| Product |
TAT |
Method |
| EDIBLE OILS & FATS |
|
|
| Acid Value |
2 days |
AOCS |
| Alkalinity |
2 days |
AOCS |
| Ash |
2 days |
AOCS |
| Cold Test |
2 days |
AOCS /ES |
| Free Fatty Acid (Acidity) |
2 days |
AOCS/ ES/ ISO 660 |
| Impurities |
2 days |
AOCS/ ES |
| Iodine Value |
2 days |
AOCS/ ES |
| Moisture |
2 days |
AOCS/ ES |
| Peroxide Value |
2 days |
AOCS/ ES |
| Saponification Value |
2 days |
AOCS/ ES |
| Slip Melting Point |
2 days |
AOCS/ ES |
| Unsaponifiable Matter |
2 days |
AOCS/ ES |
| Color |
2 days |
AOCS/ E.S |
| Soap content |
2 days |
AOCS/ E.S |
| p-Anisidne value |
3 days |
AOCS |
| Rancidity |
2 days |
B.S/ AOCS |
| SUGAR |
|
|
| Ash |
2 days |
AOAC/ E.S |
| Acidity in Honey |
2 days |
ES |
| Insoluble Matter |
2 days |
ICUMSA/ ES(honey) |
| Invert Sugar |
2 days |
ES |
| Loss on Drying |
2 days |
ICUMSA (white sugar) |
| Moisture in Honey |
2 days |
AOAC/ ES |
| Reducing Sugar ( Molasses) |
2 days |
ICUMSA |
| Reducing Sugars (White Sugar) |
2 days |
ICUMSA |
| Reducing Sugars (Honey) |
2 days |
ES |
| Sucrose |
2 days |
AOAC |
| Total Sugars as Invert (Molasses) |
2 days |
AOAC |
| Total Insoluble Solids (Honey) |
2 days |
ES |
| Total Solids (Molasses) |
2 days |
ES |
| CEREALS & CEREAL GRAINS |
|
|
| Acid Insoluble Ash |
3 days |
ES |
| Ash |
2 days |
ICC 104/AOAC/ ES/ ISO |
| Crude Fiber |
2 days |
AOAC/ ES/ GAFTA |
| Fat |
3 days |
AOAC/ES |
| Fat Acidity |
3 days |
AOAC/ ES |
| Moisture |
2 days |
ICC110/ ISO712/ AOAC/ES/GAFTA |
| pH Value |
2 days |
AOAC |
| Protein |
2days |
AOAC/ES |
| Wet Gluten |
2 days |
ISO 7495/ ICC 106 |
| ANIMAL FEED |
|
|
| Acid Insoluble Ash |
3 days |
GAFTA |
| Ash |
2 days |
AOAC/ ES/ GAFTA |
| Crude Fiber |
2 days |
AOAC/ ES/ GAFTA |
| Diameter |
2 days |
By Micrometer |
| Fat Content |
3 days |
ISO 6492 |
| Moisture |
2 days |
AOAC/ ES |
| Oil Content |
3 days |
AOAC |
| Total Sugars as Invert |
2 days |
AOAC |
| Protein |
2days |
AOAC/ES |
| Sucrose |
2days |
AOAC/GAFTA |
| Urease |
2 days |
GAFTA |
| MILK & DAIRY PRODUCTS |
|
|
| Acidity of Milk |
2 days |
AOAC/ NIRO |
| Acidity (Dairy Products) |
2 days |
ES |
| Acidity of Cheese |
2 days |
AOAC |
| Ash in Milk |
2 days |
AOAC |
| Ash (Dairy Products) |
2 days |
ES |
| Ash in Cheese |
2 days |
AOAC |
| Bulk Density in Milk Powder |
2 days |
NIRO |
| Chloride in Cheese |
2 days |
AOAC |
| Fat (Dairy Products) |
2 days |
AOAC/ES |
| Fat in Dried Milk |
2 days |
AOAC |
| Moisture in Milk Powder |
2 days |
NIRO |
| Moisture (Dairy Products) |
2 days |
ES |
| Moisture in Cheese |
2 days |
AOAC |
| Ph Value (Dairy Products) |
2 days |
ES |
| Salt (Dairy Products) |
2 days |
ES |
| Total Solids in Milk, Cream |
2 days |
AOAC |
| Total Solids in Milk |
2 days |
AOAC/ ES |
| Protein |
2days |
AOAC/ES |
| Total Solids not Fat in Milk |
2 days |
AOAC/ ES |
| HERBS & SPICES |
|
|
| Acid Insoluble Ash |
3 days |
AOAC |
| Ash |
2 days |
AOAC |
| Crude Fiber |
2 days |
AOAC |
| Moisture |
2 day |
AOAC |
| Volatile oils |
4 days |
AOAC |
| Alcohols soluble Extract |
3 days |
E.S |
| FRUITS & VEGETABLES |
|
|
| Acidity |
2 days |
AOAC/ ES |
| Acidity in canned Vegetables |
2 days |
AOAC |
| Alkalinity of Ash in Fruits |
2 days |
AOAC |
| Ash |
2 days |
AOAC/ ES |
| Protein |
2days |
AOAC/ES |
| Crude Fiber in Fruits |
3 days |
ES |
| Impurities in Vegetables |
2 days |
ES |
| Moisture in Frozen potatoes (French Fries) |
3 days |
AOAC |
| Moisture in Molokhia |
2 days |
ES |
| Net Content of Frozen Fruits |
2 days |
AOAC |
| Net Weight in Vegetables |
2 days |
ES |
| Ph Value |
2 days |
AOAC |
| Salt in Vegetables |
2 days |
ES |
| Sodium Chloride in Vegetables |
2 days |
AOAC |
| Soluble Solids (Brix) in Fruits |
2 days |
AOAC |
| Soluble Solids (Brix) in Tomatoes |
2 days |
AOAC |
| Sucrose in Fruits |
2 days |
AOAC |
| Total Solids in Frozen Spinach |
2 days |
AOAC |
| Total Solids |
2 days |
ES |
| Total Sugar in Fruits |
2 days |
ES |
| MEAT & MEAT PRODUCTS |
|
|
| Ash |
2 days |
AOAC/ ES |
| Fat |
3 days |
AOAC/ ES |
| Moisture |
2 days |
AOAC/ ES |
| Salt |
2 days |
AOAC |
| Protein |
2days |
AOAC/ES |
| NUTS & NUTS PRODUCTS |
|
|
| Ash |
2 days |
AOAC |
| Fat |
2 days |
AOAC |
| Fiber |
2 days |
AOAC |
| Sodium Chloride |
2 days |
AOAC |
| Protein |
2days |
AOAC/ES |
| DETERGENTS & SOAPS |
|
|
| Active Matter in detergents |
2 days |
ES |
| Fat in soap and detergents |
2 days |
ES |
| Ph Value |
2 days |
ES |
| Total Chlorides in soap |
2 days |
ES |
| Total Free Alkali in soap |
2 days |
ES |
| Total Free Caustic Alkali in soap |
2 days |
ES |
| Total Insoluble Matter in Alcohol |
2 days |
ES |
| Water Insoluble matter in solid detergents |
2 days |
ES |
| Water content in soap |
2 days |
ES |
| WATER & WASTE WATER |
|
|
| Acidity |
2 days |
SMWW |
| Alkalinity |
2 days |
SMWW |
| Calcium |
2 days |
SMWW/ ES |
| Chemical Oxygen Demand |
2 days |
SMWW |
| Chloride |
2 days |
SMWW/ ES |
| Conductivity |
2 days |
SMWW/ ES |
| Color |
2 days |
Visual inspection |
| Magnesium |
2 days |
SMWW/ ES |
| Ph Value |
2 days |
SMWW/ ES |
| Sulphate |
2 days |
SMWW/ ES |
| Total Dissolved Solids |
2 days |
SMWW/ ES |
| Total Hardness (Ca & Mg) |
2 days |
SMWW/ ES |
| Total Soluble Solids |
2 days |
SMWW/ ES |
| Total Suspended Matter |
2 days |
ES |
| |
|
|
| TAT is the number of working days necessary for sample analysis. |
|
|
| Test Methods Definitions: |
|
|
| AOCS : American Oil Chemists Society 2002/2003 5th Edition. |
|
|
| AOAC : American Official Methods of Analysis (AOAC International) 2006 10th Edition. |
|
|
| ES : Egyptian Standards |
|
|
| GAFTA: The Grain & Feed Trade Association |
|
|
| ICC : International Association for Cereal Chemistry. |
|
|
| ICUMSA: International Commission for Uniform Methods of Sugar Analysis. |
|
|
| SMWW : Standard Methods for the Examination of Water & Waste Water Analysis 2012 22th Edition |
|
|
| For more details regarding test methods, please refer to Customer Service. |
|
|
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