation from Restek demonstrating the working principles of
the injector port (requires Flash).
Gel
Electrophoresis
- This animation describes the working principles of the method.
Capillary
Electrophoresis -
This
animation describes the working principles of the method.
Modes of
Capillary Electrophoresis -
This
animation describes the working principles of the method.
HPLCweb.com -
HPLC portal -
a categorized directory of links, news, education, reference, training, HPLC
columns and equipment.
separationsNOW.com –
A
comprehensive online resource on chromatography (HPLC).
Improving
the Art and Practice of Amino Acid Analysis -
This site presents a very
detailed tutorial on amino acid analysis. Topics discussed include
analytical methods, calibration, hydrolysis, sample preparation, reduction
of background and contamination, calculations and references. This site will
be especially useful for faculty and students at all levels interested in
bioanalysis and especially in the practical aspects of amino acid analysis.
Food
Analysis: Now Faster and Better -
New regulatory
requirements have pushed analytical work demand to an all-time high. Modern
sophisticated analytical workhorses can obviate the need for hiring new
chemists and lab technicians, an expense usually far outweighing
instrument-purchase and maintenance costs.
Fingerprinting Foods -
Various elaborate testing
protocols have evolved to detect adulteration, and new methods continue to
be developed to match increasingly sophisticated adulteration schemes.
Solid-Phase Microextraction: A Valuable Problem Solver
-
Although many of the problems with early instruments have been worked out
and more published SFE applications for food testing are appearing in
scientific journals, today vendors themselves are sending potential users
mixed messages about the technology.
New
Analytical Technologies Come of Age
-
These
days, food laboratories that perform both research and QC analytical testing
have an enormous variety of chemical instrumentation from which to choose…
Vitamin
and Protein Testing: Are New Methods Better?
-
Analytical test methods for vitamins and total protein in food have been
around for decades. In the last few years, new methods have been developed
to replace many of the older tests. But do the new methods give equivalent
answers? Are faster and less expensive new test methods preferred over older
approved and well-established techniques - even when the new methods aren't
AOAC approved?
The
Electronic Nose: A Sensory Evaluation Tool
- The
"Electronic Nose," as it is often called, excites sensory panelists because
it works more like the human nose than the analytical chemists' esoteric
instruments, yet it is high-tech and objective enough to make even the most
stodgy analytical food chemist smile. In a sense, it allows flavor
researchers to visualize food aroma and taste.
A Look At
Measuring Viscosity
-
Viscosity measurement can be a powerful tool in product
design, as well as quality and engineering applications providing food
products with quantifiable attributes. When accurate measurement techniques
are established, all of the tasks become easier.
Tracking
Water in Food Products
-
Most food product designers recognize why it's important to keep track of
what water is doing in a food product. Such a basic test, however, does
require some thought and planning when testing new products that have no
standard methods.
GMO
Testing
-
Many of the country's overseas buyers now monitor importation of genetically
modified organisms (GMOs). These are only some of the factors that have
increased interest in methods to test for the presence of GMOs in foods and
ingredients.
Microbiological Testing
-
Microbiological testing
must be considered a system, not just a laboratory procedure…
Testing
Pesticide Residue
-
Advances in analytical chemistry have made it possible to detect minuscule
quantities of almost anything. When it comes to pesticides, this could mean
0.05 ppb. But if it can be detected, does that necessarily make it harmful?
Testing
for Foodborne Pathogens
-
This article addresses
pathogen-testing procedures for products that are minimally cooked by the
consumer, including all ready-to-eat (RTE) products, as well as
microwaveable products that may not receive sufficient heating to kill the
bacteria in question.
Maintaining Vigilance Over Quality
-
With greater emphasis being placed on the food industry to provide safe and
nutritious foods, it's become increasingly important to monitor those
products from the beginning of the production phase, to storage and
handling, and finally to the consumer. |