Friday 22 July 2011

various lab methods used for food testing

Differential scanning calorimetry (DSC)
Differential scanning calorimetry is a thermo-analytical technique in which the difference in the amount of heat required to increase the temperature of a sample and reference is measured as a function of temperature (Flammersheim, 2003). During an analysis, heat flows in (endothermic process) or flows out (exothermic process) of the sample as it undergo physical transformation (Dean, 1995). The differential scanning calorimeters are able to measure the difference in heat flow between the sample and reference and the amount of heat absorbed or released during such transitions (Sheehan, 2009). In the study of food science, DSC is used in the correlation measurement of water dynamics with food texture (Dean, 1995).

Loop-mediated isothermal amplification (LAMP)
Loop mediated isothermal amplification (LAMP) is a single tube technique for the amplification of DNA. LAMP is used in nucleic acid amplification which uses single temperature incubation. During the amplification process, two or three sets of primers and a polymerase with high strand displacement activity are directed at the target sequence (Narayanasamy, 2010). The sequence is amplified at a constant temperature of 60 - 65 °C, and at the same time, replication activity is also carried out. At the end of the process, the release of Magnesium pyrophosphate results in turbidity, thus allowing visible results (Tian, 2008). Due to the specific nature of the action of these primers, the amount of DNA produced in LAMP is considerably higher than PCR based amplification (Tian, 2008).

author: monica.

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