Laboratory of chemical researches

Qualitative and quantitative analysis of mycotoxins, pesticides, preservatives, vitamins, melamine and vegetable fat in food products by chromatographic methods Evaluation of heavy metals in food by atomic absorption spectrometry with electrothermal atomizer
- Determination of fat in feed grain by Veranda method
- Analysis of total protein and nitrogen by Kjeldahl method
- Determination of fat by Soksklet method
- Estimation of basic physical and chemical characteristics of foods (the acidity, humidity, moisture and solids mass fraction of sugar)