Tag: Spectroscopy

The fat content of cheese is a critical factor influencing its flavor, texture, and overall quality, a detail recognized by cheesemakers for centuries. While the complexity of dairy fat, which is composed of hundreds of different fatty acids, can be difficult to assess, a variety of analytical methods have been developed to accurately measure it. This guide explores both traditional chemical and modern instrumental techniques used in dairy and food science labs to accurately determine fat percentages.

Polysaccharides, complex carbohydrate polymers like starch and cellulose, are ubiquitous in nature and play crucial roles in living organisms. To determine a polysaccharide in a sample, a variety of analytical techniques, from simple chemical reactions to advanced instrumental methods, are required to reveal its structural and compositional properties.

While many viral videos show solutions of crushed vitamin pills glowing under a blacklight, the effect is due to riboflavin (vitamin B2), not vitamin B-12. In fact, vitamin B-12, or cobalamin, is a poorly fluorescent molecule that exhibits only extremely weak and short-lived light emission.

Studies have shown that even decaffeinated coffee can sometimes contain measurable levels of caffeine, raising questions about accuracy. Fortunately, there are several ways to measure caffeine content, ranging from sophisticated laboratory equipment to convenient, consumer-friendly test kits designed for home use.

According to the World Health Organization (WHO), over 80% of people in developing countries still rely on traditional herbal medicines for primary healthcare. Understanding what are the characterization of phytoconstituents is a fundamental scientific process that allows researchers to isolate, identify, and quantify the bioactive chemical compounds responsible for these therapeutic effects. This essential step bridges traditional knowledge with modern pharmacology.