This test method isolates individual bacterial colonies from a mixed culture using aseptic technique, enabling the growth of pure cultures for identification, characterization, or further testing.
This test method isolates individual bacterial colonies from a mixed culture using aseptic technique, enabling the growth of pure cultures for identification, characterization, or further testing.
This test method involves chemically modifying amino acids after hydrolysis to form stable, UV- or fluorescence-detectable derivatives. This enhances detection sensitivity and allows efficient separation using reversed-phase UPLC columns. Samples undergo acid hydrolysis to release free amino acids, which are then reacted with a derivatizing reagent (e.g., AccQ•Tag™) to form stable derivatives. These derivatized amino… Continue reading Amino Acids [Main] Pre-col AQC Der
This test method involves chemically modifying amino acids after hydrolysis to form stable, UV- or fluorescence-detectable derivatives. This enhances detection sensitivity and allows efficient separation using reversed-phase UPLC columns. Samples undergo acid hydrolysis to release free amino acids, which are then reacted with a derivatizing reagent (e.g., AccQ•Tag™) to form stable derivatives. These derivatized amino… Continue reading Amino Acids [Taurine] Pre-col AQC Der
This test method involves chemically modifying tryptophan to form stable, UV- or fluorescence-detectable derivatives before chromatographic separation. Because tryptophan is sensitive to acid hydrolysis, alkaline hydrolysis is commonly used to release tryptophan without degradation. The derivatized tryptophan is then separated on a reversed-phase UPLC column and detected using UV or fluorescence detectors. This method allows… Continue reading Amino Acids [Tryptophan] Pre-col AQC Der
This test method is a quantitative ELISA (Enzyme-Linked Immunosorbent Assay) designed to detect and measure gliadin, the alcohol-soluble protein component of gluten found in wheat, barley, and rye. This method is widely used to help food producers ensure compliance with gluten-free labeling regulations and to prevent gluten cross-contact in manufacturing environments.
This test method is a quantitative ELISA (Enzyme-Linked Immunosorbent Assay) designed to detect and measure peanut protein residues in foods, ingredients, environmental swabs, and clean-in-place (CIP) rinse waters. It is widely used in food manufacturing to support allergen control programs, sanitation verification, and labeling compliance.
This test method is a quantitative ELISA (Enzyme-Linked Immunosorbent Assay) designed to detect and measure soy protein residues in food products, ingredients, environmental swabs, and CIP (clean-in-place) rinse water. It is commonly used in food manufacturing and processing facilities to verify allergen control procedures, prevent cross-contact, and support regulatory compliance for soy allergen labeling.
This test method is a quantitative ELISA (Enzyme-Linked Immunosorbent Assay) designed to detect and measure total milk proteins (including casein, beta-lactoglobulin, and other whey proteins) in food products, ingredients, environmental swabs, and CIP (clean-in-place) rinse waters. It is used by food manufacturers to prevent milk allergen cross-contact, verify cleaning procedures, and comply with allergen labeling… Continue reading Allergen [Total Milk]
This test method is a widely used technique to accurately quantify these sulfur-containing amino acids in food, feed, and biological samples. Because cysteine and methionine are sensitive to oxidation and do not naturally absorb UV light strongly, they require chemical modification (derivatization) prior to chromatographic analysis. Samples are first oxidized to stabilize these amino acids,… Continue reading Amino Acids [Cysteine/Methionine] Pre-col AQC Der
This test method is a procedure used to determine the acid value (AV) of fats and oils. The acid value measures the amount of free fatty acids (FFA) present, which indicates the degree of hydrolytic rancidity or degradation in the fat or oil. The acid value is an important quality parameter because high FFA levels… Continue reading Acid Value of Fats and Oils