Testing • Methods • Standards
Testing Parameters & Approved Methods
Chemical, physical and microbiological parameters listed by sample category — each with its method standard — so there's no guesswork before you send a sample.
163Test parameters
11Sample categories
5Standard method bases
12+Industries served
Testing Parameters
Know exactly what we measure.
Methods based on FSSAI manuals, Indian Standards (IS 3025, IS 2720), AOAC, ICUMSA and validated in-house procedures.
🍯
Molasses
Chemical
| Parameter / Test | Method / Standard |
|---|---|
| Brix value | IS 1162 |
| pH | AOAC 943.02 22nd edition |
| Specific Gravity | AOAC 970.56 21st editon |
| Total Volatile Acids | in house |
| Sludge% of molasses | in house |
| Feremtable Sugars | IS 1162 |
| Total Reducing Sugars | IS 1162 |
| Un-Fermented Sugars | AOAC 948.23, 22nd Ed |
| Sucrose % | IS 15279 |
| SO2 | IS 15279- By Rosalina Colorimetric Method |
| Calcium in molasses | AOAC 985.35 (Chapter 50.1.14), 21st Edition, |
| moisture | IS 15279 |
| sulphated ash | IS 15279 |
| F/N Ratio | in house |
| FAN Ratio | in house |
🍬
Sugar (Raw / Refined)
Chemical
| Parameter / Test | Method / Standard |
|---|---|
| Sugar Colour | ICUMSA GS9/1/2/3-8 (by MOPS Buffer Method) |
| ICUMSA GS2/3-10 | |
| Dextran | AOAC988.12 22nd Ed. (44.1.30) |
| Starch | IS 15279 Amnd 1 |
| Sulphur dioxide | FSSAI 04C.046:2024 |
| Conductivity Ash | FSSAI 04C.047:2024 |
| Moisture content | FSSAI 04C.047:2024 |
| Reducing Sugars | FSSAI 04C.047:2024 |
| TRS | FSSAI 04C.047:2024 |
| pH | AOAC 943.02 |
| Sulphated Ash | FSSAI 04C.046:2024 |
| Acid Insoluable Ash | FSSAI 04C.046:2024 |
| Total Ash | FSSAI 04C.046:2024 |
| Calcium Oxide | FSSAI 04C.052:2024 |
| Extraneous Matter | FSSAI 04C.046:2024 |
| Sucrose | FSSAI 04C.046:2024 |
| Turbidity | IN-House Method |
🏭
Wastewater / Spent Wash
Chemical
| Parameter / Test | Method / Standard |
|---|---|
| pH | IS3025 part 11 |
| TDS value | IS3025 part 15 |
| electrical conductivity | IS 3025 Part 14 |
| TSS | IS3025 Part 15 |
| Total Alkalinity | IS 3025 Part 23 |
| Total hardness | IS 3025 Part 21 |
| Calcium | IS 3025 part 40 |
| Sulphates | IS3025 part 24 |
| Dissolved Oxygen | IS 3025 part 38 |
| BOD for water | IS3025 part 44 |
| COD | IS3025 part 58 |
| Total Nitrogen TKN | IS 3025 part 34 |
| Chloride | IS 3025 part 32 |
| Turbidity | IS 3025 part 10 |
| Ammonia | IS3025 part-34 |
| Oil and grease | IS 3025 part 39 |
| Phosphorus | IS 3025 Part 31 |
| Potassium | IS 3025 Part 45.8 |
| Fluoride | IS 3025 Part 60 |
💧
Drinking Water
Biological • Chemical
| Parameter / Test | Method / Standard |
|---|---|
| Colour | FSSAI 14.001:2024 |
| Odour | FSSAI 14.003:2024 |
| Taste | FSSAI 14.006:2024 |
| Turbidity | FSSAI 14.007:2024 |
| pH | FSSAI 14.004:2024 |
| Total Dissolved Solids (TDS) | FSSAI 14.008:2024 |
| electrical conductivity | |
| Total Alkalinity | FSSAI 14.027:2024 |
| Total Hardness | FSSAI 14.026:2024 |
| Calcium | FSSAI 14.035:2024 |
| Magnesium | FSSAI 14.022:2024 |
| Chloride | FSSAI 14.018:2024 |
| Sulphate | FSSAI 14.028:2024// IS 3026 |
| Nitrate | FSSAI 14.016:2024// IS 3026 |
| Fluoride | FSSAI 14.023:2024// IS 3026 |
| Total Plate Count (TPC) | FSSAI 15.024:2023 |
| Total Coliform | FSSAI 15.026:2023 |
| E. coli | FSSAI 15.025:2023 |
| Yeast & Mould | FSSAI 15.032:2023 |
🟤
Jaggery
Biological • Chemical
| Parameter / Test | Method / Standard |
|---|---|
| pH in Jaggery | AOAC 943.02 22nd edition |
| Moisture content in jaggery | FSSAI 04C.033:2024 |
| Total Residual Sugars | FSSAI 04C.039:2024 |
| Reducing Sugar | FSSAI 04C.043:2024 |
| Sucrose % | FSSAI 04C.039:2024 |
| Qualitative analysis of food colors | FSSAI :04C.054:2024 |
| Sulphated Ash | FSSAI:04C.036:2024 |
| Acid Insouble Ash | FSSAI 04C.035:2024 |
| Extaneous matter in jaggery | FSSAI 04C.049:2024 |
| Total Ash content | FSSAI:04C.034:2024 |
| TOTAL PLATE COUNT | FSSAI 15.001:2023 |
| ECOLI | FSSAI 15.011:2023 |
| FSSAI 15.012:2023 | |
| SALMONELLA | FSSAI 15.016:2023 |
| FSSAI 15.017:2023 | |
| COLIFORMS | FSSAI 15.004:2023 |
| Yeast & Mold Count | FSSAI 15.023:2023 |
🌿
Turmeric Powder
Biological • Chemical
| Parameter / Test | Method / Standard |
|---|---|
| Moisture | FSSAI 10.005:2021 FSSAI Manual on Spices, Herbs and Condiments |
| Total Ash | FSSAI 10.006:2021 FSSAI Manual on Spices, Herbs and Condiments |
| Acid insoluble ASH | FSSAI 10.007:2021 FSSAI Manual on Spices, Herbs and Condiments |
| Water Soluble Ash | FSSAI 10.008:2021 FSSAI Manual on Spices, Herbs and Condiments |
| Curcumin Content | FSSAI 10.030:2021 FSSAI Manual on Spices, Herbs and Condiments |
| Presence of Chromate Detection | FSSAI 10.033:2021 FSSAI Manual on Spices, Herbs and Condiments |
| Extraneous Matter | FSSAI 10.002:2021 FSSAI Manual on Spices, Herbs and Condiments |
| Starch Content dry basis | FSSAI 10.032:2021 FSSAI Manual on Spices, Herbs and Condiments |
| Total Plate Count | FSSAI Manual on Methods of Analysis- Microbiological Examination of Food and Water, Method No. FSSAI 15.001 |
| Yeast & Mold Count | FSSAI Manual on Methods of Analysis- Microbiological Examination of Food and Water, Method No. FSSAI 15.023 |
| Salmonella spp detection | FSSAI Manual on Methods of Analysis- Microbiological Examination of Food and Water, Method No. FSSAI 15.017 |
| E. coli detection | FSSAI Manual on Methods of Analysis- Microbiological Examination of Food and Water, Method No. FSSAI 15.011 |
🌱
Soil / Sediments
Chemical
| Parameter / Test | Method / Standard |
|---|---|
| Soil pH | IS 2720 PART 26 |
| Moisture | IS 2720 part 2 |
| electric conductivity | IS 14767 |
| Nitrogen as N TKN | IS 14684 : 1995 (2005) |
| Phosphorus as P | UPESA SW 846-6010 d1 |
| Organic Carbon | IS 2720 part 22 |
🧪
Extra Neutral Alcohol (ENA)
Chemical
| Parameter / Test | Method / Standard |
|---|---|
| Aldehyde | IS 3752 (2005) |
| Ester as ethyl acetate | IS 3752 (2005) |
| Acidity as Acetic Acid | IS 3752 (2005) |
| Ethyl Alcohol content | IS 3752 (2005) |
| Miscibility with water | IS 323 (2009) |
| Permanganet reaction time | IS 6613 |
| Relative density | IS 323 (2009) |
| Residue on evaporation | IS 323 (2009) |
| Alkalinity | IS 323 (2009) |
| Methyl Alcohol | IS 323 (2009) |
| Fusel Oil | IS 3752 (2005) |
| Furfural | IS 3752 (2005) |
⚗️
Rectified Spirit
Chemical
| Parameter / Test | Method / Standard |
|---|---|
| Specific Gravity | IS 323 :2009 |
| Ethanol Content | IS 323 :2009 |
| Micibility with water | IS 323 :2009 |
| Test for alkalinity | IS 323 :2009 |
| Test for Acidity | IS 323 :2009 |
| Residue on evaporation | IS 323 :2009 |
| Determination of aldehyde | IS 323 :2009 |
| Ester Content | IS 323 :2009 |
| Methyl alcohol | IS 323 :2009 |
| Fusel Oil | IS 3752 (2005) |
| Furfural | IS 3752 (2005) |
| Permagnet test for etanol quality | IS 6613 |
🔬
Ethanol
Chemical
| Parameter / Test | Method / Standard |
|---|---|
| Specific Gravity | IS 323 :2009 |
| Ethanol Content | IS 323 :2010 |
| Micibility with water | IS 323 :2011 |
| Test for alkalinity | IS 323 :2012 |
| Test for Acidity | IS 323 :2013 |
| Residue on evaporation | IS 323 :2014 |
| Determination of aldehyde | IS 323 :2015 |
| Ester Content | IS 323 :2016 |
| Methyl alcohol | IS 323 :2017 |
| Fusel Oil | IS 3752 (2005) |
| Furfural | IS 3752 (2005) |
| Permagnet test for etanol quality | IS 6613 |
| pH | IS 323 :2017 |
| Boiling Point | In House method |
| Electriacal Conductivity | ISO 17308:2015 |
| Inorganic Chloride | ASTM D7328-23 |
| Sulfur Content | ASTM D7328-23 |
| Sulphate Content | ASTM D7328-23 |
| Water Content | IS 2362 |
| Hydrocarbons | Applicable GC method |
| Copper | ASTM D7328-23 |
🎋
Cane Syrup
Chemical
| Parameter / Test | Method / Standard |
|---|---|
| Brix value | IS-1162:2021-B |
| pH | AOAC 943.02, 21st Edition 2019 |
| Specific Gravity | AOAC 970.56-1970/ Inhouse method |
| Total Volatile Acids | IN-House Method |
| Total Residual Sugars | IS-1162:2021-D |
| Residual Sugars | IS 15279 |
| Unfermented Sugars | AOAC 948.23 22 nd edition |
| Sucrose % | IS 15279 |
| SO2 | IS 15279 |
| Calcium | AOAC 985.35 21st edition |
| Dextran | Inhouse method |
| Starch | IS 15279 |
| Phosphorous | AOAC 973.55 |
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NABL scope note: Tests are limited to the parameters, products, methods and locations specified in the current NABL scope. Customers are requested to verify the applicable scope before placing an order. For the latest approved parameters, methods, ranges and accreditation status, please refer to the official NABL scope document or contact the laboratory.
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