manual of methods for determining micronutrients in fortified foods

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C. Calculations 15. Calculate the average of the % transmittance for each tube with the same volume of solution. 16. Calculate the weight of cells per tube (mg cells in dry weight). 17. Plot a chart with the content of cells (mg cells in dry weight, X axis) vrs. % transmittance in each solution, y axis. Calculate the equation and calculate the correlation coefficient. 18. Correlation coefficient should be higher than 0.99 to confirm that there is a relation between the instrument response and the concentration of bacteria in suspension. Repeat appropriate verification step at least twice more for the spectrophotometer to be used in the assay. Draw composite curve, best representing 3 or more individual curves, relating % T to mg dried cell weight under conditions for the assay.Once appropriate curve is established, all subsequent relationships between % T and cell weight are determined directly from this curve. Respective assay limits expressed as mg dried cells weight/tube are so determined. XII. Cleaning glassware procedure 1. Autoclave the glassware which was in contact with the bacteria for 30 minutes at 121°C. 2. Rinse the glassware three times with tap water. 3. Soak the glassware in Sodium Lauryl Sulfate (5% v/v) for 24 hours. 4. Clean the test tubes with a brush. 5. Rinse the glassware eight times with tap water. 6. Rinse two times with distilled water. 7. Dry the glassware in the oven at 250 °C. - 62 -
V. References • Bowman BA and Russell RM (Eds). Present Knowledge in Nutrition. 8 th ed. ILSI Press. Washington, DC. 2001. 805 p. • O’Neil MJ (Ed), Heckelman PE, Koch CB, Roman KJ, Kenny CM, D’Arecca MR.The Merck Index. 14 th ed. Merck & Co, INC. NJ. USA. 2006. • Spitzer V (Ed.). Vitamin Basics The Facts about Vitamins in Nutrition. 3rd. ed. DSM Nutritional Products. Germany. 2007. 97 p. - 63 -
Page 1 and 2:
MANUAL OF METHODS FOR DETERMINING M
Page 3 and 4:
- 3 -
Page 5 and 6:
I. Introduction Food fortification
Page 7 and 8:
A. Qualitative method to determine
Page 9 and 10:
VII. Interpretation • Unfortified
Page 11 and 12: − − − − − − Refrigerato
Page 13 and 14: 3. Stir with a magnetic stirrer for
Page 15 and 16: IX. Calculations 1. Plot a graph of
Page 17 and 18: − 1,10-phenanthroline-monohydrate
Page 19 and 20: . Preparation of the ash solution 1
Page 21 and 22: III. Methods to determine vitamin A
Page 23 and 24: IV. Equipment and materials − 50
Page 25 and 26: VIII. Qualitycontrol Run the flour
Page 27 and 28: − Volumetric flasks (100 and 10 m
Page 29 and 30: VII. Procedure a. Preparation of sa
Page 31 and 32: c. Clean-up and concentration proce
Page 33 and 34: VIII. Calculations Results can be c
Page 35 and 36: IV. Methods to determine water-solu
Page 37 and 38: A. Method to determine riboflavin i
Page 39 and 40: VI. Standard solutions 1. Riboflavi
Page 41 and 42: 8. Pipette exactly 4.0 mL of the fi
Page 43 and 44: B. Determination of thiamin in flou
Page 45 and 46: In a 25-mL beaker weigh 0.9602 g so
Page 47 and 48: C. Determination of niacin in flour
Page 49 and 50: 7. Transfer the extract to a 250 mL
Page 51 and 52: IV. Equipment − Analytical balanc
Page 53 and 54: 6. Ammonium hydroxide-0.1M: In a 10
Page 55 and 56: VIII. Procedure A. Strain propagati
Page 57 and 58: Note: Prior to start analyzing samp
Page 59 and 60: IX. Calculations 1. Calculate the a
Page 61: B. Verification 1. In an Erlenmeyer
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manual of methods for determining micronutrients in fortified foods

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