This test method is a colorimetric procedure used to determine ammonia nitrogen (NH₃-N) in water and wastewater samples, with a pre-analysis distillation of the test sample. The method uses the automated phenate reaction, in which ammonia reacts with phenol and hypochlorite under alkaline conditions to form a blue-colored indophenol complex. The intensity of this color… Continue reading Ammonia as N Low Range with Distillation
This test method is a modified version of the standard ether extraction method for determining crude fat in animal feed and feed ingredients. This modification is used when samples contain bound fats (e.g., in high-fiber or heat-processed feeds) that are not fully extractable by ether alone. The sample is first treated with hydrochloric acid (HCl)… Continue reading Acid Hydrolysis Fat
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
This test method is a procedure used to determine Acid Detergent Fiber (ADF) content in forages, animal feeds, and fibrous materials. ADF represents the portion of plant material composed mainly of cellulose, lignin, and silica, which are less digestible components affecting the nutritional quality of the feed. The feed or forage sample is dried, ground,… Continue reading ADF
This test method is a Performance Tested Method (PTM) validated by AOAC for the quantitative detection of egg proteins in food products and environmental samples using the Neogen Veratox® for Egg Allergen test kit. This method employs a sandwich ELISA (Enzyme-Linked Immunosorbent Assay) to detect trace amounts of egg white and yolk proteins, which are… Continue reading Allergen [Egg]
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