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.
This test method is a widely accepted enzymatic-gravimetric procedure used for the determination of total dietary fiber in food and feed samples. This method provides a comprehensive measure of dietary fiber, including both soluble and insoluble fractions, important for nutritional labeling and food quality control.
This test method is a standardized microbiological procedure used to determine the Total Plate Count (TPC) or Aerobic Plate Count (APC) in food, water, and environmental samples.