| Official Methods of Analysis of AOAC International, 18th Edition, 2005
2 Vol
2.500.000 Ril
Chapter 01: Agricultural Liming Materials : Liming Materials-General * Calcium
Silicate Slags * Gravimetric Elemental Analyses * Chelometric Elemental Analyses
* Colorimetric Elemental Analyses
Chapter 02: Fertilizers : Fertilizers-General * Water * Phosphorus * Nitrogen
* Potassium * Other Elements * Peat * Soils
Chapter 03: Plants : General Methods * Metals * Individual Metals * Nonmetals
* Other Constituents * Pigments * Tobacco
Chapter 04: Animal Feed : Animal Feed-General * Protein * Urea * Nitrogen * Fat
* Fiber * Sugars * Minerals * Microscopy * Additives
Chapter 05: Drugs in Feeds : Feeds-General Methods * Chemical Methods for Antibiotics
* Microbiological Methods for Antibiotics * Common and Chemical Names of Drugs
Chapter 06: Disinfectants : Phenol Coefficient Methods * Hard Surface Carrier Test Methods * Other Tests
Chapter 07: Pesticide Formulations : General Methods * Inorganic and Organometallic Pesticides and Adjuvants * Fungicides * Herbicides * Pesticides Related to Natural Products and Their Synergists * Organohalogen Pesticides * Thiophosphorus and Other Organophosphorus Pesticides * Miscellaneous Pesticides * Common and Chemical
Names of Pesticides
Chapter 08: Hazardous Substances
Chapter 09: Metals and Other Elements at Trace Levels in Foods : Multielement
Methods * Single Element Methods
Chapter 10: Pesticide and Industrial Chemical Residues : General Multiresidue
Methods * Organochlorine Residues * Organophosphorus Residues * Fumigant Residues
* Carbamate Residues * Individual Residues * Pesticide in Water * Pesticides in Soil
* Common and Chemical Names of Pesticides
Chapter 11: Waters; and Salt : Water * Salt
Chapter 12: Microchemical Methods
Chapter 13: Radioactivity
Chapter 14: Veterinary Analytical Toxicology
Chapter 15: Cosmetics : General Methods * Deodorants and Antiperspirants
* Depilatories * Face Powder * Hair Preparations * Suntan Preparations
Chapter 16: Extraneous Materials : Isolation : General * Beverages and Beverage Materials
* Dairy Products * Nuts and Nut Products * Grains and Their Products * Baked Goods
* Breakfast Cereals * Eggs and Egg Products * Poultry, Meat and Fish and Other Marine Products * Fruits and Fruit Products * Snack Food Products * Sugars and Sugar Products
* Vegetables and Vegetable Products * Spices and Other Condiments * Miscellaneous
* Animal Excretions * Mold * Fruits and Fruit Products * Vegetables and Vegetable Products
Chapter 17: Microbiological Methods : Eggs and Egg Products * Chilled, Frozen, Precooked, or Prepared Foods and Nutmeats * Coliforms * Escherichia Coli
* Staphylococcus * Sterility (Commercial) of Foods (Canned, Low Acid) * Clastridium
* Bacillus * Salmonella * Listeria * Vibrio * Viruses * Somatic Cells * Bacillus Anthracis
Chapter 18: Drugs: Part I : General Methods * Solvents * Halogenated Drugs * Inorganic Drugs * Antihistamines * Alkanolamines * Phenethylamines * Aminobenzoates
* Synthetics * Microchemical Tests * Microscopy * Miscellaneous * Antifungal
* Antiparkinsonian * Antihypertensive * Common and Chemical Names of Drugs
Chapter 19: Drugs: Part II : Acids * Phenolic Drugs * Analgesics and Antipyretics
* Hypnotics and Sedatives * Anticoagulants * Sulfonamides * Thiazides * Other Sulfur-Containing Drugs * Common and Chemical Names of Drugs
Chapter 20: Drugs: Part III : Opium Alkaloids * Tropane Alkaloids * Xanthine Alkaloids
* Ipecac Alkaloids * Ephedra Alkaloids * Ergot Alkaloids * Physostigmine Alkaloids
* Chinchona Alkaloids * Rauwolfia Alkaloids * Other Alkaloids * Digitalis * Other
Natural Products * Common and Chemical Names of Drugs
Chapter 21: Drugs: Part IV : Natural Estrogens * Synthetic Estrogens * Progestational Steroids * Adrenocortico Steroids * Thyroid * Common and Chemical Names of Drugs
Chapter 22: Drugs: Part V : Common and Chemical Names of Drugs
Chapter 23: Drugs and Feed Additives in Animal Tissues : Common and Chemical Names of Drugs
Chapter 24: Forensic Sciences
Chapter 25: Baking Powders and Baking Chemicals
Chapter 26: Distilled Liquors : Spirits * Cordials and Liqueurs
Chapter 27: Malt Beverages and Brewing Materials : Beer * Barley * Malt * Cereal Adjuncts * Hops * Brewing Sugars and Syrups * Wort * Yeast * Brewers’ Grains
Chapter 28: Wines : General * Preservatives * Flavors
Chapter 29: Nonalcoholic Beverages and Concentrates
Chapter 30: Coffee and Tea
Chapter 31: Cacao Bean and Its Products : General * Shell * Chocolate Liquor * Fat
* Other Constituents
Chapter 32: Cereal Foods : Wheat Flour * Wheat, Rye, Oats, Corn, Buckwheat, Rice, Barley, and Soybeans and Their Products Excepts Cereal Adjuncts * Bread * Baked Products * Macaroni, Egg Noodles, and Similar Products
Chapter 33: Dairy Products : Sampling * Milk * Cream * Evaporated and Condensed
Milk * Dried Milk, Nonfat Dry Milk, and Malted Milk * Butter * Cheese * Ice Cream
and Frozen Desserts
Chapter 34: Eggs and Egg Products
Chapter 35: Fish and Other Marine Products
Chapter 36: Flavors : General Methods * Vanilla Extract and Its Substitutes * Lemon, Orange, and Lime Extracts, Flavors, and Oils * Almond Extract * Cassia, Cinnamon,
and Clove Extracts * Flavor Extracts and Toilet Preparations
Chapter 37: Fruits and Fruit Products
Chapter 38: Gelatin, Dessert Preparations, and Mixes
Chapter 39: Meat and Meat Products
Chapter 40: Nuts and Nut Products
Chapter 41: Oils and Fats
Chapter 42: Vegetable Products, Processed : Canned Vegetables * Dried Vegetables
* Frozen Vegetables
Chapter 43: Spices and Other Condiments
Chapter 44: Sugars and Sugar Products : Sugar and Syrups * Molasses and Molasses Products * Confectionary * Honey * Maple, Sap, Maple Syrup, Maple Syrup Products
* Sugar Beets * Corn Syrups and Other Starch Derived Sweeteners
Chapter 45: Vitamins and Other Nutrients : Chemical Methods * Microbiological Methods * Bioassay Methods * Nutritionally Related Components
Chapter 46: Color Additives : Separation and Identification of Color Additives in Foods, Drugs, and Cosmetics * Intermediates * Subsidiary and Lower Sulfonated Dyes * Metals and Other Elements * Halogens * Miscellaneous
Chapter 47: Food Additives: Direct : General Methods * Antioxidants * Chemical Preservatives * Emulsifying Agents * Enzymes * Miscellaneous
Chapter 48: Food Additives: Indirect
Chapter 49: Natural Toxins : Mycotoxins * Aflatoxins * Aflatoxin M1 * Deoxynivalenol
* Fumonisins * Ochratoxins * Patulin * Sterigmatocystin * Zearalenone * Seafood Toxins
* Plant Toxins
Chapter 50: Infant Formulas, Baby Foods, and Enteral Products
Chapter 51: Dietary Supplements : Ephedra Alkaloids * Glucosamine * β-Carotene
* Ginkgo Biloba * Saw Palmetto * Aristolochic Acid * Goldenseal * Enzymes/Coenzymes
* Lycopene
Appendix A: Standard Solutions and Reference Materials
Appendix B: Laboratory Safety
Appendix C: Reference Tables
Appendix D: Guideline for Collaborative Study Procedures to Validate Characteristics
of a Method of Analysis
Appendix E: Laboratory Quality Assurance
Appendix F: AOAC INTERNATIONAL Methods Committee Guidelines for Validation
of Biological Threat Agent Methods and/or Procedures
Subject Index
Index of Method Numbers
نوشته شده توسط مرادي در چهارشنبه 26 مرداد1390 ساعت 15:11 | لینک ثابت |
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