NAMASTE - TECHNOLOGIES
Biological Oxygen Demand (BOD)
Chemical procedure for determining the rate of uptake of dissolved oxygen by the rate biological organisms in a body of water use up oxygen. It is widely used as an indication of the quality of water.
Chemical Oxygen Demand (COD)
Chemical Oxygen Demand is an indirect measure of the amount of organic compounds in water. Most applications of COD determine the amount of organic pollutants found in surface water, making COD a useful measure of water quality. It is expressed in milligrams per liter (mg/L), which indicates the mass of oxygen consumed per liter of solution.
Hazard Analysis and Critical Control Points (HACCP)
HACCP is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.
High Performance Liquid Chromatography (HPLC)
Form of column chromatography used to separate, identify, and quantify compounds. HPLC utilizes a column that holds chromatographic packing material (stationary phase), a pump that moves the mobile phase(s) through the column, and a detector that shows the retention times of the molecules. Retention time varies depending on the interactions between the stationary phase, the molecules being analyzed, and the solvent(s) used.
High-pressure homogenization (HPH)
Technique used to prepare or stabilize emulsions and suspensions, to induce viscosity changes in food paste, by providing improved product stability, shelf life, and taste and to obtain matrices able to produce a high quality powder upon spray drying.
Oxygen Radical Absorbance Capacity (ORAC)
ORAC is a method of measuring antioxidant capacities in biological samples. A wide variety of foods have been tested using this methodology, with certain spices, berries and legumes rated very highly.