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Carbonated beverages are popular soft drinks that contain dissolved carbon dioxide, sweeteners, flavoring agents, and other additives. Among these, added sugar is the major component that contributes to taste, energy value, and consumer acceptability. However, excessive sugar intake is linked with health issues like obesity, diabetes, and dental problems, making the determination of sugar content […]

Iron is a naturally occurring element in soil, rocks, and groundwater, and can enter drinking water through the dissolution of minerals, corrosion of iron pipes, or industrial discharges. While iron is not considered a health hazard at typical levels, excessive amounts can cause undesirable taste, staining of laundry and plumbing fixtures. Water which is free

Organic matter in turmeric refers to the naturally occurring carbon-based compounds. It mainly includes carbohydrates, proteins, fibers, essential oils, and pigments such as curcuminoids, which give turmeric its distinctive yellow color and medicinal value. These organic constituents influence the quality, flavor, aroma, and therapeutic properties of turmeric. Assessing the organic matter content helps in determining

Food-grade packaging materials/food-safe packaging/ food-contact packaging often use inks, dyes, coatings, or printed designs for branding and product information. When these materials come into contact with acidic or alkaline foods, there is a risk that colourants may migrate (leach) into the food, posing health risks and violating regulatory standards. This test evaluates the chemical stability of

Chicken pickle is ready to eat food which is made by cooking chicken pieces with several spices, stored with mustard oil for longer shelf life. Calcium testing of chicken pickle is a laboratory analysis conducted to determine the amount of calcium present in the product. Calcium is an essential mineral for bone health and metabolic

Total plate count (TPC), also known as Total Aerobic Plate Count or sometimes as Standard Plate Count is a horizontal method to estimate the total viable (living) bacterial count present in a food sample in a specific time. This is done to know the the total bacterial load of any food sample. Usually most of