This second edition laboratory manual was written to accompany Food Analysis, 4th edition.

The 21 laboratory exercises in the manual cover 20 of the 32 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:

• introduction
• reading assignment
• objective
• principle of method
• chemicals
• reagents
• precautions and waste disposal
• supplies
• equipment
• procedure
• data and calculations
• questions, and references

Contents

1. Nutritional Labeling Using a Computer Program
2. Assessment of Accuracy and Precision
3. Determination of Moisture Content
4. Determination of Fat Content
5. Protein Nitrogen Determination
6. Phenol-Sulfuric Acid Method for Total Carbohydrates
7. Vitamin C Determination by Indophenol Method
8. Complexometric Determination of Calcium
9. Iron Determination in Meat Using Ferrozine Assay
10. Sodium Determination Using Ion Selective Electrodes, Mohr Titration, and Test Strips
11. Sodium and Potassium Determinations by Atomic Absorption Spectroscopy and Inductively Coupled Plasma-Atomic Emission Spectroscopy
12. Standard Solutions and Titratable Acidity
13. Fat Characterization
14. Fish Muscle Proteins: Extraction, Quantitation, and Electrophoresis
15. Enzyme Analysis to Determine Glucose Content
16. Gliadin Detection in Food by Immunoassay
17. Examination of Foods for Extraneous Materials
18. High Performance Liquid Chromatography
19. Gas Chromatography
20. Viscosity Management Using a Brookfield Viscometer 165
21. Calculation of CIE Color Specifications from Reflectance or Transmittance Spectra

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