What is AOAC? The AOAC was established more than 130 years ago in 1884 by the United States Department of Agriculture (USDA). Originally, it was called Association of Official Agricultural Chemists. Its name was changed to Association of Official Analytical Chemists in 1965. Since 1991, it has been known as AOAC INTERNATIONAL. This current name […]
Total Organic Carbon (TOC) Analyser installed in Bangalore laboratory
Total Organic Carbon (TOC) Analyser introduced in Bangalore lab Total Organic Carbon analysis gives the amount of carbon present in the sample- both inorganic and organic. It is a popular technique for prediction of pollution levels in different types of water, such as, drinking water, lakes, rivers, industrial discharges, cooling water, water used for manufacturing […]
Top of line GC-MS/MS system installed in our Bangalore laboratory
Top of line GC-MS/MS system installed in our Bangalore laboratory A top of line Agilent Model 7000 GC-MS/MS system is installed and fully operational in our Bangalore laboratory. Its configuration includes a NIST library of over 300,000 compounds and a database of pesticides and environmental pollutants. GC-MS is a well established hyphenated technique which combines […]
Monitoring facility for microbial contamination in a clean room
Observing office for microbial tainting in a spotless room Environments free of microbial contamination are an essential requirement in the manufacturing of sterile pharmaceutical products, medical devices and even in laboratories engaged in testing of microbial parameters on such products. To start with you should understand the difference between sterile and aseptic. Though both the […]
Perkin Elmer Spectrum II FT-IR Installed in our Delhi laboratory
FT-IR is a proven material characterization technique. The latest version Perkin Elmer Spectrum II FT-IR has been introduced recently in our Delhi laboratory. The instrument is a replacement for the earlier JASCO make FT-IR which had outlived its service life. Perkin Elmer is a renowned global manufacturer of analytical instruments with an acclaimed range of […]
New Perkin Elmer NexIon 2000 ICP-MS Installed in our Delhi Laboratory
A top of line ICP-MS has been installed and commissioned in our laboratory in Delhi. Model NexIon 2000 of Perkin Elmer make is the latest innovation incorporating several advanced features which makes it a leader in trace elemental studies. The instrument is a replacement for the earlier Perkin Elmer ELAN DRC-e model which also provided […]
Indian Pharmacopoeia Commission Amendment List -001 for 2018
Indian Pharmacopoeia Commission Amendment List -001 for 2018 The 8th Edition of the Indian Pharmacopoeia will come into effect from 1 April 2018. Based on Scientific inputs some monographs required to be upgraded. Therefore the Indian Pharmacopoeia Commission has published an Amendment List-001 which contains these amendments. Pharmaceutical manufacturers will need to be compliance with […]
What are Naturally Occurring Toxic Substances – NOTS?
Naturally Occurring Toxic Substances (NOTS) are naturally occurring toxins that are found in certain types of foods, which may be of fungal, plant or marine origin. Fungal Toxins Fungal toxins include the following: Mushroom toxins Aflatoxins Ochratoxins Mushroom Toxins: The Death Cap Mushroom is deadly and its toxins cause 90% of all deaths related to […]
Your Breakfast Cereal: Does it Serve its Purpose?
Your breakfast is the most important meal of the day. After a night-long fasting, a wholesome breakfast will help pep you up for the day-long activities that will follow. A proper breakfast will set the tone for the day and will also get the metabolism going so that there is a smooth transition of the […]
Natural & Artificial Flavours – What Do the FSSAI Regulations Say?
Flavors can be either natural or artificial. Natural & Artificial Flavoursenhance the taste of the food to make it more appetizing. Flavoring Agents: These include flavoring substances/ extracts/preparations, which give the food its taste or odor or both. Flavoring agents are of three types. Natural Flavours and Natural Flavouring Substances: These are flavor preparations or […]