Nielsen’s Food Analysis Laboratory Manual | 4th Edition | Ismail & Nielsen |

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Contents




Part I Introductory 4 Statistics for Food Analysis ...... 49
Chapters Andrew P. Neilson
1 Laboratory Standard Operating 4.1 Introduction. . . . . . . . . . . . . . . 49
Procedures . . . . . . . . . . . . . . . . . . . 3 4.2 Population Distributions . . . . . 50
Andrew P. Neilson 4.3 Z-Scores . . . . . . . . . . . . . . . . . 52
1.1 Introduction. . . . . . . . . . . . . . . 4 4.4 Sample Distributions. . . . . . . . 54
1.2 Precision and Accuracy. . . . . . 4 4.5 Confidence Intervals . . . . . . . . 56
1.3 Balances . . . . . . . . . . . . . . . . . 5 4.6 t-Scores . . . . . . . . . . . . . . . . . . 58
1.4 Mechanical Pipettes . . . . . . . . 7 4.7 t-Tests . . . . . . . . . . . . . . . . . . . 60
1.5 Glassware . . . . . . . . . . . . . . . . 8 4.8 Practical Considerations . . . . . 62
1.6 Reagents . . . . . . . . . . . . . . . . . 15 4.9 Practice Problems . . . . . . . . . . 62
1.7 Data Handling and 4.10 Terms and Symbols. . . . . . . . . 63
Reporting. . . . . . . . . . . . . . . . . 17
1.8 Basic Laboratory Safety . . . . . 18 Part II Laboratory Exercises
Resource Materials ................. 19
5 Nutrition Labeling Using a
2 Reagents and Buffers ............. 21
Computer Software Program . . .
Catrin Tyl and B. Pam Ismail
67 Ann M. Roland
2.1 Reagents of Specified
5.1 Introduction .................... 67
Concentrations ................ 21
5.2 Preparing Nutrition Labels for
2.2 Use of Titration to Determine
Sample Yogurt Formulas
Concentration of Analytes ... 24
.................................... 6
2.3 Buffers .......................... 25
8
2.4 Notes on Buffers ............... 30
5.3 Adding New Ingredients
2.5 Practice Problems............. 30
to a Formula and
References ........................... 31
Determining How They
3 Dilutions and Concentrations . . . Influence the
33 Andrew P. Neilson Nutrition Label ................. 70
3.1 Introduction .................... 33 5.4 An Example of Reverse
3.2 Reasons for Dilutions and Engineering in Product
Concentrations ................ 34 Development
3.3 Using Volumetric .................................... 7
Glassware to Perform 2
Dilutions and 5.5 Questions ....................... 72
Concentrations ................ 34 Resource Materials.................. 72
3.4 Calculations for Dilutions
6 Accuracy and Precision
and Concentrations ........... 34
Assessment ........................... 73
3.5 Special Cases................... 40
S. Suzanne Nielsen
3.6 Standard Curves ............... 42
6.1 Introduction .................... 73
3.7 Unit Conversions............... 45
6.2 Procedure ....................... 75
3.8 Avoiding Common Errors ..... 45
6.3 Data and Calculations ........ 75
3.9 Practice Problems............. 47
6.4 Questions ....................... 76
Resource Materials.................. 76

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7 Preparation of Solutions and 11.4 Questions.................... 108
Buffers ............................... 77 Resource Materials ................ 109
B. Pam Ismail
12 Mid-Infrared Spectroscopy
7.1 Introduction .................... 78
Analysis ............................. 111
7.2 Preparation of Hydrochloric
Luis Rodriguez-Saona, Siyu
Acid Solution ................... 78
Yao, and Shreya Madhav
7.3 Preparation of Saturated
Nuguri
Sodium Chloride Solution .... 79
12.1 Introduction ................ 111
7.4 Preparation of Caffeine
12.2 Determination of Trans-
Standards ....................... 79
Fat Content in Butter
7.5 Preparation of a Buffering
and Margarine by Mid-
Solution ......................... 81
Infrared
7.6 Questions ....................... 82
Spectroscopy ............... 112
Resource Material................... 82
12.3 Questions.................... 118
8 High-Performance Liquid References ......................... 118
Chromatography.................... 83
13 Moisture Content
B. Pam Ismail
Determination..................... 119
and S. Suzanne Nielsen
B. Pam Ismail and
8.1 Introduction .................... 83
S. Suzanne Nielsen
8.2 Determination of Caffeine
13.1 Introduction ................ 120
in Beverages by HPLC......... 84
13.2 Forced Draft Oven ......... 120
Resource Materials ................. 87
13.3 Vacuum Oven ............... 122
9 Gas Chromatography ............. 89 13.4 Microwave Drying Oven . . .
B. Pam Ismail and 123
S. Suzanne Nielsen 13.5 Rapid Moisture Analyzer . . .
9.1 Introduction .................... 89 123
9.2 Preparation of Fatty Acid 13.6 Karl Fischer Method ....... 124
Methyl Esters (Fames), 13.7 Near-Infrared Analyzer.... 126
and Determination of 13.8 Questions.................... 127
Fatty Acid Profile of Oils Resource Materials ................ 127
by Gas
14 Ash Content Determination ... 129
Chromatography ............... 90 B. Pam Ismail
Resource Materials ................. 93
14.1 Introduction ................ 129
10 Mass Spectrometry 14.2 Procedure ................... 130
with High-Performance 14.3 Data and Calculations..... 131
Liquid 14.4 Questions.................... 131
Chromatography.................... 95 Resources ........................... 131
B. Pam Ismail
15 Fat Content Determination ... 133
10.1 Introduction .................. 95
B. Pam Ismail and
10.2 Procedure .................... 98 S. Suzanne Nielsen
10.3 Data and Calculations ...... 99 15.1 Introduction ................ 134
10.4 Questions .................... 100 15.2 Soxhlet Method ............ 135
10.5 Case Study ................... 100
15.3 Goldfisch Method .......... 136
Resource Materials ................ 102 15.4 Mojonnier Method ......... 137
11 Determination of Minerals on 15.5 Babcock Method ........... 139
Nutrition Label by Atomic Resource Materials ................ 140
Absorption Spectroscopy ........ 103
16 Protein Nitrogen
B. Pam Ismail and Determination..................... 141
S. Suzanne Nielsen
B. Pam Ismail and
11.1 Introduction ................. 103 S. Suzanne Nielsen
11.2 Procedure ................... 105
16.1 Introduction ................ 141
11.3 Data and Calculations ..... 106
16.2 Kjeldahl Nitrogen
Method ...................... 142