- BROMATQUIM - -PRACTICES -
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Practice of chemical analysis of food, for courses in Introduction to Bromatology taught by the author of this website at the Polytechnic Institute of Professional Training in Terrassa (IES de Terrassa), promoted by CECOT and the European Social Fund.

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PRACTICE
Ref.
Sample pre-treatment
1.1
Preparation of reagent solutions
3.1
Volatile substances at 100 ° C
4.1
Moisture by the solvent method
4.2
Crude protein
5.1
Casein in milk powder
5.2
Crude fat of solid samples
6.1
Determination of ashes
7.1
Crude fibre
7.2
pH of water
8.1
Dry residue of water
8.2
Water hardness
8.3
Water alkalinity
8.4
Free carbon dioxide in water
8.5
Ammonia in water
8.6
Determination of calcium
9.1
Halides in water
9.2
Halides non volatile in solid foods
9.3
Identification of lead
10.1
Identification of mercury
10.2
Identification of arsenic
10.3
Phosphorus by spectrophotometry
11.1
Iron in water (spectrophotometry)
11.2
Iron in foods (spectrophotometry)
11.3
Sodium by flame photometry
12.1
Humidity by centrifugation (fat)
13.1
Humidity by drying (fat)
13.2
Melting point in fat
13.3
Fat acidity
13.4
Solid residue in fat
13.5
Saponification index
13.6
Iodine index in fat
13.7
Peroxide index (fat)
13.8
Unsaponifiable of one fat
13.9
Fatty acids oxidized
13.10
Identification of starch in meat products
15.1
Reducing sugars
15.2
Total sugars
15.3
Spectrophotometric determination of starch
15.4
Sensory analysis of wine
16.1
Alcoholic value of wine
16.2
Volatile acidity in wine
16.3
Total acidity of wine
16.4
Total dry extract in wine
16.5
Total acidity of vinegar
16.6
Fat in milk
17.1
Phenolphthalein in milk powder
17.2
Lactose in milk
17.3
Carotenes and xanthophylls in paprika
19.1
Feather meal (microscopy)
20.1
Fatty acids by G.C.
22.1
Aminoacids by G.C.
22.2