Keep the lid on the sample jar to avoid Moisture Uptake
1) Each Individual student will be provided with an ‘unknown’ food sample of chemical analysis . The Objective is to obtain an accurate compositional analysis of your unknown food product with known composition
2) The Major Emphasis Will be on individual performance in the labortary , where by student
Will assumes The Responsibity of for conducting their analytical tests . Student Will Be allocated two practicals to conduct the necessary analysis work
The safety and famalirisation induction will be conducted after the sensory workshop on week 3
The following methods will be employed
1. Moisture by oven drying 100c (practical A)
2. Ash by furnace at 550 c (practical a )
3. Fat by ankom fat extraction (practical a & b for sample prep , then extaction )
4. Sugar by HPLC (Practical B)
5. Protien By Dumas Nitrogen Analyser (Practical B)
6. Sodium By HPLC (Practical B)
Student Will Required to obtain analytical results which are both reproducible and accurate . Follow
The method instructions carefully . Keep the lid on the sample jar to avoid Moisture Uptake . Record all your results in clearly labelled well formatted tables in a bound notebook
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