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Free residual chlorine is the portion of chlorine that remains in water after the disinfection process and is available to inactivate harmful microorganisms.The iodometric method is a reliable and widely used titrimetric technique for determining free residual chlorine in drinking water and treated water supplies, ensuring effective disinfection and compliance with water quality standards. Free […]

Gluten is a group of proteins found mainly in wheat, barley, rye, and related grains, and it plays an important role in giving dough its elasticity, helping bread rise, and creating the chewy texture found in many baked goods. While gluten is harmless for most people, it is a serious concern for individuals with celiac

Sucrose determination in honey is an important quality-control test used to assess purity and detect possible adulteration. Honey naturally contains very low sucrose because most of the sucrose from nectar is enzymatically converted into glucose and fructose by bees. Fehling’s method is a classical analytical technique that measures reducing sugars based on their ability to

Arsenic is a naturally occurring element found in the earth’s crust, but it can enter water sources through both natural processes and human activities. In groundwater, arsenic often dissolves from mineral deposits.Industrial areas such as mining, pesticide use, and improper waste disposal can further elevate arsenic levels in surface and groundwater. Because arsenic is colorless,

Water insoluble ash testing is an important quality control method used to determine the amount of inorganic impurities such as dirt, sand, and siliceous matter present in a sample. After obtaining the total ash, it is treated with water to separate the soluble and insoluble portions. The residue that remains undissolved represents the water insoluble

Water hardness is primarily caused by the presence of dissolved calcium and magnesium ions, carbonates, bicarbonates, chlorides and sulphates,which naturally enter water as it moves through mineral-rich soils and rocks. Calcium hardness refers to the concentration of calcium ions, usually originating from limestone, gypsum, or other calcium-containing minerals. It is the main contributor to scale

Iodine Value is a measure of the degree of unsaturation (double bonds) present in fats or oils. For ghee, which mainly contains saturated fatty acids, the iodine value is usually low. Testing Iodine Value helps check purity, quality, and adulteration by detecting unwanted unsaturated oils. Iodine value is determined by allowing iodine or iodine-generating reagents

Alcoholic acidity of maize/corn is a key quality parameter used to assess the freshness and storage stability of maize grains. During spoilage or fermentation, organic acids accumulate, increasing acidity. By extracting these acids with alcohol and titrating them, alcoholic acidity helps determine whether the maize is fit for food, feed, and industrial processing. Chemical &

Food packaging plays a vital role in maintaining the quality, safety, and integrity of food samples from the point of collection to laboratory testing. It helps protect the food from contamination, moisture, physical damage, and environmental factors such as temperature, light, and air. Proper packaging ensures that the sample remains in the same condition as

Carbohydrates & Energy testing in Wheat flour(atta) helps to determine its nutritional value & quality. The primary form of carbohydrate present in atta is starch, which serves as the main energy source for the human body.Overall, carbohydrates in atta not only provide energy but also play a vital role in texture formation, flavor development, and