Food Analysis Laboratory Manual

✍ Scribed by Nielsen, S Suzanne

• Publisher: Springer
• Year: 2017
• Tongue: English
• Leaves: 244
• Series: Food Science Texts Series
• Edition: Fifth edition
• Category: Library

✦ Synopsis

This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises. The 24 laboratory exercises in the manual cover 21 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: background, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.

✦ Table of Contents

Preface and Acknowledgments......Page 6
Contents......Page 8
Contributors......Page 11
1part: Introductory Chapters......Page 12
1chapter: Laboratory Standard Operating Procedures......Page 13
1.2 Precision and Accuracy......Page 15
1.3.2 Choice of Balance......Page 16
1.4 Mechanical Pipettes......Page 17
1.4.5 Selecting the Correct Pipette......Page 18
1.5.2 Choosing Glassware/Plasticware......Page 19
1.5.3 Volumetric Glassware......Page 20
1.5.4 Using Volumetric Glassware to Perform Dilutions and Concentrations......Page 21
1.5.5 Conventions and Terminology......Page 25
1.6.2 Distilled Water......Page 26
1.6.5 Preparing Solutions and Reagents......Page 27
1.7.2 Rounding Off Numbers......Page 28
1.8.3 Personal Protective Equipment and Safety Equipment......Page 29
Resource Materials......Page 30
2chapter: Preparation of Reagents and Buffers......Page 31
2.1 Preparation of Reagents of Specified Concentrations......Page 32
2.2 Use of Titration to Determine Concentration of Analytes......Page 34
2.3 Preparation of Buffers......Page 35
2.4 Notes on Buffers......Page 40
2.5 Practice Problems......Page 41
References......Page 42
3chapter: Dilutions and Concentrations......Page 43
3.4.1 Introduction......Page 44
3.4.2 Expressing Concentration......Page 45
3.4.3 Forward Calculations......Page 46
3.4.4 Back Calculations......Page 47
3.4.5 Multiple-Step Dilutions and Concentrations......Page 48
3.5.1 Extraction......Page 50
3.6.1 Sequential Versus Parallel Dilutions......Page 51
3.6.2 Designing Dilution Schemes......Page 53
3.7 Unit Conversions......Page 54
3.8.1 Draw a Picture......Page 55
3.9 Practice Problems......Page 56
4 chapter: Statistics for Food Analysis......Page 58
4.2 Population Distributions......Page 59
4.3 Z-Scores......Page 60
4.4 Sample Distributions......Page 63
4.5 Confidence Intervals......Page 64
4.6 t-Scores......Page 67
4.7 t-Tests......Page 68
4.8.3 What Test to Use?......Page 70
4.10 Terms and Symbols......Page 71
2part: Laboratory Exercises......Page 72
5chapter: Nutrition Labeling Using a Computer Program......Page 73
5.2.1 Procedure......Page 75
5.3.1 Procedure......Page 76
5.4.1 Procedure......Page 77
Resource Materials......Page 78
6 chapter: Accuracy and Precision Assessment......Page 79
6.1.2 Reading Assignment......Page 80
6.2 Procedure......Page 81
6.4 Questions......Page 82
Resource Materials......Page 83
7chapter: High-Performance Liquid Chromatography......Page 84
7.2.6 Supplies......Page 86
7.2.10 Data and Calculations......Page 87
7.3.2 Objective......Page 88
7.3.8 HPLC Conditions......Page 89
7.3.10 Data and Calculations......Page 90
7.3.11 Questions......Page 91
Resource Materials......Page 92
8chapter: Gas Chromatography......Page 93
8.2.4 Chemicals......Page 95
8.2.9.2 Analysis of Sample and Working Standard Solutions......Page 96
8.3.1 Introduction......Page 97
8.3.6 Supplies......Page 98
Method B Preparation of Methyl Esters by Sodium Methoxide Method......Page 99
8.3.9 Data and Calculations......Page 100
Resource Materials......Page 101
9chapter: Mass Spectrometry with High-Performance Liquid Chromatography......Page 102
9.1.7 Supplies......Page 103
9.2.1 Sample Preparation......Page 105
9.3 Data and Calculations......Page 106
Resource Materials......Page 107
10 chapter: Moisture Content Determination......Page 110
10.2.4 Equipment......Page 112
10.2.8 Data and Calculations......Page 113
10.3.6.1 Moisture of Corn Syrup, Without the Use of Drying Sand......Page 114
10.4.6 Data and Calculations......Page 115
10.6.7 Procedure......Page 116
10.7.7 Equipment......Page 117
10.7.8.3 Titration of Sample......Page 118
10.9 Questions......Page 119
Resource Materials......Page 120
11chapter: Ash Content Determination......Page 121
11.3 Data and Calculations......Page 122
Resources......Page 123
12 chapter: Fat Content Determination......Page 124
12.2.5 Equipment......Page 126
12.2.7 Data and Calculations......Page 127
12.4.1 Principle......Page 128
12.4.7 Procedure......Page 129
12.5.3 Chemicals......Page 130
12.5.9 Questions......Page 131
Resource Materials......Page 132
13 chapter: Protein Nitrogen Determination......Page 133
13.2.4 Reagents......Page 134
13.2.8.1 Digestion......Page 135
13.2.10 Questions......Page 136
Resource Materials......Page 137
14chapter: Total Carbohydrate by Phenol-Sulfuric Acid Method......Page 138
14.1.8 Supplies......Page 139
14.2 Procedure......Page 140
14.3 Data and Calculations......Page 141
Resource Materials......Page 142
15chapter: Vitamin C Determination by Indophenol Method......Page 143
15.1.8 Supplies......Page 144
15.3.2 Calculations......Page 145
Resource Materials......Page 146
16chapter: Water Hardness Testing by Complexometric Determination of Calcium......Page 147
16.2.3 Reagents......Page 149
Standardization of EDTA Solution......Page 150
16.3.2 Principle of Method......Page 151
Resource Materials......Page 152
17chapter: Phosphorus Determination by Murphy-Riley Method......Page 153
17.1.8 Supplies......Page 154
17.4 Questions......Page 155
Resource Materials......Page 156
18chapter: Iron Determination by Ferrozine Method......Page 157
18.2.2 Iron Measurement......Page 158
Resource Materials......Page 159
19 chapter: Sodium Determination Using Ion-Selective Electrodes, Mohr Titration, and Test Strips......Page 160
19.2.6 Supplies......Page 162
19.2.9 Data and Calculations......Page 163
19.3.7 Equipment......Page 164
19.3.9 Data and Calculations......Page 165
19.4.5 Supplies......Page 166
19.4.7.2 Sample Analysis with Quantab® Test Strips......Page 167
19.5 Summary of Results......Page 168
Resource Materials......Page 169
20 chapter: Sodium and Potassium Determinations by Atomic Absorption Spectroscopy and Inductively Coupled Plasma-Optical Emission Spectroscopy......Page 170
20.1.8 Hazards, Precautions, and Waste Disposal......Page 172
Wet Ashing......Page 173
20.2.3 Analysis......Page 174
20.3.2 Sample Data......Page 175
Resource Materials......Page 176
21chapter: Standard Solutions and Titratable Acidity......Page 177
21.2.4 Reagents......Page 178
21.2.10 Data and Calculations......Page 179
21.3.7 Equipment......Page 180
21.3.9.2 Apple Juice......Page 181
Resource Materials......Page 182
22 chapter: Fat Characterization......Page 183
22.2.8 Procedure......Page 185
22.3.4 Reagents......Page 186
22.3.9 Data and Calculations......Page 187
22.4.8 Procedure......Page 188
22.5.4 Reagents......Page 189
22.5.10 Questions......Page 190
Preparation of Silica Gel Plates......Page 191
Resource Materials......Page 192
23chapter: Proteins: Extraction, Quantitation, and Electrophoresis......Page 193
23.1.6 Chemicals......Page 194
23.2.3 Electrophoresis......Page 195
23.4.1 Sample Preparation......Page 196
23.4.3 Electrophoresis......Page 197
23.6 Questions......Page 198
Resource Materials......Page 199
24 chapter: Glucose Determination by Enzyme Analysis......Page 200
24.1.8 Supplies......Page 201
24.4 Questions......Page 202
Resource Materials......Page 203
25chapter: Gliadin Detection by Immunoassay......Page 204
25.1.5 Chemicals......Page 205
25.2.1 Sample Preparation......Page 206
25.3 Data and Calculations......Page 207
Resource Materials......Page 208
26 chapter: Viscosity Measurements of Fluid Food Products......Page 209
26.2.1 Brookfield Viscometer Measurements......Page 210
26.2.2 Zahn Cup Measurements......Page 211
26.4.1 Brookfield Viscometer......Page 212
Resource Materials......Page 213
27chapter: CIE Color Specifications Calculated from Reflectance or Transmittance Spectra......Page 214
27.1.4 Materials......Page 216
27.2.1 Weighted Ordinate Method......Page 217
Resource Materials......Page 219
28 chapter: Extraneous Matter Examination......Page 220
28.2.1 Chemicals......Page 222
28.3.4 Equipment......Page 223
28.5.4 Supplies......Page 224
Resource Materials......Page 225
3part: Answers to Practice Problems......Page 226
29 chapter: Answers to Practice Problems in Chap. 2, Preparation of Reagents and Buffers......Page 227
30chapter: Answers to Practice Problems in Chap. 3, Dilutions and Concentrations......Page 233
31 chapter: Answers to Practice Problems in Chap. 4, Use of Statistics in Food Analysis......Page 240
Correction to: Food Analysis Laboratory Manual......Page 243