Sensory quality control method for drinking water has been updated

NMKL Method 183 describes the sensory quality control method for drinking water. The Finnish / English version of the method has been updated and now includes also test setup and parameters for the appearance of drinking water. Furthermore, the references have been updated. Update of the Norwegian / English version is expected to be ready early 2018.

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New method: Fat by LF-NMR

Fat. Determination in fish, fish feed and fish meat by LF-NMR (NMKL 199, 2014).

The method is recently published. It is validated collaboratively in two trials and compared against a Soxhlet method. The referee and organiser of the studies is Dr. Päivi Teivainen-Lædre, Skretting Aquaculture Research Centre.

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New technique for identification of bacteria

National Veterinary Institute, Sweden arranges a Workshop on MALDI-TOF analysis

27 May 2014, from 10:00-16:00 at the National Veterinary Institute, SVA, in Uppsala.

Do not miss this opportunity to learn about this new revolutionary technique.

At the workshop, you will learn about what MALDI-TOF is, how it works, field of application, procedures and databases. How this chemical technique can be used for rapid microbiological examinations.

MALDI-TOF is a matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MS), which offers the possibility of accurate, rapid, inexpensive identification of isolated bacteria.

Registration Fee:  NOK 2.000,-

Registration to This email address is being protected from spambots. You need JavaScript enabled to view it. by 14 May 2014.

Attachments:
Download this file (invitation to NMKL SVA workshop on MALDI-TOF.pdf)invitation to NMKL SVA workshop on MALDI-TOF.pdf[Program SVA Workshop on MALDI-TOF]

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New method for determination of methylmercury in foodstuffs

NMKL method No. 202, "Methylmercury: determination by isotope dilution GC-ICPMS in foodstuffs", describes the quantitative determination of mono-methylmercury (MMHg) (10-5000 µg/kg dry weight) in mainly marine biota samples. The principle of the method is that the sample is spiked with an appropriate amount of Hg isotope-enriched MMHg and extracted. After derivatisation the sample is analysed using GC-ICPMS. The GC separates the different mercury species before MMHg is atomised and ionised in the high temperature of the ICP. The ions are extracted from the plasma, and in a mass spectrometer the ions are separated by their mass/charge ratio.

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Sensory analysis of meat and meat products

This guide (NMKL Procedure No. 29) is intended for objective sensory analysis of meat and meat products and is focused on the matters to which especial attention must be paid in sensory analysis of meat and meat products. The procedure is elaborated in a project group under the lead of Camilla Bejerholm, Technological Institute, Denmark.

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