1. Protein in flour Group study #1 111669 백수민 111675 김고은 121618 장은혜
정서영

2. -AOAC (Assiciation of Official Analytical Chemistry)
Q1. Suggest journals or books providing standard analytical method for analysis of following food products .
-AOAC (Assiciation of Official Analytical Chemistry)
-AACC (Association of Cereal Chemists)

3. -Specificity / selectivity -Precision -Accuracy -Sample size -Reagents
Q2. What should be consider in the lab for "Quality assurance laboratory?"
-Specificity / selectivity -Precision
-Accuracy
-Sample size
-Reagents
-Equipment
-Cost
-Time required
-Reliability
-Need

4. -Accuracy/ Need Reverse phase HPLC Hydrophobic interaction HPLC
general way to separate protein
has quite high recovery rate.
while we refine the flour, the protein in it would be denatured.
Hydrophobic interaction HPLC
recently developed
can separate protein without denatured protein
So, Hydrophobic interaction HPCL meets a better need than Reverse phase HPLC

5. -Equipment In Lowry, we need Spectrophotometer, Voltex mixer
*The appropriate equipment?
In Lowry, we need Spectrophotometer, Voltex mixer
In Gel-filtration chromatography, we need
GF matrix, GF fractionation buffer, Low-molecular-weight marker

6. -Reagents
The regents to be used in Lowry method

7. Thank you :D