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Determination of reducing sugar in candy (1)

 Time of Update: 2021-07-18

1 2 dibromo 1 2 diphenylethane 1 methoxybutane 2 2 3 3 tetramethylbutane 2 chloropentane 3 4 diaminopyridine

>potassium ferrocyanide , after completely dissolved, dilute with water to 1000mL, store in Rubber stopper inside the glass bottle . ><span
Determination of protein in soy milk beverage (2)

 Time of Update: 2021-07-18

1 2 dibromo 1 2 diphenylethane 1 methoxybutane 2 4 pentanedione 2 hydroxyacetophenone 3 4 diaminopyridine

> ——Volume of hydrochloric acid standard solution consumed when titrating sample absorption solution, mL>V 2 ——Volume of hydrochloric
Selection of ashing conditions

 Time of Update: 2021-07-18

1 2 dibromo 1 2 diphenylethane 1 methoxybutane 2 4 pentanedione 2 chloropentane 3 4 diaminopyridine

), evaporate to dryness and burn to constant weight, use the aids The oxidation effect to accelerate the ashing of carbon particles .
Determination of acids in food

 Time of Update: 2021-07-18

1 2 dibromo 1 2 diphenylethane 1 methoxybutane 2 4 pentanedione 2 chloropentane 3 4 diaminopyridine

Some of these organic acids are natural ingredients inherent in food, such as citric acid and malic acid contained in fruits, lactic acid contained in fish and meat, etc.
Determination of carbohydrates in food

 Time of Update: 2021-07-18

1 2 dibromo 1 2 diphenylethane 1 methoxybutane 2 aminobenzoic acid 2 chloropentane 2 oxoglutarate

The methods for determining monosaccharides and oligosaccharides include physical, chemical, chromatographic and enzymatic methods .
Determination of effective acidity and volatile acid

 Time of Update: 2021-07-18

1 2 dibromo 1 2 diphenylethane 1 methoxybutane 2 2 3 3 tetramethylbutane 2 chloropentane 3 4 diaminopyridine

According to the volume of the consumed alkali standard solution, the content of the volatile acid in the sample is calculated .
Other methods for determining fat in food (1)

 Time of Update: 2021-07-18

1 2 dibromo 1 2 diphenylethane 1 methoxybutane 2 4 pentanedione 2 chloropentane 3 4 diaminopyridine

0mL ammonia water, and immediately put the liposuction bottle into a water bath at (65±5)℃ after mixing thoroughly, and heat for 15-20min (take out and shake from time to time) .
Determination of starch in food

 Time of Update: 2021-07-18

1 2 dibromo 1 2 diphenylethane 1 methoxybutane 2 4 pentanedione 2 chloropentane 3 4 diaminopyridine

>1 ——the mass of glucose in the test sample (sample hydrolysate), mg>m 2 ——the mass of glucose in the reagent blank
Determination of fat in food

 Time of Update: 2021-07-18

1 2 dibromo 1 2 diphenylethane 1 methoxybutane 2 aminobenzoic acid 2 chloropentane 3 chlorobenzoic acid

1. The existence form and content of lipids in food>Fats in foods exist in free forms, such as animal fats and vegetable fats, as well as combined forms
Determination of fat in soybeans

 Time of Update: 2021-07-18

1 2 dibromo 1 2 diphenylethane 1 methoxybutane 2 4 pentanedione 2 chloropentane 3 4 diaminopyridine

There are two national standard methods for the determination of fat in food: Soxhlet extraction method and acid hydrolysis method . <span
Other methods for determining fat in food (3)

 Time of Update: 2021-07-18

1 2 dibromo 1 2 diphenylethane 1 methoxybutane 2 4 pentanedione 2 chloropentane 3 4 diaminopyridine

alcohol . >③Tighten the stopper, wrap the bottle mouth with a cloth (to prevent the acid from rushing out during shaking), press the rubber stopper with your thumb, make the bottle mouth
Determination of total acid in fruit juice drinks

 Time of Update: 2021-07-18

1 2 dibromo 1 2 diphenylethane 1 methoxybutane 2 4 pentanedione 2 chloropentane 3 4 diaminopyridine

6. Result calculation(1) Data logging(2) Result calculationWhere x——the content of total acid in the juice sample, g/kgV 1 ——The volume of sodium hydroxide standard titration solution consumed when titrating the test solution, ml.
Other methods for determining fat in food (2)

 Time of Update: 2021-07-18

1 2 dibromo 1 2 diphenylethane 1 methoxybutane 2 4 pentanedione 2 chloropentane 3 4 diaminopyridine

If the extract is completely dissolved in petroleum ether, the difference between the final mass of the fat collection bottle containing the extract and the initial mass is the fat content .
Other methods for determining fat in food (4)

 Time of Update: 2021-07-18

1 2 dibromo 1 2 diphenylethane 1 methoxybutane 2 4 pentanedione 2 chloropentane 3 4 diaminopyridine

4. Babcock method(1) Principle Use sulfuric acid to dissolve the non-fat components such as lactose and protein in milk to destroy the fat globule membrane and free the fat.
Determination of protein in soy milk beverage (1)

 Time of Update: 2021-07-18

1 2 dibromo 1 2 diphenylethane 1 methoxybutane 2 2 3 3 tetramethylbutane 2 chloropentane 3 4 diaminopyridine

(15) Sulfuric acid standard titration solution (0. 0500mol/L) or hydrochloric acid standard titration solution (0.
Other methods of reducing sugar determination

 Time of Update: 2021-07-18

1 2 dibromo 1 2 diphenylethane 1 methoxybutane 2 4 pentanedione 2 chloropentane 3 4 diaminopyridine

1. PrincipleA certain amount of the protein- removed sample solution is completely reacted with excess alkaline copper tartrate , reducing sugars to generate quantitative cuprous oxide precipitation .
Determination of Vitamin A in Food

 Time of Update: 2021-07-18

1 2 dibromo 1 2 diphenylethane 1 methoxybutane 2 4 pentanedione 2 chloropentane 3 4 diaminopyridine

② Treatment method: If the chloroform contains decomposition products, it should be washed several times with water in the separatory funnel, dehydrated by adding anhydrous sodium sulfate or calcium chloride , and then distilled .
Determination of sucrose and total sugar in food

 Time of Update: 2021-07-18

1 2 dibromo 1 2 diphenylethane 1 methoxybutane 2 4 pentanedione 2 chloropentane 3 4 diaminopyridine

in the unhydrolyzed sample solution, mg>m 2 ——the mass of reducing sugar in the sample solution after hydrolysis, mg>V </span
Determination of dietary fiber in food

 Time of Update: 2021-07-18

1 2 dibromo 1 2 diphenylethane 1 methoxybutane 2 4 pentanedione 2 chloropentane 3 4 diaminopyridine

The sum of carbohydrates and lignin and other polymers in plant foods with a degree of polymerization of ≥3, including cellulose, hemicellulose, pectin, inulin and so on .
Determination of protein and amino acids in food

 Time of Update: 2021-07-18

1 2 dibromo 1 2 diphenylethane 1 methoxybutane 2 4 pentanedione 2 chloropentane 3 4 diaminopyridine

1. The composition and content of protein in food>Protein is made up of a variety of different a-amino acids connected

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Chemical Technology

Determination of reducing sugar in candy (1)

Determination of protein in soy milk beverage (2)

Selection of ashing conditions

Determination of acids in food

Determination of carbohydrates in food

Determination of effective acidity and volatile acid

Other methods for determining fat in food (1)

Determination of starch in food

Determination of fat in food

Determination of fat in soybeans

Other methods for determining fat in food (3)

Determination of total acid in fruit juice drinks

Other methods for determining fat in food (2)

Other methods for determining fat in food (4)

Determination of protein in soy milk beverage (1)

Other methods of reducing sugar determination

Determination of Vitamin A in Food

Determination of sucrose and total sugar in food

Determination of dietary fiber in food

Determination of protein and amino acids in food