Materials / Products Tested Types of Tests / Properties Measured / Standard Specifications / Techniques Used Milk Determination of fat by gerber butyrometers Balance ISO 488:2008(E) Model: BP 310P, SN. 11907089 Gerber butyrometer Determination of fat AOAC 991.36:2006 Meat and meat products Balance Model: BP 310P, SN. 11907089 AOAC 963.15:2012 Cacao Products Soxhlet Units Muffle Furance Model: JSMF-120T, SN: 0901106-11 Oven Determination of total ash AOAC 925.11: 1998 Food stuffs Model: DURGAN SN: 23922 Balance Model: BP 310P, SN. 11907089 Vinegar AOAC 930-35J-1998 Titration Method Determination of acidity CHP_-43-1-40 Juice, Honey, Tomato pasta Hand Refractometer Determination of soilds in syrups AOAC 932.14:2000 Model: RHB- 32
Standard Specifications / Techniques Used Types of Tests / Properties Measured / Materials / Products Tested Balance Model: BP 310P, SN. 11907089 Gerber butyrometer ISO 488:2008(E) Determination of fat by gerber butyrometers Milk Balance Model: BP 310P, SN. 11907089 Soxhlet Units AOAC 991.36:2006 Determination of fat Meat and meat products AOAC 963.15:2012 Cacao Products Muffle Furance Model: JSMF-120T, SN: 0901106-11 Oven Model: DURGAN SN: 23922 Balance Model: BP 310P, SN. 11907089 AOAC 925.11: 1998 Determination of total ash Food stuffs Titration Method AOAC 930-35J-1998 CHP_-43-1-40 Determination of acidity Vinegar Hand Refractometer Model: RHB- 32 AOAC 932.14:2000 Determination of soilds in syrups Juice, Honey, Tomato pasta