All cheese

ANALYTICAL DIVISION

Report no-201912250163
RAW MILK

Moisture Wt of empty dish (w1) 21.6001 g

Wt of empty+sample (w2) 31.7782 g
Wt of after drying (w3) 22.9385 g

Formula (w2-w3)/(w2-w1) * 100 86.85 g/100g.

Fat Wt of sample (w1) 2.0405 g
Wt of empty beaker (w2) 105.3946 g
Wt of beaker + residue after drying (w3) 105.4874 g
% Fat
Formula (w3-w2) * 100/W1 4.55 g/100g.

Milk solid not fat

Calculation= 100-(Moisture+fat) 8.6 %w/w

ANALYTICAL DIVISION

Report no-201912250197
Standardized Milk

Moisture Wt of empty dish (w1) 22.1443 g

Wt of empty+sample (w2) 32.0249 g
Wt of after drying (w3) 23.4396 g

Formula (w2-w3)/(w2-w1) * 100 86.89 g/100g.

Fat Wt of sample (w1) 2.0412 g
Wt of empty beaker (w2) 106.1855 g
Wt of beaker + residue after drying (w3) 106.2780 g
% Fat
Formula (w3-w2) * 100/W1 4.53 g/100g.

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Milk solid not fat

Calculation= 100-(Moisture+fat) 8.58 %w/w

ANALYTICAL DIVISION

Report no-201912250198
Full Cream Milk

Moisture Wt of empty dish (w1) 21.7518 g

Wt of empty+sample (w2) 31.9275 g
Wt of after drying (w3) 23.3036 g

Formula (w2-w3)/(w2-w1) * 100 84.75 g/100g.

Fat Wt of sample (w1) 2.0427 g
Wt of empty beaker (w2) 106.3161 g
Wt of beaker + residue after drying (w3) 106.4411 g
% Fat
Formula (w3-w2) * 100/W1 6.12 g/100g.

Milk solid not fat

Calculation= 100-(Moisture+fat) 9.13 %w/w

ANALYTICAL DIVISION

Report no-201912250175
Chhach

Moisture Wt of empty dish (w1) 22.4104 g

Wt of empty+sample (w2) 32.4328 g
Wt of after drying (w3) 23.4848 g

Formula Formula =(w2-w3)/(w2-w1) * 100 89.28 g/100g.

Fat Wt of sample (w1) 2.0450 g

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Wt of empty beaker (w2) 105.6982 g

Wt of beaker + residue after drying (w3) 105.7297 g
% Fat
Formula (w3-w2) * 100/W1 1.54 g/100g.

Milk solid not fat

Calculation= 100-(Moisture+fat) 9.18 %w/w

ANALYTICAL DIVISION

Report no-201912250170
RAW MILK

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Moisture Wt of empty dish (w1) 21.9051 g

Wt of empty+sample (w2) 31.8784 g
Wt of after drying (w3) 23.2126 g

Formula Formula =(w2-w3)/(w2-w1) * 100 86.89 g/100g.

Fat Wt of sample (w1) 2.0540 g
Wt of empty beaker (w2) 105.3880 g
Wt of beaker + residue after drying (w3) 105.4808 g
% Fat
Formula (w3-w2) * 100/W1 4.52 g/100g.

Milk solid not fat

Calculation= 100-(Moisture+fat) 8.59 %w/w

ANALYTICAL DIVISION

Report no-201912250174
Paneer

Moisture Wt of empty dish (w1) 22.6868 g

Wt of empty+sample (w2) 32.7300 g
Wt of after drying (w3) 27.4724 g

Formula Formula =(w2-w3)/(w2-w1) * 100 52.35 g/100g.

Fat Wt of sample (w1) 2.0678 g

Wt of empty beaker (w2) 105.6418 g
Wt of beaker + residue after drying (w3) 106.1401 g
% Fat
Formula (w3-w2) * 100/W1 24.10 g/100g.
Calculation= Fat%*100*/100-Moisture 50.58 g/100g(ODB)
Milk solid not fat
Calculation= 100-(Moisture+fat) 23.55 %w/w

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ANALYTICAL DIVISION

Report no-201912250176
Masala Chhach

Moisture Wt of empty dish (w1) 21.7734 g

Wt of empty+sample (w2) 31.8019 g
Wt of after drying (w3) 22.8916 g

Formula Formula =(w2-w3)/(w2-w1) * 100 88.85 g/100g.

Fat Wt of sample (w1) 2.0533 g

Wt of empty beaker (w2) 105.4997 g
Wt of beaker + residue after drying (w3) 105.5317 g
% Fat
Formula (w3-w2) * 100/W1 1.56 g/100g.

Milk solid not fat

Calculation= 100-(Moisture+fat) 9.59 %w/w

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ANALYTICAL DIVISION

Report no-202001110134
Cerebro protein hydrolysate
Moisture Wt of empty dish (w1) 22.8631 g
Wt of empty+sample (w2) 28.0081 g
Wt of after drying (w3) 27.5656 g

Formula =(w2-w3)/(w2-w1) * 100 8.60 g/100g.

Protein wt of sample( w) = 0.2002 g
N of NaOH = 0.1055 N
Vol of Blank = 48.5 mL
Vol of Sample = 29.6 mL
Net Volume = 18.9 mL
Protien Factor 6.25
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 87.03 % w/w
Nitrogen (Odb) wt of sample( w) = 0.2002 g
N of NaOH = 0.1055 N
Vol of Blank = 48.5 mL
Vol of Sample = 29.6 mL
Net Volume = 18.9 mL
V*14.01*N. NaOH*100
W*1000 = 13.92 % w/w
Nitrogen (Odb) 15.24 % w/w

ANALYTICAL DIVISION

Report no-202001130184
Cheese onion paratha
Moisture Wt of empty dish (w1) 22.9156 g
Wt of empty+sample (w2) 26.8917 g
Wt of after drying (w3) 25.1382 g

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Formula =(w2-w3)/(w2-w1) * 100 44.10 g/100g.

Salt content as NaCl wt of sample ( w) = 5.1388 g
Sample t.v. = 13.5 mL
N of 0.1 AgNO3 = 0.1002 N.
1.54 %
Acidity wt of sample ( w) = 5.1385 g.
Vol of Sample = 3.1 mL
N of NaOH = 0.1055 N.

Result = 9*tv.*0.1 NaOH 0.58 g./100g.

PH = wt of sample ( w) = 5.1385 g.
Dilution = 50 mL
Result = 5.83

ANALYTICAL DIVISION

Report no-202001130183
Cheese onion pocket
Moisture Wt of empty dish (w1) 22.9344 g
Wt of empty+sample (w2) 29.7057 g
Wt of after drying (w3) 26.7670 g

Formula =(w2-w3)/(w2-w1) * 100 43.40 g/100g.

Salt content as NaCl wt of sample ( w) = 5.1383 g
Sample t.v. = 11.7 mL
N of 0.1 AgNO3 = 0.1002 N.
1.34 %
Acidity wt of sample ( w) = 5.138 g.
Vol of Sample = 2.9 mL
N of NaOH = 0.1055 N.

Result = 9*tv.*0.1 NaOH 0.54 g./100g.

PH = wt of sample ( w) = 5.138 g.
Dilution = 50 mL
Result = 6.15

ANALYTICAL DIVISION

Report no-202001130185
Cheese Poppons

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Moisture Wt of empty dish (w1) 23.3174 g

Wt of empty+sample (w2) 29.1859 g
Wt of after drying (w3) 26.6947 g

Formula =(w2-w3)/(w2-w1) * 100 42.45 g/100g.

Salt content as NaCl wt of sample ( w) = 5.1378 g
Sample t.v. = 12.4 mL
N of 0.1 AgNO3 = 0.1002 N.
1.42 %
Acidity wt of sample ( w) = 5.1379 g.
Vol of Sample = 3.3 mL
N of NaOH = 0.1055 N.

Result = 9*tv.*0.1 NaOH 0.60 g./100g.

PH = wt of sample ( w) = 5.1384 g.
Dilution = 50 mL
Result = 5.80

ANALYTICAL DIVISION

Report no-202001130191
Masti dahi tikki
Moisture Wt of empty dish (w1) 22.8619 g
Wt of empty+sample (w2) 28.0083 g
Wt of after drying (w3) 25.3064 g

Formula =(w2-w3)/(w2-w1) * 100 52.50 g/100g.

Salt content as NaCl wt of sample ( w) = 5.1150 g
Sample t.v. = 12.3 mL
N of 0.1 AgNO3 = 0.1002 N.
1.41 %
Acidity wt of sample ( w) = 5.1054 g.
Vol of Sample = 4.0 mL
N of NaOH = 0.1055 N.

Result = 9*tv.*0.1 NaOH 0.74 g./100g.

PH = wt of sample ( w) = 5.0944 g.
Dilution = 50 mL
Result = 5.75

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ANALYTICAL DIVISION

Report no-202001130189
Cheese Poppons
Moisture Wt of empty dish (w1) 22.8621 g
Wt of empty+sample (w2) 28.0022 g
Wt of after drying (w3) 25.8074 g

Formula =(w2-w3)/(w2-w1) * 100 42.70 g/100g.

Salt content as NaCl wt of sample ( w) = 5.1274 g
Sample t.v. = 12.7 mL
N of 0.1 AgNO3 = 0.1002 N.
1.45 %
Acidity wt of sample ( w) = 5.1552 g.
Vol of Sample = 3.2 mL
N of NaOH = 0.1055 N.

Result = 9*tv.*0.1 NaOH 0.58 g./100g.

PH = wt of sample ( w) = 5.1554 g.
Dilution = 50 mL
Result = 5.58

ANALYTICAL DIVISION

Report no-202001130187
Masti dahi tikki
Moisture Wt of empty dish (w1) 24.1356 g
Wt of empty+sample (w2) 29.1140 g
Wt of after drying (w3) 26.3585 g

Formula =(w2-w3)/(w2-w1) * 100 55.35 g/100g.

Salt content as NaCl wt of sample ( w) = 5.1319 g
Sample t.v. = 12.0 mL
N of 0.1 AgNO3 = 0.1002 N.
1.37 %
Acidity wt of sample ( w) = 5.1320 g.
Vol of Sample = 4.1 mL
N of NaOH = 0.1055 N.

Result = 9*tv.*0.1 NaOH 0.76 g./100g.

PH = wt of sample ( w) = 5.1318 g.
Dilution = 50 mL

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Result = 5.75

ANALYTICAL DIVISION

Report no-202001240045
Soya seed
Moisture Wt of empty dish (w1) 26.3771 g
Wt of empty+sample (w2) 30.7192 g
Wt of after drying (w3) 30.2394 g

Formula =(w2-w3)/(w2-w1) * 100 11.05 g/100g.

ANALYTICAL DIVISION

Report no-202001240045
Soya seed
Moisture Wt of empty dish (w1) 26.3771 g
Wt of empty+sample (w2) 30.7192 g
Wt of after drying (w3) 30.2394 g

Formula =(w2-w3)/(w2-w1) * 100 11.05 g/100g.

ANALYTICAL DIVISION

Report no-202001230047
Soya seed
Moisture Wt of empty dish (w1) 26.3773 g
Wt of empty+sample (w2) 31.5285 g
Wt of after drying (w3) 30.9511 g

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Formula =(w2-w3)/(w2-w1) * 100 11.21 g/100g.

ANALYTICAL DIVISION

Report no-202001270019
Soya seed
Moisture Wt of empty dish (w1) 26.3768 g
Wt of empty+sample (w2) 31.5131 g
Wt of after drying (w3) 30.9538 g

Formula =(w2-w3)/(w2-w1) * 100 10.89 g/100g.

ANALYTICAL DIVISION

Report no-202001270029
Soya seed
Moisture Wt of empty dish (w1) 26.7482 g
Wt of empty+sample (w2) 31.5286 g
Wt of after drying (w3) 31.0047 g

Formula =(w2-w3)/(w2-w1) * 100 10.96 g/100g.

ANALYTICAL DIVISION

Report no-202001270030
Soya seed
Moisture Wt of empty dish (w1) 26.3771 g
Wt of empty+sample (w2) 30.1762 g
Wt of after drying (w3) 29.7640 g

Formula =(w2-w3)/(w2-w1) * 100 10.85 g/100g.

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ANALYTICAL DIVISION

Report no-202001270031
Soya seed
Moisture Wt of empty dish (w1) 26.4756 g
Wt of empty+sample (w2) 31.5295 g
Wt of after drying (w3) 30.9741 g

Formula =(w2-w3)/(w2-w1) * 100 10.99 g/100g.

ANALYTICAL DIVISION

Report no-202002040136
Chilli sauce
Acidity wt of sample ( w) = 5.2168 g.
(as acetic acid) Vol of Sample = 10.4 mL
N of NaOH = 0.1031 N.

6*tv.*0.1 NaOH 1.23 g./100g.

Salt content as NaCl wt of sample ( w) = 5.2161 g

Sample t.v. = 23.7 mL
N of 0.1 AgNO3 = 0.1000 N.
2.66 % w/w

PH = wt of sample ( w) = 5.2312 g
sample dilution = 50 mL
3.71 % w/w

ANALYTICAL DIVISION

Report No-202001230129
Blufit Keto flour
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Moisture Wt of empty dish (w1) 28.8412 g

Wt of empty+sample (w2) 36.1782 g
Wt of after drying (w3) 35.6279 g
% Moisture
(w2-w3) * 100/(w2-w1) 7.50 g./100g
Total Ash Weight of empty crucible(w)= 30.3170 g
Weight of crucible +sample (w1)= 33.6128 g
Weight of crucible after ashing (w2)= 30.5065 g
(w2-w)/(w1-w)*100
5.75 g./100g
Fat Wt of sample (w1) 5.0684 g
Wt of empty beaker (w2) 100.1098 g
Wt of beaker + residue after drying (w3) 100.8528 g
% Fat
(w3-w1) * 100/W2 14.66 g./100g
Protein wt of sample( w) = 0.5078 g
N of NaOH = 0.1031 N
Vol of Blank = 48.3 mL
Vol of Sample = 27.3 mL
Net Volume = 21.0 mL
Protien Factor 6.25 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 37.40 g./100g
C.H.O. = 100-(Moisture+Ash+Fat+Protien) = 34.69 g./100g

Energy = (Carbohydrate+Protein)*4+(Fat)*9 420.30 Kcal/100g

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ANALYTICAL DIVISION

Report NO.-202001230129
Blufit Keto flour
Sugar Weight Of Sample (W) = 6.1333 g.
Sample Makeup Volume = 250 ml
Vol of sample = 20.1 ml
Aliquot = 100 ml
Dilution = 100 ml
weight Of Std. (W) = 0.5037 g.
Std. Makeup Volume = 250 ml
vol of std. = 26.8 ml
Factor = 0.0540
Result = 10.95 % w/w

ANALYTICAL DIVISION

Report no-202002040137
Chilli sauce sachet 8 GM
Acidity wt of sample ( w) = 5.0678 g.
(as acetic acid) Vol of Sample = 10.3 mL
N of NaOH = 0.1031 N.

6*tv.*0.1 NaOH 1.26 g./100g.

Salt content as NaCl wt of sample ( w) = 5.0676 g

Sample t.v. = 23.0 mL
N of 0.1 AgNO3 = 0.1000 N.
2.65 % w/w

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PH = wt of sample ( w) = 5.0680 g
sample dilution = 50 mL
3.70 % w/w

ANALYTICAL DIVISION

Report no-202002040138
Coleslaw Dressing
Acidity wt of sample ( w) = 5.0672 g.
(as acetic acid) Vol of Sample = 3.8 mL
N of NaOH = 0.1031 N.

6*tv.*0.1 NaOH 0.46 g./100g.

Salt content as NaCl wt of sample ( w) = 5.0552 g

Sample t.v. = 18.9 mL
N of 0.1 AgNO3 = 0.1000 N.
2.19 % w/w

PH = wt of sample ( w) = 5.0420 g
sample dilution = 50 mL
3.92 % w/w

ANALYTICAL DIVISION

Report no-202002040139
Veg Mayonnaise
Acidity wt of sample ( w) = 5.0419 g.
(as acetic acid) Vol of Sample = 4.7 mL
N of NaOH = 0.1031 N.

6*tv.*0.1 NaOH 0.57 g./100g.

Salt content as NaCl wt of sample ( w) = 5.0420 g

Sample t.v. = 12.2 mL
N of 0.1 AgNO3 = 0.1000 N.
1.41 % w/w

PH = wt of sample ( w) = 5.0420 g
sample dilution = 50 mL
3.76 % w/w

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ANALYTICAL DIVISION

Report no-202002040140
Tomato Ketchup
Acidity wt of sample ( w) = 5.0418 g.
(as acetic acid) Vol of Sample = 12.2 mL
N of NaOH = 0.1031 N.

6*tv.*0.1 NaOH 1.49 g./100g.

Salt content as NaCl wt of sample ( w) = 5.0415 g

Sample t.v. = 25.4 mL
N of 0.1 AgNO3 = 0.1000 N.
2.95 % w/w

PH = wt of sample ( w) = 5.0397 g
sample dilution = 50 mL
3.70 % w/w

ANALYTICAL DIVISION

Report no-202002040140
Tomato Ketchup
Acidity wt of sample ( w) = 5.0418 g.
(as acetic acid) Vol of Sample = 12.2 mL
N of NaOH = 0.1031 N.

6*tv.*0.1 NaOH 1.49 g./100g.

Salt content as NaCl wt of sample ( w) = 5.0415 g

Sample t.v. = 25.4 mL
N of 0.1 AgNO3 = 0.1000 N.
2.95 % w/w

PH = wt of sample ( w) = 5.0397 g
sample dilution = 50 mL
3.70 % w/w

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ANALYTICAL DIVISION

Report no-202002040141
Tomato Ketchup 8 Gm
Acidity wt of sample ( w) = 5.0200 g.
(as acetic acid) Vol of Sample = 12.0 mL
N of NaOH = 0.1031 N.

6*tv.*0.1 NaOH 1.48 g./100g.

Salt content as NaCl wt of sample ( w) = 5.0087 g

Sample t.v. = 25.3 mL
N of 0.1 AgNO3 = 0.1000 N.
2.95 % w/w

PH = wt of sample ( w) = 5.0083 g
sample dilution = 50 mL
3.70 % w/w

ANALYTICAL DIVISION

Report no-202002040218
Tandoori sauce
Acidity wt of sample ( w) = 5.0080 g.
(as acetic acid) Vol of Sample = 12.6 mL
N of NaOH = 0.1031 N.

6*tv.*0.1 NaOH 1.55 g./100g.

Salt content as NaCl wt of sample ( w) = 5.0079 g

Sample t.v. = 25.3 mL
N of 0.1 AgNO3 = 0.1000 N.
2.95 % w/w

PH = wt of sample ( w) = 5.0075 g
sample dilution = 50 mL
3.47 % w/w

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ANALYTICAL DIVISION

Report no-202001310223
MGL
Protein wt of sample( w) = 0.2015 g
N of NaOH = 0.1031 N
Vol of Blank = 48.9 mL
Vol of Sample = 31.9 mL
Net Volume = 17.0 mL
Protien Factor 6.25
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 76.16 % w/w

ANALYTICAL DIVISION

Report no-202001310224
Soya DOC
Protein wt of sample( w) = 0.2018 g
N of NaOH = 0.1031 N
Vol of Blank = 48.9 mL
Vol of Sample = 38.3 mL
Net Volume = 10.6 mL
Protien Factor 6.25
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 47.55 % w/w

ANALYTICAL DIVISION

Report no-202002140158
Honey Mustard dressing
Acidity wt of sample ( w) = 5.1953 g.
(as acetic acid) Vol of Sample = 6.8 mL
N of NaOH = 0.1020 N.

6*tv.*0.1 NaOH 0.80 % w/w

Common Salt (NaCl) wt of sample ( w) = 5.1952 g

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Sample t.v. = 9.2 mL

N of 0.1 AgNO3 = 0.1000 N.
1.04 % w/w

PH = wt of sample ( w) = 5.1950 g
sample dilution = 50 mL
3.54

ANALYTICAL DIVISION

Report no-202002140159
Barbeque sauce
Acidity wt of sample ( w) = 5.1949 g.
(as acetic acid) Vol of Sample = 11.0 mL
N of NaOH = 0.1020 N.

6*tv.*0.1 NaOH 1.30 % w/w

Common Salt (NaCl) wt of sample ( w) = 5.1947 g

Sample t.v. = 33.0 mL
N of 0.1 AgNO3 = 0.1000 N.
3.72 % w/w

PH = wt of sample ( w) = 5.1944 g
sample dilution = 50 mL
2.96

ANALYTICAL DIVISION

Report no-202002140157
Veg Mayo Rich
Acidity wt of sample ( w) = 5.1945 g.
(as acetic acid) Vol of Sample = 5.2 mL
N of NaOH = 0.1020 N.

6*tv.*0.1 NaOH 0.61 % w/w

Common Salt (NaCl) wt of sample ( w) = 5.1943 g

Sample t.v. = 18.0 mL
N of 0.1 AgNO3 = 0.1000 N.
2.03 % w/w

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PH = wt of sample ( w) = 5.1910 g
sample dilution = 50 mL
3.69

ANALYTICAL DIVISION

Report no-202002120152
Bovine colostrum powder
Protein (2) wt of sample( w) = 0.2192 g
N of NaOH = 0.1020 N
Vol of Blank = 47.8 mL
Vol of Sample = 44.5 mL
Net Volume = 3.3 mL
Protien Factor 6.25
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 13.65 % w/w

Mean
Protein 1 13.56 % w/w
Protein 2 13.65 % w/w
Mean = 13.61 % w/w

ANALYTICAL DIVISION

Report No-202001230148
Table Butter

Moisture Wt of empty dish (w1) 22.7182 g

Wt of empty+sample (w2) 32.5335 g
Wt of after drying (w3) 31.0681 g
% Moisture

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(w2-w3) * 100/(w2-w1) 14.93 % w/w

Fat Wt of sample (w1) 5.0327 g
Wt of empty beaker (w2) 98.6220 g
Wt of beaker + residue after drying (w3) 102.7141 g
% Fat
(w3-w2)*100/w1 81.31 % w/w
Milk solid not fat 100- (Moisture+fat+salt) 1.41 % w/w
Salt content as NaCl wt of sample ( w) = 5.0337 g
Sample t.v. = 20.2 mL
N of 0.1 AgNO3 = 0.1002 N.

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2.35 % w/w

ANALYTICAL DIVISION

Report no-202002140348
Idli value pack with chutney
Salt content as NaCl wt of sample ( w) = 5.0418 g
Sample t.v. = 11.1 mL
N of 0.1 AgNO3 = 0.1006 N.
1.30 %
Acidity wt of sample ( w) = 5.039 g.
Vol of Sample = 4.0 mL
N of NaOH = 0.1020 N.

Result = 9*tv.*0.1 NaOH 0.73 g./100g.

PH = wt of sample ( w) = 5.0379 g.
Dilution = 50 mL
Result = 5.74

ANALYTICAL DIVISION

Report no-202002140349
Medu wada-value pack with chutney
Salt content as NaCl wt of sample ( w) = 5.0364 g
Sample t.v. = 10.9 mL
N of 0.1 AgNO3 = 0.1006 N.
1.27 %
Acidity wt of sample ( w) = 5.0349 g.
Vol of Sample = 3.9 mL
N of NaOH = 0.1020 N.

Result = 9*tv.*0.1 NaOH 0.71 g./100g.

PH = wt of sample ( w) = 5.0327 g.
Dilution = 50 mL
Result = 5.65

ANALYTICAL DIVISION

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Report no-202002220123
Soya seed
Moisture Wt of empty dish (w1) 22.6728 g
Wt of empty+sample (w2) 27.9768 g
Wt of after drying (w3) 27.3843 g

Formula =(w2-w3)/(w2-w1) * 100 11.17 g/100g.

ANALYTICAL DIVISION

Report no-202002220124
Soya seed
Moisture Wt of empty dish (w1) 22.4619 g
Wt of empty+sample (w2) 27.9775 g
Wt of after drying (w3) 27.3531 g

Formula =(w2-w3)/(w2-w1) * 100 11.32 g/100g.

ANALYTICAL DIVISION

Report no-202002220125
Soya seed
Moisture Wt of empty dish (w1) 22.2640 g
Wt of empty+sample (w2) 27.9792 g
Wt of after drying (w3) 27.3517 g

Formula =(w2-w3)/(w2-w1) * 100 10.98 g/100g.

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ANALYTICAL DIVISION

Report no-202004290272
Soya seed
Moisture Wt of empty dish (w1) 20.7117 g
Wt of empty+sample (w2) 25.2191 g
Wt of after drying (w3) 24.7255 g

Formula =(w2-w3)/(w2-w1) * 100 10.95 % w/w

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ANALYTICAL DIVISION

Report no-202004290273
Soya seed
Moisture Wt of empty dish (w1) 21.2201 g
Wt of empty+sample (w2) 25.2065 g
Wt of after drying (w3) 24.7752 g

Formula =(w2-w3)/(w2-w1) * 100 10.82 % w/w

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ANALYTICAL DIVISION

Report no-202004290274
Soya seed
Moisture Wt of empty dish (w1) 21.2839 g
Wt of empty+sample (w2) 25.1985 g
Wt of after drying (w3) 24.7738 g

Formula =(w2-w3)/(w2-w1) * 100 10.85 % w/w

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ANALYTICAL DIVISION

Report no-202004290275
Soya seed
Moisture Wt of empty dish (w1) 21.1657 g
Wt of empty+sample (w2) 25.2489 g
Wt of after drying (w3) 24.8038 g

Formula =(w2-w3)/(w2-w1) * 100 10.90 % w/w

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ANALYTICAL DIVISION

Report no-202004290276
Soya seed
Moisture Wt of empty dish (w1) 21.6575 g
Wt of empty+sample (w2) 25.1660 g
Wt of after drying (w3) 24.7818 g

Formula =(w2-w3)/(w2-w1) * 100 10.95 % w/w

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ANALYTICAL DIVISION

Report no-202004290277
Soya seed
Moisture Wt of empty dish (w1) 20.9046 g
Wt of empty+sample (w2) 25.2429 g
Wt of after drying (w3) 24.7696 g

Formula =(w2-w3)/(w2-w1) * 100 10.91 % w/w

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ANALYTICAL DIVISION

Report no-202004290278
Soya seed
Moisture Wt of empty dish (w1) 21.2389 g
Wt of empty+sample (w2) 25.2820 g
Wt of after drying (w3) 24.8417 g

Formula =(w2-w3)/(w2-w1) * 100 10.89 % w/w

ANALYTICAL DIVISION

Report no-202004290279
Soya seed
Moisture Wt of empty dish (w1) 21.1581 g
Wt of empty+sample (w2) 25.3934 g
Wt of after drying (w3) 24.9330 g

Formula =(w2-w3)/(w2-w1) * 100 10.87 % w/w

ANALYTICAL DIVISION

Report no-202004290280
Soya seed
Moisture Wt of empty dish (w1) 20.0022 g
Wt of empty+sample (w2) 25.2604 g
Wt of after drying (w3) 24.6857 g

Formula =(w2-w3)/(w2-w1) * 100 10.93 % w/w

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ANALYTICAL DIVISION

Report no-202004290281
Soya seed
Moisture Wt of empty dish (w1) 20.5946 g
Wt of empty+sample (w2) 25.2598 g
Wt of after drying (w3) 24.7522 g

Formula =(w2-w3)/(w2-w1) * 100 10.88 % w/w

ANALYTICAL DIVISION

Report no-202004290282
Soya seed
Moisture Wt of empty dish (w1) 24.8178 g
Wt of empty+sample (w2) 29.9367 g
Wt of after drying (w3) 29.3808 g

Formula =(w2-w3)/(w2-w1) * 100 10.86 % w/w

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ANALYTICAL DIVISION

Report No-202103120193
Brown sugar
Moisture Wt of empty dish (w1) 32.2006 g
Wt of empty+sample (w2) 37.6545 g
Wt of after drying (w3) 37.5754 g
(w2-w3) * 100/(w2-w1) 1.45 g./100g
Total Ash Weight of empty crucible(w)= 45.6541 g
Weight of crucible +sample (w1)= 47.2901 g
Weight of crucible after ashing (w2)= 45.6551 g
(w2-w)/(w1-w)*100 0.06 g./100g
Fat Wt of sample (w1) 2.0206 g
Wt of empty beaker (w2) 101.8241 g
Wt of beaker + residue after drying (w3) 101.8241 g
(w3-w1) * 100/W2 0.00 g./100g
Protein wt of sample( w) = 1.0400 g
Normality of NaOH = 0.1032 N
Volume of Blank = 48.2 mL
Volume of Sample = 48.2 mL
Net Volume = 0.0 mL
Protien Factor 6.25 N
(V*14.01*6.25*N. NaOH*100)/(W*1000) 0.00 g./100g
Carbohydrate 100-(Moisture+Ash+Fat+Protien) 98.49 g./100g

Energy (Carbohydrate+Protein)*4+(Fat)*9 393.96 Kcal/100g

ANALYTICAL DIVISION

Report No-202103120191
Breakfast sugar
Moisture Wt of empty dish (w1) 25.5190 g
Wt of empty+sample (w2) 30.9694 g
Wt of after drying (w3) 30.9689 g
(w2-w3) * 100/(w2-w1) 0.01 g./100g
Total Ash Weight of empty crucible(w)= 54.2318 g
Weight of crucible +sample (w1)= 55.4251 g

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Weight of crucible after ashing (w2)= 54.2322 g

(w2-w)/(w1-w)*100 0.03 g./100g
Fat Wt of sample (w1) 2.0019 g
Wt of empty beaker (w2) 96.3832 g
Wt of beaker + residue after drying (w3) 96.3832 g
(w3-w1) * 100/W2 0.00 g./100g
Protein wt of sample( w) = 1.0914 g
Normality of NaOH = 0.1032 N
Volume of Blank = 48.2 mL
Volume of Sample = 48.2 mL
Net Volume = 0.0 mL
Protien Factor 6.25 N
(V*14.01*6.25*N. NaOH*100)/(W*1000) 0.00 g./100g
Carbohydrate 100-(Moisture+Ash+Fat+Protien) 99.96 g./100g

Energy (Carbohydrate+Protein)*4+(Fat)*9 399.84 Kcal/100g

ANALYTICAL DIVISION

Report No-202103120192
Icing sugar
Moisture Wt of empty dish (w1) 25.5298 g
Wt of empty+sample (w2) 30.9800 g
Wt of after drying (w3) 30.9669 g
(w2-w3) * 100/(w2-w1) 0.24 g./100g
Total Ash Weight of empty crucible(w)= 32.4192 g
Weight of crucible +sample (w1)= 33.8306 g
Weight of crucible after ashing (w2)= 32.4199 g
(w2-w)/(w1-w)*100 0.05 g./100g
Fat Wt of sample (w1) 2.0606 g
Wt of empty beaker (w2) 100.7505 g
Wt of beaker + residue after drying (w3) 100.7505 g
(w3-w1) * 100/W2 0.00 g./100g
Protein wt of sample( w) = 1.0925 g
Normality of NaOH = 0.1032 N
Volume of Blank = 48.2 mL
Volume of Sample = 48.2 mL
Net Volume = 0.0 mL
Protien Factor 6.25 N

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(V*14.01*6.25*N. NaOH*100)/(W*1000) 0.00 g./100g

Carbohydrate 100-(Moisture+Ash+Fat+Protien) 99.71 g./100g

Energy (Carbohydrate+Protein)*4+(Fat)*9 398.84 Kcal/100g

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ANALYTICAL DIVISION

Report No-202003030374
R&D sample
Moisture Wt of empty dish (w1) 22.0839 g
Wt of empty+sample (w2) 26.9351 g
Wt of after drying (w3) 26.6683 g
% Moisture
(w2-w3) * 100/(w2-w1) 5.50 g./100g
Total Ash Weight of empty crucible(w)= 32.6179 g
Weight of crucible +sample (w1)= 37.3107 g
Weight of crucible after ashing (w2)= 32.7113 g
(w2-w)/(w1-w)*100
1.99 g./100g
Fat Wt of sample (w1) 5.4817 g
Wt of empty beaker (w2) 104.6415 g
Wt of beaker + residue after drying (w3) 105.0499 g
% Fat
(w3-w1) * 100/W2 7.45 g./100g
Protein wt of sample( w) = 1.0679 g
N of NaOH = 0.1028 N
Vol of Blank = 48.3 mL
Vol of Sample = 33.9 mL
Net Volume = 14.4 mL
Protien Factor 6.25 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 12.15 g./100g
C.H.O. = 100-(Moisture+Ash+Fat+Protien) = 72.91 g./100g

Energy = (Carbohydrate+Protein)*4+(Fat)*9 407.29 Kcal/100g

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ANALYTICAL DIVISION

Report No-202003030375
R&D sample
Moisture Wt of empty dish (w1) 24.5474 g
Wt of empty+sample (w2) 27.4622 g
Wt of after drying (w3) 27.3173 g
% Moisture
(w2-w3) * 100/(w2-w1) 4.97 g./100g
Total Ash Weight of empty crucible(w)= 32.6621 g
Weight of crucible +sample (w1)= 37.0801 g
Weight of crucible after ashing (w2)= 32.7540 g
(w2-w)/(w1-w)*100
2.08 g./100g
Fat Wt of sample (w1) 5.4802 g
Wt of empty beaker (w2) 104.6411 g
Wt of beaker + residue after drying (w3) 105.1080 g
% Fat
(w3-w1) * 100/W2 8.52 g./100g
Protein wt of sample( w) = 1.0649 g
N of NaOH = 0.1028 N
Vol of Blank = 48.3 mL
Vol of Sample = 34.2 mL
Net Volume = 14.1 mL
Protien Factor 6.25 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 11.94 g./100g
C.H.O. = 100-(Moisture+Ash+Fat+Protien) = 72.49 g./100g

Calorific value (Carbohydrate+Protein)*4+(Fat)*9 414.40 Kcal/100g

ANALYTICAL DIVISION

Report No-202003030376
R&D sample
Moisture Wt of empty dish (w1) 21.9897 g

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Wt of empty+sample (w2) 25.3457 g

Wt of after drying (w3) 25.1819 g
% Moisture
(w2-w3) * 100/(w2-w1) 4.88 g./100g
Total Ash Weight of empty crucible(w)= 32.8169 g
Weight of crucible +sample (w1)= 36.4933 g
Weight of crucible after ashing (w2)= 32.9011 g
(w2-w)/(w1-w)*100
2.29 g./100g
Fat Wt of sample (w1) 5.4802 g
Wt of empty beaker (w2) 104.6415 g
Wt of beaker + residue after drying (w3) 105.0394 g
% Fat
(w3-w1) * 100/W2 7.26 g./100g
Protein wt of sample( w) = 1.0636 g
N of NaOH = 0.1028 N
Vol of Blank = 48.3 mL
Vol of Sample = 32.0 mL
Net Volume = 16.3 mL
Protien Factor 6.25 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 13.79 g./100g
C.H.O. = 100-(Moisture+Ash+Fat+Protien) = 71.78 g./100g

Calorific value (Carbohydrate+Protein)*4+(Fat)*9 407.62 Kcal/100g

ANALYTICAL DIVISION

Report No-202003030377
R&D sample
Moisture Wt of empty dish (w1) 22.0591 g
Wt of empty+sample (w2) 26.3293 g
Wt of after drying (w3) 26.0842 g
% Moisture
(w2-w3) * 100/(w2-w1) 5.74 g./100g
Total Ash Weight of empty crucible(w)= 33.0627 g
Weight of crucible +sample (w1)= 36.7204 g
Weight of crucible after ashing (w2)= 33.2609 g
(w2-w)/(w1-w)*100

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5.42 g./100g
Fat Wt of sample (w1) 5.4807 g
Wt of empty beaker (w2) 104.6422 g
Wt of beaker + residue after drying (w3) 105.1700 g
% Fat
(w3-w1) * 100/W2 9.63 g./100g
Protein wt of sample( w) = 1.0661 g
N of NaOH = 0.1028 N
Vol of Blank = 48.3 mL
Vol of Sample = 31.0 mL
Net Volume = 17.3 mL
Protien Factor 6.25 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 14.61 g./100g
C.H.O. = 100-(Moisture+Ash+Fat+Protien) = 64.60 g./100g

Calorific value (Carbohydrate+Protein)*4+(Fat)*9 403.51 Kcal/100g

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ANALYTICAL DIVISION

Report No-202003180075
Sona Masoori Raw rice
Moisture Wt of empty dish (w1) 22.0950 g
Wt of empty+sample (w2) 25.9867 g
Wt of after drying (w3) 25.5150 g
% Moisture
(w2-w3) * 100/(w2-w1) 12.12 g./100g
Total Ash Weight of empty crucible(w)= 33.6794 g
Weight of crucible +sample (w1)= 36.2561 g
Weight of crucible after ashing (w2)= 33.6846 g

(w2-w)/(w1-w)*100 0.20 g./100g

Fat Wt of sample (w1) 5.4796 g
Wt of empty beaker (w2) 104.6443 g
Wt of beaker + residue after drying (w3) 104.6816 g
% Fat
(w3-w1) * 100/W2 0.68 g./100g
Protein wt of sample( w) = 1.0672 g
N of NaOH = 0.1028 N
Vol of Blank = 48.3 mL
Vol of Sample = 40.6 mL
Net Volume = 7.7 mL
Protien Factor 5.95 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 6.16 g./100g
C.H.O. = 100-(Moisture+Ash+Fat+Protien) = 80.84 g./100g

Calorific value (Carbohydrate+Protein)*4+(Fat)*9 354.12 Kcal/100g

Total Sugar
Before Weight Of Sample (W) = 5.4780 g.
Sample Makeup Volume = 250 mL
Vol of sample = Above 50 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.8 mL

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Factor = 0.0538
Result = 0.00 Nil
After Weight Of Sample (W) = 5.4780 g.
Sample Makeup Volume = 250 mL
Vol of sample = Above 50 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.8 mL
Factor = 0.0538
Result = 0.00 Nil

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ANALYTICAL DIVISION

Report No-202003180076
Wada Kolam Raw Rice
Moisture Wt of empty dish (w1) 22.0291 g
Wt of empty+sample (w2) 26.2365 g
Wt of after drying (w3) 25.7468 g
% Moisture
(w2-w3) * 100/(w2-w1) 11.64 g./100g
Total Ash Weight of empty crucible(w)= 32.9918 g
Weight of crucible +sample (w1)= 35.9089 g
Weight of crucible after ashing (w2)= 32.9968 g

(w2-w)/(w1-w)*100 0.17 g./100g

Fat Wt of sample (w1) 5.4769 g
Wt of empty beaker (w2) 104.6486 g
Wt of beaker + residue after drying (w3) 104.6826 g
% Fat
(w3-w1) * 100/W2 0.62 g./100g
Protein wt of sample( w) = 1.0668 g
N of NaOH = 0.1028 N
Vol of Blank = 48.3 mL
Vol of Sample = 40.9 mL
Net Volume = 7.4 mL
Protien Factor 5.95 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 5.91 g./100g
C.H.O. = 100-(Moisture+Ash+Fat+Protien) = 81.66 g./100g

Calorific value (Carbohydrate+Protein)*4+(Fat)*9 355.86 Kcal/100g

Total Sugar
Before Weight Of Sample (W) = 5.4805 g.
Sample Makeup Volume = 250 mL
Vol of sample = Above 50 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.8 mL

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Factor = 0.0538
Result = 0.00 Nil
After Weight Of Sample (W) = 5.4805 g.
Sample Makeup Volume = 250 mL
Vol of sample = Above 50 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.8 mL
Factor = 0.0538
Result = 0.00 Nil

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ANALYTICAL DIVISION

Report No-202003180077
Kolam Parboiled rice
Moisture Wt of empty dish (w1) 22.7418 g
Wt of empty+sample (w2) 26.0651 g
Wt of after drying (w3) 25.6995 g
% Moisture
(w2-w3) * 100/(w2-w1) 11.00 g./100g
Total Ash Weight of empty crucible(w)= 32.8167 g
Weight of crucible +sample (w1)= 36.4438 g
Weight of crucible after ashing (w2)= 32.8305 g

(w2-w)/(w1-w)*100 0.38 g./100g

Fat Wt of sample (w1) 5.4847 g
Wt of empty beaker (w2) 104.6527 g
Wt of beaker + residue after drying (w3) 104.6911 g
% Fat
(w3-w1) * 100/W2 0.70 g./100g
Protein wt of sample( w) = 1.0631 g
N of NaOH = 0.1028 N
Vol of Blank = 48.3 mL
Vol of Sample = 40.9 mL
Net Volume = 7.4 mL
Protien Factor 5.95 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 5.93 g./100g
C.H.O. = 100-(Moisture+Ash+Fat+Protien) = 81.99 g./100g

Calorific value (Carbohydrate+Protein)*4+(Fat)*9 357.98 Kcal/100g

Total Sugar
Before Weight Of Sample (W) = 5.4905 g.
Sample Makeup Volume = 250 mL
Vol of sample = Above 50 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.8 mL

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Factor = 0.0538
Result = 0.00 Nil
After Weight Of Sample (W) = 5.4905 g.
Sample Makeup Volume = 250 mL
Vol of sample = Above 50 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.8 mL
Factor = 0.0538
Result = 0.00 Nil

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ANALYTICAL DIVISION

Report No-202003180078
Govind bhog jeera rice
Moisture Wt of empty dish (w1) 22.0352 g
Wt of empty+sample (w2) 25.5705 g
Wt of after drying (w3) 25.1509 g
% Moisture
(w2-w3) * 100/(w2-w1) 11.87 g./100g
Total Ash Weight of empty crucible(w)= 34.2041 g
Weight of crucible +sample (w1)= 37.7075 g
Weight of crucible after ashing (w2)= 34.2265 g

(w2-w)/(w1-w)*100 0.64 g./100g

Fat Wt of sample (w1) 5.4927 g
Wt of empty beaker (w2) 104.6560 g
Wt of beaker + residue after drying (w3) 104.6961 g
% Fat
(w3-w1) * 100/W2 0.73 g./100g
Protein wt of sample( w) = 1.0609 g
N of NaOH = 0.1028 N
Vol of Blank = 48.3 mL
Vol of Sample = 40.9 mL
Net Volume = 7.5 mL
Protien Factor 5.95 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 6.02 g./100g
C.H.O. = 100-(Moisture+Ash+Fat+Protien) = 80.74 g./100g

Calorific value (Carbohydrate+Protein)*4+(Fat)*9 353.61 Kcal/100g

Total Sugar
Before Weight Of Sample (W) = 5.4910 g.
Sample Makeup Volume = 250 mL
Vol of sample = Above 50 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.8 mL

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Factor = 0.0538
Result = 0.00 Nil
After Weight Of Sample (W) = 5.4910 g.
Sample Makeup Volume = 250 mL
Vol of sample = Above 50 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.8 mL
Factor = 0.0538
Result = 0.00 Nil

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ANALYTICAL DIVISION

Report No-202003180079
Fortune Banskathi Premium rice
Moisture Wt of empty dish (w1) 22.2825 g
Wt of empty+sample (w2) 27.3325 g
Wt of after drying (w3) 26.6750 g
% Moisture
(w2-w3) * 100/(w2-w1) 13.02 g./100g
Total Ash Weight of empty crucible(w)= 33.5656 g
Weight of crucible +sample (w1)= 36.6233 g
Weight of crucible after ashing (w2)= 33.5867 g

(w2-w)/(w1-w)*100 0.69 g./100g

Fat Wt of sample (w1) 5.4884 g
Wt of empty beaker (w2) 104.6566 g
Wt of beaker + residue after drying (w3) 104.6983 g
% Fat
(w3-w1) * 100/W2 0.76 g./100g
Protein wt of sample( w) = 1.0614 g
N of NaOH = 0.1028 N
Vol of Blank = 48.3 mL
Vol of Sample = 41.2 mL
Net Volume = 7.2 mL
Protien Factor 5.95 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 5.77 g./100g
C.H.O. = 100-(Moisture+Ash+Fat+Protien) = 79.76 g./100g

Calorific value (Carbohydrate+Protein)*4+(Fat)*9 348.96 Kcal/100g

Total Sugar
Before Weight Of Sample (W) = 5.4864 g.
Sample Makeup Volume = 250 mL
Vol of sample = Above 50 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.8 mL

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Factor = 0.0538
Result = 0.00 Nil
After Weight Of Sample (W) = 5.4864 g.
Sample Makeup Volume = 250 mL
Vol of sample = Above 50 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.8 mL
Factor = 0.0538
Result = 0.00 Nil

ANALYTICAL DIVISION

Report No-202003180080
Minikit Regular Parboiled rice
Moisture Wt of empty dish (w1) 21.9966 g
Wt of empty+sample (w2) 25.8899 g
Wt of after drying (w3) 25.3849 g
% Moisture
(w2-w3) * 100/(w2-w1) 12.97 g./100g
Total Ash Weight of empty crucible(w)= 32.7646 g
Weight of crucible +sample (w1)= 37.5633 g
Weight of crucible after ashing (w2)= 32.7905 g

(w2-w)/(w1-w)*100 0.54 g./100g

Fat Wt of sample (w1) 5.4827 g
Wt of empty beaker (w2) 104.6554 g
Wt of beaker + residue after drying (w3) 104.6916 g
% Fat
(w3-w1) * 100/W2 0.66 g./100g
Protein wt of sample( w) = 1.0628 g
N of NaOH = 0.1028 N
Vol of Blank = 48.3 mL
Vol of Sample = 41.2 mL
Net Volume = 7.1 mL
Protien Factor 5.95 N
%Protein =
V*14.01*6.25*N. NaOH*100

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W*1000 = 5.76 g./100g

C.H.O. = 100-(Moisture+Ash+Fat+Protien) = 80.07 g./100g

Calorific value (Carbohydrate+Protein)*4+(Fat)*9 349.26 Kcal/100g

Total Sugar
Before Weight Of Sample (W) = 5.4788 g.
Sample Makeup Volume = 250 mL
Vol of sample = Above 50 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.8 mL
Factor = 0.0538
Result = 0.00 Nil
After Weight Of Sample (W) = 5.4788 g.
Sample Makeup Volume = 250 mL
Vol of sample = Above 50 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.8 mL
Factor = 0.0538
Result = 0.00 Nil

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ANALYTICAL DIVISION

Report No-202003180081
Minikit Supreme Parboiled rice
Moisture Wt of empty dish (w1) 21.9978 g
Wt of empty+sample (w2) 25.8850 g
Wt of after drying (w3) 25.4096 g
% Moisture
(w2-w3) * 100/(w2-w1) 12.23 g./100g
Total Ash Weight of empty crucible(w)= 33.4262 g
Weight of crucible +sample (w1)= 37.0772 g
Weight of crucible after ashing (w2)= 33.4372 g

(w2-w)/(w1-w)*100 0.30 g./100g

Fat Wt of sample (w1) 5.4758 g
Wt of empty beaker (w2) 104.6537 g
Wt of beaker + residue after drying (w3) 104.6871 g
% Fat
(w3-w1) * 100/W2 0.61 g./100g
Protein wt of sample( w) = 1.0631 g
N of NaOH = 0.1028 N
Vol of Blank = 48.3 mL
Vol of Sample = 40.4 mL
Net Volume = 7.9 mL
Protien Factor 5.95 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 6.35 g./100g
C.H.O. = 100-(Moisture+Ash+Fat+Protien) = 80.51 g./100g

Calorific value (Carbohydrate+Protein)*4+(Fat)*9 352.93 Kcal/100g

Total Sugar
Before Weight Of Sample (W) = 5.4751 g.
Sample Makeup Volume = 250 mL
Vol of sample = Above 50 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL

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vol of std. = 26.8 mL

Factor = 0.0538
Result = 0.00 Nil
After Weight Of Sample (W) = 5.4751 g.
Sample Makeup Volume = 250 mL
Vol of sample = Above 50 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.8 mL
Factor = 0.0538
Result = 0.00 Nil

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Report No-202003190095
Lal Qilla basmati rice
Damaged grain wt of sample = 100.0199 g.
Residue = 0.00 g
Result = Nil

Foreign matter wt of sample = 100.0199 g.

Residue = 0.00 g
Result = Nil

Weevilled grains wt of sample = 100.0199 g

Residue = 0.00 g
Result = Nil

Moisture Wt of empty dish (w1) 22.7704 g

Wt of empty+sample (w2) 27.3357 g
Wt of after drying (w3) 26.8157 g
% Moisture
Result = (w2-w3) * 100/(w2-w1) 11.39 g./100g

ANALYTICAL DIVISION

Report No-202003190308
Wada Kolam Raw Rice
Moisture Wt of empty dish (w1) 22.8331 g
Wt of empty+sample (w2) 26.5007 g
Wt of after drying (w3) 26.0661 g
% Moisture
(w2-w3) * 100/(w2-w1) 11.85 g./100g
Total Ash Weight of empty crucible(w)= 33.5546 g
Weight of crucible +sample (w1)= 36.2605 g
Weight of crucible after ashing (w2)= 33.5681 g

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(w2-w)/(w1-w)*100 0.50 g./100g

Fat Wt of sample (w1) 5.4816 g
Wt of empty beaker (w2) 104.6516 g
Wt of beaker + residue after drying (w3) 104.6850 g
% Fat
(w3-w1) * 100/W2 0.61 g./100g
Protein wt of sample( w) = 1.0637 g
N of NaOH = 0.1028 N
Vol of Blank = 48.3 mL
Vol of Sample = 41.2 mL
Net Volume = 7.1 mL
Protien Factor 5.95 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 5.75 g./100g
C.H.O. = 100-(Moisture+Ash+Fat+Protien) = 81.29 g./100g

Calorific value (Carbohydrate+Protein)*4+(Fat)*9 353.65 Kcal/100g

Total Sugar
Before Weight Of Sample (W) = 5.4862 g.
Sample Makeup Volume = 250 mL
Vol of sample = Above 50 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.8 mL
Factor = 0.0538
Result = 0.00 Nil
After Weight Of Sample (W) = 5.4862 g.
Sample Makeup Volume = 250 mL
Vol of sample = Above 50 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.8 mL
Factor = 0.0538
Result = 0.00 Nil

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ANALYTICAL DIVISION

Report No-202003180069
Syrup-B
Total Sugar
Before Weight Of Sample (W) = 5.4874 g.
Sample Makeup Volume = 250 mL
Vol of sample = Above 50 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.

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Std. Makeup Volume = 250 mL

vol of std. = 26.8 mL
Factor = 0.0538
Result = 0.00 Nil
After Weight Of Sample (W) = 5.4874 g.
Sample Makeup Volume = 250 mL
Vol of sample = 19.7 mL
Aliquot = 25 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.8 mL
Factor = 0.0538
Result = 49.90 % w/w
pH wt of sample ( w) = 5.4875 g
makup volume = 50 mL

Result = 5.78

ANALYTICAL DIVISION

Report No-202003180068
Syrup-H
Total Sugar
Before Weight Of Sample (W) = 5.4853 g.
Sample Makeup Volume = 250 mL
Vol of sample = Above 50 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.8 mL
Factor = 0.0538
Result = 0.00 Nil
After Weight Of Sample (W) = 5.4853 g.
Sample Makeup Volume = 250 mL
Vol of sample = 20.5 mL
Aliquot = 25 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL

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vol of std. = 26.8 mL

Factor = 0.0538
Result = 47.81 % w/w
pH wt of sample ( w) = 5.4818 g
makup volume = 50 mL

Result = 6.16

ANALYTICAL DIVISION

Report No-202003180011
Tandoori sauce
Acidity wt of sample ( w) = 5.1671 g
(as Lactic acid) Vol of Sample = 1.5 mL
0.1 N of NaOH = 0.1033 N.

Result = 9*t.v.0.1 N of NaOH / sample wt. 0.27 g/100g

Salt wt of sample (w) = 2.6442 g
(as Nacl) N of AgNO3 = 0.1061 N
Vol of Blank = 0.5 mL
Vol of sample = 12.5
Result = 5.85*N of AgNO3 (w2-w1)/w 2.82 %
pH wt of sample ( w) = 5.4818 g
makup volume = 50 mL

Result = 6.16

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ANALYTICAL DIVISION

Report no-202003210183

Moisture Wt of empty dish (w1) 24.0321 g

Wt of empty+sample (w2) 28.8033 g
Wt of after drying (w3) 28.8014 g

Formula =(w2-w3)/(w2-w1) * 100 0.04 %

ANALYTICAL DIVISION

Report no-202003210182

Moisture Wt of empty dish (w1) 21.9898 g

Wt of empty+sample (w2) 24.5975 g
Wt of after drying (w3) 24.5967 g

Formula =(w2-w3)/(w2-w1) * 100 0.032 %

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ANALYTICAL DIVISION

Report No-202003180199
Serving size 5.0 mL/contents
Moisture Wt of empty dish (w1) 21.9928 g
Wt of empty+sample (w2) 25.7035 g
Wt of after drying (w3) 24.2734 g
% Moisture
(w2-w3) * 100/(w2-w1) 38.54 g./100g
Total Ash Weight of empty crucible(w)= 32.5897 g
Weight of crucible +sample (w1)= 34.9187 g
Weight of crucible after ashing (w2)= 32.6118 g

(w2-w)/(w1-w)*100 0.95 g./100g

Fat Wt of sample (w1) 5.0032 g
Wt of empty beaker (w2) 86.0471 g
Wt of beaker + residue after drying (w3) 86.0471 g
% Fat
(w3-w1) * 100/W2 0.00 g./100g
Protein wt of sample( w) = 1.0331 g
N of NaOH = 0.1024 N
Vol of Blank = 48.3 mL
Vol of Sample = 48.3 mL
Net Volume = 0.0 mL
Protien Factor 6.25 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 0.00 g./100g
C.H.O. = 100-(Moisture+Ash+Fat+Protien) = 60.51 g./100g
3.02 mg/5mL
Calorific value (Carbohydrate+Protein)*4+(Fat)*9 242.04 Kcal/100g
Sugar Weight Of Sample (W) = 5.0034 g.
Sample Makeup Volume = 250 mL
Vol of sample = 24.3 mL
Aliquot = 50 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5037 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.8 mL
Factor = 0.0540

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Result = 22.21 % w/w

1.11 mg/5mL

ANALYTICAL DIVISION

Report No-202003180198
Serving size 1.0 mL/contents
Moisture Wt of empty dish (w1) 23.9948 g
Wt of empty+sample (w2) 28.7638 g
Wt of after drying (w3) 26.9592 g
% Moisture
(w2-w3) * 100/(w2-w1) 37.84 g./100g
Total Ash Weight of empty crucible(w)= 35.2924 g
Weight of crucible +sample (w1)= 37.4454 g
Weight of crucible after ashing (w2)= 35.3118 g

(w2-w)/(w1-w)*100 0.90 g./100g

Fat Wt of sample (w1) 5.0043 g
Wt of empty beaker (w2) 90.7912 g
Wt of beaker + residue after drying (w3) 90.7912 g
% Fat
(w3-w1) * 100/W2 0.00 g./100g
Protein wt of sample( w) = 1.0746 g
N of NaOH = 0.1024 N
Vol of Blank = 48.3 mL
Vol of Sample = 48.3 mL
Net Volume = 0.0 mL
Protien Factor 6.25 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 0.00 g./100g
C.H.O. = 100-(Moisture+Ash+Fat+Protien) = 61.26 g./100g
0.61 mg/1mL
Calorific value (Carbohydrate+Protein)*4+(Fat)*9 245.04 Kcal/100g
Sugar Weight Of Sample (W) = 5.0036 g.
Sample Makeup Volume = 250 mL
Vol of sample = 26 mL
Aliquot = 50 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5037 g.

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Std. Makeup Volume = 250 mL

vol of std. = 26.8 mL
Factor = 0.0540
Result = 20.75 % w/w
0.21 mg/1mL

ANALYTICAL DIVISION

Report No-202011270029
Madhur Rice
Moisture Wt of empty dish (w1) 23.4083 g
Wt of empty+sample (w2) 28.5709 g
Wt of after drying (w3) 27.9865 g
(w2-w3) * 100/(w2-w1) 11.32 g./100g
Total Ash Weight of empty crucible(w)= 34.1318 g
Weight of crucible +sample (w1)= 37.2818 g
Weight of crucible after ashing (w2)= 34.2083 g

(w2-w)/(w1-w)*100 2.43 g./100g

Fat Wt of sample (w1) 5.1782 g
Wt of empty beaker (w2) 97.7742 g
Wt of beaker + residue after drying (w3) 97.7742 g
% Fat
(w3-w1) * 100/W2 0.00 g./100g
Protein wt of sample( w) = 1.0503 g
N of NaOH = 0.1034 N
Vol of Blank = 46.6 mL
Vol of Sample = 37.7 mL
Net Volume = 8.9 mL
Protien Factor 6.25 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 7.65 g./100g
C.H.O. = 100-(Moisture+Ash+Fat+Protien) = 78.60 g./100g

Energy = (Carbohydrate+Protein)*4+(Fat)*9 345.00 Kcal/100g

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ANALYTICAL DIVISION

Report No-202102190170
Maize Starch Powder
Starch Wt. of Std. Dextrose = 0.5002 g
makup volume = 250 mL
Titre volume = 25 mL
Dextrose factor = 0.05002 g/mL
50.02 mg/mL
Dextrose Factor from table for titre volume 25.0 mL
25 = 49.8
Dextrose Correction (D) = 50.02
49.80
0.22
Sample wt. = 0.508 g
makup volume = 250 mL
Titre volume = 25.6 mL
From table D.F. for sample titre volume = 49.8
25.6 = 49.9 49.96

Applying Correction = 50.0

(D) 0.22
49.74
mg of any hydrous dextrose in 1 mL of purpose sample (m)
(m) = 1.9430
Factor (F) = 9.3
Moisture (M) = 10.21 % w/w

Calculation = (F*m*250)/(w*(100-moisture)) 99.04 % w/w

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 shhet2

Report No-202004240013
Multivitamin capsules

Average cap. Weight Wt of 20 capsule (A)= 15.7709 g

Wt of 20 capsule/20 0.7885 g
788.55 mg

Average fill Weight

Wt of 20 capsule(A) = 15.7709 g

Wt of 20 capsule shall (B)= 3.0005 g

Calculation (A-B)/20 0.6385 g

Result = 638.52 mg
Acscrobic Acid
Weight Of Sample (W)= 1.0773 g
Sample Makeup Volume (x)= 100 mL
Weight Of Standrad(W1)= 100.2 mg
Standard Makeup Volume (X1)= 100 mL
Standard Taken aliquot (a1)= 2.0 mL
Sample Taken aliquot(a2)= 2.0 mL
Standard Titre Volume (v1)= 16.3 mL
Net Standard Titre Volume(v1)= 15.8 mL
Sample Titre Volume(v2)= 10.2 mL
Blank Titre Volume (v3) 0.05 mL
Net Titre volume (v4) 10.10 mL
Standard factor 0.1257 mg /mL

Factor*dilution*t.v.*100/S.Wt*Aliquot 5892.37 mg/100g

Average weight 0.7885 g
Result (mg/tab) 46.46 mg/tab

Report No-202009020001
Multivitamin capsules

Average cap. Weight Wt of 20 capsule (A)= 19.7466 g

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 shhet2

Wt of 20 capsule/20 0.9873 g
987.33 mg

Average fill Weight

Wt of 20 capsule(A) = 19.7466 g

Wt of 20 capsule shall (B)= 2.8570 g

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 shhet2

Calculation (A-B)/20 0.8445 g

Result = 844.48 mg

Report No-202102230058
Snec DS Capsules

Average weight Wt of 20 capsule (A)= 18.6260 g

A/20 0.9313 g

(A/20)*1000 931.30 mg

Average fill Weight

Wt of 20 capsule(A) = 18.6260 g

Wt of 20 capsule shall (B)= 2.1876 g

Calculation (A-B)/20 0.8219 g

Result = ((A-B)/20)*1000 821.92 mg

Report No-202103080138
Nutrilite Glucosamine
Average weight Wt of 20 capsule (A)= 14.0645 g
A/20 0.7032 g
(A/20)*1000 703.23 mg
Average fill Weight
Wt of 20 capsule(A) = 14.0645 g
Wt of 20 capsule shall (B)= 1.8652 g
(A-B)/20 0.60997 g
Calculation ((A-B)/20)*1000 609.97 mg

Capsule weight-High
High wt of capsule shell = 0.7244 g.

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 shhet2

3.0111 %
Capsule weight-Low

Page 66
 shhet2

Low wt of capsule shell = 0.6836 g.

-2.7907 %

Report No-202104050154
Daily Vitamin E softgel capsules
Average weight Wt of 20 capsule (A)= 20.2436 g
A/20 1.0122 g
(A/20)*1000 1012.18 mg
Average fill Weight
Wt of 20 capsule(A) = 20.2436 g
Wt of 20 capsule shall (B)= 7.0316 g
(A-B)/20 0.6606 g
Calculation ((A-B)/20)*1000 660.60 mg

Capsule weight-High
High wt of capsule shell = 1.0467 g.
(H-A)*100/(A) 3.41 %
Capsule weight-Low
Low wt of capsule shell = 0.9638 g.
(L-A)*100/(A) -4.78 %

Report No-202104260009
Ashwagandha Tablets
Average weight Wt of 20 Tablets (A)= 13.2898 g
A/20 0.6645 g
(A/20)*1000 664.49 mg
Capsule weight-High
High wt of capsule shell = 0.6737 g.
1.39 %
Capsule weight-Low
Low wt of capsule shell = 0.6560 g.
-1.28 %
Loss on drying
Wt of empty dish (w1) 22.9595 g
Wt of empty+sample (w2) 27.9991 g

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 shhet2

Wt of after drying (w3) 27.6927 g

(w2-w3) * 100/(w2-w1) 6.08 %w/w

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Report No-202106220030
Veg DHA capsules
Average weight Wt of 20 capsule (A)= 12.1188 g
A/20 0.6059 g
(A/20)*1000 605.94 mg
Average fill Weight
Wt of 20 capsule (A) = 12.1188 g
Wt of 20 capsule shall (B)= 2.4940 g
(A-B)/20 0.4812 g
((A-B)/20)*1000 481.24 mg
Peroxide value wt of sample ( w) = 5.0039 g.
Titre volume of blank = 0.05 mL
Titre volume of sample = 0.1 mL
Normality of 0.01 Sodium thiosulphate(w2) 0.01030 N.
Result = (S-B)*1000*(w2)/w = 0.00 mEq/kg.

Report No-202106220029
Flexseed with Tocopherol capsule
Average weight Wt of 20 capsule (A)= 12.0411 g
A/20 0.6021 g
(A/20)*1000 602.06 mg
Average fill Weight
Wt of 20 capsule(A) = 12.0411 g
Wt of 20 capsule shall (B)= 2.4400 g
(A-B)/20 0.4801 g
((A-B)/20)*1000 480.06 mg
Peroxide value wt of sample ( w) = 5.0022 g.
Titre volume of blank = 0.05 mL
Titre volume of sample = 0.1 mL
Normality of 0.01 Sodium thiosulphate(w2) 0.01030 N.
Result = (S-B)*1000*(w2)/w = 0.00 mEq/kg.

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Report No-202106230135
Omega-3deep sea fish oil
Average weight Wt of 20 capsule (A)= 31.1602 g
A/20 1.5580 g
(A/20)*1000 1558.01 mg
Average fill Weight
Wt of 20 capsule (A) = 31.1602 g
Wt of 20 capsule shall (B)= 6.5592 g
(A-B)/20 1.2301 g
((A-B)/20)*1000 1230.05 mg
Moisture Wt of empty dish (w1) 17.9525 g
Wt of empty+sample (w2) 22.4002 g
Wt of after drying (w3) 22.3566 g
(w2-w3) * 100/(w2-w) 0.98 %w/w
Ash Weight of empty crucible (w) = 47.3760 g
Weight of crucible +sample (w1)= 50.3523 g
Weight of crucible after ashing (w2)= 47.4227 g
(w2-w)/(w1-w)*100 1.57 g/100g
Fat Wt of sample (w1) 1.5589 g
Wt of empty beaker (w2) 100.7904 g
Wt of beaker + residue after drying (w3) 102.0082 g
(w3-w1) * 100/W2 78.12 g/100g
Protein wt of sample( w) = 1.0129 g
Normality of 0.1 NaOH = 0.1002 N
Volume of Blank = 48.6 mL
Volume of Sample = 32.7 mL
Net Volume = 15.9 mL
Protien Factor 6.25
(V*14.01*6.25*Normality*100)/(W*1000) 13.77 g/100g
Carbohydrate 100-(Moisture+Ash+Fat+Protien) 5.56 g/100g
Energy (Carbohydrate+Protein)*4+(Fat)*9 780.40 Kcal./100g
(Energy*Average wt)/100 12.16 Kcal/Cap.

Page 70
 Alcohol (Vodka)

Report No- 202004290240

Alcohol % 12.5 %v/v
Volatile Acids as acetic acid of absolute alcohol
Wt of sample( w) 50 mL
Vol of Sample 2.0 mL
Factor 0.003 g
Formula (0.003*100*0.3*1000*2)/Alcohol%/100 0.29 g/liter

Total Esters as Ethylacetate of absolute alcohol

Wt of sample( w) 50 mL
Vol of Sample 0.05 mL
Factor 0.0088 g
Formula (0.05*0.0088*100*1000*2)/Alcohol%/100 0.070 g/liter

Aldehydes as acetaldehyde of absolute alcohol

Wt of sample( w) 50 mL
Vol of Sample 0.1 mL
Factor 0.0011 g
Formula (0.0011*100*1000*2*0.1)/Alcohol%/100 0.018 g/liter

Higher alcohol as Amyl Alcohol of absolute alcohol

Formula (0.1*0.0088*100*1000*2)/50.0 0.282 g/liter

Furfural
Sample weight = 50 mL
No pink colour observed NiL

Residue on evaporation
Sample weight: 200 mL
Weight of empty dish 100.4518 g
Weight of empty dish + residue 100.4706 g

Page 71
 Alcohol (Vodka)

Formula (W2-W1)/W *100 0.009 % W/V

Page 72
 Tea

ANALYTICAL DIVISION

Report no-202009090156
Ksheer Chocolate flavour milk

Moisture Wt of empty dish (w1) 22.0189 g

Wt of empty+sample (w2) 32.2880 g
Wt of after drying (w3) 23.2194 g

(w2-w3)/(w2-w1) * 100 88.31 g/100g.

Milk fat Wt of sample (w1) 2.5114 g

Wt of empty beaker (w2) 102.7101 g
Wt of beaker + residue after drying (w3) 102.7882 g

(w3-w2) * 100/W1 3.11 % w/w

Milk solid not fat 100-(Moisture+fat) 8.58 % w/w

Page 73
 Tea

ANALYTICAL DIVISION

Report no-202009090157
Ksheer Rose flavour milk

Moisture Wt of empty dish (w1) 22.0479 g

Wt of empty+sample (w2) 32.3501 g
Wt of after drying (w3) 23.2584 g

(w2-w3)/(w2-w1) * 100 88.25 g/100g.

Milk fat Wt of sample (w1) 2.5114 g

Wt of empty beaker (w2) 102.7102 g
Wt of beaker + residue after drying (w3) 102.7888 g

(w3-w2) * 100/W1 3.13 % w/w

Milk solid not fat 100-(Moisture+fat) 8.62 % w/w

Page 74
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ANALYTICAL DIVISION

Report no-202009090158
Ksheer Elaichi flavour milk

Moisture Wt of empty dish (w1) 22.9043 g

Wt of empty+sample (w2) 33.2059 g
Wt of after drying (w3) 24.1116 g

(w2-w3)/(w2-w1) * 100 88.28 g/100g.

Milk fat Wt of sample (w1) 2.5030 g

Wt of empty beaker (w2) 101.6878 g
Wt of beaker + residue after drying (w3) 101.7649 g

(w3-w2) * 100/W1 3.08 % w/w

Milk solid not fat 100-(Moisture+fat) 8.64 % w/w

ANALYTICAL DIVISION

Report no-202009090159
Ksheer Kesar flavour milk

Moisture Wt of empty dish (w1) 22.9605 g

Wt of empty+sample (w2) 33.1932 g
Wt of after drying (w3) 24.1639 g

(w2-w3)/(w2-w1) * 100 88.24 g/100g.

Milk fat Wt of sample (w1) 2.5024 g

Wt of empty beaker (w2) 101.6875 g
Wt of beaker + residue after drying (w3) 101.7661 g

(w3-w2) * 100/W1 3.14 % w/w

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 Tea

Milk solid not fat 100-(Moisture+fat) 8.62 % w/w

ANALYTICAL DIVISION

Report No-202010070108
Hibiscus Tulsi Tea
Moisture Wt of empty dish (w1) 21.9544 g
Wt of empty+sample (w2) 27.0435 g
Wt of after drying (w3) 21.9873 g
% Moisture
(w2-w3) * 100/(w2-w1) 99.35 g./100g
Total Ash Weight of empty crucible(w)= 46.0280 g
Weight of crucible +sample (w1)= 48.6855 g
Weight of crucible after ashing (w2)= 46.0280 g
(w2-w)/(w1-w)*100
0.00 g./100g
Fat Wt of sample (w1) 5.0379 g
Wt of empty beaker (w2) 99.1338 g
Wt of beaker + residue after drying (w3) 99.1338 g
% Fat
(w3-w1) * 100/W2 0.00 g./100g
Protein wt of sample( w) = 1.0711 g
N of NaOH = 0.1018 N
Vol of Blank = 47.9 mL
Vol of Sample = 47.9 mL
Net Volume = 0.0 mL
Protien Factor 6.25 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 0.00 g./100g
C.H.O. = 100-(Moisture+Ash+Fat+Protien) = 0.65 g./100g

Calorific value (Carbohydrate+Protein)*4+(Fat)*9 2.58 Kcal/100g

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ANALYTICAL DIVISION

Report No-202010070110
Herbal Tea (NGT01)
Moisture Wt of empty dish (w1) 22.4133 g
Wt of empty+sample (w2) 27.4176 g
Wt of after drying (w3) 22.4456 g
% Moisture
(w2-w3) * 100/(w2-w1) 99.35 g./100g
Total Ash Weight of empty crucible(w)= 46.0273 g
Weight of crucible +sample (w1)= 48.6848 g
Weight of crucible after ashing (w2)= 46.0273 g
(w2-w)/(w1-w)*100
0.00 g./100g
Fat Wt of sample (w1) 5.0378 g
Wt of empty beaker (w2) 99.1340 g
Wt of beaker + residue after drying (w3) 99.1340 g
% Fat
(w3-w1) * 100/W2 0.00 g./100g
Protein wt of sample( w) = 1.0719 g
N of NaOH = 0.1018 N
Vol of Blank = 47.9 mL
Vol of Sample = 47.9 mL
Net Volume = 0.0 mL
Protien Factor 6.25 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 0.00 g./100g
C.H.O. = 100-(Moisture+Ash+Fat+Protien) = 0.65 g./100g

Calorific value (Carbohydrate+Protein)*4+(Fat)*9 2.58 Kcal/100g

ANALYTICAL DIVISION

Report No-202010070109
Herbal Tea (MRNG01)
Moisture Wt of empty dish (w1) 24.7455 g
Wt of empty+sample (w2) 29.7901 g

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Wt of after drying (w3) 24.7702 g

% Moisture
(w2-w3) * 100/(w2-w1) 99.51 g./100g
Total Ash Weight of empty crucible(w)= 46.0281 g
Weight of crucible +sample (w1)= 48.6849 g
Weight of crucible after ashing (w2)= 46.0281 g
(w2-w)/(w1-w)*100
0.00 g./100g
Fat Wt of sample (w1) 5.0381 g
Wt of empty beaker (w2) 99.1342 g
Wt of beaker + residue after drying (w3) 99.1342 g
% Fat
(w3-w1) * 100/W2 0.00 g./100g
Protein wt of sample( w) = 1.0726 g
N of NaOH = 0.1018 N
Vol of Blank = 47.9 mL
Vol of Sample = 47.9 mL
Net Volume = 0.0 mL
Protien Factor 6.25 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 0.00 g./100g
C.H.O. = 100-(Moisture+Ash+Fat+Protien) = 0.49 g./100g

Calorific value (Carbohydrate+Protein)*4+(Fat)*9 1.96 Kcal/100g

ANALYTICAL DIVISION

Report No-202010050173
White eclair cream
Moisture Wt of empty dish (w1) 24.3802 g
Wt of empty+sample (w2) 29.0814 g
Wt of after drying (w3) 29.0109 g
% Moisture
(w2-w3) * 100/(w2-w1) 1.50 g./100g
Total Ash Weight of empty crucible(w)= 47.5603 g
Weight of crucible +sample (w1)= 50.4247 g
Weight of crucible after ashing (w2)= 47.6138 g

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(w2-w)/(w1-w)*100
1.87 g./100g
Fat Wt of sample (w1) 5.0026 g
Wt of empty beaker (w2) 97.9116 g
Wt of beaker + residue after drying (w3) 99.3193 g
% Fat
(w3-w1) * 100/W2 28.14 g./100g
Protein wt of sample( w) = 1.0560 g
N of NaOH = 0.1018 N
Vol of Blank = 43.7 mL
Vol of Sample = 32.4 mL
Net Volume = 11.3 mL
Protien Factor 6.38 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 9.73 g./100g
Carbohydrate 100-(Moisture+Ash+Fat+Protien) = 58.76 g./100g

Energy (Carbohydrate+Protein)*4+(Fat)*9 527.22 Kcal/100g

ANALYTICAL DIVISION

Report No-202010050164
Choco Cream
Moisture Wt of empty dish (w1) 23.2772 g
Wt of empty+sample (w2) 28.1688 g
Wt of after drying (w3) 28.1443 g
% Moisture
(w2-w3) * 100/(w2-w1) 0.50 g./100g
Total Ash Weight of empty crucible(w)= 86.1253 g
Weight of crucible +sample (w1)= 87.9510 g
Weight of crucible after ashing (w2)= 86.1551 g
(w2-w)/(w1-w)*100
1.63 g./100g
Fat Wt of sample (w1) 5.0027 g
Wt of empty beaker (w2) 100.9724 g
Wt of beaker + residue after drying (w3) 102.5292 g
% Fat
(w3-w1) * 100/W2 31.12 g./100g

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 Tea

Protein wt of sample( w) = 1.0575 g

N of NaOH = 0.1018 N
Vol of Blank = 43.7 mL
Vol of Sample = 40.0 mL
Net Volume = 3.7 mL
Protien Factor 6.38 N
%Protein =

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 Tea

V*14.01*6.25*N. NaOH*100
W*1000 = 3.18 g./100g
Carbohydrate 100-(Moisture+Ash+Fat+Protien) = 63.57 g./100g

Energy (Carbohydrate+Protein)*4+(Fat)*9 547.08 Kcal/100g

ANALYTICAL DIVISION

Report No-202010230162
Cerebro protein hydrolyste
Moisture Wt of empty dish (w1) 22.4663 g
Wt of empty+sample (w2) 28.3655 g
Wt of after drying (w3) 28.2068 g
% Moisture
(w2-w3) * 100/(w2-w1) 2.69 g./100g
Protein wt of sample( w) = 0.2716 g
N of NaOH = 0.1039 N
Vol of Blank = 45.1 mL
Vol of Sample = 19.7 mL
Net Volume = 25.5 mL
Protien Factor 6.38 N
%Protein =
V*14.01*6.38*N. NaOH*100
W*1000 = 87.02 g./100g
Nitrogen wt of sample( w) = 0.2716 g
(ODB) N of NaOH = 0.1039 N
Vol of Blank = 45.1 mL
Vol of Sample = 19.7 mL
Net Volume = 25.5 mL
V*14.01*N. NaOH*100/w 13.64 g/100g.
14.02 g/100g.

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 Tea

ANALYTICAL DIVISION

Report No-202011020159
Daal Puffs
Moisture Wt of empty dish (w1) 14.0766 g
Wt of empty+sample (w2) 19.5463 g
Wt of after drying (w3) 19.4533 g
% Moisture
(w2-w3) * 100/(w2-w1) 1.70 g./100g
Total Ash Weight of empty crucible(w)= 36.3955 g
Weight of crucible +sample (w1)= 39.2040 g
Weight of crucible after ashing (w2)= 36.5222 g

(w2-w)/(w1-w)*100 4.51 g./100g

Fat Wt of sample (w1) 5.0612 g
Wt of empty beaker (w2) 100.0001 g
Wt of beaker + residue after drying (w3) 101.2831 g
% Fat
(w3-w1) * 100/W2 25.35 g./100g
Protein wt of sample( w) = 1.0379 g
N of NaOH = 0.1028 N
Vol of Blank = 47.9 mL
Vol of Sample = 39.0 mL
Net Volume = 8.9 mL
Protien Factor 6.25 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 7.72 g./100g
Carbohydrate 100-(Moisture+Ash+Fat+Protien) = 60.72 g./100g

Energy (Carbohydrate+Protein)*4+(Fat)*9 501.91 Kcal/100g

Total sugar
Weight Of Sample (W) = 5.0615 g.
Sample Makeup Volume = 250 mL
Titre volume not absorve 50 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.8 mL
Factor = 0.0538

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 Tea

Result = 0.00 g/100g

ANALYTICAL DIVISION

Report No-202011020160
Soya Katori
Moisture Wt of empty dish (w1) 22.8752 g
Wt of empty+sample (w2) 27.1612 g
Wt of after drying (w3) 27.0455 g
% Moisture
(w2-w3) * 100/(w2-w1) 2.70 g./100g
Total Ash Weight of empty crucible(w)= 35.4403 g
Weight of crucible +sample (w1)= 38.1389 g
Weight of crucible after ashing (w2)= 35.5415 g

(w2-w)/(w1-w)*100 3.75 g./100g

Fat Wt of sample (w1) 5.0618 g
Wt of empty beaker (w2) 99.9984 g
Wt of beaker + residue after drying (w3) 101.3307 g
% Fat
(w3-w1) * 100/W2 26.32 g./100g
Protein wt of sample( w) = 1.0817 g
N of NaOH = 0.1028 N
Vol of Blank = 47.9 mL
Vol of Sample = 38.2 mL
Net Volume = 9.7 mL
Protien Factor 6.25 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 8.09 g./100g
Carbohydrate 100-(Moisture+Ash+Fat+Protien) = 59.14 g./100g

Energy (Carbohydrate+Protein)*4+(Fat)*9 505.80 Kcal/100g

Total sugar
Weight Of Sample (W) = 5.2001 g.
Sample Makeup Volume = 250 mL
Titre volume not absorve 50 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL

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 Tea

vol of std. = 26.8 mL

Factor = 0.0538
Result = 0.00 g/100g

ANALYTICAL DIVISION

Report No-202011020161
Diet Bhel Mix
Moisture Wt of empty dish (w1) 23.1380 g
Wt of empty+sample (w2) 28.5869 g
Wt of after drying (w3) 28.4507 g
% Moisture
(w2-w3) * 100/(w2-w1) 2.50 g./100g
Total Ash Weight of empty crucible(w)= 39.2252 g
Weight of crucible +sample (w1)= 42.1959 g
Weight of crucible after ashing (w2)= 39.2822 g

(w2-w)/(w1-w)*100 1.92 g./100g

Fat Wt of sample (w1) 5.0185 g
Wt of empty beaker (w2) 99.9945 g
Wt of beaker + residue after drying (w3) 101.5046 g
% Fat
(w3-w1) * 100/W2 30.09 g./100g
Protein wt of sample( w) = 1.1888 g
N of NaOH = 0.1028 N
Vol of Blank = 47.9 mL
Vol of Sample = 37.8 mL
Net Volume = 10.1 mL
Protien Factor 6.25 N
%Protein =
V*14.01*6.25*N. NaOH*100
W*1000 = 7.65 g./100g
Carbohydrate 100-(Moisture+Ash+Fat+Protien) = 57.84 g./100g

Energy (Carbohydrate+Protein)*4+(Fat)*9 532.77 Kcal/100g

Total sugar
Weight Of Sample (W) = 5.0183 g.
Sample Makeup Volume = 250 mL
Titre volume not absorve 50 mL

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 Tea

weight Of Std. (W) = 0.5021 g.

Std. Makeup Volume = 250 mL
vol of std. = 26.8 mL
Factor = 0.0538
Result = 0.00 g/100g

ANALYTICAL DIVISION

Report no-202009250427

Moisture Wt of empty dish (w1) 22.4707 g

Wt of empty+sample (w2) 27.6602 g
Wt of after drying (w3) 23.1189 g

(w2-w3)/(w2-w1) * 100 87.51 g/100g.

Milk fat Wt of sample (w1) 5.1874 g

Wt of empty beaker (w2) 104.1734 g
Wt of beaker + residue after drying (w3) 104.3513 g

(w3-w2) * 100/W1 3.43 % w/w

Milk solid not fat 100-(Moisture+fat) 9.06 % w/w

Page 85
 Average weight

Report No-202009250170
Revital-H Capsules
S.No. Net Capsules Wt. (g.) Net shell wt. (g.) Net fill Weight (g.)
1 1.4074 0.4009 1.0065 g.
2 1.3704 0.3636 1.0068 g.
3 1.3948 0.3883 1.0065 g.
4 1.3799 0.3739 1.0060 g.
5 1.4025 0.3967 1.0058 g.
6 1.4035 0.3972 1.0063 g.
7 1.3806 0.3744 1.0062 g.
8 1.3873 0.3808 1.0065 g.
9 1.3969 0.3901 1.0068 g.
10 1.3971 0.3907 1.0064 g.
11 1.3948 0.3879 1.0069 g.
12 1.4029 0.3966 1.0063 g.
13 1.3864 0.3799 1.0065 g.
14 1.3811 0.3743 1.0068 g.
15 1.4016 0.3948 1.0068 g.
16 1.4123 0.4058 1.0065 g.
17 1.4099 0.4036 1.0063 g.
18 1.4068 0.4005 1.0063 g.
19 1.3652 0.3587 1.0065 g.
20 1.4059 0.3995 1.0064 g.
Total Wt. = 27.8873 0.3879 1.0065 g.
Total 20 capsules shell weight = 20.1291 g.
Total per capsules shell weight = 1.0065 g.
1006.5 mg.
Capsule shell weight-High High wt of capsule shell = 1.0069 g.

0.04 %

Capsule shell weight-Low Low wt of capsule shell = 1.0058 g.

-0.07 %

Report No-202009250169
Revital-H Capsules
S.No. Net Capsules Wt. (g.) Net shell wt. (g.) Net fill Weight (g.)
1 1.3972 0.4009 0.9963 g.

Page 86
 Average weight

2 1.3849 0.3636 1.0213 g.

3 1.3966 0.3883 1.0083 g.
4 1.3900 0.3785 1.0115 g.
5 1.3930 0.3967 0.9963 g.
6 1.4075 0.3972 1.0103 g.
7 1.4125 0.3885 1.0240 g.
8 1.4116 0.3808 1.0308 g.
9 1.3993 0.3988 1.0005 g.
10 1.4069 0.3987 1.0082 g.

Page 87
 Average weight

11 1.3820 0.3879 0.9941 g.

12 1.3910 0.3966 0.9944 g.
13 1.3884 0.3850 1.0034 g.
14 1.3584 0.3743 0.9841 g.
15 1.3729 0.3948 0.9781 g.
16 1.3756 0.4058 0.9698 g.
17 1.4004 0.4036 0.9968 g.
18 1.4005 0.4042 0.9963 g.
19 1.4013 0.3748 1.0265 g.
20 1.3869 0.3995 0.9874 g.
Total Wt. = 27.8569 0.3909 1.0019 g.
Total 20 capsules shell weight = 20.0384 g.
Total per capsules shell weight = 1.0019 g.
1001.9 mg.
Capsule shell weight-High High wt of capsule shell = 1.0308 g.

2.88 %

Capsule shell weight-Low Low wt of capsule shell = 0.9698 g.

-3.21 %

Report No-202009250168
Revital-H Capsules
S.No. Net Capsules Wt. (g.) Net shell wt. (g.) Net fill Weight (g.)
1 1.3931 0.3851 1.0080 g.
2 1.4332 0.3872 1.0460 g.
3 1.4082 0.3800 1.0282 g.
4 1.4034 0.3785 1.0249 g.
5 1.3920 0.3967 0.9953 g.
6 1.4231 0.3972 1.0259 g.
7 1.4233 0.3885 1.0348 g.
8 1.3636 0.3999 0.9637 g.
9 1.3749 0.3989 0.9760 g.
10 1.3734 0.3987 0.9747 g.
11 1.3721 0.3879 0.9842 g.
12 1.4112 0.3930 1.0182 g.
13 1.4002 0.3850 1.0152 g.
14 1.3936 0.3887 1.0049 g.
15 1.4037 0.3948 1.0089 g.
16 1.4200 0.4058 1.0142 g.
17 1.4050 0.4036 1.0014 g.
18 1.4025 0.4042 0.9983 g.
19 1.3981 0.3748 1.0233 g.
20 1.4242 0.3995 1.0247 g.
Total Wt. = 28.0188 0.3924 1.0085 g.
Total 20 capsules shell weight = 20.1708 g.

Page 88
 Average weight

Total per capsules shell weight = 1.0085 g.

1008.5 mg.
Capsule shell weight-High High wt of capsule shell = 1.0460 g.

3.71 %

Capsule shell weight-Low Low wt of capsule shell = 0.9637 g.

-4.45 %

Page 89
 Average weight

Report No-202101040059
Revital-H Capsules
S.No. Net Capsules Wt. (g.) Net shell wt. (g.) Net fill Weight (g.)
1 1.3924 0.3851 1.0073 g.
2 1.4001 0.3872 1.0129 g.
3 1.3912 0.3877 1.0035 g.
4 1.3762 0.3785 0.9977 g.
5 1.3987 0.3967 1.0020 g.
6 1.3904 0.3972 0.9932 g.
7 1.3915 0.3885 1.0030 g.
8 1.3943 0.3999 0.9944 g.
9 1.4031 0.3989 1.0042 g.
10 1.4066 0.3987 1.0079 g.
11 1.3938 0.3879 1.0059 g.
12 1.3820 0.3930 0.9890 g.
13 1.4059 0.3850 1.0209 g.
14 1.4048 0.3887 1.0161 g.
15 1.4078 0.3948 1.0130 g.
16 1.3730 0.4058 0.9672 g.
17 1.3963 0.4036 0.9927 g.
18 1.3853 0.4042 0.9811 g.
19 1.3989 0.3841 1.0148 g.
20 1.3896 0.3995 0.9901 g.
Total Wt. = 27.8819 0.3933 1.0008 g.
Total 20 capsules shell weight = 20.0169 g.
Total per capsules shell weight = 1.0008 g.
1000.8 mg.
Capsule shell weight-High High wt of capsule shell = 1.0161 g.

1.52 %

Capsule shell weight-Low Low wt of capsule shell = 0.9672 g.

-3.36 %

Report No-202101250122
Revital-H Capsules
S.No. Net Capsules Wt. (g.) Net shell wt. (g.) Net fill Weight (g.)
1 1.4089 0.3855 1.0234 g.
2 1.3948 0.3887 1.0061 g.
3 1.3930 0.3862 1.0068 g.
4 1.3873 0.3959 0.9914 g.
5 1.4200 0.3967 1.0233 g.
6 1.4295 0.3972 1.0323 g.
7 1.4116 0.3856 1.0260 g.
8 1.4075 0.3958 1.0117 g.

Page 90
 Average weight

9 1.3699 0.3955 0.9744 g.

10 1.3754 0.3987 0.9767 g.
11 1.3931 0.3879 1.0052 g.
12 1.4172 0.3885 1.0287 g.
13 1.4071 0.3850 1.0221 g.
14 1.4232 0.3887 1.0345 g.
15 1.4015 0.3948 1.0067 g.
16 1.4007 0.4141 0.9866 g.
17 1.4188 0.4252 0.9936 g.
18 1.4179 0.4042 1.0137 g.
19 1.4182 0.3866 1.0316 g.
20 1.3915 0.3995 0.9920 g.
Total Wt. = 28.0871 0.3950 1.0093 g.
Total 20 capsules shell weight = 20.1868 g.
Total per capsules shell weight = 1.0093 g.
1009.3 mg.
Capsule shell weight-High High wt of capsule shell = 1.0345 g.

Page 91
 Average weight

2.49 %

Capsule shell weight-Low Low wt of capsule shell = 0.9744 g.

-3.46 %

Report No-202102050012
Revital-H Capsules
S.No. Net Capsules Wt. (g.) Net shell wt. (g.) Net fill Weight (g.)
1 1.3879 0.3888 0.9991 g.
2 1.3658 0.3787 0.9871 g.
3 1.3516 0.3811 0.9705 g.
4 1.3739 0.3841 0.9898 g.
5 1.3619 0.3821 0.9798 g.
6 1.3803 0.3814 0.9989 g.
7 1.3660 0.3845 0.9815 g.
8 1.3589 0.3832 0.9757 g.
9 1.3668 0.3821 0.9847 g.
10 1.3653 0.3831 0.9822 g.
11 1.3661 0.3866 0.9795 g.
12 1.3626 0.3877 0.9749 g.
13 1.3649 0.3813 0.9836 g.
14 1.3618 0.3832 0.9786 g.
15 1.3740 0.3816 0.9924 g.
16 1.3690 0.3832 0.9858 g.
17 1.3687 0.3822 0.9865 g.
18 1.3672 0.3833 0.9839 g.
19 1.3544 0.3822 0.9722 g.
20 1.3756 0.3811 0.9945 g.
Total Wt. = 27.3427 0.3831 0.9841 g.
Total 20 capsules shell weight = 19.6812 g.
Total per capsules shell weight = 0.9841 g.
Average fill wt. = 984.1 mg.
Capsule shell weight-High High wt of capsule shell = 0.9991 g.
1.53 %

Capsule shell weight-Low Low wt of capsule shell = 0.9705 g.

-1.38 %

Page 92
 Average weight

Report No-202102190048
Revital-H Capsules
S.No. Net Capsules Wt. (g.) Net shell wt. (g.) Net fill Weight (g.)
1 1.3798 0.3856 0.9942 g.
2 1.3746 0.3787 0.9959 g.
3 1.4051 0.3811 1.0240 g.
4 1.3949 0.3841 1.0108 g.
5 1.3839 0.3821 1.0018 g.
6 1.4062 0.3814 1.0248 g.
7 1.3995 0.3845 1.0150 g.
8 1.3779 0.3832 0.9947 g.
9 1.4064 0.3821 1.0243 g.
10 1.4028 0.3831 1.0197 g.
11 1.4109 0.3866 1.0243 g.
12 1.4167 0.3877 1.0290 g.
13 1.3978 0.3813 1.0165 g.
14 1.4053 0.3832 1.0221 g.
15 1.3990 0.3816 1.0174 g.
16 1.4145 0.3832 1.0313 g.
17 1.3880 0.3822 1.0058 g.
18 1.4004 0.3833 1.0171 g.
19 1.3808 0.3822 0.9986 g.
20 1.3511 0.3785 0.9726 g.
Total Wt. = 27.8956 0.3828 1.0120 g.
Total 20 capsules shell weight = 20.2399 g.
Total per capsules shell weight = 1.0120 g.
Average fill wt. = 1012.0 mg.
Capsule shell weight-High High wt of capsule shell = 1.0290 g.
1.68 %

Capsule shell weight-Low Low wt of capsule shell = 0.9726 g.

-3.89 %

Page 93
 Average weight

Report No-202103040016
Revital-H Capsules
S.No. Net Capsules Wt. (g.) Net shell wt. (g.) Net fill Weight (g.)
1 1.3841 0.3746 1.0095 g.
2 1.3593 0.3787 0.9806 g.
3 1.3837 0.3744 1.0093 g.
4 1.3302 0.3731 0.9571 g.
5 1.3872 0.3713 1.0159 g.
6 1.3779 0.3798 0.9981 g.
7 1.3866 0.3796 1.0070 g.
8 1.4056 0.3788 1.0268 g.
9 1.3960 0.3789 1.0171 g.
10 1.3242 0.3775 0.9467 g.
11 1.3192 0.3791 0.9401 g.
12 1.3643 0.3764 0.9879 g.
13 1.3649 0.3731 0.9918 g.
14 1.3787 0.3749 1.0038 g.
15 1.3488 0.3793 0.9695 g.
16 1.3426 0.3786 0.9640 g.
17 1.3921 0.3766 1.0155 g.
18 1.3739 0.3777 0.9962 g.
19 1.3709 0.3756 0.9953 g.
20 1.3391 0.3785 0.9606 g.
Total Wt. = 27.3293 0.3768 0.9896 g.
Total 20 capsules shell weight = 19.7928 g.
Total per capsules shell weight = 0.9896 g.
Average fill wt. = 989.6 mg.
Capsule shell weight-High High wt of capsule shell = 1.0268 g.
3.75 %

Capsule shell weight-Low Low wt of capsule shell = 0.9401 g.

-5.01 %

Page 94
 Malt extract

Report No-202011260198
Malt Extract
Moisture wt of empty dish (w1) = 22.742 g
wt of empty+sample (w2)= 27.8019 g
wt of after drying (w3) = 26.8211 g

Result = (w2-w3) * 100/ (w2-w1) 19.38 % w/w

Total Dry Matter 100-Moisture 80.62 % w/w

Ash wt of empty crucible (w1)= 32.1635 g

wt of empty Crucible+Sample (w2)= 35.2321 g
wt of After ashing (w3) = 32.2021 g
Result = (w3-w1)*100/(w2-w1) 1.26 % w/w

Protein wt of sample( w) = 1.0458 g

N of NaoH = 0.1034 N
Vol of Blank = 48.2 mL
Vol of Sample = 41.6 mL
Net Volume = 3.6 mL
Protein Factor = 5.70

Result = V*14.01*5.70*N NaoH*100 W*1000 5.21 % w/w

Fat Wt of sample (w1) 5.0487 g
Wt of empty beaker (w2) 104.1951 g
Wt of beaker + residue after drying (w3) 104.1951 g

Result = (w3-w1) * 100/W2 0.00 g./100g

Total Carbohydrate 100-(Moisture+Ash+Fat+Protien) = 74.15 g./100g

Total Carbohydrate 91.98 g/100g

Reducing Sugar Wt of sample (w) = 1.0455 g

(as Maltose) Make up volume (v) = 250 mL
Wt of std 0.5005 g

Page 95
 Malt extract

Make up volume (v2) = 250 mL

Titre Volume of Sample (t.v) = 20.3 mL
Vol of Std 25.1 mL
factor (F) = 0.0502502
Result = F*v*100/w*t.v. 58.60 % w/w

PH (5% Solution) Weight Of Sample (W) = 5.0486 g

5.32

Page 96
 Malt extract

Report No-202012020180
Limed bone gelatin
Nitrogen content
wt of sample( w) = 0.2087 g
N of NaoH = 0.1034 N
Vol of Blank = 48.2 mL
Vol of Sample = 26.3 mL
Net Volume = 3.6 mL
Result = V*14.01*N NaoH*100/ W*1000 15.20 % w/w

Page 97
 Malt extract

Starch
Liquid Malt Extract
Density (at 20 C)g/m Wt. of empty volumetric flask = 22.1502 g
Volumetric flask + sample wt. (w2) = 55.1082 g
(w2-w) 32.958 g
Result = (w2-w1)/25 1.3183 g/mL
Moisture wt of empty dish (w1) = 28.3322 g
wt of empty+sample (w2)= 30.4033 g
wt of after drying (w3) = 28.8911 g
Result = (w2-w3) * 100/ (w2-w1) 20.89 % w/w
Total dry matter (100-Moisture) 79.11 % w/w
Ash Weight of empty crucible(w)= 35.1286 g
Weight of crucible +sample (w1)= 38.0424 g
Weight of crucible after ashing (w2)= 35.1650 g
(w2-w)/(w1-w)*100 1.25 g./100g
Protein wt of sample( w) = 1.0598 g
N of NaoH = 0.1008 N
Vol of Blank = 48.2 mL
Vol of Sample = 41.05 mL
Net Volume = 3.6 mL
Protein Factor = 6.25
Result = (V*14.01*6.25*N NaoH*100)/(W*1000) 5.95 % w/w
Fat Wt of sample (w1) 5.0113 g
Wt of empty beaker (w2) 96.9718 g
Wt of beaker + residue after drying (w3) 96.9718 g
Result = (w3-w1) * 100/W2 0.00 g/100g
Total Carbohydrate 100-(Moisture+Ash+Fat+Protien) = 71.91 g/100g
Reducing Sugar Wt of sample (w) = 1.0589 g
(as Maltose) Make up volume (v) = 250 mL
Wt of std 0.5012 g
Make up volume (v2) = 250 mL
Titre Volume of Sample (t.v) = 21.0 mL
Vol of Std 25.2 mL
factor (F) = 0.0505
Result = (F*v*100)/(w*t.v.) 56.23 % w/w
Starch Wt. of sample (w) = 5.0112 g
Make up volume (v) = 250 mL
Wt. of std. = 0.5012 g
Make up volume (v2) = 250 mL
Titre Volume of Sample (t.v) = 50.0 mL
Volume of std. = 25.2 mL
factor (F) = 0.0505
Result = (F*v*100)/(w*t.v.) 0.00 % w/w
PH (5% Solution) Wt. of sample (w) = 5.0112 g
5.29

Page 98
 Malt extract

Report No-202102100241
Liquid Malt Extract
Density (at 20 C)g/m Wt. of empty volumetric flask = 25.2200 g
Volumetric flask + sample wt. (w2) = 58.1401 g
(w2-w) 32.9201 g
Result = (w2-w1)/25 1.3168 g/mL
Moisture wt of empty dish (w1) = 28.3325 g
wt of empty+sample (w2)= 30.4033 g
wt of after drying (w3) = 28.8911 g
Result = (w2-w3) * 100/ (w2-w1) 20.86 % w/w
Total dry matter (100-Moisture) 79.14 % w/w
Ash Weight of empty crucible(w)= 35.1289 g
Weight of crucible +sample (w1)= 38.0433 g
Weight of crucible after ashing (w2)= 35.1665 g
(w2-w)/(w1-w)*100 1.29 g./100g

Page 99
 Malt extract

Protein wt of sample( w) = 1.0586 g

N of NaoH = 0.1008 N
Vol of Blank = 48.2 mL
Vol of Sample = 41.2 mL
Net Volume = 3.6 mL
Protein Factor = 6.25
Result = (V*14.01*6.25*N NaoH*100)/(W*1000) 5.84 % w/w
Fat Wt of sample (w1) 5.0111 g
Wt of empty beaker (w2) 97.5501 g
Wt of beaker + residue after drying (w3) 97.5501 g
Result = (w3-w1) * 100/W2 0.00 g/100g
Total Carbohydrate 100-(Moisture+Ash+Fat+Protien) = 72.01 g/100g
Reducing Sugar Wt of sample (w) = 1.0584 g
(as Maltose) Make up volume (v) = 250 mL
Wt of std 0.5012 g
Make up volume (v2) = 250 mL
Titre Volume of Sample (t.v) = 21.1 mL
Vol of Std 25.2 mL
factor (F) = 0.0505
Result = (F*v*100)/(w*t.v.) 55.99 % w/w
Starch Wt. of sample (w) = 5.0113 g
Make up volume (v) = 250 mL
Wt. of std. = 0.5012 g
Make up volume (v2) = 250 mL
Titre Volume of Sample (t.v) = 50.0 mL
Volume of std. = 25.2 mL
factor (F) = 0.0505
Result = (F*v*100)/(w*t.v.) 0.00 % w/w
PH (5% Solution) Wt. of sample (w) = 5.0115 g
5.31

Page 100
 Malt extract

Report No-202104010152
Liquid Malt Extract
Moisture Wt of empty dish (w1) 28.7085 g
Wt of empty+sample (w2) 33.8003 g
Wt of after drying (w3) 32.7702 g
(w2-w3) * 100/(w2-w1) 20.23 g./100g
Total Ash Weight of empty crucible(w)= 45.6768 g
Weight of crucible +sample (w1)= 48.6554 g
Weight of crucible after ashing (w2)= 45.7155 g
(w2-w)/(w1-w)*100 1.30 g./100g
Protein wt of sample (w) = 1.0044 g
Normality of 0.1 NaOH = 0.1041 N
Volume of Blank = 48.2 mL
Volume of Sample = 43.2 mL
Net Volume = 3.6 mL
Protein Factor = 6.25
(V*14.01*6.25*Normality*100)/(W*1000) 4.54 g./100g
Total Fat Wt of sample (w1) 5.0680 g
Wt of empty beaker (w2) 102.3262 g
Wt of beaker + residue after drying (w3) 102.3262 g
(w3-w1) * 100/W2 0.00 g/100g
Carbohydrate 100-(Moisture+Ash+Fat+Protien) 73.93 g/100g
Total solids 100-moisture 79.77 % w/w

Report No-202104010152
Liquid Malt Extract
Reducing Sugar
Before Weight Of Sample (W) = 1.0413 g.
Sample Makeup Volume = 250 mL
Vol of sample = 18.3 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5002 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.6 mL
Factor = 0.0532
Result = (F*makeup volume*100*100)/(w*Aliqout*t.v.) 69.82 g./100g
After Weight Of Sample (W) = 1.0413 g.
Sample Makeup Volume = 250 mL
Vol of sample = 17.9 mL

Page 101
 Malt extract

Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5002 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.6 mL
Factor = 0.0532
Result = (F*makeup volume*100*100)/(w*Aliqout*t.v.) 71.38 g./100g
(Sucrose)
Result = (A-B)*0.95 1.48 g./100g
PH (5% Solution) Wt. of sample (w) = 5.4369 g
Volume makeup = 100 mL
5.44

Page 102
 Malt extract

Report No-202105280072
Malt Extract
Reducing Sugar (Maltose)
Before Weight Of Sample (W) = 1.0510 g.
Sample Makeup Volume = 250 mL
Vol of sample = 17.1 mL
weight Of Std. (W) = 0.5001 g.
Std. Makeup Volume = 250 mL
vol of std. = 25.4 mL
Factor = 0.0508
Result = (F*makeup volume*100*)/(w*t.v.) 70.67 g./100g

Standard weight slip is attached with report no. 202105220211

Page 103
 Malt extract

Report No-202105280069
Liquid Malt Extract
Moisture Wt of empty dish (w1) 27.2979 g
Wt of empty+sample (w2) 32.3281 g
Wt of after drying (w3) 31.3095 g
(w2-w3) * 100/(w2-w1) 20.25 g./100g
Total Ash Weight of empty crucible(w)= 70.4909 g
Weight of crucible +sample (w1)= 74.0025 g
Weight of crucible after ashing (w2)= 70.5369 g
(w2-w)/(w1-w)*100 1.31 g./100g
Protein wt of sample (w) = 1.0767 g
Normality of 0.1 NaOH = 0.1024 N
Titre Volume of blank = 48.5 mL
Titre Volume of Sample = 43.0 mL
Net Volume = 3.6 mL
Protein Factor = 6.25
(V*14.01*6.25*Normality*100)/(W*1000) 4.58 g./100g
Total Fat Wt of sample (w1) 5.0278 g
Wt of empty beaker (w2) 102.1423 g
Wt of beaker + residue after drying (w3) 102.1423 g
(w3-w1) * 100/W2 0.00 g/100g
Carbohydrate 100-(Moisture+Ash+Fat+Protein) 73.86 g/100g

Page 104
 Malt extract

Total solids 100-moisture 79.75 % w/w

Report No-202105280069
Liquid Malt Extract
Reducing Sugar
Before Weight Of Sample (W) = 1.0763 g.
Sample Makeup Volume = 250 mL
Vol of sample = 19.0 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5002 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.6 mL
Factor = 0.0532
Result = (F*makeup volume*100*100)/(w*Aliqout*t.v.) 65.06 g./100g
After Weight Of Sample (W) = 1.0763 g.
Sample Makeup Volume = 250 mL
Vol of sample = 18.6 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.6 mL
Factor = 0.0534
Result = (F*makeup volume*100*100)/(w*Aliqout*t.v.) 66.61 g./100g
(Sucrose)
Result = (A-B)*0.95 1.47 g./100g
PH (5% Solution) Wt. of sample (w) = 5.0319 g
Volume makeup = 100 mL
Result = 5.45

Report No-202107260059
Liquid Malt Extract
Moisture Wt of empty dish (w1) 23.1709 g
Wt of empty+sample (w2) 29.1602 g
Wt of after drying (w3) 27.9498 g
(w2-w3) * 100/(w2-w1) 20.21 g./100g
Total Ash Weight of empty crucible(w)= 38.2363 g
Weight of crucible +sample (w1)= 39.6087 g

Page 105
 Malt extract

Weight of crucible after ashing (w2)= 38.2546 g

(w2-w)/(w1-w)*100 1.33 g./100g
Protein wt of sample (w) = 1.0056 g
Normality of 0.1 NaOH = 0.1008 N
Titre Volume of blank = 48.5 mL
Titre Volume of Sample = 44.0 mL
Net Volume = 3.6 mL
Protein Factor = 6.25
(V*14.01*6.25*Normality*100)/(W*1000) 3.95 g./100g
Total Fat Wt of sample (w1) 5.0088 g
Wt of empty beaker (w2) 95.3312 g
Wt of beaker + residue after drying (w3) 95.3312 g
(w3-w1) * 100/W2 0.00 g/100g
Carbohydrate 100-(Moisture+Ash+Fat+Protein) 74.51 g/100g
Total solids 100-moisture 79.79 % w/w

Report No-202107260059
Liquid Malt Extract
Reducing Sugar
Before Weight Of Sample (W) = 0.9985 g.
Sample Makeup Volume = 250 mL
Vol of sample = 21.2 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5003 g.
Std. Makeup Volume = 250 mL
vol of std. = 27.7 mL
Factor = 0.0554
Result = (F*makeup volume*100*100)/(w*Aliqout*t.v.) 65.47 g./100g
After Weight Of Sample (W) = 0.9985 g.
Sample Makeup Volume = 250 mL
Vol of sample = 20.8 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
vol of std. = 27.7 mL
Factor = 0.0556
Result = (F*makeup volume*100*100)/(w*Aliqout*t.v.) 66.97 g./100g
(Sucrose)
Result = (A-B)*0.95 1.42 g./100g

Page 106
 Malt extract

PH (5% Solution) Wt. of sample (w) = 5.0086 g

Volume makeup = 100 mL
Result = 5.48

Page 107
 Malt extract

Report No-202105130293
Liquid Malt Extract
Moisture Wt of empty dish (w1) 21.2186 g
Wt of empty+sample (w2) 25.6511 g
Wt of after drying (w3) 24.7580 g
(w2-w3) * 100/(w2-w1) 20.15 g./100g
Total Ash Weight of empty crucible(w)= 30.8879 g
Weight of crucible +sample (w1)= 33.1661 g
Weight of crucible after ashing (w2)= 30.9171 g
(w2-w)/(w1-w)*100 1.28 g./100g
Protein wt of sample (w) = 1.0111 g
Normality of 0.1 NaOH = 0.1024 N
Volume of Blank = 48.2 mL
Volume of Sample = 43.0 mL
Net Volume = 3.6 mL
Protein Factor = 6.25
(V*14.01*6.25*Normality*100)/(W*1000) 4.61 g./100g
Total Fat Wt of sample (w1) 5.0032 g
Wt of empty beaker (w2) 101.1061 g
Wt of beaker + residue after drying (w3) 101.1061 g
(w3-w1) * 100/W2 0.00 g/100g
Carbohydrate 100-(Moisture+Ash+Fat+Protien) 73.96 g/100g
Total solids 100-moisture 79.85 % w/w

Report No-202105130293
Liquid Malt Extract
Reducing Sugar
Before Weight Of Sample (W) = 1.0099 g.
Sample Makeup Volume = 250 mL
Vol of sample = 19.0 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5002 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.6 mL
Factor = 0.0532
Result = (F*makeup volume*100*100)/(w*Aliqout*t.v.) 69.34 g./100g
After Weight Of Sample (W) = 1.0099 g.
Sample Makeup Volume = 250 mL
Vol of sample = 18.7 mL

Page 108
 Malt extract

Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
vol of std. = 26.6 mL
Factor = 0.0534
Result = (F*makeup volume*100*100)/(w*Aliqout*t.v.) 70.91 g./100g
(Sucrose)
Result = (A-B)*0.95 1.49 g./100g
PH (5% Solution) Wt. of sample (w) = 5.0034 g
Volume makeup = 100 mL
Result = 5.48

Page 109
 Malt extract

Report No-202109080223
Liquid Malt Extract
Moisture Wt of empty dish (w1) 27.5593 g
Wt of empty+sample (w2) 31.9842 g
Wt of after drying (w3) 31.3156 g
(w2-w3) * 100/(w2-w1) 15.11 g./100g
Total Ash Weight of empty crucible(w)= 52.2437 g
Weight of crucible +sample (w1)= 55.3683 g
Weight of crucible after ashing (w2)= 52.2734 g
(w2-w)/(w1-w)*100 0.95 g./100g
Protein wt of sample (w) = 1.0996 g
Normality of 0.1 NaOH = 0.1024 N
Titre Volume of blank = 48.5 mL
Titre Volume of Sample = 44.1 mL
Net Volume = 3.6 mL
Protein Factor = 6.25
(V*14.01*6.25*Normality*100)/(W*1000) 3.59 g./100g
Total Fat Wt of sample (w1) 5.0126 g
Wt of empty beaker (w2) 98.0711 g
Wt of beaker + residue after drying (w3) 98.0711 g
(w3-w1) * 100/W2 0.00 g/100g
Carbohydrate 100-(Moisture+Ash+Fat+Protein) 80.35 g/100g

Page 110
 Malt extract

Report No-202109080223
Liquid Malt Extract
Reducing Sugar
Before Weight Of Sample (W) = 1.0998 g.
Sample Makeup Volume = 250 mL
Titre volume of sample = 19.0 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5002 g.
Std. Makeup Volume = 250 mL
Titre volume of std. = 26.6 mL
Factor = 0.0532
Calculation (F*makeup volume*100*100)/(w*Aliqout*t.v.) 63.67 g./100g
After Weight Of Sample (W) = 1.0998 g.
Sample Makeup Volume = 250 mL
Titre volume of sample = 18.6 mL
Aliquot = 100 mL
Dilution = 100 mL
weight Of Std. (W) = 0.5021 g.
Std. Makeup Volume = 250 mL
Titre volume of std. = 26.6 mL
Factor = 0.0534
Calculation (F*makeup volume*100*100)/(w*Aliqout*t.v.) 65.18 g./100g
(Sucrose)
Result = (A-B)*0.95 1.44 g./100g

Page 111
 Beta Carotene

ANALYTICAL DIVISION

Report No-202002270023
GLUTABLISS SACHET (BULK)
Serving size 22.4 g
Beta carotene wt of sample (w) = 0.5010 g
Reading of tintometer ® = 111.6 mcg/mL
Dilution of sample (v) = 50.0 mL
11.14 mg/100g
2.49 mg/22.4g

ANALYTICAL DIVISION

Report No:- 202107230203

GLUTABLISS SACHET
Serving size 22.4 g
Beta carotene wt of sample (w) = 0.5065 g
Reading of tintometer ® = 108.5 mcg/mL
Dilution of sample (v) = 50.0 mL
10.71 mg/100g
2.40 mg/22.4g

ANALYTICAL DIVISION

Report No:- 202107230202

GLUTABLISS SACHET
Serving size 22.4 g
Beta carotene wt of sample (w) = 0.5073 g
Reading of tintometer ® = 108.5 mcg/mL

Page 112
 Beta Carotene

Dilution of sample (v) = 50.0 mL

10.69 mg/100g
2.40 mg/22.4g

Page 113
 Allyl Isothiocyanate

Report No:-202101230186
Mustard Powder
Moisture ( by Dean & stark method )
Weight sample(W)= 20.5092 g
Volume collected (V) 0.8 mL
Formula=(V) * 100 / (w)
Result% 4.00 V/W
Acid insoluble ash
Weight Of Empty Crucible (w1)= 49.2360 g
Weight Of Crucible+Sample (w2)= 51.7826 g
Weight Of Crucible+Sample After Ashing (w3)= 49.2380 g
Formula=(w3-w1)*100 / (w2-w1)
Result 0.08 %w/w
Non volatile Ether extract
Weight Of Sample (w1)= 5.0204 g
Weight Of Empty Beaker (w2)= 100.0275 g
Weight Of Beaker+Sample (w3)= 101.5186 g
Formula=(w3-w2) * 100 / (w1)
Result 29.70 %w/w
Crude Fiber
Sample Weight (W )= 2.5839 g
Crucible Wt. After Drying (W1) = 49.2362 g
Crucible Wt. After Ashing (W2) = 49.3334 g
Formula=(W1-W2)*100 / W
Result 3.76 %w/w

Report No:-202101230186
Mustard Powder
Allyl Isothiocyanate

Weight sample (W) = 5.0025 g

Half of the volume in mL of the std. AgNO3 Sol. (V1) 20.0 mL
The normality of the std. AgNO3 (N1) 0.0995 N.
Volume in mL of the Std. Ammonium thiocyanate sol. Required for titration (V2) 10.5 mL
Normality of the std. Ammonium thiocyanate sol. (N2) 0.1011 N.
Factor 0.9916
Calculation = 0.9916(V1N1-V2N2)/w
Result 0.18 %w/w

Report No:-202106260097
Mustard Powder

Page 114
 Allyl Isothiocyanate

Allyl Isothiocyanate

Weight sample (W) = 1.0148 g

Half of the volume in mL of the std. AgNO3 Sol. (V1) 20.0 mL
The normality of the std. AgNO3 (N1) 0.0982 N.
Volume in mL of the Std. Ammonium thiocyanate sol. Required for titration (V2) 17.0 mL
Normality of the std. Ammonium thiocyanate sol. (N2) 0.1011 N.
Factor 0.9916
Calculation = 0.9916(V1N1-V2N2)/w 0.25 %w/w

Page 115
 Saffron

Report No-202101270161
Saffron (Kesar) (Kashmiri)
Moisture wt of empty dish (w1) = 26.5596 g
wt of empty+sample (w2)= 28.6201 g
wt of after drying (w3) = 28.4159 g
(w2-w3) * 100/(w2-w1) 9.91 % w/w
100-Moisture = 90.09 % w/w
Total ash (ODB) Weight of empty crucible (w) = 50.6773 g
Weight of crucible +sample (w1)= 51.6106 g
Weight of crucible after ashing (w2)= 50.7292 g
(w2-w)/(w1-w)*100 5.56 % w/w
Total ash (ODB) 6.17 % w/w
Bitterness at 257 nm Wt of sample 0.5003 g
Volume Make up 1000 mL
Aliquat 25 mL
Volume Make up 250 mL
Abs at 257nm 0.3935
87.30 % w/w
Safranal at 330 nm Wt of sample 0.5003
Volume Make up 1000 mL
Aliquat 25 mL
Volume Make up 250 mL
Abs at 330nm 0.1560
34.61 % w/w
Colouring Strength at 440 nm Wt of sample 0.5003 g
Volume Make up 1000 mL
Aliquat 25 mL
Volume Make up 250 mL
Abs at 440nm 0.8854
196.44 % w/w
Solubility in Cold water % (ODB) Wt of sample 1.5626 g
wt of empty crucible 50.6781 g
wt of empty Crucible+Residue 51.0844 g
Residue 0.4063 g
57.72 % w/w

Page 116
 Saffron

ss
Saffron (Kesar) (Kashmiri)
Acid insoluble ash (ODB) Weight of empty crucible (w) = 50.6773 g
Weight of crucible +sample (w1)= 51.6106 g
Weight of crucible after ashing (w2)= 50.6786 g
(w2-w)/(w1-w)*100 0.14 % w/w
A.I.A. (ODB) 0.14 % w/w
Total Nitrogen (ODB) wt of sample( w) = 0.5673 g
N of NaOH = 0.1008 N
Vol of Blank = 47.2 mL
Vol of Sample = 41.8 mL
Net Volume = 5.4 mL
V*14.01*N. Of NaOH*100/W*1000 1.34 % w/w
Crude fibre wt of sample ( w) = 2.3010 g
wt of after drying (w3) = 99.4371 g
wt of After ashing (w3) = 99.3255 g
(w2-w1)*100/w 4.85 % w/w

Page 117
 Starch

ANALYTICAL DIVISION

Report No-202102190170
Maize Starch Powder
Starch Wt. of Std. Dextrose = 0.5002 g
makup volume = 250 mL
Titre volume = 25 mL
Dextrose factor = 0.05002 g/mL
50.02 mg/mL
Dextrose Factor from table for titre volume 25.0 mL
25 = 49.8
Dextrose Correction (D) = 50.02
49.80
0.22
Sample wt. = 0.5102 g
makup volume = 250 mL
Titre volume = 25.6 mL
25.6 = 49.9 49.96
mg of any hydrous dextrose in 1 mL of purpose sample (m)
(25.6 = 49.9)/T.V. (m) = 1.9516
Factor (F) = 9.3
Moisture (M) = 10.21 % w/w

Calculation = (F*m*250)/(w*(100-moisture)) 99.05 % w/w

ANALYTICAL DIVISION

Report No-202106190257

Starch Wt. of Std. Dextrose = 0.5002 g

makup volume = 250 mL
Titre volume = 25 mL
Dextrose factor = 0.05002 g/mL
50.02 mg/mL
Dextrose Factor from table for titre volume 25.0 mL
25 = 49.8
Dextrose Correction (D) = 50.02
49.80
0.22
Sample wt. = 1.5021 g

Page 118
 Starch

makup volume = 250 mL

Titre volume = 18.4 mL
49.3 = 49.9 49.96
mg of any hydrous dextrose in 1 mL of purpose sample (m)
(25.6 = 49.9)/T.V. (m) = 2.7152
Factor (F) = 9.3
Moisture (M) = 7.19 % w/w

Calculation = (F*m*250)/(w*(100-moisture)) 45.28 % w/w

Page 119
 XS Whey Protein

Report No :202102200044
XS Whey Chocolate
Serving Size 30 g
Moisture

Wt of empty dish (W1)= 22.7320 g

Wt of dish+ sample (W2)= 27.7551 g
Wt of dish+ sample after drying (W3)= 27.5346 g
(W2-W3)/(W2-W1)* 100 4.39 g/100g
Total Ash
Weight Of Empty Crucible (w1)= 35.2613 g
Weight Of Crucible+Sample (w2)= 36.3219 g
Weight Of Crucible+Sample After Ashing (w3)= 35.3018 g
(w3-w1)*100 / (w2-w1)
Result 3.82 g/100g
Fat
Weight Of Sample (w1)= 5.0026 g
Weight Of Empty Beaker (w2)= 97.7611 g
Weight Of Beaker+Sample (w3)= 97.9002 g
(w3-w2) * 100 / (w1) 2.78 g/100g
(fat*30)/100) 0.83 g/Serve
Protein
Weight Of Sample (W)= 0.5045 g
Molarity Of 0.1M NaoH (M)= 0.1017 M
Blank Titre Volume (B) = 48.8 mL
Sample Titre Volume (S) = 6.2 mL
Net Titre Volume= 42.6 mL
Factor (F) 6.38
(B-S)*14.01*F*M*100)/(1000*W) 76.76 g/100g
(Protein*30)/100) 23.03 g/Serve
Carbohydrate
100-(Moisture+Ash+Fat+Protein) 12.25 g/100g
(carbohydrate*30)/100) 3.68 g/Serve
Energy
4*(Carbohydrates+Protein)+9*Fat 381.06 Kcal/100g
(Energy*30)/100) 114.32 Kcal/Serve
Energy from fat 25.02 Kcal/100g
(Energy from fat*30)/100 7.51 Kcal/serve

Report No :202102200043
XS Whey Chocolate
Serving Size 30 g

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 XS Whey Protein

Moisture

Wt of empty dish (W1)= 23.8020 g

Wt of dish+ sample (W2)= 28.8320 g
Wt of dish+ sample after drying (W3)= 28.5966 g
(W2-W3)/(W2-W1)* 100 4.68 g/100g
Total Ash
Weight Of Empty Crucible (w1)= 54.2884 g
Weight Of Crucible+Sample (w2)= 56.2935 g
Weight Of Crucible+Sample After Ashing (w3)= 54.3652 g
(w3-w1)*100 / (w2-w1)
Result 3.83 g/100g
Fat
Weight Of Sample (w1)= 5.0494 g
Weight Of Empty Beaker (w2)= 101.6864 g
Weight Of Beaker+Sample (w3)= 101.8227 g
(w3-w2) * 100 / (w1) 2.70 g/100g
(fat*30)/100) 0.81 g/Serve
Protein
Weight Of Sample (W)= 0.5046 g
Molarity Of 0.1M NaoH (M)= 0.1017 M
Blank Titre Volume (B) = 48.8 mL
Sample Titre Volume (S) = 6.2 mL
Net Titre Volume= 42.6 mL
Factor (F) 6.38
(B-S)*14.01*F*M*100)/(1000*W) 76.74 g/100g
(Protein*30)/100) 23.02 g/Serve
Carbohydrate
100-(Moisture+Ash+Fat+Protein) 12.05 g/100g
(carbohydrate*30)/100) 3.61 g/Serve
Energy
4*(Carbohydrates+Protein)+9*Fat 379.46 Kcal/100g
(Energy*30)/100) 113.84 Kcal/Serve
Energy from fat 24.3 Kcal/100g
(Energy from fat*30)/100 7.29 Kcal/serve

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 Total peroxide

Report No:-202106300108
Vamipol 14 SPL
Acidity as acetic acid Sample weight 5.0165 g
Sample titre value 0.2 mL
Normality of 0.1N NaOH: 0.1043 N
Factor 6.0
Calculation (6.0*V*N*100/w*0.1) 0.025 % w/w

Total peroxide
Active Oxygen wt of sample (m) = 1.0019 g
Sample dilution = 100 mL
Normality of 0.1 Na2S2O3 = 0.1023 N
Volume of Blank (v2) = 0.1 mL
Volume of Sample (v1) = 0.1 mL
Net Volume = 0.0 mL
Factor (F) = 8.0
Calculation (v1-v2)*N*F*Dilution/m 0.00 %m/m

Assay peroxide Wt. of molar mass (M) = 118.088

Factor (F) = 16
active oxygen (m) = 0.00
Calculation (m*M)/F 0.00 %m/m

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 Total peroxide

Report No:-202106300110
Vamipol 15 SPL
Acidity as acetic acid Sample weight 5.0163 g
Sample titre value 0.3 mL
Normality of 0.1N NaOH: 0.1043 N
Factor 6.0
Calculation (6.0*V*N*100/w*0.1) 0.037 % w/w

Total peroxide
Active Oxygen wt of sample (m) = 1.0033 g
Sample dilution = 100 mL
Normality of 0.1 Na2S2O3 = 0.1023 N
Volume of Blank (v2) = 0.1 mL
Volume of Sample (v1) = 0.1 mL
Net Volume = 0.0 mL
Factor (F) = 8.0
Calculation (v1-v2)*N*F*Dilution/m 0.00 %m/m

Assay peroxide Wt. of molar mass (M) = 118.088

Factor (F) = 16
active oxygen (m) = 0.00
Calculation (m*M)/F 0.00 %m/m

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 Total peroxide

Report No:-202106300116
Vamipol 30M SPL
Acidity as acetic acid Sample weight 5.0151 g
Sample titre value 0.2 mL
Normality of 0.1N NaOH: 0.1043 N
Factor 6.0
Calculation (6.0*V*N*100/w*0.1) 0.022 % w/w

Total peroxide
Active Oxygen wt of sample (m) = 1.0038 g
Sample dilution = 100 mL
Normality of 0.1 Na2S2O3 = 0.1023 N
Volume of Blank (v2) = 0.1 mL
Volume of Sample (v1) = 0.1 mL
Net Volume = 0.0 mL
Factor (F) = 8.0
Calculation (v1-v2)*N*F*Dilution/m 0.00 %m/m

Assay peroxide Wt. of molar mass (M) = 118.088

Factor (F) = 16
active oxygen (m) = 0.00
Calculation (m*M)/F 0.00 %m/m

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 Total peroxide

Report No:-202106300118
Vamipol 100 SPL
Acidity as acetic acid Sample weight 5.0148 g
Sample titre value 0.2 mL
Normality of 0.1N NaOH: 0.1043 N
Factor 6.0
Calculation (6.0*V*N*100/w*0.1) 0.024 % w/w

Total peroxide
Active Oxygen wt of sample (m) = 1.0042 g
Sample dilution = 100 mL
Normality of 0.1 Na2S2O3 = 0.1023 N
Volume of Blank (v2) = 0.1 mL
Volume of Sample (v1) = 0.1 mL
Net Volume = 0.0 mL
Factor (F) = 8.0
Calculation (v1-v2)*N*F*Dilution/m 0.00 %m/m

Assay peroxide Wt. of molar mass (M) = 118.088

Factor (F) = 16
active oxygen (m) = 0.00
Calculation (m*M)/F 0.00 %m/m

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 Total peroxide

Report No:-202106300114
Vamipol 17 SPL
Acidity as acetic acid Sample weight 5.0156 g
Sample titre value 0.3 mL
Normality of 0.1N NaOH: 0.1043 N
Factor 6.0
Calculation (6.0*V*N*100/w*0.1) 0.031 % w/w

Total peroxide
Active Oxygen wt of sample (m) = 1.0023 g
Sample dilution = 100 mL
Normality of 0.1 Na2S2O3 = 0.1023 N
Volume of Blank (v2) = 0.1 mL
Volume of Sample (v1) = 0.1 mL
Net Volume = 0.0 mL
Factor (F) = 8.0
Calculation (v1-v2)*N*F*Dilution/m 0.00 %m/m

Assay peroxide Wt. of molar mass (M) = 118.088

Factor (F) = 16
active oxygen (m) = 0.00
Calculation (m*M)/F 0.00 %m/m

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 Total peroxide

Report No:-202106300112
Vamipol 30 SPL
Acidity as acetic acid Sample weight 5.0165 g
Sample titre value 0.2 mL
Normality of 0.1N NaOH: 0.1043 N
Factor 6.0
Calculation (6.0*V*N*100/w*0.1) 0.024 % w/w

Total peroxide
Active Oxygen wt of sample (m) = 1.0028 g
Sample dilution = 100 mL
Normality of 0.1 Na2S2O3 = 0.1023 N
Volume of Blank (v2) = 0.1 mL
Volume of Sample (v1) = 0.1 mL
Net Volume = 0.0 mL
Factor (F) = 8.0
Calculation (v1-v2)*N*F*Dilution/m 0.00 %m/m

Assay peroxide Wt. of molar mass (M) = 118.088

Factor (F) = 16
active oxygen (m) = 0.00
Calculation (m*M)/F 0.00 %m/m

Report No:-202106300106
Vamipol 5 SPL
Acidity as acetic acid Sample weight 5.0179 g
Sample titre value 0.2 mL
Normality of 0.1N NaOH: 0.1043 N
Factor 6.0
Calculation (6.0*V*N*100/w*0.1) 0.030 % w/w

Total peroxide
Active Oxygen wt of sample (m) = 1.0157 g
Sample dilution = 100 mL
Normality of 0.1 Na2S2O3 = 0.1023 N
Volume of Blank (v2) = 0.1 mL
Volume of Sample (v1) = 0.1 mL
Net Volume = 0.0 mL

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 Total peroxide

Factor (F) = 8.0

Calculation (v1-v2)*N*F*Dilution/m 0.00 %m/m

Assay peroxide Wt. of molar mass (M) = 118.088

Factor (F) = 16
active oxygen (m) = 0.00
Calculation (m*M)/F 0.00 %m/m

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 Iodine

Report No.202109170242
Trace Mineral
Moisture wt of empty dish (w1) = 25.0444 g
wt of empty+sample (w2)= 30.8715 g
wt of after drying (w3) = 30.7229 g
(w2-w3) * 100/(w2-w1) 2.55 % w/w

Iodine Wt of sample = 50.0129 g

(as I) mcg/100g Blank titre volume = 0.5 mL
Sample titre volume = 2.5 mL
Net titre volume = 2.0
Actual N of sodium thiosulphate = 0.005
Normality of 0.005 N sodium thiosulphate 0.00497
Factor = 1384
0.056 mcg/100g

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