determination of protein in foods products by using kjeldhal method
its for practical purposeDescripción completa
Full description
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bituminous pavements
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Soxhlet method and Mojonnier method
Determination of Na2CO3 by means of back titrationFull description
Iodometric Method of Sulfide Determination
A. DETERMIN DETERMINA ATION OF PH
INTRODUCTION Fish ish is cons consum umed ed as food food all all over over the the worl world. d. It is gene genera rall lly y recog ecogni nize zed d as olyunsaturated fatty acids. The comosition might vary among secies of !sh. To determine the " of !sh# it can $e measure using an electrode and " meter. The !sh mi%tures were directly measured for ". Di&erent !sh has di&erent " and it is around natural ". The " of the !sh also is a&ected $y many factors such as tye of !sh# 'esh# ha$itat and etc. O()*CTI+* To To determine the " of the !sh ,ROC*DUR* -. 0. 3. .
The " " meter is cali$rat cali$rated ed with with " $u&er $u&er and and / 1 g of !sh is grinded grinded with with addition addition of of 1 m2 of distilled distilled water water The !sh !sh mi%tur mi%ture e is ut into into a $ea4 $ea4er er The " meter meter ro$e ro$e is inserted inserted into the the $ea4er $ea4er and the " " is recorded recorded
DI5CU55ION From the e%eriment# we need to determine the " of the !sh which is sardine and 4em$ung. The " of !sh is determined $y using " meter with " $u&er and /. The !sh is grinded with 1 ml of distilled water $efore the " is determined. (esides# " is a measure of the acidic or al4aline nature of a solution. The concentration of the hydrogen ion activity in a !sh will determine the ". Di&erent !sh also will result di&erent ". ". 6ostly# the " of !sh is around around natural " which is in range 7 8 9. Through the result# the " of 4em$ung and sardine !sh is determined which are 7.-9 and 1.7: resectively. The moisture content of di&erent tye of !sh also is determined $y using moisture analyzer which result /7./7 for 4em$ung and //.;3 for sardine !sh. The " measurement and the moisture content determination of !sh also can give a good indication of the 4eeing
e%amle# three consecutive of chec4ing " and weighing the samles were carried out to eliminate the errors of the handlers. R*5U2T FI5" =*6(UN> 5?RDIN*5
," 7.-9 1.7:
6OI5TUR* /7./7 //.;3
CONC2U5ION ?s a conclusion# the " of the !sh is varies according to their secies and also ha$itat. The " of !sh is also around natural " which is 7 8 9. "ence # the " of 4em$ung and sardines !sh is determined which are 7.-9 and 1.7: resectively. The hyothesis is acceted.
( . ?55*556*NT OF 2I,ID O@ID?TION (A T"IO(?R(ITURIC ?CID 6*T"OD B T(? INTRODUCTION The thio$ar$ituric acid BT(? test is a method to detect o%idative deterioration of fatcontaining foods. During liid o%idation# malonaldehyde B6? is formed as a result of the degradation of olyunsaturated fatty acids. It is usually used as an indicator of the liid o%idation rocess. In this e%eriment# the 6? is reacted with thio$ar$ituric acid BT(? to form a in4 6?T(? comle% that is measured sectrohotometrically at its a$sortion ma%imum at 13:8131 nm. On the other hand# liid ero%idation is referring to the o%idative degradation of liid. It is the rocess in which free radical steal electrons from the liid in cell mem$ranes. This rocess roceeds $y a free radical chain reaction mechanism. 2iid o%idation is one of the maEor causes of
O()*CTI+*5 To determine the T(? num$er in !sh ,ROC*DUR* -. -: g of !sh is macerate with 1: m2 distilled water for 0 minutes and washed into a distillation 'as4 with /.1 m2 distilled water 0. 0.1 m2 of 6 "C2 is added to $ring the " to -.1
3. The distillation 'as4 is heated $y means of distillation aaratus so that 1: m2 distillate is collected from the time $oiling commences . 1 m2 distillate is ietted into a glass stoer tu$e and 1 m2 of T(? reagent is added. Then it is sha4ed and heated in $oiling water for 31 minutes. 1. The tu$es is cooled in water for -: minutes 7. The $lan4 similarly using 1 m2 distilled water with 1 m2 T(? reagent is reared /. The a$sor$ance is measured against the $lan4 at 13; nm using - cm cells
DICU55ION From the e%eriment# we need to determine the T(? num$er in di&erent !sh which are Indian mac4erel B4em$ung and sardines. T(? is a method to detect o%idative deterioration of fatcontaining foods. (esides# it is erformed to measure the amount of 6D? resent in the !sh. During liid o%idation# malonaldehyde B6? is formed as a result of the degradation of olyunsaturated fatty acids. It is usually used as an indicator of the liid o%idation rocess. In this e%eriment# the 6? is reacted with T(? with a$sortion of 13; nm. The method involved heating of !sh with T(? reagent for aro%imately 31 minutes in $oiling water $ath. ?fter cooling# the solution is centrifuged for 0: min. The a$sor$ance was then determined at 13; nm against a $lan4 and the T(? num$er is calculated. Through the e%eriment# the a$sor$ance and T(? num$er of $oth 4em$ung and sardines is determined. The a$sor$ance for 4em$ung !sh is :.-7 and sardines :.-/. hile# the T(? num$er for $oth 4em$ung and sardines is calculated which result -.-3;; mgG4g and -.31/0 mgG4g resectively. The T(? num$er for sardines is slightly higher than 4em$ung $ecause sardines contain higher amount of liids and myoglo$in in the dar4 muscle cell. Fish that has dar4 'esh may o%idize raidly than !sh that has white 'esh $ecause of the higher amount of Fe in myoglo$in which can accelerates the o%idative rocess. ?n increased in T(? value is also can $e measured as the e%tent of o%idative deterioration in !sh. In addition# the commercial value of $oth !sh also can $e determined $y using T(? method which sardine !sh has lower commercial value comared to 4em$ung. It was roved in food industry which !sh which have white 'esh has higher rate in industry than dar4 'esh !sh. "owever# during the e%eriment# there are some errors that we done that may a&ect the accuracy of the result such as the samle has $een e%osed to the air for longer eriod of time. It may cause the !sh to $e o%idized raidly. On the other hand# the aaratus rovided is not enough as we change the distillation method to $oiling method in order to conduct this
e%eriment. (esides# the $lan4 also not reared roerly and some of foreign articles in the samle tu$e are detected as it may interrut the reading of the a$sor$ance of $oth !sh.
R*5U2T
FI5" 5?RDIN*5 =*6(UN>
?(5OR(?NC* B D :.-/ :.-7
T(? NU6(*R :.-/ @ /.; H -.31/0 mgG4g :.-7 @ /.; H -.-3;; mgG4g
CONC2U5ION In this e%eriment# the T(? num$er of $oth 4em$ung and sardine !sh can $e determined which are -.-3;; and -.31/0 resectively. It is roved that T(? method can $e used to determine the o%idative rancidity of certain food esecially !sh. "ence# the hyothesis is acceted.
R*F*R*NC*5 Fereidoon 5hahidi and Aing hong # B 0::: # 2iid O%idationJ 6easurement 6ethod # Retrieved from httJGGu
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hat are the methods that can $e used as a soilage indicator in !sh
6ethods $y detection of CO0 using an infrared CO0 analyzer or volatile amines li4e Trimethylamine involves reduction of T6?O to T6?. Pa4 %uas hati sgtP 0
2ist the tyes of soilage in !sh.
*nzymatic autolysis# o%idation and micro$ial growth.Q 3
"ow is T(? associated with the
Using T(? for determination of the total liid content in !sh meat could associated with the
