Tag: Laboratory analysis

Did you know that the U.S. Food and Drug Administration (FDA) is the primary regulatory body responsible for setting the standards on Nutrition Facts labels for most foods? Understanding who determines the nutritional values of food involves a collaboration between government agencies, food manufacturers, and scientific laboratories.

When testing for glucose, the initial blue colour of Benedict's reagent changes to a range of colours, including green, yellow, orange, and brick-red, depending on the concentration of reducing sugar. This visual shift provides a semi-quantitative indication of the sugar level present in a solution.

According to the National Celiac Association, a significant number of foods marketed as gluten-free may still be cross-contaminated during processing. This reality makes testing for gluten a critical tool for those with celiac disease or severe gluten sensitivities.

The Kjeldahl method, developed in 1883, remains the international standard for determining crude protein in foods by first measuring nitrogen content. Learning how to calculate protein Kjeldahl involves understanding a precise, three-stage chemical process that is fundamental to nutritional and quality control testing.

Over 90% of all monosaccharides are reducing sugars, a class of carbohydrates that contain a free aldehyde or ketone group. Identifying these sugars is crucial in biochemistry, food science, and medical diagnostics, particularly for conditions like diabetes. This guide provides a comprehensive overview of the primary chemical methods used to detect them.

Globally, over 2 billion people are at risk of insufficient iodine intake. Proper fortification of salt with iodine is a key public health strategy, making it important to know how to determine iodine content in salt and ensure your supply is adequately fortified.

Food manufacturers determine the nutritional values of their products through a combination of laboratory tests and calculations based on a product's ingredient composition. These scientific processes are essential for accurately reporting information to consumers and ensuring compliance with federal labeling regulations, answering the question of **how is nutrition measured in food?**

According to research published by the NIH, accurate nutritional analysis is critical for food labeling and promoting public health. To understand your food better, you must first know how do you determine the presence of nutrients in food, from simple visual indicators to sophisticated scientific methods.

Scientific research shows that soluble sugars play a critical role as signaling molecules and osmoprotectants in plants under stress. This guide will detail how to calculate total soluble sugars, covering the precise, lab-based Anthrone method and the rapid, field-friendly refractometry technique for accurate measurements in various samples.

According to the National Institutes of Health, biochemical assessment is a key tool in evaluating and managing nutritional health, especially in vulnerable populations. The parameters of biochemical assessment involve analyzing blood, urine, and other biological samples to gather objective data on nutrient metabolism, fluid balance, and organ function.