Tag: Laboratory methods

Trace metal ions can significantly interfere with downstream protein analysis by promoting aggregation or inhibiting enzymes. Understanding how to remove metal from protein is a critical step in achieving high-purity and functional results.

Over 300,000 scientific papers cite the original Lowry method for protein measurement, showcasing the long-standing importance of accurately quantifying protein in research. Whether for nutritional tracking, food science, or laboratory experiments, measuring protein content in liquids requires understanding the available testing methods.

Vitamin C, or ascorbic acid, is highly sensitive to degradation from heat, light, and storage, impacting its concentration in food. For those who need to accurately determine vitamin C in food, several methods exist, ranging from simple kitchen experiments to complex laboratory analysis.

Carrots are renowned for their high beta-carotene content, with some varieties containing up to 60-80 milligrams per kilogram. This potent antioxidant is not only a precursor to Vitamin A but also a valuable natural pigment, making its extraction a fascinating scientific endeavor. Learning how to extract beta-carotene from carrots can be approached with simple kitchen science or more rigorous lab protocols.

According to the Dietary Guidelines for Americans, iron-fortified cereals can contain over 15 mg of iron per serving, highlighting the importance of accurate analysis. This guide explains how to measure iron content in food using standard and rapid methods, detailing the science behind these critical nutritional tests.

According to lab manuals and numerous educational resources, testing for reducing sugars is a common practical activity that clearly demonstrates which nutrient requires heat when tested. Specifically, the Benedict's test uses heat to drive a chemical reaction, producing a visible color change that confirms the presence of simple sugars like glucose.

According to laboratory equipment provider Biotage, a protein crash is a method favored by many clinical chemists for its cost-effectiveness in removing proteins that interfere with quantitative analysis. A protein crash is a widely used sample preparation technique in bioanalytical laboratories, referring to the rapid precipitation of proteins from a fluid sample.

Did you know that validating a food's mineral content is critical for nutritional labeling and safety? Determining exactly what method is used to determine calcium in food is a crucial step in modern food analysis, with several different analytical techniques offering varying levels of precision, speed, and cost.