Thanks for filling Training formAnalysis formStep1FoodWaterContaminationEdible OilsSugarCerealsAnimal FeedMeat and Meat ProductsMilk and Dairy ProductsHerbs and SpicesFruits and VegetablesNuts and Nuts ProductsDetergents and SoapsStep2Please choose main categories*FoodWaterContamination, Risk, Special Food Analysis Edible Oils & FatsSugarCereals & Cereal GrainsAnimal Feed Meat and Meat ProductsMilk and Dairy ProductsHerbs and SpicesFruits and Vegetables Nuts and Nuts ProductsDetergents and Soaps Food ( Microbiological Analysis )Bacillus CereusClostridium PerfringensColiformsEscherichia Coli (E. Coli)EnterobacteriaceEnterococciFecal StreptococciListeria spListeria monocytogenesPseudomonas spSalmonella spShigella spStaphylococcus aurousSpore Former ( Anaerobic)Spore Former (Aerobic)Sulfite Reducing Bacteria (Spore)Thermo Tolerant Coliform BacteriaTotal Plate CountTotal anaerobic bacteriaWarm or parasite detectionYeasts & MouldsFood ( Mycotoxin and Toxin Analysis )Aflatoxin total (G1,G2;B1;B2)Afflation B1Aflatoxin M1DONZ toxinFood ( Authentication; adulteration And GMO analysis )Meat & porkMeat & horseMeat content %GMOFood ( Visual inspection & sensory evaluation )Test sample by attributed parametersensory evaluationphysical parametersParticle size Water ( Microbiological Analysis )ColiformsEscherichia Coli (E. Coli)Fecal ColiformFecal StreptococciLegionellaPseudomonas aeruginosaTotal Plate Count at 30 ocProtozoaWater ( Water and Waste Water )AcidityAlkalinityCalciumChemical Oxygen DemandChlorideConductivityColor (A, L,B)MagnesiumPh ValueSulphateTotal Dissolved SolidsTotal Hardness (Ca & Mg)Total Soluble SolidsTotal Suspended Matter Contamination, Risk, Special Food AnalysisFatty Acid compositionFlash pointFructose and glucose contentGluten allergenHydroxy-methyl-furfural HMFLard and lard derivatives Pesticide residueRadio Activity Tri-nitrogen amines HistamineTotal Volatile Nitrogen content (T.V.N) Thiobarbituric acid (T.B.A)Acid detergent fiber (ADF) COLD TestNDFNitrate (NO3)Nitrogen contentnon-fats milk solidsP2O5Particle size Phosphate (PO4)PhosphorSO2 Edible Oils & FatsAcid ValueAlkalinityAshCold TestFree Fatty Acid (Acidity)ImpuritiesIodine ValueMoisturePeroxide ValueSaponification ValueSlip Melting PointUnsaponifiable MatterColorSoap contentp-Anisidne valueRancidity SugarAshAcidity in HoneyInsoluble MatterInvert SugarLoss on DryingMoisture in HoneyReducing Sugar (Molasses)Reducing Sugars (White Sugar)Reducing Sugars (Honey)SucroseTotal Sugars as Invert (Molasses)Total Insoluble Solids (Honey)Total Solids (Molasses) Cereals & Cereal GrainsAcid Insoluble AshAshCrude FiberFatFat AcidityMoisturepH ValueProteinWet Gluten (Manual) Animal FeedAcid Insoluble AshAshCrude FiberDiameterFat ContentMoistureOil ContentTotal Sugars as InvertProteinSucroseUrease Meat and Meat ProductsAshFatMoistureSaltProtein Milk and Dairy ProductsAcidity of MilkAcidity (Dairy Products)Acidity of CheeseAsh in MilkAsh (Dairy Products)Ash in CheeseBulk Density in Milk PowderChloride in CheeseFat (Dairy Products)Fat in Dried MilkMoisture in Milk PowderMoisture (Dairy Products)Moisture in CheesePh Value (Dairy Products)Salt (Dairy Products)Total Solids in MilkProteinTotal Solids not Fat in Milk Herbs and SpicesAcid Insoluble AshAshCrude FiberMoistureVolatile oilsAlcohols soluble Extract Fruits and VegetablesAcidityAcidity in canned VegetablesAlkalinity of Ash in FruitsAshProteinCrude Fiber in FruitsImpurities in VegetablesMoisture in Frozen potatoes (French Fries)Moisture in MolokhiaNet Content of Frozen FruitsNet Weight in VegetablesPh ValueSalt in VegetablesSodium Chloride inVegetablesSoluble Solids (Brix) in FruitsSoluble Solids (Brix) in TomatoesSucrose in FruitsTotal Solids in Frozen SpinachTotal SolidsTotal Sugar in Fruit Nuts and Nuts ProductsAshFatFiberSodium ChlorideProtein Detergents and SoapsActive Matter in detergentsFat in soap and detergentsPh ValueTotal Chlorides in soapTotal Free Alkali in soapTotal Free Caustic Alkali in soapTotal Insoluble Matter in AlcoholWater Insoluble matter in solid detergentsWater content in soap Name*Mobile*CompanyEmailDate to callTime to callComments SubmitAnalysis formPrint
Thanks for filling Training formAnalysis formStep1FoodWaterContaminationEdible OilsSugarCerealsAnimal FeedMeat and Meat ProductsMilk and Dairy ProductsHerbs and SpicesFruits and VegetablesNuts and Nuts ProductsDetergents and SoapsStep2Please choose main categories*FoodWaterContamination, Risk, Special Food Analysis Edible Oils & FatsSugarCereals & Cereal GrainsAnimal Feed Meat and Meat ProductsMilk and Dairy ProductsHerbs and SpicesFruits and Vegetables Nuts and Nuts ProductsDetergents and Soaps Food ( Microbiological Analysis )Bacillus CereusClostridium PerfringensColiformsEscherichia Coli (E. Coli)EnterobacteriaceEnterococciFecal StreptococciListeria spListeria monocytogenesPseudomonas spSalmonella spShigella spStaphylococcus aurousSpore Former ( Anaerobic)Spore Former (Aerobic)Sulfite Reducing Bacteria (Spore)Thermo Tolerant Coliform BacteriaTotal Plate CountTotal anaerobic bacteriaWarm or parasite detectionYeasts & MouldsFood ( Mycotoxin and Toxin Analysis )Aflatoxin total (G1,G2;B1;B2)Afflation B1Aflatoxin M1DONZ toxinFood ( Authentication; adulteration And GMO analysis )Meat & porkMeat & horseMeat content %GMOFood ( Visual inspection & sensory evaluation )Test sample by attributed parametersensory evaluationphysical parametersParticle size Water ( Microbiological Analysis )ColiformsEscherichia Coli (E. Coli)Fecal ColiformFecal StreptococciLegionellaPseudomonas aeruginosaTotal Plate Count at 30 ocProtozoaWater ( Water and Waste Water )AcidityAlkalinityCalciumChemical Oxygen DemandChlorideConductivityColor (A, L,B)MagnesiumPh ValueSulphateTotal Dissolved SolidsTotal Hardness (Ca & Mg)Total Soluble SolidsTotal Suspended Matter Contamination, Risk, Special Food AnalysisFatty Acid compositionFlash pointFructose and glucose contentGluten allergenHydroxy-methyl-furfural HMFLard and lard derivatives Pesticide residueRadio Activity Tri-nitrogen amines HistamineTotal Volatile Nitrogen content (T.V.N) Thiobarbituric acid (T.B.A)Acid detergent fiber (ADF) COLD TestNDFNitrate (NO3)Nitrogen contentnon-fats milk solidsP2O5Particle size Phosphate (PO4)PhosphorSO2 Edible Oils & FatsAcid ValueAlkalinityAshCold TestFree Fatty Acid (Acidity)ImpuritiesIodine ValueMoisturePeroxide ValueSaponification ValueSlip Melting PointUnsaponifiable MatterColorSoap contentp-Anisidne valueRancidity SugarAshAcidity in HoneyInsoluble MatterInvert SugarLoss on DryingMoisture in HoneyReducing Sugar (Molasses)Reducing Sugars (White Sugar)Reducing Sugars (Honey)SucroseTotal Sugars as Invert (Molasses)Total Insoluble Solids (Honey)Total Solids (Molasses) Cereals & Cereal GrainsAcid Insoluble AshAshCrude FiberFatFat AcidityMoisturepH ValueProteinWet Gluten (Manual) Animal FeedAcid Insoluble AshAshCrude FiberDiameterFat ContentMoistureOil ContentTotal Sugars as InvertProteinSucroseUrease Meat and Meat ProductsAshFatMoistureSaltProtein Milk and Dairy ProductsAcidity of MilkAcidity (Dairy Products)Acidity of CheeseAsh in MilkAsh (Dairy Products)Ash in CheeseBulk Density in Milk PowderChloride in CheeseFat (Dairy Products)Fat in Dried MilkMoisture in Milk PowderMoisture (Dairy Products)Moisture in CheesePh Value (Dairy Products)Salt (Dairy Products)Total Solids in MilkProteinTotal Solids not Fat in Milk Herbs and SpicesAcid Insoluble AshAshCrude FiberMoistureVolatile oilsAlcohols soluble Extract Fruits and VegetablesAcidityAcidity in canned VegetablesAlkalinity of Ash in FruitsAshProteinCrude Fiber in FruitsImpurities in VegetablesMoisture in Frozen potatoes (French Fries)Moisture in MolokhiaNet Content of Frozen FruitsNet Weight in VegetablesPh ValueSalt in VegetablesSodium Chloride inVegetablesSoluble Solids (Brix) in FruitsSoluble Solids (Brix) in TomatoesSucrose in FruitsTotal Solids in Frozen SpinachTotal SolidsTotal Sugar in Fruit Nuts and Nuts ProductsAshFatFiberSodium ChlorideProtein Detergents and SoapsActive Matter in detergentsFat in soap and detergentsPh ValueTotal Chlorides in soapTotal Free Alkali in soapTotal Free Caustic Alkali in soapTotal Insoluble Matter in AlcoholWater Insoluble matter in solid detergentsWater content in soap Name*Mobile*CompanyEmailDate to callTime to callComments SubmitAnalysis formPrint
