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Safety in Academic Chemistry Laboratories: Volume 2
faculty a revised 7/28/05 2:53 PM Page 1 VOLUME 2 Safety in VOLUME 2 Academic Chemistry Laboratories ACCIDENT PREVENTION FOR FACULTY AND ADMINISTRATORS 7TH EDITION A Publication of the American Chemical Society Joint Board–Council Committee on Chemical Safety faculty a revised 7/28/05 2:53 PM Page I Safety in Academic Chemistry Laboratories VOLUME 2 ACCIDENT PREVENTION FOR FACULTY AND ADMINISTRATORS 7TH EDITION A Publication of the American Chemical Society Joint Board–Council Committee on Chemical Safety faculty a revised 7/28/05 2:53 PM Page II Copyright © 2003 American Chemical Society Washington, DC All rights reserved ISBN 0-8412-3864-2 Printed in the United States of America faculty a revised 7/28/05 2:53 PM Page III Foreword from the Chair When the Committee on Chemical Safety of the American Chemical Society (ACS) published the first edition of Safety in Academic Chemistry Laboratories (SACL) almost 30 years ago, there was very little emphasis on teaching laboratory safety. During the intervening years, the distribution of the six prior editions approached a million copies. SACL is one of the most widely used laboratory safety guidance documents in print today. Although written as a guideline for safe practices in academic chemistry laboratories, its application is not limited to educational facilities. The information presented in this manual is adaptable to all laboratories and workplaces using chemi- cals, including research, analytical, quality control, clinical, and process development laboratories. As we learn more about the hazards and risk of the chemicals in our laboratories, we must share this knowledge with our colleagues and our students. -
Manual of Methods of Analysis of Foods
LAB. MANUAL 8 MANUAL OF METHODS OF ANALYSIS OF FOODS FOOD ADDITIVES FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA MINISTRY OF HEALTH AND FAMILY WELFARE GOVERNMENT OF INDIA NEW DELHI 2015 ACKNOWLEDGEMENT Deepest Sense of Gratitude and Indebtedness to all the Members of the Panel “Method of Sampling and Analysis” and Experts, who have helped, supported knowledge and insight, have led the successful completion of Revision of manuals. Sincere Thanks to the Panel, Chairman for his valuable guidance, and encouragement and the Secretariat of this panel who have worked hard throughout the tenure of revision work. Deepest Appreciation to the Chairperson, FSSAI and CEO, FSSAI for the cooperation, support and constant encouragement, without which the work would not have seen the light of day. ******* FOOD ADDITIVES 2015 MANUAL FOR ANALYSIS OF FOOD ADDITIVES TABLE OF CONTENTS S.NO. SUBJECT PAGE NO. 1.0 Food Additives – Definition 2 1.1 Preservatives 3 1.2 Benzoic Acid 4 1.3 Benzoic Acid and Sorbic Acid 13 1.4 p – Hydroxy Benzoic Acid 16 1.5 Sulphur Dioxide 23 1.6 Nitrate and Nitrite in Foods 30 1.7 Propionic acid and Acetic Acid 34 1.8 Diethyl Carbonate in Wines 36 1.9 Salicylic Acid 37 2.0 Borates in Foods 41 3.0 Non Nutritive Sweeteners 42 3.1 Saccharin 42 3.2 Dulcin 49 3.3 Cyclamate 51 3.4 Aspartame 57 3.5 Acesulphame – K 62 3.5.1 Qualitative Method: Thin-layer Chromatographic detection 62 of acesulfame saccharin and cyclamate 3.5.2 Quantitative method: Analysis of Acesulfame by High 63 Pressure Liquid Chromatography 3.5.3 Determination of Acesulphame -
Laboratory & Research Safety Plan
______________________________________________________________________________________ Laboratory & Research Safety Plan: 1. General Safety Plan 2. Waste Management Logbook 3. Rules and Procedures for the Use of Radioactive Material at The Pennsylvania State University 4. Unit Specific Plan ______________________________________________________________________________________ The Pennsylvania State University Electronic version: www.ehs. psu.edu Wiki site: https://wikispaces.psu.edu/spaces/listattachmentsforspace.action?key=SOP TABLE OF CONTENTS 1.0 INTRODUCTION 2.0 RESPONSIBILITIES 2.1 Penn State Leadership 2.2 Senior Vice President for Finance and Business 2.3 Associate Vice President of Office of Physical Plant 2.4 Environmental Health and Safety 2.5 Budget Executives and Budget Administrators 2.6 University Safety Council 2.7 The Institutional Biosafety Committee 2.8 Department Heads, Center Directors, and Other Facility Directors 2.9 Principal Investigators and Supervisors 2.10 Laboratory/Research Safety Officer 2.11 The Individual 2.12 Laws and Regulations 2.13 Students 3.0 THE LABORATORY AND RESEARCH SAFETY PROGRAM 3.1 Laboratory and Research Safety Plan 3.2 Unit Specific Plan 3.2.1 Initial Preparation 3.2.2 Change of Facility 3.2.3 Addition of or Change to a Specific Project 3.3 Inspections 2 GENERAL SAFETY PLAN 4.0 UNIVERSITY EMERGENCY INFORMATION 4.1 Where to Find Specific Information 4.2 University Emergency Response Plan 4.3 Building Emergency and Evacuation Plans 4.4 Power Failure 4.5 Incident (Accident) Reporting 4.6 EHS -
(12) United States Patent (10) Patent No.: US 8,791,258 B2 Chang (45) Date of Patent: Jul
US00879 1258B2 (12) United States Patent (10) Patent No.: US 8,791,258 B2 Chang (45) Date of Patent: Jul. 29, 2014 (54) PRO-FLUORESCENT PROBES 4,711,955. A 12/1987 Ward et al. 4,739,044 A 4/1988 Stabinsky (75) Inventor: Christopher J. Chang, Berkeley, CA 4,757,141 A 7/1988 Fung et al. (US) 5,047,519 A 9/1991 Hobbs, Jr. et al. 5,049,673 A 9, 1991 Tsien et al. 5,143,854 A 9, 1992 Pirrung et al. (73) Assignee: The Regents of the University of 5,227.487 A 7, 1993 HNd et al. California, Oakland, CA (US) 5.362,628 A 1 1/1994 Haugland et al. 5,405,975 A 4/1995 Kuhn et al. (*) Notice: Subject to any disclaimer, the term of this 5.453,517 A 9, 1995 Kuhn et al. patent is extended or adjusted under 35 5,459.268 A 10/1995 Haugland et al. U.S.C. 154(b) by 464 days. 5,504,975 A 4/1996 Bar et al. 5,576.424. A 11/1996 Mao et al. (21) Appl. No.: 12/997,234 5,648,270 A 7/1997 Kuhn et al. 5,686,261 A 1 1/1997 Zhang et al. (22) PCT Filed: Jun. 8, 2009 6,638,644 B2 10/2003 Zheng et al. 2005/O186555 A1 8/2005 Lippard et al. (86). PCT No.: PCT/US2O09/046637 2005/0214807 A1 9, 2005 Johnson et al. 2008/02868 12 A1* 1 1/2008 Ippolitietal. ................. 435.79 S371 (c)(1), 2009.0075995 A1* 3, 2009 Weinstein et al. -
(12) United States Patent (10) Patent No.: US 7,556,820 B2 Ramirez Et Al
US007556820B2 (12) United States Patent (10) Patent No.: US 7,556,820 B2 Ramirez et al. (45) Date of Patent: Jul. 7, 2009 (54) STABLE ORGANIC PEROXIDE 4,906,617 A 3/1990 Jacquet et al. COMPOSITIONS 4,923,900 A 5, 1990 De Villez 4,925,666 A 5/1990 Decker, Jr. et al. (75) Inventors: José E. Ramirez, Trumbull, CT (US); 4.959,205 A 9, 1990 Brunner et al. Joseph R. Faryniarz, Middlebury, CT 4,960,772 A 10/1990 Sebag et al. (US) 5,019,567 A 5/1991 Philippe et al. 5,023,090 A 6, 1991 Levin ......................... 424,520 (73) Assignee: JR Chem, LLC, Key West, FL (US) 5,086,075 A 2, 1992 DeVillez (*) Notice: Subject to any disclaimer, the term of this 5,409,917 A 4, 1995 Robinson et al. patent is extended or adjusted under 35 5,466,446 A 1 1/1995 Stiefel et al. U.S.C. 154(b) by 0 days. 5,505,949 A * 4/1996 Benitez ...................... 424/401 5,514,670 A 5/1996 Friedman et al. (21) Appl. No.: 12/264,517 5,545.407 A 8/1996 Hall et al. 5,585,109 A * 12/1996 Hayward et al. ............ 424/450 (22) Filed: Nov. 4, 2008 5,607.980 A 3/1997 McAtee et al. O O 5,612,324 A 3/1997 Guang Lin et al. (65) Prior Publication Data 5,614,201 A * 3/1997 Slavtcheffet al. ........... 424/401 US 2009/007617OA1 Mar. 19, 2009 5,621,006 A 4, 1997 Yu et al. -
5. Manual on Food Additives
MANUAL OF METHODS OF ANALYSIS OF FOODS FOOD ADDITIVES FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA MINISTRY OF HEALTH AND FAMILY WELFARE GOVERNMENT OF INDIA NEW DELHI 2016 FOOD ADDITIVES 2016 MANUAL FOR ANALYSIS OF FOOD ADDITIVES TABLE OF CONTENTS S.NO. TITLE/METHOD PAGE NO. 1.0 Food Additives – Definition 2 2.0 Preservatives 3 2.1 Benzoic Acid 4 2.2 Benzoic Acid and Sorbic Acid 14 2.3 p – Hydroxy Benzoic Acid 19 2.4 Estimation of Benzoic Acid, Sorbic Acid And Parabens From Food 23 Samples 2.5 Sulphur Dioxide 26 2.6 Nitrate and Nitrite in Foods 33 2.7 Propionic acid and Acetic Acid 37 2.8 Diethyl Carbonate in Wines 39 2.9 Salicylic Acid 41 2.10 Borates in Foods 44 3.0 Non Nutritive Sweeteners 45 3.1 Saccharin 45 3.2 Dulcin 52 3.3 Cyclamate 54 3.4 Aspartame 60 3.5 Acesulphame – K 65 3.5.1 Qualitative Method: Thin-layer Chromatographic detection of 65 acesulfame saccharin and cyclamate 3.5.2 Quantitative method: Analysis of Acesulfame by High Pressure 66 Liquid Chromatography 3.5.3 Determination of Acesulphame – K, Aspartame and Saccharin by 68 HPLC 3.5.4 Determination of Caffeine, Benzoate and Saccharin by High 74 Performance Liquid Chromatography 4.0 Food colours 81 4.1 Identification of Natural Colours 81 4.2 Isolation and Estimation of Synthetic Food Colours 82 4.3 Oil Soluble colours 92 4.4 Oil Soluble Dyes (Sudan Red) in Capsicum and Turmeric 94 5.0 Antioxidants 100 5.1 Qualitative methods 100 5.2 Quantitative methods 104 6.0 Emulsifiers, Stabilizers and Thickeners 113 7.0 Flavours and Flavour Enhancers 122 8.0 Quinine 131 9.0 4-Imidazole in Caramel 134 10.0 Detection of Brominated Vegetable Oil in Soft Drinks 136 11.0 Detection of Magnesium Carbonate in Pan masala / Gutka 138 12.0 Determination of Aluminum in Lake Colour 140 13.0 Analysis method for Isomalt 140 References 143 Note: The test methods given in the manuals are validated/ standardized test methods.