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The Official Methods Of Analysis Of Aoac International Is A Comprehensive Collection Of Approximately 2,500 Validated Chemical And Microbiological Methods And Consensus Standards Related To Food, Drugs, Agriculture, And The Environment. This Latest Edition Provides The Essential Information For The Analytical Scientists Working In Relevant Fields Of Chemistry. Intro -- List Of Changes For The 22nd Edition, 2023 -- Important Notices -- Preface -- About The Association -- Guide To Method Format -- Definition Of Terms And Explanatory Notes -- Aoac® Official Methodssm Program -- Standard Method Performance Requirements (smprs®) -- Smprs Introduction -- Stakeholder Panel On Marine And Freshwater Foods -- Stakeholder Panel On Agent Detection Assays -- Stakeholder Panel On Endocrine Disruptors -- Stakeholder Panel On Infant Formula And Adult Nutritionals -- Food-analytical (assorted) -- Stakeholder Panel On Dietary Supplements -- Food Microbiology/gluten And Food Allergens -- Aoac Cannabis Analytical Science Program -- Aoac Food Authenticity Methods Program -- Glycerol Esters Of Wood Rosin -- Glyphosate -- 1.agricultural Liming Materials -- 1.1liming Materials-general -- 1.2calcium Silicate Slags -- 1.3gravimetric Elemental Analyses -- 1.4chelometric Elemental Analyses -- 1.5colorimetric Elemental Analyses -- 2.fertilizers -- 2.1fertilizers-general -- 2.2water -- 2.3phosphorus -- 2.4nitrogen -- 2.5potassium -- 2.6other Elements -- 2.7peat -- 2.8soils -- 3.plants -- 3.1general Methods -- 3.2metals -- 3.3individual Metals -- 3.4nonmetals -- 3.5other Constituents -- 3.6pigments -- 3.7tobacco -- 4.animal Feed -- 4.1animal Feed-general -- 4.2protein -- 4.3urea -- 4.4nitrogen -- 4.5fat -- 4.6fiber -- 4.7sugars -- 4.8minerals -- 4.9microscopy -- 4.10additives -- 5.drugs In Feeds -- 5.1feeds-general Methods -- 5.2chemical Methods For Antibiotics -- 5.3microbiological Methods For Antibiotics -- Common And Chemical Names Of Drugs -- 6.disinfectants -- 6.1phenol Coefficient Methods -- 6.2hard Surface Carrier Test Methods -- 6.3other Tests -- 7.pesticide Formulations -- 7.1general Methods -- 7.2inorganic And Organometallic Pesticides And Adjuvants -- 7.3fungicides -- 7.4herbicides. 7.5pesticides Related To Natural Products And Their Synergists -- 7.6organohalogen Pesticides -- 7.7thiophosphorus And Other Organophosphorus Pesticides -- 7.8miscellaneous Pesticides -- Common And Chemical Names Of Pesticides -- 8.hazardous Substances -- 9.metals And Other Elements At Trace Levels In Foods -- 9.1multielement Methods -- 9.2single-element Methods -- 10.pesticide And Industrial Chemical Residues -- 10.1general Multiresidue Methods -- 10.2organochlorine Residues -- 10.3organophosphorus Residues -- 10.4fumigant Residues -- 10.5carbamate Residues -- 10.6individual Residues -- 10.7pesticides In Water -- 10.8pesticides In Soil -- Common And Chemical Names Of Pesticides -- 11.waters And Salt -- 11.1water -- 11.2salt -- 12.microchemical Methods -- 13.radioactivity -- 14.veterinary Analytical Toxicology -- 15.cosmetics -- 15.1general Methods -- 15.2deodorants And Antiperspirants -- 15.3depilatories -- 15.4face Powder -- 15.5hair Preparations -- 15.6suntan Preparations -- 16.extraneous Materials: Isolation -- 16.1general -- 16.2beverages And Beverage Materials -- 16.3dairy Products -- 16.4nuts And Nut Products -- 16.5grains And Their Products -- 16.6baked Goods -- 16.7breakfast Cereals -- 16.8eggs And Egg Products -- 16.9poultry, Meat, And Fish And Other Marine Products -- 16.10fruits And Fruit Products -- 16.11snack Food Products -- 16.12sugars And Sugar Products -- 16.13vegetables And Vegetable Products -- 16.14spices And Other Condiments -- 16.15miscellaneous -- 16.16animal Excretions -- 16.17mold -- 16.18fruits And Fruit Products -- 16.19vegetables And Vegetable Products -- 17.microbiological Methods -- 17.1eggs And Egg Products -- 17.2chilled, Frozen, Precooked, Or Prepared Foods, And Nut Meats -- 17.3coliforms -- 17.4escherichia Coli -- 17.5staphylococcus -- 17.6sterility (commercial) Of Foods (canned, Low Acid) -- 17.7clostridium. 17.8bacillus -- 17.9salmonella -- 17.10listeria -- 17.11vibrio -- 17.12viruses -- 17.13somatic Cells -- 17.14bacillus Anthracis -- 17.15general Screening Methods -- 17.16ricin -- 18.drugs: Part I -- 18.1general Methods -- 18.2solvents -- 18.3halogenated Drugs -- 18.4inorganic Drugs -- 18.5antihistamines -- 18.6alkanolamines -- 18.7phenethylamines -- 18.8aminobenzoates -- 18.9synthetics -- 18.10microchemical Tests -- 18.11microscopy -- 18.12miscellaneous -- 18.13antifungal -- 18.14antiparkinsonian -- 18.15antihypertensive -- Common And Chemical Names Of Drugs -- 19.drugs: Part Ii -- 19.1acids -- 19.2phenolic Drugs -- 19.3analgesics And Antipyretics -- 19.4hypnotics And Sedatives -- 19.5anticoagulants -- 19.6sulfonamides -- 19.7thiazides -- 19.8other Sulfur-containing Drugs -- Common And Chemical Names Of Drugs -- 20.drugs: Part Iii -- 20.1opium Alkaloids -- 20.2tropane Alkaloids -- 20.3xanthine Alkaloids -- 20.4ipecac Alkaloids -- 20.5ephedra Alkaloids -- 20.6ergot Alkaloids -- 20.7physostigmine Alkaloids -- 20.8chinchona Alkaloids -- 20.9rauwolfia Alkaloids -- 20.10other Alkaloids -- 20.11digitalis -- 20.12other Natural Products -- Common And Chemical Names Of Drugs -- 21.drugs: Part Iv -- 21.1natural Estrogens -- 21.2synthetic Estrogens -- 21.3progestational Steroids -- 21.4adrenocortico Steroids -- 21.5thyroid -- Common And Chemical Names Of Drugs -- 22.drugs: Part V -- Common And Chemical Names Of Drugs -- 23.drugs And Feed Additives In Animal Tissues -- Common And Chemical Names Of Drugs -- 24.forensic Sciences -- 25.baking Powders And Baking Chemicals -- 26.distilled Liquors -- 26.1spirits -- 26.2cordials And Liqueurs -- 27.malt Beverages And Brewing Materials -- 27.1beer -- 27.2barley -- 27.3malt -- 27.4cereal Adjuncts -- 27.5hops -- 27.6brewing Sugars And Syrups -- 27.7wort -- 27.8yeast -- 27.9brewers' Grains -- 28.wines -- 28.1general. 28.2preservatives -- 28.3flavors -- 29.nonalcoholic Beverages And Concentrates -- 30.coffee And Tea -- 31.cacao Bean And Its Products -- 31.1general -- 31.2shell -- 31.3chocolate Liquor -- 31.4fat -- 31.5other Constituents -- 32.cereal Foods -- 32.1wheat Flour -- 32.2wheat, Rye, Oats, Corn, Buckwheat, Rice, Barley, And Soybeans And Their Products Except Cereal Adjuncts -- 32.3bread -- 32.4baked Products -- 32.5macaroni, Egg Noodles, And Similar Products -- 33.dairy Products -- 33.1sampling -- 33.2milk -- 33.3cream -- 33.4evaporated And Condensed Milk -- 33.5dried Milk, Nonfat Dry Milk, And Malted Milk -- 33.6butter -- 33.7cheese -- 33.8ice Cream And Frozen Desserts -- 34.eggs And Egg Products -- 35.fish And Other Marine Products -- 36.flavors -- 36.1general Methods -- 36.2vanilla Extract And Its Substitutes -- 36.3lemon, Orange, And Lime Extracts, Flavors, And Oils -- 36.4almond Extract -- 36.5cassia, Cinnamon, And Clove Extracts -- 36.6flavor Extracts And Toilet Preparations -- 37.fruits And Fruit Products -- 38.gelatin, Dessert Preparations, And Mixes -- 39.meat And Meat Products -- 40.nuts And Nut Products -- 41.oils And Fats -- 42.vegetable Products, Processed -- 42.1canned Vegetables -- 42.2dried Vegetables -- 42.3frozen Vegetables -- 43.spices And Other Condiments -- 44.sugars And Sugar Products -- 44.1sugars And Syrups -- 44.2molasses And Molasses Products -- 44.3confectionary -- 44.4honey -- 44.5maple, Sap, Maple Syrup, Maple Syrup Products -- 44.6sugar Beets -- 44.7corn Syrups And Other Starch-derived Sweeteners -- 45.vitamins And Other Nutrients -- 45.1chemical Methods -- 45.2microbiological Methods -- 45.3bioassay Methods -- 45.4nutritionally Related Components -- 46.color Additives -- 46.1separation And Identification Of Color Additives In Foods, Drugs, And Cosmetics -- 46.2intermediates -- 46.3subsidiary And Lower Sulfonated Dyes. 46.4metals And Other Elements -- 46.5halogens -- 46.6miscellaneous -- 47.food Additives: Direct -- 47.1general Methods -- 47.2antioxidants -- 47.3chemical Preservatives -- 47.4emulsifying Agents -- 47.5enzymes -- 47.6miscellaneous -- 48.food Additives: Indirect -- 49.natural Toxins -- 49.1mycotoxins -- 49.2aflatoxins -- 49.3aflatoxin M1 -- 49.4deoxynivalenol -- 49.5fumonisins -- 49.6ochratoxins -- 49.7patulin -- 49.8sterigmatocystin -- 49.9zearalenone -- 49.10seafood Toxins -- 49.11plant Toxins -- 50.infant Formulas, Baby Foods, And Enteral Products -- 50.1general -- 50.2vitamins -- 50.3fatty Acids -- 50.4folates -- 50.5whey Protein -- 50.6choline And Carnitine -- 50.7inositol -- 50.8iodine -- 50.9sodium Monofluoroacetate -- 50.10minerals And Trace Elements -- 50.11chlorine/chloride -- 50.12biotin -- 50.13fructans -- 50.14carotenoids -- 50.15amino Acids -- 50.163-monochloropropane-1,2-diol (mcpd) Esters And Glycidyl Esters (ge) -- 50.17galactooligosaccharides (gos) -- 51.dietary Supplements -- 51.1ephedra Alkaloids -- 51.2glucosamine -- 51.3β-carotene -- 51.4ginkgo Biloba -- 51.5saw Palmetto -- 51.6aristolochic Acid -- 51.7goldenseal -- 51.8enzymes/coenzymes -- 51.9lycopene -- 51.10chondroitin -- 51.11phosphodiesterase Type 5 Inhibitors -- 51.12ashwagandha -- 51.13aloe -- 51.14tea -- 51.15turmeric -- 51.16protein -- 51.17phenolic Content -- 51.18mitragyna Speciosa -- 51.19echinacea -- 51.20ginseng -- 51.21ginger -- 51.22proanthocyanidins -- Appendix Astandard Solutions And Reference Materials -- Appendix Blaboratory Safety -- Appendix Creference Tables -- Appendix Dguidelines For Collaborative Study Procedures To Validate Characteristics Of A Method Of Analysis -- Appendix Elaboratory Quality Assurance -- Appendix Fguidelines For Standard Method Performance Requirements. Appendix Gprocedures And Guidelines For The Use Of Aoac Voluntary Consensus Standards To Evaluate Characteristics Of A Method Of Analysis.