This test method quantitatively analyzes vitamin B-7 (biotin) in complex food and supplement matrices using UPLC-MS technology. By combining UPLC separation with mass detection, this method achieves superior sensitivity and selectivity compared to UV-only approaches, enabling reliable biotin quantification even at trace levels.
This test method quantitatively analyzes vitamin B-9 (folic acid) in complex food and supplement matrices using UPLC-MS technology. By combining UPLC separation with mass detection, this method achieves superior sensitivity and selectivity compared to UV-only approaches, enabling reliable biotin quantification even at trace levels.
This test method is a procedure for the measurement of viscosity of liquids using a digital rotary viscometer. This method can capture data points at a multitude of temperatures, rotational speeds, and rotor diameters, and is especially effective for data determination in non-Newtonian fluids
This test method determines the enumeration of yeasts and molds in foods, beverages, and ingredients using a dry rehydratable film method—specifically the Petrifilm™ Yeast and Mold Count Plate. This test has an incubation period of 3-5 days.
This test method determines the enumeration of yeasts and molds in foods, beverages, and ingredients using a dry rehydratable film method—specifically the Petrifilm™ Rapid Yeast and Mold Count Plate. This test has an incubation period of 48-60 hours.
This USP test method for Ascorbic Acid Assay is a standardized method to quantitatively determine the amount of ascorbic acid (vitamin C) in a sample.
This test method is an approved method for determining the aerobic plate count (APC) or total viable count in food and dairy products. It is widely used in food safety, quality assurance, and environmental monitoring as a rapid, space-saving alternative to traditional agar methods, with an incubation period of 48 hours.
This test method is an approved method for determining the anaerobic plate count or total viable count in food and dairy products. It is widely used in food safety, quality assurance, and environmental monitoring as a rapid, space-saving alternative to traditional agar methods, with an incubation period of 48 hours in an anaerobic environment.
This test method is an approved method for determining the aerobic plate count (APC) or total viable count in food and dairy products. It is widely used in food safety, quality assurance, and environmental monitoring as a rapid, space-saving alternative to traditional agar methods, with an incubation period of only 24 hours.
This test method is used to determine the temperature of a substance using a certified thermometer.