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MANUAL FOR ANALYSIS OF SPICES AND CONDIMENTS
- Preparation of Sample
- Determination of Extraneous Matter and other Refractions
- Determination of Moisture
- Determination of Total Ash
- Determination of Ash Insoluble in dilute HCl
- Determination of Cold Water Extract
- Determination of Alcohol Soluble Extract
- Determination of Calcium Oxide
- Determination of Non Volatile Ether Extract
- Determination of Volatile Oil
- Determination of Crude Fiber
- Determination of Allyl isothiocyanate in Mustard
- Determination of p-hydroxybenzyl isothiocyanate in S. alba (White Mustard)
- Black Pepper
- Saffron
- Turmeric Whole
- Asafetida
- Microscopic Examination of Spices
- Detection of Argemone seeds in Mustard
- Detection of Mineral Oil in Black Pepper
- Detection of Papaya seeds in Black Pepper
- Detection of Turmeric in Chilies and Coriander
- Detection of Oil Soluble Colours
- Determination of Light and Heavy Filth in Spices and Condiments
- Method for capsaicin content in chili powder
- Method for measuring colours value in chilies