Food Oil Analysis
Oils and fats are key elements in the taste, melting properties, shelf life, and appearance of foods.
Composite Spectra of 4 Oils (Olive, Sesame, Canola and Caesar Salad Dressing) Showing Differences Observed by NMR.
Baby Food Analysis
Overlay of all 5 baby food products showing NMR variability
In situ NMR analyses of Escherichia coli fermentations
- Analyses of the ‘mixed acid’ fermentation during grow mb-0th of Escherichia coli on glucose and citrate will be performed to identify and quantitatively estimate the concentrations of the two substrates.
- Identification of fermentation substrates and products can be achieved by coincidence of selected diagnostic proton signals of individual compounds in the same solvent.
- The entire course of these in situ proton measurements during grow mb-0th can be obtained automatically. The utilization and formation of the substances in the fermentation is being monitoring simultaneously, without sampling and individual analysis.
- This versatile and rapid method for the simultaneous, direct and automatic analysis of mixtures of many compounds has the potential to be extended to routine on-line analyses of industrial fermentations.