Minerals

Low levels of minerals are important for nutritional requirements, but some can be toxic at high levels. For this reason the mineral content of food and beverages is measured and controlled. Ion chromatography (IC), atomic adsorption spectroscopy (AAS), and inductively coupled plasma (ICP) are the analytical techniques most often used to determine the mineral content of foods. We offer multiple certified reference materials (CRMs) and high quality acids, bases and salts for the calibration and operation of IC, AAS, and ICP instruments.
  • Ultra-high purity reagents for sample preparation and digestion
  • TraceCERT single and multi element certified reference materials for calibration
  • Food Matrix standards for method development
  • Auxiliary reagents for Flame AAS, Graphite-Furnace AAS and Hydride AAS