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For information on Conversion Factors, Laboratory Safety, Laboratory Techniques, List science journals, societies and standardisation organisations, check out www.laboratories.co.za

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An excellent self-help book and reference guide!

The training manual will assist any laboratory worker who has not had the opportunities to obtain formal education and training in simple laboratory procedures. Its intended use is bridging-the-gap from school to employment. Sections of the manual can also be used as a ready reference source.There are many Exercises at the end of the Lessons. Answers are supplied.

Lessons covered are:

• How to take a sample;
• Correct use of chemical reagent bottles;
• How to use basic laboratory equipment;
• How to take accurate temperature, conductivity and pH readings;
• Correct filtration procedures;
• Use of hydrometers;
• How to do titrations;
• Data interpretation.
• And many more useful laboratory techniques are discussed.

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This South African survival guide booklet has been written for beginners who are starting their own small businesses or who are already in business.

The author has attempted to write this booklet in plain understandable English.

Chapters cover the following day-to-day obstacles of running a business:

• legal requirements of owning a business;
• how to determine correct business names;
• how to find the right locations;
• avoiding cash flow problems, bankruptcy;
• determining the right selling price;
• critical aspects of insurance claims;
• important employee documentation. And lots more tips and advice.

Only a few dollars. Click on the icon to get preview or order your copy now!

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Heavy Metals in Foodstuffs

Article by Meschach Soonpall of Chem-Science Laboratories

Heavy metals is a broadly used term in the food industry which directly relates to quality control, but very little is known about its true definition. Heavy metals are chemical elements which have a specific gravity (density) that is five times that of water. These metals, which are toxic at high levels, enter foodstuffs through the food chain.

Unlike other toxic chemicals that are present in nature, heavy metals do not biodegrade. This means that heavy metals bioaccumulate in the environment. Bioaccumulation means an increase in the concentration of these metals in a biological organism over time, compared to the metal concentration in the natural environment. Common causes of bioaccumulation of heavy metals in the environment are due to anthropogenic (man made) sources.

Four common heavy metals found in contaminated foodstuffs are as follows:

Arsenic (As, Specific Gravity of 5.7); may be released into the environment by the smelting process of copper, zinc, and lead, as well as by the manufacturing of chemicals and glasses. Arsenic can also occur in foods through water which runs through rock minerals and soil.

Lead (Pb, Specific Gravity of 11.3); It is a very soft metal and enters the environment through pipes, drains, batteries and soldering materials from many industries in South Africa. Lead poisoning also known as plumbism is mainly reported in the mining and paint industry.

Mercury (Hg, Specific Gravity of 13.5); Mercury is released into the environment from mining processes, chemical and petroleum industries. It is known to accumulate in marine life from various discharges into the sea.

Cadmium (Cd, Specific Gravity of 8.7); Cadmium is released in the environment from the waste of batteries, the mining processes, inferior quality motor oils, and electroplating.

In some cases heavy metals are not referred in a negative connotation. Iron, Copper, and Zinc are some of the beneficial metals to human health if taken in trace quantities. These beneficial heavy metals are found naturally in foodstuffs and may not be due to external contamination. Some products such as butter, bread, and flour are fortified with metals, for example lead and calcium, to improve human health. The continuous exposure of our natural resources to heavy metal contamination results in poor food quality and extreme health effects. The only form of reducing the occurrence of heavy metal contamination in foods is internal quality control or alternatively outsourcing your food products to a consulting laboratory like ours which is much more cost effective and safe guards the consumers who uses your products.

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