ResourceGeneral Lab
Analysis of Edible Oils and Fats
27 Feb 2014This Application Bulletin describes the following analytical methods for edible oils and fats:
• Water content according to Karl Fischer
• Oxidation stability – Rancimat method
• Iodine value
• Peroxide value
• Saponification value
• Acid value, free fatty acids (FFA)
• Hydroxyl value
• Nickel traces, using polarography
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ElectrophoresisElectrophoresis equipment is used to separate mixtures of protein, DNA or RNA, based on their electric charge, size and other physical characteristics, by passing them through a medium such as a polyacrylamide gel, an agarose gel or a capillary tube. Electrophoresis equipment includes horizontal and vertical gel electrophoresis chambers, isoelectric focusing systems, 2D electrophoresis and capillary electrophoresis instruments. Precast gels with a gradient can be used or gels can be hand cast. Samples are run alongside ladders or markers to identify the approximate size of a molecule. Separated proteins and nucleic acids in the gel can be stained or probed with fluorescent markers and then imaged and detected using gel documentation instruments, transilluminators, densitometers and scanners. Find the best electrophoresis equipment in our peer-reviewed product directory: compare products, check customer reviews and receive pricing direct from manufacturers.TitrationTitration is an analytical technique for determining substance concentration in a solution. For titration consider a manual or automated system, volumetric or coulometric reagent addition and indication by a potentiometer, spectrometer, turbidometer or by the Karl Fischer method. Other features of titration to consider include burettes, reagents, concentration range, reaction time and autosamplers.Food and Beverage AnalyzersFood and Beverage Analyzers are commonly used to provide information about the chemical composition, structure and physical properties of food materials.