Tests and Determinations

The identification tests described in Section A of this Appendix are frequently referred to in the Food Chemicals Codex for the presumptive identification of FCC-grade chemicals taken from labeled containers. These tests are not intended to be applied to mixtures unless so specified. 

Acetic acid or acetates, when warmed with sulfuric acid and alcohol, form ethyl acetate, recognizable by its characteristic odor. With neutral solutions of acetates, ferric chloride TS produces a deep red color that is destroyed by the addition of a mineral acid. 

Solutions of aluminum salts yield with 6 A ammonia a white, gelatinous precipitate that is insoluble in an excess of the 6 A ammonia. The same precipitate is produced by 1IV sodium hydroxide, but it dissolves in an excess of this reagent. 

Ammonium salts are decomposed by 1 IV sodium hydroxide with the evolution of ammonia, recognizable by its alkaline effect on moistened red litmus paper. The decomposition is accelerated by warming. 

Neutral solutions of benzoates yield a salmon colored precipitate with ferric chloride TS. From moderately concentrated solutions of benzoate, 2 A sulfuric acid precipitates free benzoic acid, which is readily soluble in ether. 

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Using the material thus obtained, a number of tests and determinations were made with the results given in Table 1. The Drop Test, de-... 

Hymenoptera venom is a prominent trigger of systemic reactions. Severe and fatal reactions have been described in patients with mastocytosis [9, 30, 31]. In few cases with urticaria pigmentosa and Hymenoptera venom anaphylaxis, no sensitization could be detected by means of skin tests and determination of specific IgE antibodies [32]. However, larger series found evidence that these systemic reactions are normally IgE-mediated insect sting allergies [7,33]. 

Obtain the appropriate baseline laboratory tests, and determine a time interval for reevaluation of specific laboratory tests to determine toxicity. 

General chapters on physical tests and determinations are included in Table 16. 

Table 16 General Chapters on Physical Tests and Determinations...

Plants, fruits, vegetables, and grains should be quarantined until tested and determined to be safe to consume. In addition to a direct contact hazard, some G-series agents can translocate from roots to other areas (e.g., leaves, fruits, etc.) of some plants and may pose an ingestion hazard. 

Meat, milk, and animal products, including hides, from animals affected or killed by vesicants should be destroyed or quarantined until tested and determined to be safe to use or consume. 

Physical tests and determinations on aerosols. In United States Pharmacopoeia XXII, NF XVII, Ninth Supplement, pp. 3584-3591,1993. 

Swelling tests and determination of tensile properties. The procedure for estimating cross-link density from equilibrium swelling data is described in detail in a previous paper (6). The tensile properties of the PU films were carried out at 23°C and 60% relative humidity. The crosshead speed and distance were 10 mm/min and 30 mm, respectively. A more detailed description of the tensile tests is given elsewhere (6). 

Conduct a pressure hold test and determine that the leak rate is within specifications. 

The inhibition and enhancement testing and determination of nonin-hibitory concentration and maximum valid dilution is performed per standard test method. 

United States Pharmacopeia, General Chapters Physical Tests and Determinations <711 > Dissolution, Official Compendia of Standards, USP 25, NF 20, p. 2011, 2002. 

The question is, is there something like a mutagenicity test, direct acting or indirect acting, whereby we can test and determine the risk and set an acceptable level for our drinking water supply I would consider an acceptable level toward humans and an acceptable ecological level. Maybe there is a single test or maybe a battery of simple tests. 

In order to examine the effectiveness in drag reduction of polymer solutions, it is necessary to employ a set of apparatus, which will help to test and determine the decrease in friction. Figure 8 illustrates the appropriate type of apparatus required, according to Eq. (6) ... 

The examination of meat concerns in the first place the food inspector, whose duty it is to determine that the meat is good for food and has not been obtained from diseased animals. The analyst s task is usually to determine the nutritive value of the meat by estimating its principal components and to test for the presence of preservatives or colouring matters. The more common chemical tests and determinations are as follows ... 

The more- important tests and determinations to be made are those described in 1, 2,. 5, . n, 12 and 15, which are usually sufficient to indicate if a lmttcr is genuine if a more complete analysis is desired, the other tests described may l>e carried out. Where not otherwise indicated, the tests are to he- made 011 the fused and filtered butter fat. 

In addition to the tests and determinations described below, a bacteriological investigation may also be made. 

Bread is analysed mainly to ascertain if it contains any constituent injurious to health. For this purpose a complete analysis would be required, but in most cases the following tests and determinations may be regarded as sufficient examination of the external and microscopic characters, determinations of the moisture, ash, gluten and acidity, and investigation of extraneous substances (see sections 1-6, 9, 13, 14, 15) other subsidiary determinations which may be made are those of the cellulose, fatty substances and nitrogen (see sections 8,10-12). The following are the methods employed ... 

The analysis of chocolate comprises mainly the tests and determinations indicated below. With chocolates containing inclusions of extraneous substances (whole walnuts, almonds, etc., or liqueurs), it is advisable to separate mechanically the outer layer of chocolate from the included substance and to examine it separately.1... 

The colourless distillate thus obtained, of which the alcoholic strength is exactly measured, is used for the following tests and determinations. 

Besides the tests and determinations already indicated among the general methods (the tasting, determination of the specific gravity and the tests relating to volatile impurities and to denaturants, are made on the distillate, freed if necessary from essential oils), analysis of liqueurs includes the following. 

The following are some of the principal tests and determinations to be carried out on these products and on objects made from them. 

The usual tests and determinations are those given below. In every case the sample should be taken so that it represents as far as possible the mean composition of the object it should be subdivided into minute fragments. 

The alkaline solution may be used, if necessary, for various tests and determinations, especially those of sulphur (of the factis) and chlorine (of white factis). From part of the solution the fatty acids may be separated for examination. 

The analysis of tannin, as far as the determination of the soluble, insoluble and tanning substances are concerned, is carried out, when required, by the methods already described for tanning products in general. It includes also the following tests and determinations. 

This consists of zinc oxide in the form of a light, odourless, white powder. It may contain, as impurities, lead carbonate and sulphate and oxides of iron, cadmium and arsenic, and may be adulterated with chalk, barium sulphate and clay (kaolin). Besides the technical tests already described (see General Methods), the following tests and determinations are made. 

Their examination includes, besides the technical tests (covering power, tests of stability, etc.), the following tests and determinations. 

The technical tests required for cinnabar and vermilion are more particularly those of the quality and intensity of the colour, the covering power, fineness, stability towards light and behaviour towards other pigments (white lead, zinc white) these are carried out by the general methods already indicated. The chemical analysis comprises principally the tests and determinations here described. 

The examination of black pigments comprises certain technical and physical tests, indicated in paragraphs 1-3, and also chemical tests and determinations (paragraphs 4-7) for the purpose either of distinguishing the different products from one another (especially the determination and examination of the ash) or of ascertaining their purity and value. 

The following paragraphs deal especially with the tests and determinations to be made on the principal natural and artificial organic dyes, and among the former are considered certain tanning materials (q.v.) which also serve as colouring matters, namely, catechu and gambier. 

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