Classical Wet Chemistry Methods

Abstract

Analysis of foods is requesting the development of more durable, influential, fragile, and cost-effective analytical methodologies. Also food analysis guarantees the safety, quality, and traceability of foods in coherence with law and consumers’ demands. The old methods used at the beginning of the twentieth century called as “wet chemistry” have improved the current powerful instrumental techniques used in food laboratories. In addition to modern analytical instrumentation, wet chemical analyses are offered. Often, modern instrumentation cannot determine results which many specific wet chemical tests provide. Wet chemistry includes basic experimentation techniques such as measuring, mixing, and weighing chemicals, conductivity, density, pH, specific gravity, temperature, viscosity, and other aspects of liquids. Wet chemistry is usually qualitative. Qualitative means to determine the presence of a specific chemical rather than the exact amount. Some quantitative techniques are used in wet chemistry, and they occur as gravimetric (weighing) and volumetric analysis (measuring).