Skip to main content

Posts

Showing posts from February, 2023

What is metal testing called? What is chemical testing for precious metals?

Metal tests reveal the property of various metals and alloys in terms of durability, strength, and failure. It decides whether the metal is suitable for the particular purpose for which it is intended to use. According to one of the best metal testing in Chennai , the metal tests are also known as metallography evaluation, metallographic examination, and metallurgical analysis. While experts use different advanced testing procedures for different metals, this blog is focused on listing a few of the chemical testing methods for precious metals. Scratch & acid test This is one of the most common tests carried out by gold testing labs in Chennai to determine the purity of the metal. A scratch stone is used to scratch the piece of metal and then different types of acids are poured. This method determines the karats and helps determine the value of the end product. However, this method is hazardous as the pouring of acids may burn your fingers. Fire assay Fire assay is one of the oldes

What are Food additives? & 5 Important Components to Food Shelf-life Testing

According to WHO , substances that are added to food to preserve or enhance the freshness, safety, taste, texture, or appearance are called food additives. Some of the common additives include salt, sugar, and sulfur dioxide. Additives ensure the food is in good condition throughout its transportation from factories to shops and buyers. According to the experts of leading food testing labs in Chennai , there are five essential components to food shelf-life  testing: Organoleptic and Appearance This testing includes checking for color, texture, aroma, packaging, separation, and taste of the food. These are highly important as a buyer makes his choice depending upon all these. 2. Degradation of fats and oils or rancidity The best Food  Shelf-life  Testing  labs in Chennai use rancidity test to determine the oxidation level in a food sample. When a lipid becomes rancid, its quality degrades, thereby giving a foul smell and stale taste. 3. Microbiology analysis for shelf li