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Rice Testing

Rice TestingRice TestingRice TestingRice Testing

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Rice Testing

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  1. Rice Testing Through our global network of testing experts and analytical equipment including chromatography (HPLC, GC, GC/MS) and atomic absorption spectroscopy (AAS, GFA, FIAS), Our goal is to provide test services as efficiently as possible to maximize our customers' profits. For more information about our services, contact one of our experts today. Rice contains about 75% carbohydrate, 7%-8% protein, 1.3%-1.8% fat, and is rich in B vitamins. Starch is the mainly carbohydrate in rice, while rice gluten is the mainly protein, followed by glutenin and globulin. The bio-price and amino acid composition ratio of protein is higher than wheat, barley, millet, corn and other cereal crops. The digestibility is 66.8%-83.1%, which is also the highest of cereal proteins. Therefore, eating rice has a higher nutritional value. As the daily staple food of people, broken rice, imperfect grain, maximum amount of impurities, pesticide residue, water, yellow rice, mutual mixture, cadmium, arsenic, lead, mercury and other testing items are all important indicators for rice detection. As an important means to guarantee the dietary safety, rice safety testing is playing an increasingly important role. Alfa Chemistry offers a strong array of capabilities and testing services to the rice industry. From authenticity to microbiology testing, Alfa Chemistry provides incredible service and credible results. Alfa Chemistry is your one-stop-shop laboratory performing all of rice analysis.

  2. Alfa Chemistry's testing services for rice include but not limited to: Moisture  Alcoholic Acidity  Total Ash  Fat  Acid Insoluble Ash  Protein  Grading  Heavy Metals  Pesticide & Herbicide Residue Analysis  Veterinary Drug Residue  Mycotoxins 

  3. Genetically Modified Organisms  Amylogram  Microorganisms  Sorting  Rice test guidance, standards and specifications 1. § 137.350: Enriched rice 2. ISO 11747: 2012 Determination of rice kernel resistance to extrusion 3. ISO 11746: 2012 Rice -- Determination of biometric characteristics of kernels 4. ISO 14864: 1998 Evaluation of gelatinization time of kernels during cooking 5. ISO 6646: 2011 Determination of the potential milling yield 6. ISO 7301: 2011 Rice -- Specification 7. ISO 6647-1: 2015 Rice -- Determination of amylose content 8. ISO 712: 2009 Cereals and cereal products -- Determination of moisture content For more information about rice analysis, please feel free to contact us. Our service is available 24/7.

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