PHYSICAL-CHEMICAL ANALYSIS

Control of physical-chemical parameters

• Assay
• Impurities
• Residual solvents
• Viscosity
• Heavy metals
• Humidity
• Others required by the product specification

Methods of analysis

• Start-up of physical-chemical analysis methods
• Validation of analytical methods according to ICH guidelines.

Stability studies for cosmetic products

• • Protocol drafting for stability studies
  • Storage of samples in climatic chambers under ICH conditions
  • Analytical control
  • Drafting of stability study report.

Chemical Analysis (Environmental)

• • Chemical characterization of waste and drinking water
  • Analysis for specific contaminants in natural and waste waters both municipal and
  • industrial.
  • Analysis for contaminants in focal points of industries’ atmospheric emissions
  • Analysis for contaminants in soil and sediments

Metal Analysis

• • Atomic absorption –Flame - Hydride generation
  • Atomic absorption - Graphite

Industrial Hygiene

• • Environmental quality in the work place
  • Determination of chemical contaminants: solvents, metals, particles
  • Determination of physical contaminants: temperature, noise, vibration, radiation
  • Determination of biological contaminants: pathogens

Product Safety

• • Biodegradability test of commercial products according to official regulations (OECD, ISO)
  • Toxicity and ecotoxicity test
  • Metal content and toxic organic compounds content

Instrumental Techniques

• • Gas Chromatography flame ionization detector (GC-FID)
  • Gas Chromatography mass spectrometry (GC-MS)
  • Gas Chromatography, head space
  • HPLC, ultraviolet
  • HPLC, mass spectrometry
  • Atomic absorption spectrometry, flame-hydride generation
  • Atomic absorption spectrometry, graphite chamber
  • Infrared spectrometry, FT-IR
  • Molecular absorption spectrophotometry, UV-visible
  • Nuclear magnetic Resonance (400 MHz)

MICROBIOLOGY

• • Microbiological control of foods
  • Microbiological control of beverages
  • Microbiological control of packaged foods
  • Microbiological control of prepared meals, precooked meals, cold meals or sterile packaging.
  • Microbiological control of surface areas
  • Food handling control
  • HACCP evaluation
  • Evaluation of bactericidal and fungicidal activity of antiseptic and disinfectants according to ISO and UNE-
  • EN regulations.
  • Control of drinking water
  • Control of swimming water
  • Microbiological characterization of waste waters and drinking water
  • Microbiological control of raw materials and finished products
  • Validation of microbiological control methods
  • Challenge test
  • Microbiological assessment of vitamins (B12, biotin)
  • Bacterial endotoxins (LAL) in raw materials, finished products, purified waters and production water by the
  • Gel Clot method
  • Ames Test