Food analysis

chemical energy that animals (including humans) derive from food and molecular oxygen through the process of cellular respiration

thumb|Hand-held refractometer A refractometer is a laboratory or field device for the measurement of an index of refraction (refractometry). The index of refraction is calculated from the observed refraction angle using Snell's law. For mixtures, the index of refraction then allows the concentration to be determined using mixing rules such as the Gladstone–Dale relation and Lorentz–Lorenz equation.

thumb|Measuring brix and percent acidity of a sudachi Degrees Brix (symbol °Bx) is a measure of the dissolved solids in a liquid, based on its specific gravity, and is commonly used to measure dissolved sugar content of a solution. One degree Brix is 1 gram of sucrose solute dissolved in 100 grams of solution and represents the strength of the solution as percentage by mass. If the solution contains dissolved solids other than pure sucrose, then the °Bx only approximates the dissolved solid content. For example, when one adds equal amounts of salt and sugar to equal amounts of water, the degre

mass of iodine in grams that is consumed by 100 grams of a chemical substance

analytical chemistry method to determine the amount of nitrogen in certain organic compounds

mass of potassium hydroxide (in mg) necessary to neutralise the free fatty acids contained in 1 g of fat

technique of measuring animal feed contents

unit of density

peroxide functional group content index for a fat or fatty oil

method for the quantitative determination of nitrogen in chemical substances

thumb|right|A Brabender farinographthumb|right|Mechanical farinograph In baking, a farinograph measures specific properties of flour. Its underlying principles were first introduced in 1912 by Hungarian chemist Jenő Hankóczy, and the instrument was later industrialized and launched in 1928 by Carl Wilhelm Brabender in Germany. The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid.

count of cells, usually to detect mastitis and thus to assess milk quality