SMS Lab
SMS Lab
1
SUBMITTED BY
S.ABINAYA 2016008001
BHARATHI.V 2016008007
DIVYA.R 2016008011
NIDHARSHANA.S 2016008020
PAVITHRA.T 2016008021
RAMYA.R 2016008025
VIDHYA SHRI.P 2016008039
C.VIJAYA 2016008040
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ACKNOWLEDGEMENT
We express our sincere gratitude to the management of SMS lab
services private limited (SMSLA) for having given us an opportunity to work
with them and make the best out of our internship. Our heartfelt gratitude also
goes out to the staff and employees at SMSLA for having co-operated
throughout 45 days of internship period.
TABLE OF CONTENTS
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S.N CONTENTS PAGE
O NO
1 Introduction 5
3 Login 5
4 LIMS 7
5 Food 8
6 Water 25
7 Microbiology 34
8 Instrumentation department 46
9 Extraction 46
10 HPLC 53
11 ICPMS/AAS 58
12 Mechanical 61
13 Quality Control 61
14 Inference 64
INTERNSHIP REPORT
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Introduction:
There we had been placed in different departments like Login, Quality Control,
Proximate, Microbiology, Water, Instrumentation (Extraction, HPLC, and ICPMS/AAS)
It is one of the commercial labs situated in Chennai, started in 2012 with a mission of
holistic quality services in Testing, Inspection, Training and advisory services in food, water, air
and materials. It also carries out Environmental analysis, method development, R&D, nutritional
profile and shelf life studies. The lab is NABL accredited and recognized by FSSAI, AGMARK,
MOEF, TEA BOARD, BIS, EIC, ISO17025.
The ISO 17025 has the clauses regarding the resource requirements, structural
requirements, terms and definitions, process requirements, management system requirements and
other general requirements for the competence, impartiality and consistent operations of
laboratories.
Food
Air
Water
Metals
LOGIN:
In Login department, it has various underlying procedures before sending the sample for
analysis. It consists of
Sample receiving
Storing of sample before booking
Checking
Giving Quotation
Booking
Decoding
Sending for analysis
Sample receiving:
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Samples are received either by courier or the sampling persons are allowed to bring sample
samples from concern places. TRF (Test Request Form) is filled by the client or by the sampling
person. It contains all the information about the sample including the sample name, quantity of
the sample, then it is placed in the login area. As soon as the sample is received it must be
decoded (removing all the information and details of the sample present in the packaging
material). Various type of samples are received for analysis .They would segregate the samples
as
APEDA
FSSAI
o EIC
o BIS
o Water and Environment
o Food
o Container
Checking:
All the information about the sample which are present in the client letter and the TRF-
Test request Form is checked by the booking person. Then the sample is checked for its
condition whether it is fit for analysis, its expiry date and the quantity required for sample
analysis was checked.
Quotation:
All the information must be checked again. Based on the parameters that are quoted by
the client the quotation is made for the sample and it is sent to accounts department.
Booking:
After the quotation is made, the received samples are booked in LIMS software. In booking,
all the information about the samples are uploaded like
Client information
Sample name
Sample description
Quantity of the sample
Sample batch no
Sample identification
Parameter (chemical, biological, physical, antibiotics, pesticides etc.)
Testing method
Price for analysis
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All the information are filled in concerned places in the software. Parameters are either
decided by the standard method or based on the client requirement. Based on the sample and the
parameters, quotation is prepared by the lab.
Decoding:
Decoding- Removal of all the information about the sample present in the sample
containing material.
Allocation of code:
Based on the sample, the codes are assigned as FD- food, EN-environment, etc.. After
booking, the persons in the login inform about the sample to concern departments like
LIMS:
Parameter name
Description
Test method
Appropriate Lab
Class of the parameter
Quantity
Lab unit
No of days required for analysis
Price for the detection of the parameter
2. In product definition column, the products are segregated and also code was given. For
eg: Edible oils and fat –EOF. Parameters are added to the concerned product.
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3. In parameter worksheet, Details about the permissible limit, LOQ, Instrument that is used
to analyze the sample are given.
4. In TEST method, IS method, IS method, APHA method, ASTM method etc which are
followed to analyze the sample are given.
NABL scope:
NABL stands for National Accreditation board for testing and calibration Laboratories.
NABL certification number for this lab is TC-6118. Every accredited lab has a scope of
accreditation. Scope has the information about the NABL accredited parameters that are
analyzed in the lab with its method and the list of products for which the parameters are
analyzed.
FOOD DEPARTMENT:
MATRIX ANALYSED:
Indian standards
Food safety and standard authority of India (FSSAI)
Association of official analytical chemists
Internal SOP
pH
Acidity
Total soluble solids
Drained weight
salt
Fruit content
Filled capacity
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FILL OF CONTAINER:
Principle: This method determines the percent total volume of a container occupied by
the contained food. It is designed primarily for cans but can be used for wide mouth glass
containers also.
DRAINED WEIGHT:
Principle: The sample is drained on a standard mesh sieve. The weight of the material
remaining on the sieve is expressed as percentage of the can contents.
Capacity of Sieve
Sieve size can(ml) diameter(mm)
>850 30
>850 30
Other products - 20
Principle: Measurement of the refractive index of the test solution at 200C, using a
refractometer, and use of tables correlating refractive index with soluble solids content
(expressed as Sucrose), or direct reading of the soluble solids content on the refractometer.
b) Semi thick products: mix thoroughly & pres part of sample , leave the first drop of liquid
& use remainder of the liquid.
c) Thick products(jam, jellies): weigh 40g of sample- add 100-150ml of distilled water-heat
the contents-cool-after 20 min-filter it & use the filtrate.
Principle:
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Direct titration of sodium chloride in brine with standard silver nitrate solution based on the
Mohr’s method is adequate for routine analysis.
Calculation:
NaCl % = Titre value x Normality of AgNO3 x 58.45 x 100 /Weight of the sample x 1000
DETERMINATION OF PH VALUE:
Titrable acidity can be expressed conveniently in gm acid per 100 gm or per 100 mL as
appropriate, by using the factor appropriate to the acid as follows:
Calculation:
Report acidity as, ml 0.1N NaoH per 100 gram or 100ml as required.
APPARATUS: pH meter
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Calculation:
The amount of alkali used in titration expressed as ml 0.1N alkali & referred to 100ml fruit
juice or 100g concentrate is equal to formal no.of sample.
Oils and fats are a rich source of dietary energy and contain more than twice the caloric value
of equivalent amount of sugar. Their functional and textural characteristics contribute to the
flavour and palatability of natural and prepared foods. They contain certain fatty acids which
play an important role in nutrition and are also carriers of fat soluble vitamins. Important
parameters are;
Acid value
Free fatty acids
Peroxide value
Iodine value
Saponifiable matter
Unsaponifiable matter
PRINCIPLE: The oil sample is saponified by refluxing with a known excess of alcoholic
potassium hydroxide solution. The alkali required for saponification is determined by
titrating the excess potassium hydroxide with standard hydrochloric acid
CALCULATION:
Saponification value=56.1(B-S) N/ W
B-vol in ml std Hcl req for blank, S- vol in ml std Hcl req for sample
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Principle: Unsaponifiable matter is defined as the substances soluble in the oil, which after
saponification are insoluble in water but soluble in the solvent used for the determination.
Calculation: Weight in g of the free fatty acids in the extract as oleic acid = 0.282 V N
Where, A = Weight of the residue in gm B = Weight of free fatty acids in the extract in gm
W = Weight of the sample in gm
PRINCIPLE: The acid value is determined by directly titrating the oil/fat in an alcoholic
medium against standard potassium hydroxide/sodium hydroxide solution.
<1 20
1-4 10
4-15 2.5
15-75 0.5
>75 0.1
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FREE FATTY ACIDS (FFA):
The acidity is frequently expressed as the percentage of FFA in the sample. The
percentage of FFA in most oils and fats is calculated on the basis of oleic acid; although in
coconut oil and palm kernel oil it is often calculated as lauric acid, in castor oil in terms of
ricinoleic acid and in palm oil in terms of palmitic acid.
IODINE VALUE:
The iodine value of an oil/fat is the number of grams of iodine absorbed by 100gm of the
oil/fat, when determined by using Wijs solution.
PRINCIPLE: The oil/fat sample taken in carbon tetrachloride is treated with a known
excess of iodine monochloride solution in glacial acetic (Wijs solution). The excess of iodine
monochloride is treated with potassium iodide and the liberated iodine estimated by titration
with sodium thiosulfate solution.
Where, B = volume in mL of standard sodium thiosulphate solution required for the blank.
Cereals are a staple food in most countries and are considered important source of
nutrients. They contain carbohydrate, protein and fiber, as well as micronutrients such as vitamin
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E, some of B-vitamins, magnesium and zinc. Cereals are raw materials that are used to make
cereal products.the important parameters are,
Refractions
Moisture
Total ash
Ash insoluble in dilute HCl
Gluten
Crude fibre
Alcoholic acidity
Total carbohydrates
REFRACTIONS:
Refraction means all components of food grains, which differ from normal grains such as
foreign matter, other food grains, damaged grains, weevilled grains, broken, shriveled grains etc.
The sample is ashed and added with dil.HCl and kept in water bath for 10mins. Then it is
cooled and filtered till it is acid free. It is then kept in oven for 3hrs, then kept in muffle furnace
at 550-6000C until grey ash is obtained.
GLUTEN:
The sample is mixed with water and made into dough. It is then soaked in water for 1hr
and washed in running water. The insoluble gluten is then dried and gluten content is calculated.
Gluten content on dry basis = weight of dry gluten*100*100/ exact weight of sample*(100-
moisture content)
ALCOHOLIC ACIDITY:
Sample is mixed with neutral ethyl alcohol and allowed to stand for 24hrs. Then it is
filtered and the filtrate is titrated against Std NaOH solution with phenolphthalein as an
indicator.
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TOTAL CARBOHYDRATES:
It is calculated after determining the percent of moisture, total protein, fat and total ash. It
includes sucrose, dextrose, dextrin, maltose or lactose percent by mass
= 100-(A+B+C+D)
Spices and condiments are added to foods in small amounts but they make important
contribution to the sensory qualities due to presence of volatile and fixed oils. The important
parameters are;
Moisture
Total ash
Ash insoluble in dil.Hcl
Non-volatile ether extract
Volatile oil
Cold water soluble extract
Alcohol soluble extract
MOISTURE:
VOLATILE OIL:
PRINCIPLE: The determination of volatile oil in spice is made by distilling the spice
with water, collecting the distillate in a graduated tube in which aqueous portion of the distillate
is automatically separated & returned to distilling flask, & measuring the volume of the oil. The
content of volatile oil is expressed as percentage v/w.
Extract 2g of ground sample in a continuous extraction apparatus with diethyl ether for 8
hrs. Remove the ether by distillation followed by blowing with stream of air with flask on
boiling water bath. Dry in oven at 1108c and weighed. Shake the residue with 2-3ml diethyl
ether at RT. Allow to settle & decant the ether. Repeat it until no more residue dissolves. Dry it
& weigh again.
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COLD WATER SOLUBLE EXTRACT:
Weigh 2g sample in 100ml vol.flask & make up with distilled water. Shake vigorously &
filter the extract through a dry filter paper, evaporate 50ml aliquot portion. Heat in oven at
130*c. Cool and weigh.
Weigh 2g sample in 100ml volumetric flask and makeup with ethanol. Then allow to
stand for 4 hrs. Filter the extract & evaporate 50ml aliquot portion. Heat in oven at 103 0c. Cool
and weigh.
Meat, fish and their products are important components of diet of a large majority of
people. Their nutritive value and palatability are widely appreciated. The important parameters;
Moisture
Total phosphorous
Total volatile basic nitrogen
Extract release volume
Sodium chloride
Acidity of brine
TOTAL PHOSPHOROUS:
DETERMINATION OF NITRITE:
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Principle: Extraction of meat or meat product with trichloro acetic acid, cleaning of the
serum obtained with ethanol / diethyl ether mixture, separation of the phosphates by thin layer
chromatography and detection of polyphosphates by spraying with reagents for colour
development.
DETERMINATION OF PH:
Product pH value
Beef 5.4-6.0
Pork 5.5-6.2
Blood 7.3-7.6
ERV (ml) Meat quality: > 25 mL Good quality, > 20 mL incipient spoilage, < 20 mL spoiled
meat.
Principle: Meat extract is treated with relatively weak alkali and the volatile base is
distilled or diffused over into standard acid or boric acid.
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DETERMINATION OF SODIUM CHLORIDE:
Take 1-2 gm of the dried material (obtained after determination of moisture) in a 250 mL
beaker and add 50 mL of distilled water free from chloride and heat on a water bath till all the
Sod. Chloride goes into solution. Filter in a 250 mL conical flask and wash with distilled water
till the washings are free from chloride. Add 20 mL of dilute nitric acid and a known volume of
standard silver nitrate sufficient to precipitate all the chloride. Add 1 mL of ferric alum indicator
and titrate with standard Potassium thiocyanate solution until a permanent light brown colour
appears.
Take 25- 40 mL of the brine solution, (previously filtered to remove suspended matter if
any) in a 200 mL flask, add 25- 50 mL water if desired and titrate against standard Sodium
hydroxide solution using phenolphthalein as indicator till a faint pink colour persists for 15
seconds.
Dairy product, milk and any of the foods made from milk, including butter, cheese, ice
cream, yogurt and condensed and dried milk. The important parameters are;
Moisture
Total solids
Total ash
Acid insoluble ash
Titrable acidity as lactic acid
In this procedure, a known quantity of milk is dried on a boiling water bath. Subsequently
sample is dried in hot air oven at 102 ±2°C and from the weight of the residue, the total solids
content in milk is determined.
METHOD 1: GERBER METHOD: The milk is mixed with sulphuric acid and iso-amyl
alcohol in a special Gerber tube, permitting dissolution of the protein and release of fat. The
tubes are centrifuged and the fat rising into the calibrated part of the tube is measured as a
percentage of the fat content of the milk sample. The method is suitable as a routine or
screening test.
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METHOD 2: ROSE-GOTTLIEB METHOD: The milk sample is treated with ammonia
and ethyl alcohol; the former to dissolve the protein and the latter to help precipitate the
proteins. Fat is extracted with diethyl ether and petroleum ether. Mixed ethers are evaporated
and the residue weighed.
TITRABLE ACIDITY:
The method is based on the titration of the sample with sodium hydroxide to
phenolphthalein end point and by comparing the colour with colour obtained by mixing
rosaniline acetate or cobalt sulphate to a known volume of milk sample.
TOTAL ASH:
Weigh accurately about 3 g of the dried milk sample in the crucible, previously dried in a
hot air oven and weighed. Heat the crucible gently on a burner or hot plate at first and then
strongly in a muffle furnace at 550 20°C till grey ash is obtained. Cool the crucible in a
desiccator and weigh it. Heat the crucible again at 550 20°C for 30 min. Cool the crucible in a
desiccator and weigh.
CALCULATION: Total ash (on dry basis), % by mass = M2 − M /100 − M0 x ( M1− M) 𝑥 100
Bakery products which include bread, rolls, cookies, pies, pastries and muffins are
usually from flour or meal derived from some form of grain. The important parameters are;
Moisture
Total ash
Total solid content
Fat
Fruits in fruit bread/ cake
Non-fat milk solids in milk bread
Acidity of extracted fat
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MOISTURE: 5g sample temp-105*c time- 4hours
FAT: Dried sample (10-30g)-dry (2hrs, 100+2*c)-soxhlet extraction (16hrs)-dry 100*c for 1
hour
Same procedure as fat, then add 50ml mixed benzee alcohol-phenolpthalein reagent.
Then titrate against KOH solution. End point (pnik colour).
CALCULATION: Acidity as extracted fat= 1.41*V/M1-M, M1- flask with sample, M-empty
flask weight
Both dry fruits and preserved fruits are picked out and weighed.
Salt has long been used for flavouring and for preserving food. It commonly features as
the table or in the kitchen as free-flowing table salt, rock salt, sea salt, or kosher salt. The
important parameters are
Moisture
Matter insoluble in water
Total chlorides
Sulphate
Matter soluble in water other than NaCl
Alkalinity
Take 20g sample and dissolve in water and then boil& cool. filter and wash the residue
until free from soluble salts. Collect the filtrate &preserve it. Dry the crucible containing
insoluble residue.
TOTAL CHLORIDES:
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10 ml of preserved solution & add 1ml of potassium chromate indicator solution. Titrate
against with silver nitrate. End point: reddish brown tinge.
SULPHATE:
Dissolve 10g of dried common salt in 400ml water. Filter & wash residue free from soluble salts.
Collect the filtrate & washings, add 1 drop of methyl orange, 10ml of dil.Hcl and then boil.
During boiling, add 10-12ml barium chloride solution, continue boiling-until granular precipitate
is obtained. Filter through GC, wash the precipitate free from chlorides, then dry it in oven at
105-1100c.
CALCULATION:
IS STANDARDS:
2.COSMETICS &
ESSENTIAL OILS
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IS 326 PART-3 NATURAL& SYNTHETIC PERFUMERY
MATERIALS-DETERMINATION OF
RELATIVE DENSITY
3.FOOD AND
AGRICULTURAL
PRODUCTS
IS 1011 BISCUITS
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IS 1158 SPECIFICATION FOR CORN FLAKES
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FRUITS AND FRUIT
PRODUCTS
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IS 5960 PART6 SEC1 CHLORIDE CONTENT(VOLHARD
METHOD)
WATER:
METHODS OF SAMPLING AND TEST (PHYSICAL AND CHEMICAL) FOR WATER
AND WASTE WATER:
COLOUR:
Scope - Prescribes the following two methods for the determination of colour.
B) APPARATUS:
Preparation of standards: Prepare standards having colours units of 5, 10, 15, 20, 25,
30, 35, 40, 45, 50, 60 and 70 water to 100 ml.
ODOUR: [PART 5]
Stopper insert
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Observe the odour
Principle - Each panelist (tester) is presented with a list of nine statements about the
water, ranging from very favourable to very unfavourable. The tester selects a statement that best
expresses his opinion. The scored rating is the scale number of the statement selected. The panel
rating is the arithmetic mean of the scale numbers of all testers.
a) Initially taste about half of the sample by taking the water into the mouth, holding it for
several seconds, and discharging it without swallowing;
d) Make a final- rating for the sample and record the results on the appropriate data form;
f) Rest for one minute before repeating steps (a) to (e) on the next sample.
Principle: It is based on the comparison of the intensity of light scattered by the sample
under defined conditions with the intensity of light scattered by a standard reference suspension
under the same condition.[If intensity is high it may be highly turbid ]
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Principle: This method depends on ability of ethylenediamine tetraacetic acid
(C10H16O8N2) or its disodium salt to form stable complexes with calcium and magnesium ions.
When the dye eriochrome black T (EBT) is added to a solution containing calcium and
magnesium ions at pH 10.0 a wine red complex is formed. This solution is titrated with standard
solution of disodium salt of EDTA, which extracts calcium and magnesium from the dye
complex and the dye is changed back to its original blue colour.
Procedure:
Calculation:
CALCIUM:
Procedure:
Calculation:
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Titre value *M of EDTA *40.08*1000 / vol of sample
TOTAL ALKALINITY:
Titrate against std sulphuric acid till light pink colour appears
Calculation:
CHLORIDE:
Principle: In a neutral or alkaline solution potassium chromate can indicate the end
point of the silver nitrate, titration of chloride .silver chromate is precipitated before red silver
chromate is formed.
Procedure:
Calculation:
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MAGNESIUM:
Calculation:
Principle: This techniques is suitable for samples have low organic matter. Nitrate was
measure at 225&275 nm. 225nm enables is to determine the dissolved organic matter 275 nm
doesn’t absorb the dissolved organic matter.
Procedure:
Take 50 ml of sample
Calculation:
Principle: in chromotrophic acid method, two moles of nitrate nitrogen react with one
mole of chromotrophic acid to form a yellow reaction product.
Procedure:
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Add one drop sulphite urea reagent
Calculation:
Absorbance*calibration factor
Principle: In devardhas alloy method nitrate &nitrite are reduced to ammonia under
alkaline condition.
Procedure:
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Add 1g devardhas alloy salt
Procedure:
Read @543nm
FLUORIDE (Part60):
a)Visual comparison:
Principle: The colour (red to yellow with high concn of fluoride) obtained with zirconium
alizarin reagent is matched against that produced with a std fluoride solutions.
Procedure:
Principle: Sulphate ion is precipitated in HCL medium with barium chloride in such a
manner to form barium sulphate crystals of uniform size. Absorbance of barium sulphate
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suspension is measured by a spectrophotometer &sulphate ion concn is determined by
comparison of the reading with a std curve.
Procedure:
Take 20 ml sample
Read @420nm
Calculation:
Read @ 420nm
Principle: iron in the solution is reduced to ferrous state by boiling with hydrochloric acid
&hydroxylamine &treated with 1,10 phenonthroline at ph 3.3.three molecules of phenonthroline
chelate each atom of ferrous iron to form orange red complex.the coloured solution obey beer’s
law. Colour intensity is independent of ph from 3to 9. A ph between 2.9 to 3.5 insure rapid
colour development in the presence of a high phenonthroline.
Procedure:
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Add 10ml ammonium acetate&10 ml 1,10- phenonthroline soln
Read @ 510 nm
Calculation:
Principle: Ammonium molybdate at pH 1.2 react with silica & any phosphate present to
produce heteropoly acids. Yellow molybolosilicic acid is reduced by means of aminonapthol
sulphonic acid to heteropoly blue.
Procedure: 50ml sample was taken-then add 1ml of HCl and 2ml ammonium molybdate.
Then after 10 mins, add 2ml of oxalic acid & 2ml of reducing agent. Then after 10 mins, read the
solution @ 815nm in spectrophotometer.
Procedure: Take 50ml of sample- then add one drop of EDTA reagent. 2ml of neiseler
reagent is added. Wait for 10 minutes, read @ 400nm in spectrophotometer.
50ml sample-Then add 5drops of orthophosphoric acid & makeup to 100ml. Add 2ml of
diphenyl carbazide solution. After 5-10mins, read@ 540nm.
Principle: sulphides are stripped from the acidified sample with an inert gas & collected in
zinc acetate solution. Excess iodine solution added to the zinc sulphide suspension react with the
sulphide under acidic solution.
Procedure:Take 1-5ml of sample in 10ml flask –then add 0.5ml amine H2SO4, add 0.15ml
of Fecl3.6H2O. In a separate 10ml flask ,take 1.5ml distilled water(blank)-add 0.5ml of 1:1
H2SO4, add 0.15ml of Fecl3.6H2O, wait for 10mins. And then add 1-6ml of diammonium
dihydrogen phosphate for both flasks. Wait for 3mins & read @ 664nm
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Calculation: B*C*D
MICROBIOLOGY DEPARTMENT:
IS
ISO
BAM Method
The food samples include:
Shrimps
Egg
Fish varieties – cuttle fish
Meat samples
Fish meal
Fish soluble paste
Fish oil
Hotel foods
Bakery samples – Puff, sweets, jam
Honey
Tinned vegetables
Cocoa powder
Baby foods – cerelac
Sugar and salt
Milk
Water samples:
STP water
Domestic water
Drinking water
BIS Samples.
Parameters to be analyzed:
1. Food samples:
The contamination of foods from natural sources may take place before the food is
harvested or during handling and processing of food. Additional contamination may come from
equipment coming in contact with foods. The parameters that are analyzed in food samples
include:
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TPC
Escherichia coli
Coliform
Bacillus cereus
Enterobacteriacea
Staphylococcus aureus
Listeria monocytogens
Yeast and mould
Shigella
Salmonella
Vibrio cholera
Vibrio parahaemolyticus
Vibrio vulnificus
Clostridium perfringes
2. Water samples:
Natural water contains not only their natural flora but also microorganisms from soil and
possibly from animals or sewage. APHA have developed some methods for confirmation of
E.coli in water samples. Some of nonfermenting bacteria such as pseudomonas species actually
grow in water lines and are not detected by traditional coliform analysis, so TPC are carried out.
TPC
Total coliform
Escherichia coli
Faecal streptococci
Faecal coliform
Vibrio species
3. Air samples:
Legionella
METHODS:
ORGAANISMS IS METHODS
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AMC-22̊C (72 hours) IS 5402: 2012
ORGANISMS METHOD
Coliform IS 15185
E. coli IS 15185
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Food samples:
BAM Method:
E.Coli - Chapter 4
Coli - Chapter 4
Staphylococcus aureus - Chapter 12
Shigella - Chapter 6
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Salmonella - Chapter 5
Vibrio cholera - Chapter 9
Vibrio parahaemolyticus - Chapter 9
Vibrio vulnificus - Chapter 9
Listeria monocytogens - Chapter 9
Entreobactericae - APHA 5th edition Chapter 9
Micro organisms have a minimal, maximal and optimum PH for growth. In general
yeasts and molds are more acid tolerant than bacteria. Foods with low PH (below 4.5) usually are
not readily spoiled by bacteria and are most susceptible to spoilage by yeasts and mold
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5. Azide dextrose broth - 7.2±0.2
6. Alkaline saline peptone water - 7.2±0.2
7. Baird parker agar base - 6.8±0.2
8. Bile esculine azide agar – 7.1 ±0.2
9. Bile salt agar - 8.5±0.2
10. Bismuth sulphite agar - 7.7±0.2
11. Brain heart infusion - 7.4±0.2
12. Buffered peptone water - 7.2±0.2
13. Buffered charcoal yeast extract agar - 6.9±0.2
14. Chloramphenical yeast glucose agar - 6.6±0.2
15. Cooked meat medium - 7.8±0.2
16. Deoxycholate citrate agar - 7.5±0.2
17. CPC agar - 7.6±0.2
18. Dextrose tryptone agar -6.7±0.2
19. Rose Bengal agar – 5.6±0.2
20. DRCM -7.2±0.2
Food samples:
2. Escherichia coli
3. Total coliform:
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period - 37̊C for 24 hours. In positive control, pink color colonies with zone of precipitation will
be observed by pour plate technique.
4. Staphylococcus aureus :
5. Enterobacteriace:
Materials required: Peptone saline solution, Violet red bile glucose agar
ISO METHOD(Isolation):
1. Listeria monocytogens:
Materials required :Half fraser broth, Fraser broth, L.mono differential agar, PALCAM agar.
Fraser broth
L.mono differential
agar
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(1 enrichment) zone observed
PALCAM agar
L.mono differential
agar
PALCAM agar
2. Salmonella:
BPW
A RVS
3. Vibrio cholera:
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2 Selective enrichment 18±1 41.5 to 42.5̊C Turbidity observed Growth observed
APW
TCBS Agar
TCBS Agar
IS Methods: (Enumeration)
2. Bacillus cereus:
3. LBC:
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Sample dilution: 0.85 % Saline solution.
Inoculation: 1 ml.
4. PBC:
Inoculation: 1 ml
IS Method(MFM):
1. Pseudomonas aeruginsoa:
Procedure: 250 ml of sample filtered through membrane filter an dfilterpaper(0.45µm and 47mm
diameter) placed on appropriate medium.
APB
BAM Method:
1. Clostridium perfringens:
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Dilution: 25 gm/ml of sample in 225 ml of PDS and diluted upto 10*6.
Inoculation: 1 ml.
In positive control, black color colonies with white opaque zone will be observed.
2. Bacillus cereus:
In positive control, pink color colonies with white precipitation will be observed.
3. Enterobacteriace:
Inoculation: 1 ml.
In positive control, pink color colonies with zone of precipitation will be observed
4. Shigella:
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Medium Incubation Positive control
Incub. anaerobically
Further, biochemical test are carried to confirm the presence of particular organisms.
5. Vibrio alginolyticus:
Incub. anaerobically
INSTRUMENTATION DEPARTMENT:
LC EXTRACTION DIVISION:
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The LC extraction division deals with the extraction process of seven antibiotics and
pesticides which are then quantified using LCMS-MS(Liquid chromatography – mass
spectrometry).
EXTRACTION:
Solid-liquid extraction: When the sample is a solid and the required phase for analysis is a
liquid, the process is called solid-liquid extraction.
Liquid-liquid extraction: In liquid -liquid extraction compounds separate according to their
relative solubility in two different immiscible liquid phases.
Solid phase extraction: solid phase extraction is a sample preparation process by which
compounds that are dissolved or suspended in a liquid matrix are separated from the other
compounds in the mixture according to physical and chemical properties.
Acid-base extraction: Acid -base extraction is typically used to separate organic compound
from each other based on their acid base interaction properties. Acid-base extraction is a type
of liquid- liquid extraction.
ANTIBIOTICS EXTRACTION:
The antibiotic parameters extracted here are done by the solid – liquid extraction process and
solid phase extraction process. The antibiotics extracted here includes,
NFM(Nitrofuran metabolite)
NFP(Nitrofuran parent)
CAP(Chloramphenicol)
Tetracycline compounds
Dyes
Sulphonamide compounds
Quinolone compounds
These are synthetic board spectrum antibiotics having a furan group. They are
heterocyclic compounds. It is a carcinogenic substance. The NFM compounds are the
metabolites of NFP compounds which are having a short life of about 63 mins. So the NFP
extraction is done as soon as the sample is received. For NFM extraction the sample is added
with 0.2M HCl and 2 NBA (2-Nitrobenzaldehyde) and incubated at 37±20C for 16hrs.
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NFP Compounds NFM Compounds
Furazolidone AOZ(Aminooxazolidone)
Furaltadone AMOZ(Aminomorpholinomethyloxazolidone)
Nitrofurantoin AHD(Aminohydrotoinhydrochloride)
Nitrofuran metabolite is derivatised and extracted with ethyl acetate and then it is
delipidated using hexane and then quantified in the LCMS-MS.
CAP (CHLORAMPHENICOL):
Action of reagents:
TETRACYCLINE COMPOUNDS:
There are seven compounds which are included under this tetracycline group.
These are broad spectrum antibiotic .This includes,
Oxytetracycline
4-Epitetracycliine
Tetracycline
Chlortetracycline
Deoxycycline
4-Epioxytetracycline
4-Epichlortetracycline
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Extraction procedure:
Action of reagent:
Trichloroacetic acid: for loosening the tissue bonds in the sample and releasing the target
compound
McValline Buffer: for pH maintenance
C18 cartridge: to remove non polar interference (i.e., lipid removal)
Methanol: to elute the tetracycline compounds (as it is soluble in methanol) from the
cartridge
DYES:
Dyes are coloured organic compounds that are used to impart colour to various
substance. Each dye has unique compounds. Usually the dyes are classified into two groups
which include natural dyes and synthetic dyes. The major source of dyes in the sea food sample
is the antifungal and other antibiotic substances given to the shrimp during its rearing. These
dyes usually quantified as it has many toxic effects. The dyes compounds that are extracted here
are synthetic basic dyes which includes,
Extraction procedure:
The dyes are extracted by adding formic acid, salts (Magnesium sulphate and sodium
acetate), C18 and PSA(Primary and secondary amines) to the known amount of sample.
Reagent purpose:
Formic acid: for loosening the tissue bond and releasing the target analyze
Magnesium sulphate: for excess moisture removal
PSA: for fat removal
C18 salt: for removal of non polar interference
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There are 12 sulfonamide compounds and 11 quinolone compounds which are
extracted using the single integrated method.
SULFONAMIDES:
The sulfonamides are the first synthetic antibiotic agents. It has a good antibacterial activity
mainly on gram positive bacteria. These compounds has sulfur group attached with 2 analyze
atoms and amide group at one end and carboxylic group at other end. The 12 compounds
includes,
Sulfanilamide
Sulfamethoxy pyridazine
Trimethoprim
Sulfamethazin
Sulfamethoxazole
Sulfamethiozole
Sulfapyridine
Sulfadimethoxine
Sulfathiazole
Sulfachloropyridazine
Sulfadiazine and
Sulfamerazine
QUINOLONE COMPOUNDS:
The Nalidizic acid is considered to be the first quinolone drug. It was introduced in
the year 1962. These compounds contain fluorine atom attached to its structure and are effective
against both gram positive and gram negative bacteria by its activity of preventing the DNA
unwinding and duplication. The 11 quinolone Compounds includes,
Ciprofloxacine
Difloracine
Enrofloxacine
Flumequine
Nalidizic acid
Oxalinic acid
Sarafloxacin
Danofloxacin
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Norfloxacin
Oflaxacin
Marbofloxacin
PESTICIDE EXTRACTION:
Pesticides are chemical compounds that are used to kill pests, including insects,
rodents, fungi and unwanted plants (weeds). Pesticides are used in public health to kill vectors of
disease, such as mosquitoes, and in agriculture, to kill pests that damage crops. Based on the
chemical composition the pesticides are classified into four types
Organochlorine compounds
Organophosphorus compounds
Carbamates
Pyrethrin and pyrethroids
More than 90 pesticides are extracted from various food samples and are quantified in
LSMS-MS. The extraction process for pesticides differs depending upon the matrix from which
the pesticide is extracted. The most common method of extraction of pesticide is the Quechers
method.
STANDARDS:
INSTRUMENTS:
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The instruments used in extraction includes
1. Centrifuge:
It is almost used in all the extraction process done here. The centrifuge works using the
sedimentation principle, where the centrifugal acceleration causes denser substances and
particles to move outward in the radial direction. At the same time, objects that are less dense are
displaced and move to the center. So it separates the target analyte into the extraction liquid
based on its density.
2. Nitrogen evaporator:
The nitrogen evaporator system consist of chamber filled with water that resembles a
water bath , then stand which is designed for holding the evaporation tubes is fixed to the
system .Here the inert gas nitrogen is passed into samples( where the target compound is
dissolved in the extraction liquid) in the tubes. The heat from the water bath makes the
evaporation process easier. The extraction solvent gets evaporated at the end of this process
leaving only the analyte residue along with the fatty substances present in the matrix which is
then removed using some non polar solvents like hexane , isooctane etc. This evaporation is done
for tetracycline, NFM, CAP and sulfa-quinolone extraction.
3. Sonicator:
Sonicator uses the sound waves to agitate the particles in the solution. It converts the
electrical signal into a physical vibration to break the particles apart. This vibration is used for
complete dissolution of reagents or salts in a particular solution. So it used for preparing buffer
and some analytical reagents.
It is a chamber connected to pump and a large conical flask covered with a rubber cork .It
is mostly used for tetracycline and some pesticides extraction like melamine. Here the target
compound that dissolved in the extraction solvents are passed through the C18 cartridge fixed at
the top of the chamber after it is conditioned with methanol and water to loosen the C18 layer.
The solvents and the sample solution which is passed through the cartridge is filled inside the
chamber .Upon the application pressure it is collected in the large conical flask. The target
compound gets bound to the C18 column which is diluted using methanol and collected in
evaporation tube.
INSTRUMENT CALIBRATION:
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value prescribed for the particular instrument. These calibration processes is done based on the
standards and specification given by ISO (International organization for standards).
Significance of calibration:
The calibration process will ensure the accuracy of readings from the instrument and also
to establish the reliability and consistency of the instrument.
Calibration process:
Daily calibration
Monthly calibration and
Yearly external calibration
The daily and monthly calibration is done within in the lab by the instrumental person
working in the lab. In case of any deviation or abnormality in the working of the instrument is
found in daily or monthly calibration then the instrument service person will be called for
examination and repair of the instrument.
The monthly calibration will take into other considerations like temperature, Relative
humidity and Air pressure .This calibration process is done for all the instruments even for the
micro pipette, volumetric glassware, temperature monitoring meter etc.
INSTRUMENTATION DEPARTMENT:
HPLC
FTIR
IC
ICPMS/AAS
LCMSMS
GCMSMS
HPLC
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mixture. It relies on pumps to pass a pressurized liquid solvent containing the sample mixture
through a column filled with a solid adsorbent material.
Each component in the sample interacts slightly differently with the adsorbent material,
causing different flow rates for the different components and leading to the separation of the
components as they flow out of the column.
The active component of the column, the adsorbent, is typically a granular material made
of solid particles ,silica, 2–50 μm in size. The components of the sample mixture are separated
from each other due to their different degrees of interaction with the adsorbent particles. The
pressurized liquid is typically a mixture of solvents (e.g., water, acetonitrile and/or methanol)
and is referred to as a "mobile phase".
Degasser
Sampler
Pumps
Detector
The sampler brings the sample mixture into the mobile phase stream which carries it into
the column. The pumps deliver the desired flow and composition of the mobile phase through the
column. The detector generates a signal proportional to the amount of sample component
emerging from the column, hence allowing for quantitative analysis of the sample components.
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OPERATION:
The sample mixture to be separated and analyzed is introduced, in a discrete small
volume (typically microliters), into the stream of mobile phase percolating through the column.
The components of the sample move through the column at different velocities, which are a
function of specific physical interactions with the adsorbent (also called stationary phase).
The velocity of each component depends on its chemical nature, on the nature of the
stationary phase (column) and on the composition of the mobile phase.
The time at which a specific analyte elutes (emerges from the column) is called its
retention time. The retention time measured under particular conditions is an identifying
characteristic of a given analyte.
Common mobile phases used include any miscible combination of water with various
organic solvents (the most common are acetonitrile and methanol). Some HPLC techniques use
water-free mobile phases (see normal-phase chromatography below).
The chosen composition of the mobile phase (also called eluent) depends on the intensity
of interactions between various sample components ("analytes") and stationary phase (e.g.,
hydrophobic interactions in reversed-phase HPLC).
Depending on their affinity for the stationary and mobile phasesanalytes partition
between the two during the separation process taking place in the column. This partitioning
process is similar to that which occurs during a liquid–liquid extraction but is continuous, not
step-wise. In this example, using a water/acetonitrile gradient, more hydrophobic components
will elute (come off the column) late, once the mobile phase gets more concentrated in
acetonitrile (i.e., in a mobile phase of higher eluting strength).
ION CHROMOTOGRAPHY
In ion exchange chromatography the ions such as bromate,nitrate ,are analyzed in water
samples .
PRINCIPLE:
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The most popular method for the purification of proteins and other charged molecules is
ion exchange chromotography. Conversely in anion exchange chromotgraphy,negatively charged
molecules are attracted towards a positively charged solid support.
INTRODUCTION:
Ion chromotgraphy is a chromatography process that separates ions and polar molecules
based on their affinity to the ion exchange .it works on almost any kind of charged molecule -
including large proteins ,small nucleotides and amnio acids.
As positively chargedactions flow across action resin beads, the actions are exchanged
for hydrogen (H+) . Likewise, as negatively charged anions flow across anion resin beads ,the
anions are exchanged for hydroxyl( OH-).
Ion chromatography is used for water chemistry analysis .ion chromatographs are able to
measure concentration of major anions such as fluoride, chloride, nitrate and sulfate as well as
major actions such as lithium, sodium, ammonium, potassium , calcium, magnesium in the ppb
range .
SUPPRESSOR:
The thermo scientific dionex ERS 500 electrolytically regenerated suppressor exhibits
back pressure tolerance up to 900 psi, has peak efficiencies optimized for 4micrometer resin
bead based columns and has very high current efficiency and static capacity
Additionally, the suppressor is anintergal part of RFIC system, where the samples is
determined using supperssed conductivity detection in the lowest possible background of high
purity water. Autosuppression means ease of use; the supperssor is constantly regenerated by the
continuous electrolysis of water derived from the cell effluent.
FTIR:
The concentration of dispersed oil and grease (OG) is an important parameter for water
quality and safety.
The absorbance measurements were performed using the PerkinElmer Spectrum 400 FT-
IR/FT-NIR spectrophotometer in mid-IR mode and equipped with a DTGS detector . Other
instrument models with similar configurations1 such as the Spectrum One or Spectrum 100 can
also be used. The software used to acquire the spectra was Spectrum version 6.3. Spectra were
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collected in transmission mode using a glass cell with 10 mm pathlength. Spectra were acquired
over the range 3200 - 2700cm-1 at 4 cm-1 resolution with ~1 minute acquisition time, and
ratioed against a spectrum of pure solvent. The peak maximum between 2930 and 2926 cm-1
was determined and used in the linear regression described below. A linear baseline fit through
the points at 3100 and 2800 cm-1 was subtracted before measuring the peak height.
Procedure:
The calibration reference oil was prepared by mixing iso-octane, hexadecane and benzene in the
ratio 3:3:2, and stored in a sealed container to avoid evaporative loss. The calibration stock
solution was prepared by weighing about 1 gm of calibration reference oil into a clean and dry
100 mL volumetric flask and diluting up to the mark with solvent, i.e., carbon tetrachloride.
From the calibration stock solution, a series of standard solutions were prepared using the
volumetric techniques in the range 1-40 mg/L with 9 calibration points.
Sample Preparation:
Samples were prepared as follows:
1. Acidification of 1 liter of sample using hydrochloric acid to pH 2.0.
2. E xtraction of above sample with 30 mL of carbontetrachloride three times (i.e., 1 x 3 times)
3. Filtration of extract through 10 g of sodium sulfate and dilution of combined collected extract
up to 100 mL with solvent.
4. Measurement of the solution at the absorbance maximum near 2930 /cm
Calibration – Linearity:
Over the calibration range excellent linearity was observed; with a correlation coefficient
(R2) of 0.9997. A standard error of prediction of 4 mg/L was obtained.
Spike recovery studies:
A recovery study has been performed at 6 mg/L concentration in three replicates. the
recoveries are excellent, ranging from 90 to 95 percent. This indicates that the solvent extraction
recovers nearly all of the OG and introduces only a small negative bias to the reported result.
Whereas, elements like magnesium oxide, methyl mercury, and other oxide
forms are first analysed as basic elements and then they are converted to oxide forms using
formulas.
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Food samples (FD,FS)
Soil samples (EN)
Water samples (EN)
Container samples (CT)
Air samples (Ambient air quality-AAQ)
Both the instruments present are sensitive and hence the samples are converted
to liquid, digested and then they are fed into the instrument.
SAMPLE PREPARATION
Water sample-
If water samples are clear i.e., raw water, borewell water, following method is used-
1g of soil sample is taken and 100ml of water is added to it. Then it follows the
procedure same as procedure for unclear water samples.
Food samples-
The food samples when in solid form, they are grinded to smaller fine particles. If animal foods,
like shrimps they are deveined, peeled and homogenized.
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Then they are digested in microwave digestor for 1:30 hour.
After which, they are made upto 25ml in centrifuge tubes and filtered and then
they are fed into the system.
PRINCIPLE:
The instrument is based on beer-lambert law. It makes use of the atomic absorption
spectrum of a sample to assess the concentration of analytes in it. It requires standards with
known analyte content to establish the relation between the measured absorbance and the analyte
concentration.
INSTRUMENTATION:
To analyze a sample for its atomic constituents, it has to be atomized. There are two
types of atomizers -flames and electrothermal (graphite tube) atomizers. The atoms are irradiated
by optical radiation, and the radiation source could be an element-specific line radiation source
or a continuum radiation source. The radiation then passes through a monochromator in order to
separate the element-specific radiation from any other radiation emitted by the radiation source,
which is finally measured by a detector.
FLAME: Which is of air and acetylene (reaches 2300 degree celcius) or nitrous and acetylene
(reaches 3000 degree celcius).
FURNACE: In furnace, tubes, caps and holder are present. Cap and holder holds the tube
between them and the tube is heated when electricity applied and atomization occurs.
COMPRESSOR: The gases used are compressed and are sent to the instrument.
DETECTOR: Photo multiplier tube detector detects the remaining wavelengths which was not
absorbed by the element.
The liquid sample which are fed to the instrument through nebulizer are converted to
aerosols which when reaching the flame gets atomized and absorbs the light which are send from
the hollow cathode lamp and gets excited and absorbs some wavelengths and the remaining light
reaches the detector.
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The concentration of the sample is analyzed with the help of various standards which
are prepared earlier.
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PLASMA: The plasma is produced by electomagnetive coil. It is coated with platinum.
DETECTOR: Which is filled with vacuum to prevent interferences.
The sample injected into the instrument is collected by peristaltic pump and reaches
nebulizer where it is converted into aerosols and then reaches torch and enters plasma and gets
ionized and are detected based on their mass to charge ratio.
CONES- For coupling to mass spectrometry, the ions from the plasma are extracted through a
series of cones into a mass spectrometer, usually a quadrupole.
MASS SPECTOMETRY-
The ions are separated on the basis of their mass-to-charge ratio and a detector receives
an ion signal proportional to the concentration. The concentration of a sample can be determined
through calibration with certified reference material such as single or multi-element reference
standards. ICP-MS also lends itself to quantitative determinations through isotope dilution, a
single point method based on an isotopically enriched standard.
COMMON INTERFERENCES:
ISOBARIC INTERFERENCE-same mass.
Doubly charged.
POLYATOMIC INTERFERENCE-two or more atoms combined.
To prevent polyatomic interference, collision cell is used, where Helium gas in the cell
collides with measurement ion and polyatomic ion. The polyatomic ion overcomes the kinetic
energy barrier (KED). Polyatomic ion having a higher energy loss because of larger cross
section, the energy loss of it increases and is separated in the energy barrier.
FORMULA FOR CALCULATION:
(Sample concentration-blank concentration) x dilution factor x volume made up
Sample weight x 1000
Dilution factor - how many times it has been diluted.
Volume makeup - usually 25ml/100ml.
1000 - for converting ppb into ppm
Sample weight - 0.5g/1g
MECHANICAL:
This department tests the container, films and other packaging materials. The parameters
analyzed are design, shape, dimension, finish & appearance, colour, odour, transparency,
thickness, capacity, brimful capacity, migration, overall migration, colour migration, closure
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leakage, vibration leakage, air pressure leakage, water potability, water portability, drop test,
stack load test, dart impact resistance test, ink adhesion test, elongation, tensile strength, etc.
QUALITY CONTROL:
QC carries out the activities of ensuring the quality of analysis held in the lab. The major
activities are IQC, Internal audit, Vertical audit, Proficiency testing, Checklist preparation,
feasibility checking of parameters with the NABL scope, putting down the specification for the
parameters based on the specified regulations and comparing it with the obtained results, sorting
out the problems and finding the root cause for it, Complaints maintenance, Amendment of
forms, registers and methods, following GFLP and deals with the outsourcing labs for the non-
feasible parameters.
NABL :
National Accreditation Board for testing and calibration Laboratories. This is a
constituent part of Quality Council of India. It is founded in 1988 with the headquarters
in Guargon. It is an autonomous body providing accreditation of technical competence of
testing, calibration, medical testing laboratories, Proficiency Testing Providers (PTP) &
Reference Material Providers (RMP). This follows ISO standards and has mutual
agreement with ILAC and APLAC (Asia Pacific Laboratory Accreditation Cooperation).
It provides Accreditation in all major fields of science and engineering. NABL also
conducts many training courses.
FSSAI :
It has a three tier system of labs in India- notified food lab, referral lab and
reference lab. The reference lab develops method, procedure and testing food across the
country. This is responsible for evaluating the performance of other notified laboratories.
Also, it is a resource center for the provision of CRM (Certified Reference Material). The
authority may conduct surprise audit to monitor or review the functioning of a food
laboratory. Lab should submit monthly/quarterly/annual statement on number of samples
received for testing, number of samples tested, and number of samples failed, specifying
the parameters or test and other details.
ISO-9001:2008:
International Organization for Standardization provides the standard procedure for
testing of all kinds of samples and the calibration procedures for the instruments.
ISO OHSAS-18001:2007:
Occupational Health & Safety Management This ensures the workplace safety for
the employees.
TEA BOARD:
This is responsible for the assignment of certification numbers to exports of tea.
The board is responsible for reducing the fraudulent exports on tea.
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MOEF
Ministry Of Environment and Forest accreditation is necessary to test the
environmental samples like air, water.
BIS:
Bureau of Indian Standards is established under PFA. This is mandatory for water.
The standards are IS 14543:2005 for Packaged Drinking Water and IS 13428:2005 for
Packaged Natural Mineral water. There are totally 18 BIS licenses for Packaged Natural
Mineral water, 2354 licenses for packed drinking water through RO and 633 licenses for
bottling Packaged Drinking water from natural sources.
EIC:
Export Inspection Council is the official export-certification body of India which
ensures quality and safety of products exported from India. It provides mandatory
certification for food items for fish & fishery products, dairy products, honey, egg
products, meat and meat products, animal casing, gelatin, ossein and crushed bones, feed
additive and pre-mixtures while other food and non-food products are certified on
voluntary basis.
AGMARK:
This is a mandatory certification mark for Agricultural Produce by DMI in 1937.
Totally 222 agricultural commodities are notified. Though it is voluntary for others,
under FSSA it is mandatory for Blended vegetable oils, fat spread, oils, honey, ghee, etc.
There are 11regional and a Central AGMARK laboratory. Of these 12 labs, 9 are NABL
accredited.
IQC:
The IQC (Internal Quality Check) is done to test the competency of the analyst. These
results are then documented and are done every month for every department in the lab. The IQC
tests by 3ways:
INTERNAL AUDIT:
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This helps to evaluate the company’s internal controls ensuring the compliance with laws
and regulation. Horizontal and vertical audit falls under this category.
VERTICAL AUDIT:
The vertical audit is to check the traceability of a sample at all stages of analysis in the
lab. A sample code is taken and checked for its traceability from booking of samples to analysis
till the report section. In case of any non-traceability in any stage of the process, the root cause
for it is found and documented.
PROFICIENCY TESTING:
The proficiency testing is done to test the competency of the lab. This is conducted by
either NABL or NABL accredited PT providers. A sample of unknown concentration is given to
the lab for testing and the observed valves are sent to the providers. They would assign a Z score
based on the variation between the values sent by the lab and their values. The score must lie
between 0 and 2. A value greater than this is unacceptable.
CHECKLIST PREPARATION:
A checklist for every department is prepared each month. Then each department is
checked for all the things in the checklist and if anything is found wrong, necessary corrective
actions must be taken.
The parameters required for the client must be checked whether they are feasible to be
analyzed by the laboratory. If any parameter is found non-feasible, it must be outsourced.
SPECIFICATIONS:
The specification for the parameters is taken from the standards required by the client.
Then the results are checked whether they fall under the limits specified. The specifications
mostly followed here are
FSSAI: It has released three compendiums for additives, contaminants and fortification. The
food additive compendium covers the physical, wet, microbial parameters and also additives
for all the food categories. The food contaminant compendium covers the heavy metals, crop
contaminants, pesticide residues and antibiotic residues for all food categories. The
fortification compendium covers the level of fortification of nutrients in the food products
like atta, maida, milk, oil, salt, etc.
CAC: Codex Alimentarius Commission has set the standard limits for the trade and export
practices.
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EU (European Union): RASFF- Rapid Alert System for Food and Feed and EFSA- European
Food Safety Authority are the two major governing bodies in EU. It is established in Italy in
2002. It covers animal health and welfare, Plant Protection, Plant health and Nutrition. Risk
Assessment is the major work carried out. These standards are highly stringent.
EIC
IS standards
USFDA(United states Food and Drug Administration): Guidelines are followed for
Nutritional Labeling such as RDA
INFERENCE:
Thus we have learnt both the technical and managerial skills. We had a great and
inspiring time with the lab. We have gained more knowledge from this lab. This lab maintains
quality in all aspects.
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