Physical Chemical Tests - Food Division
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  • Alcalinity.
  • Hardness.
  • Chloride.
  • Residual chlorine (colorimetric method).
  • Hardness, alcalinity and pH (reactive strip).
  • pH (food and water).
  • Temperature.
  • Conductivity.
  • Total phosphorus.
  • Total suspended solids.
  • Residual chlorine (titration).
  • Sulfates.
  • Nitrates.
  • Acidity.
  • Dissolved solids.
  • Ammonia nitrogen (Kjeldahl’s method).
  • Turbidity.
  • Total solids.
  • Volatile solids.
  • Dissolved solids.
  • Proteins (food).
  • Ashes (food).
  • Humidity (food).
  • Ammonium nitrogen (food).
  • Nitrides (food).