LABORATORY
 

A- Pre-Sales Analysis Laboratory (Physical Analysis):

3-Moisture:

The water content of your product contains. The storage of the product, the moisture content is of great importance in the protection of the quality. Also; Wheat milling is also important in the process. Products with high moisture content are easier to roughen and mold, deteriorate by germination, and suffer insect attack.

4-Protein Reagent:

Protein ratio and quality are considered to be the most important factor showing the potential for making flour products. Wheat is the best quality grain; When the endosperm proteins gliadin and glutenin proteins are combined with water, they form a colloidal compound gluten. In our laboratory, the protein assay is performed with the Inframatic-8600 instrument. This device works with near infrared reflectance (NIR) technology. It has 6 or 7 filter wavelengths. In NIR technology, light is sent from a light source onto the sample. Some of this light or energy is absorbed by the product being analyzed. The absorbed energy is measured by the optical system and is calculated in the form of analytical result. 

Inframatic-8600 instrument and other analyzes made on wheat, barley and flour:

5-Determination of Hardness in Wheat:
 

 It is affected by the environmental conditions as well as being a property of the kind. Due to the environmental effects, due to the increase of the starch ratio in the hard-boiled wheat, the decolorization effect of the danenin can be lost. Dananda`s glassiness rate is important in terms of the amount of energy and grits to be consumed in milling.

6-Screw-Shaped Emission Rate:

 

It is the proportion of stable cores determined by a certain number or amount of wheat. The damage caused by suicide and suicide by sucking the leading cheeses in the field affects the quality of the wheat, particularly the bread quality, directly on the processing of the wheat. When the gluten structure deteriorates, the desired blistering is not achieved in the bread. Quality increases as the rate of consump- tion increases. It is desirable that the rate of occurrence is close to zero or zero.
 

7-Fat Detection:

It is very important to determine the oil ratios of sunflower and oily seeds and to purchase and sell them over real quality values. MQ 7.5 in our Pre-Sales Analysis Laboratory, Bruker Mq-One Minispec instrument working with NMR Analyzer method and 1 min. Of Sunflower and other oil seeds. The oil ratio can be measured with high sensitivity..

B- Special Request Laboratories (Chemical & Rheological Analyzes)

a- Chemical Analyzes:

 1.Gluten Reaction: 

Gluten analysis is done with Glutomatic device. 10 gr. Place the flour into the special attachment of the filter and add 4.5 cc of pure water to it. After you turn on the appliance, it takes 5 minutes to remove salt water with special watering device. In the elastic structure, gluten is obtained which is called as essence.

 2. Gluten Index Detection:

Glutenin is used to determine its strength. The gluten, taken from the glutomatic, is placed in the cartridge containing the special sieve. Is subjected to centrifugation at 6000 rpm for 1 minute. In other words, gluten that passes to the opposite side of the electrons expresses rotten gluten. Gross gluten ratio of intact gluten that does not cross the opposite side is indexed.

3. Sedimentation Analysis:

Normal (Zeleny) Sedimentation and Delayed sedimentation.

Normal Sedimentation:

Glutenin amount and stability directly affect the sedimentation value.

Delayed Sedimentation:

It is applied especially when determining wheat damage in wheat. Sometimes, however, if there is no damage to the flesh, the sediment is low even when the gluten is not intact, that is, when the index is low. If the delayed sedimentation value is the same or higher than the normal sedimentation, it is concluded that the wheat quality is good.

4.FN (Falling Number) - Enzyme Meter - Number of Drops:

 The duration of loss of viscosity of wheat starch by the activity of amylase enzymes gives the number of drops per second.

Amylase enzyme activity in bread is very important in baking. Because the starch contained in the pulp is cleaved by monosaccharides and disaccharides by alpha amylase enzymes. The resulting sugars are consumed by the yeast, leaving CO2 in the atmosphere. The CO2 gas is trapped by the gluten and the sowing is ensured. In our laboratory FN Value is made with Falling Number device.

b-Rheological Analyzes:

1. The analysis is carried out using the Brabender Brand Farinograph-E instrument to determine the water removal capacity, development time, stability, degree of softening and number of farinograph qualities.

2. The Brabender Brand Extensograph-E device is used to determine the resistance of the hairs to prolongation, the extensibility, the ratio between these two values ​​and the value of the dough energy.

C-Feed and Forage Crops Analysis Laboratory (Classical Method Analyzes):

1. Starch Analysis (Polarimeter ADP 410);

In the method, firstly, the polarimetric optical deviation of the clear solution obtained from the solution of the bait sample with the acid at the boiling temperature is determined. The polarimetric optical displacement of the clear solution of the same sample, obtained by acid treatment of the 40% ethanol extract, is then determined. The difference between the two measurements is multiplied by a certain coefficient to determine the starch amount of the feed sample.

Basic Parts of a Polarimetric: a monochromatic light source, a polarizing prism, a sample tube, a prismatic analyzer prism with a circular scale, and a detector. Nicol prisms are used to produce a plane-polarized beam and measure the angle of the beam it is turning, for example. According to the working principle of the prisms, the two prisms are set to a mutual position without the sample before, and the intensity of the light is adjusted to minimum and the measurement is taken. Replace the sample, turn the beam to increase the intensity of the light, and this condition is brought to the balance by turning the analyzer prism.

2. pH Analysis (PHM220);

pH is the unit of measure that describes the acidity or basal degree of a solution. The pH provides the quantitative information needed by expressing the degree of an acid or base in terms of the activity of the hydrogen ion. The pH value of a substance is directly dependent on the ratio of hydrogen ion [H +] to hydroxide ion [OH-] concentrations. If the H + concentration is higher than the OH- concentration, the solution is acidic; ie the pH value is 7 ° C lower. If the OH- concentration is higher than the H + concentration, our substance is basic; i.e. pH

The value is 7 digits. If equal amounts of OH- and H + ions are present, substance 7 is neutral to have a pH value.

3.Afflatoxin Analysis (Agilent HPLC);

Aflatoxins are the most potent mycotoxins, toxic metabolites produced by Aspergillus flavus or A. parasiticus molds on and / or in food and feed. As a result of these studies aflatoxins have four basic compounds B1, B2, G1 and G2.

4. Protein Analysis (Kjeldahl method) (Buchi 425, 415, 355);

The conversion of nitrogen (nitrogen) contained in organic substances containing nitrogen into ammonia to quantify nitrogen. In organic nitrogen analysis, Kjeldahl method is usually applied.

-Scrubber (Buchi 415);

Thanks to the high traction force, there is no acid vapor in the environment. It prevents users from penetrating concentrated acid vapors. Continuously traction at the same speed, no residue in the combustion tubes. 

-Infection unit (Buchi 425);

Infrared heating provides very fast heating and easy cooling, homogenous heat distribution. It provides homogenous heating especially in start and end tubes in all samples. 

-Distillation Device (Buchi 355);

Polypeptides and amino acids in domestic wastes in special process wastewater can be analyzed by this method. The process begins with the conversion of the nitrogen in the organic compound to NH3 under various oxidizing conditions. Oxidation is carried out with concentrated H2SO4 at a temperature above the boiling point of the acid, and the acid KN should be raised by adding K2SO4 potassium sulfate. The end of the reaction will be 20 minutes after the water evaporates and the sulfuric acid vapors start to emerge and the organic matter breaks down to form carbon dioxide (the turbidity becomes increasingly clear). In this case, since all the nitrogenous compounds are converted to NH3, the excess of H2SO4 is neutralized using the phenolphthalein indicator. (Titration) The ammonia nitrogen remaining in the water at about pH 7 is then determined by the normal ammonia determination method.

5. Protein Analysis;

 It is a laboratory device that can be used to determine the amount of foreign substances such as inorganic substances and stone soil in feeds and can be adjusted up to 1000 oC.

6. Fat Analysis (Buchi e 816);

 The ground and dried feed material is extracted with petroleum ether and this extract is designated as crude oil. Most of the extracted components are triacylglycerides. During this process, ethyl ether, some of the other oils soluble in the solvents are also extracted. For this reason it is called crude oil analysis.

7. Ham Cellulose Analysis (Ankom 200);