Analytical methods and procedures in this compendium have undergone rigorous scientific and systematic scrutiny to determine the performance characteristics for the intended analiyical application and fitness for pupose. AOAC INTERNATIONAL members and other volunteers have reviewed the analytical results and determined that particular method is appropriate for the analyte and matrix stated, provided the analysis is conducted by a competent analyst as written.

The Official Methods of AnalysisSM, 19th Edition (print), is now available for purchase. The print edition is a 2-volume set (hard cover bound books; not a subscription). Following are highlights in the new edition: * 31 Methods adopted as First Action * 16 SMPRs developed and approved by AOAC stakeholder panels * 7 Methods with major modifications * 10 Methods with minor editorial revisions * 7 New appendices on guidelines for SMPRs, voluntary consensus standards, probability of detection, validation of microbiological methods for foods and environmental surfaces, validation of dietary supplements and botanicals, single-laboratory validation of infant formula and adult nutritionals, and validation of food allergens * A new subchapter on General Screening Methods (Chapter 17, subchapter 15) that includes screening methods for bacteria * Updated information on program components of the Official MethodsSM process (found in the front matter)

Statistical methods, sampling, and errors in analysis; Preparation of samples for analysis, storage and preservation of samples; expression of results; Moisture content and total solids; Ash content and ashing procedures; Extraction methods and separation processes; Densimetric methods; Refractometric methods; Polarimetry and saccharimetry; Colorimetry and spectrophotometry; Potentiometric and related methods; pH and buffer capacity; Viscosity, consistency, and texture. Conductivity measurements and gas analysis; Acidimetry; Alcoholometry; Monosaccharides; Oligosaccharides; Starch and dextrin; Pectin; The determination of total organic nitrogen; The analytical chemistry of the proteins, peptides, and amino acids; Tannins and related phenolics; Enzyme assay; Vitamin assay; Chemical preservatives and artificial sweeteners; Chemical indices of incipient decomposition and identity.

New methods have been added to the 10th Edition. The 10th Edition provides scientists working with grain-based ingredients the most up-to-date techniques and the highest level of analytical results. The 10th Edition also removes obsolete methods that are no longer in common use or for which equipment is no longer available.A concise and clearly written Objective has been added to every method in the 10th Edition, helping food scientists easily identify methods most appropriate for their specific applications.The 10th Edition Supplier Index is now greatly expanded, giving food scientists complete and rapid access to information about companies that can provide the instruments, chemicals, and equipment they need for each method.