At our laboratory, we follow strict protocols for chemical testing to ensure accurate and reliable results.
Below are the methods for various chemical tests conducted in our lab:
| Test | Scope | Importance |
|---|---|---|
| ISO 10523:2013 - Water quality – Determination of pH | All types of water | pH is a fundamental parameter indicating water quality. |
| ISO 27888:2007 - Water quality – Determination of electrical conductivity | All types of water | Electrical conductivity indicates the concentration of dissolved salts affecting water quality. |
| ISO 7027-1:2017 - Water quality – Determination of turbidity – Part 1: Quantitative methods | All types of water | Turbidity measures water clarity indicating the presence of suspended particles. |
| ISO 6059:2007/UP 7.2-4 - Nanocolor hardness Ca/Mg | All types of water | Total hardness indicates the concentration of calcium and magnesium important for water quality. |
| ISO 6058:2007 - Determination of calcium content – EDTA titrimetric method | All types of water | Calcium content affects water hardness and quality. |
| US EPA 130.2:1982/UP 7.2-6 - Nanocolor Hardness | All types of water | Total hardness impacts water quality affecting its use in various applications. |
| ISO 9963-1:2007 - Water quality – Determination of alkalinity – part 1: Determination of total and composite alkalinity | All types of water | Alkalinity indicates the buffering capacity of water affecting pH stability. |
| ISO 8467:2007 - Water quality – Determination of permanganate index | All types of water | Indicates organic matter content affecting water quality. |
| ISO 9297:2007 - Water quality – Determination of chloride – Silver nitrate titration with chromate indicator (Mohr’s method) | All types of water | Chloride content affects taste and corrosivity of water. |
| ISO 6878:2013/UP 7.2-10 - Nanocolor ortho- and total Phosphate | All types of water | Phosphorus levels indicate nutrient pollution important for water quality. |
| APHA 2550 1998 - Water quality – Temperature determination | All types of water | Temperature affects water chemistry and biology. |
| ISO 11923:2007 - Water quality – Determination of dry residue at 180°C | All types of water | Dry residue indicates the total dissolved solids in water. |
| APHA 2540 B:1997 - Water quality – Determination of dry residue at 105°C | All types of water | Measures total solids affecting water quality. |
| EN 26777:2007/UP 7.2-14 - Nanocolor Nitrite | All types of water | Nitrite levels indicate pollution important for water safety. |
| ISO 7890-3:2007/UP 7.2-15 - Nanocolor Nitrate | All types of water | Nitrate levels indicate nutrient pollution affecting water quality. |
| ISO 7393-2:2019/UP 7.2-16 - Nanocolor Chlorine/Ozone | All types of water | Chlorine and ozone are disinfectants important for water treatment. |
| ISO 6333:2007 - Water quality – Determination of manganese | All types of water | Manganese affects water quality taste and color. |
| ISO 6332:2007/UP 7.2-15 - Nanocolor Iron | All types of water | Iron content affects water taste, color, and quality. |
| ISO 5815-1:2019/UP 7.2-37 - Velp Scientifica (BOD resirometric sensor systems) | All types of water | BOD5 indicates organic pollution affecting water quality. |
| EN 25663:2007/ISO 5663:1984 - Water quality – Determination of nitrogen with Kjeldahl method | All types of water | Total nitrogen indicates nutrient pollution. |
| ISO 7150-1:2007/UP 7.2-39 - Nanocolor Ammonia | All types of water | Ammonia indicates pollution affecting water quality. |
| APHA 2540 E 2000 - Determination of total solids on 600°C in water | All types of water | Total solids affect water quality and usability. |
| UP 7.2-41 - Nanocolor COD | All types of water | COD indicates organic pollution affecting water quality. |
| UP 7.2-42 - Nanocolor Potassium | All types of water | Potassium affects water quality and plant growth. |
| UP 7.2-43 - Nanocolor Copper | All types of water | Copper affects water quality and can be toxic. |
| UP 7.2-44 - Nanocolor Sulfate | All types of water | Sulfate affects water taste and quality. |
| UP 7.2-45 - Nanocolor Aluminium | All types of water | Aluminum affects water quality and can be toxic. |
| UP 7.2-46 - Determination of folic acid | Flour | Folic acid is important for nutritional quality. |
| UP 7.2-47/ISO 2917:2021/ISO 1842:1991 - Measuring the pH of Food Products | Food and feed | pH affects food quality and safety. |
| UP 7.2-48/ISO 1442:2022/ISO 712:2011/ISO 6496:2012/ISO 5534:2010/ISO 6731:2021 - Determination of moisture/dry matter | Food and feed | Moisture content affects shelf life and quality. |
| UP 7.2-49/ISO 5984:2012/ISO 936:2022/ISO 2171:2011/AOAC 942.05 2012 - Determination of total ash | Food and feed | Total ash indicates mineral content and purity. |
| UP 7.2-50/ISO 1443:2021/ISO 6492:2012/ISO 11085:2015 - Determination of fat content | Food and feed | Fat content affects nutritional quality and energy value. |
| ISO 19662:2018/IDF 238:2018 - Milk - Determination of fat content | Milk | Fat content affects nutritional quality and processing. |
| ISO 19660:2018 - Cream - Determination of fat content – Acido-butyrometric method | Cream | Fat content affects quality and usage. |
| ISO 3432:2013 - Cheese – Determination of fat – Butyrometer for Gulik method | Cheese | Fat content affects texture and quality. |
| UP 7.2-54 - Procedures for Estimating Nutrient Values for Food Composition Databases | Food and feed | Carbohydrates are a major nutritional component. |
| UP 7.2-55/Gafta method 10.1 - Determination of sugar content by Luff-Schoorl method | Food and feed | Sugar content affects nutritional quality and taste. |
| UP 7.2-56/ISO 1871:2009/ISO 937:2023/ISO 20483:2014/ISO 8968-1:2014/ISO 5983-1:2010 - General guidelines for determination of nitrogen and calculation of protein content by the Kjeldahl method | Food and feed | Protein content affects nutritional quality. |
| UP 7.2-57/ISO 3634:1979/ISO 1841-1:1996/ISO 5943:2010/ISO 6495-1:2015 - Determination of chloride content | Food and feed | Chloride affects taste and preservation. |
| UP 7.2-58 - Procedures for Estimating Nutrient Values for Food Composition Databases | Food and feed | Energy value indicates nutritional content. |
| UP 7.2-59 - Determination of degree of acidity | Flour | Acidity affects quality and processing. |
| UP 7.2-60 - Determination of degree of acidity | Grains, bakery products, pastes, and fast freezing pastes | Acidity affects quality and shelf life. |
| UP 7.2-61 - Determination of moisture content | Honey and honey products | Moisture content affects shelf life and quality. |
| UP 7.2-62 - Determination of insoluble substances in water | Honey and honey products | Insoluble substances indicate purity. |
| UP 7.2-63 - Determination of ash content | Honey and honey products | Ash content indicates mineral content and purity. |
| UP 7.2-64 - Determination of electrical conductivity | Honey and honey products | Conductivity indicates mineral content and purity. |
| UP 7.2-65 - Determination of free acids | Honey and honey products | Free acids affect taste and quality. |
| UP 7.2-66 - Determination of reducing sugar content | Honey and honey products | Reducing sugars affect taste and quality. |
| UP 7.2-67 - Determination of diastase | Honey and honey products | Diastase activity indicates freshness and quality. |
| UP 7.2-68 - Determination of sucrose | Honey and honey products | Sucrose content affects purity and quality. |
| ISO 11869:2012/UP 7.2-69 - Determination of acidity level | Milk and milk products | Acidity affects quality and shelf life. |
| UP 7.2-70 - Development of spectrophotometric method for iron determination in fortified wheat and maize | Flour | Iron content affects nutritional value. |