MANUAL OF METHODS ANALYSIS OF FOOD

1. Sampling
2. Sample Preparation
3. Analysis of metals by AAS
4. Determination of Lead, Cadmium, Copper, Iron and Zinc by Atomic Absorption Spectrophotometer
5. Determination of Mercury by Flameless Atomic Absorption Spectrophotometer
6. Determination of Mercury using Mercury Analysis
7. Analysis of metals by Spectrophotometer
8. Determination of Arsenic by colorimetric method – Molybdenum blue Method
9. Determination Of Arsenic by colorimetric method – Diethyl Dithizone carbamate Method
10. Determination of Cadmium by colorimetric method – Dithizone Method
11. Determination of Copper by colorimetric method Carbamate Method
12. Determination of Iron colorimetric method
13. Determination of Lead colorimetric method
14. Determination of Tin by colorimetric method – Catechol Violet Method
15. Determination of zinc by colorimeter method – Dithizone method
16. Analysis of metals by Titrimetric method
17. Determination of Tin (Volumetric Method)