From a chemical standpoint, “salt” is composed of sodium and chloride (NaCl) and many samples requests ask for “salt” determinations. Unfortunately, there is not method that is specific for “salt.” The laboratory approach is to measure the amount of chloride in the sample and then calculate the salt. The other option is to measure the level of sodium in the sample and calculate the salt.
We’ve compiled here a list of tests that might interest you based on your specific search.
We’ve compiled here a list of resources that might interest you based on your specific search.
Mycotoxins are an ongoing concern when feeding livestock and companion animals since minute amounts can greatly effect animal health and productivity.READ MORE
First described as a pathogen in the late 1920's, it was not until the early 1980's that Listeria monocytogenes emerged as a food-borne pathogen. These hardy, nonspore-forming bacteria are capable of growing over a temperature range of 1-45o C (34-113o F), growing best at 30-37o C (86-99o F); a pH range of 5.5-9 preferring a slightly alkaline condition; and can survive salt concentrations up to 25%!READ MORE
Glycerin is odorless, colorless, water soluble, and has a sweet taste. And the feed value in terms of energy could be equal to corn.READ MORE