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To undertake any analysis, unless the whole amount of food to be considered is very small so that the food can be used for testing in its entirety, it is usually necessary for a portion of it to be taken (e.g. a small quantity from a full production batch, or a portion of what is on sale in a shop) – this process is known as food sampling. In ...
ISO 6644:2002 Flowing cereals and milled cereal products—Automatic sampling by mechanical means (bulk grain with a depth between 3–12 m) The process of sampling is an important factor that determines a final result of an analyte , and therefore ISO 17025 uses it as one of the criteria for laboratory accreditation. [ 1 ]
Sample preparation may involve dissolution, extraction, reaction with some chemical species, pulverizing, treatment with a chelating agent (e.g. EDTA), masking, filtering, dilution, sub-sampling or many other techniques. Treatment is done to prepare the sample into a form ready for analysis by specified analytical equipment.
Traditionally, food companies would send food samples to laboratories for physical testing. Typical analyses include: moisture (water) by loss of mass at 102 °C; protein by analysis of total nitrogen, either by Dumas or Kjeldahl methods; total fat, traditionally by a solvent extraction, but often now by secondary methods such as NMR
The Kjeldahl method's universality, precision and reproducibility have made it the internationally recognized method for estimating the protein content in foods and it is the standard method against which all other methods are judged. It is also used to assay soils, waste waters, fertilizers and other materials.
Archaeological materials, such as bone, organic residues, hair, or sea shells, can serve as substrates for isotopic analysis. Carbon, nitrogen and zinc isotope ratios are used to investigate the diets of past people; these isotopic systems can be used with others, such as strontium or oxygen, to answer questions about population movements and cultural interactions, such as trade.