Electrochemistry

pH is the major technique used in the analysis of foodstuffs. For other electrochemical techniques like conductivity, dissolved oxygen etc that might be used in the monitoring of production water and effluent please click below to enter our environmental microsite.

Titration

Chemik offers a choice of both manual and automatic titrators to achieve most in titration analysis within the food industry.

Karl Fischer Titration

Choice of compact volumetric or coulometric Karl Fisher titrators and related reagents for water determination.

Kjeldahl Analysis

Kjeldahl nitrogen determinations are performed on a variety of food substances. The Kjeldahl method may be broken down into three main steps: digestion, distillation, and titration.

1. Digestion: is accomplished by boiling a homogeneous sample in concentrated sulphuric acid. The end result is an ammonium sulphate solution.

2. Distillation: excess base is added to the digestion product to convert the ammonium salt to ammonia.

3. Titration: the amount of nitrogen in a sample can be calculated from the quantified amount of ammonia in the receiving solution. The ammonia is captured either with a carefully measured excess of a standardised acid solution (back titration) or a boric acid solution (direct titration)

Protein, Enzyme and Fibre Kits

From the checking of rancidity in cooking oils to the content of fats in food with the soxhlet method Chemik offer a solution.

Edible Oils & Fat Analysis

From the checking of rancidity in cooking oils to the content of fats in food with the soxhlet method Chemik offer a solution.

Refractometry & Polarimetry

Refractometry is one of the basic methods for quantitative analysis and quality assurance methods in food and beverage industry.