Scientific Warehouse Charges

AFTC’s Research & Lab Price Chart


PARAMETERS* TEST TO BE PERFORMED TESTING CHARGE* (RS.)
Nutritional Analysis of food Commodity Moisture 100
Fat 200
Protein 250
Fiber 150
Ash 50
Carbohydrate 250
Energy 200
Full Test 1,200
Physical Quality Analysis of Paddy Moisture 100
FAQ Analysis
L/B Ratio 50
Sun Crack
Physical Quality Analysis of Rice Moisture 100
FAQ Analysis
L/B Ratio
1000 Grains Weight 100
Sun Crack
Color
Physical Quality Analysis of Food grains Foreign Matter organic, inorganic, Damaged Grain , Weevilled Grain, Other Edible Grain 100
Test for added Color (wool dyeing method) 50
Bulk Density 25
Rice Hardness 50
Full Test 225
Partly processed Paddy Milling Analysis (Rice Recovery or Yield Only) Raw 50
Steam Boiled 50
Single Boiled 50
Double Boiled 50
Full Test 200
Parboiling & Milling Quality Analysis Steam Boiled 100
Single Boiled 100
Double Boiled 100
Full Test 300
Rice Cooking Quality& Sensory Analysis Optimal Cooking Time
Gruel loss
Cooked Rice Volume
L/B Ratio
Elongation Ratio 200
Elongation Index
Longitudinal Split
Appearance & Aroma
Taste & Sweetness
Nature & Color
Nutritional analysis of Cooked Rice, Raw rice, Paddy and Millets Moisture 100
Fat 200
Protein 250
Fiber 150
Ash 50
Carbohydrate 250
Energy 200
Full Test 1,200
Quality Analysis of Wheat and its Products (Maida, Wheat Flour, Rava, Atta) Moisture 100
Total Ash 50
Ash Insoluble in Acid 50
Alcoholic Acidity 150
Gluten 25
Microscopic Examination 25
Full Test 400
Nutritional Analysis of wheat and its products (Maida, Wheat Flour, Rawa, Atta) Protein 250
Fat 200
Fibre 150
Carbohydrate 250
Total Ash 50
Calorie Value 200
Moisture 100
Full Test 1,200
Quality Analysis of Vermicelli Moisture 100
Protein 250
Fat 200
Fibre 150
Carbohydrate 250
Total Ash 50
Calorie Value 200
Full Test 1,200
Quality Analysis of Gram Flour Moisture 100
Total Ash 50
Ash Insoluble in Acid 50
Test for added Color Metanil Yellow 50
Full Test 250
Nutritional Analysis of Gram Flour Protein 250
Fat 200
Fibre 150
Carbohydrate 250
Moisture 100
Total Ash 50
Calorie Value 200
Full Test 1,200
Quality Analysis of Papad Moisture 100
Total ash 50
Ash insoluble in acid 50
Salt as sodium chloride 75
Alkalinity as sodium bi-carbonate 50
Oil Content 200
Fibre 150
Full Test 675
Quality Analysis of Whole Spices Moisture 100
Total ash 50
Ash insoluble in acid 50
Non-volatile ether extract 100
Volatile oil 100
Extraneous Matter/Foreign
Matter
Damaged/Discoloured Fruits 100
Insect Damaged
Other edible seeds
Full Test 500
Nutritional Analysis of Whole Spices Protein 250
Fat 200
Fibre 150
Carbohydrate 250
Calorie Value 200
Full Test 1,050
Quality Analysis of Spices Powder Moisture 100
Total ash 50
Ash insoluble in acid 50
Non-volatile ether extract 200
Crude fibre 150
Volatile oil 100
Starch content in case of turmeric powder 75
Salt as Sodium Chloride 75
Lead chromate (qualitative test) 25
Cold water soluble extract 50
Alcohol soluble extract 50
Curcumin content 50
Extraneous Matter/Foreign 25
Light berries 25
Full Test 1,025
Quality Analysis of Asafoetida Moisture 100
Alcoholic Extract 200
Total Ash 50
Ash insoluble in acid 50
Test for resins 50
Full Test 450
Quality Analysis of Ghee Moisture 100
Free Fatty Acid 75
Butyro Refracto Meter Reading 25
Adulteration of Gingili Oil 25
Full Test 225
Quality Analysis of Oil Acid Value (FFA) 75
Un saponiable matter 150
Butyro Refractometer Reading 25
Bellier Turbidity Temperature 50
Iodine Value 175
Saponification Value 50
Test for presence of cotton seed Oil) 25
Test for presence of Gingelly Oil 25
Test for presence of Mineral Oil 25
Peroxide value 200
Moisture 100
Full Test 900
Quality Analysis of Milk & Milk Products Fat Content 200
Moisture 100
Ash 50
Solids Not Fat 50
Calcium 200
Fibre 150
Protein 250
Carbohydrate 250
Energy 200
Full Test 1,450
Quality Analysis of Coffee Powder Moisture 100
Total Ash 50
Ash insoluble in acid 50
Ash insoluble in boiling water 50
Alkalinity 75
Water soluble matter 50
Caffeine content 200
Full Test 575
Quality Analysis of Chicory Moisture 100
Total Ash 50
Ash insoluble in acid 50
Water soluble matter 50
Aqueous Extract 50
Full Test 200
Quality Analysis of Tea Dust Moisture 50
Total Ash 50
Ash insoluble in acid 50
Ash insoluble in boiling water 50
Alkalinity 75
Water soluble matter 50
Crude fibre 150
Full Test 475
Quality Analysis of Jaggery Moisture 50
Total Ash 50
Ash insoluble in acid 50
Extraneous Matter insoluble in water 50
Sulphur Di-oxide 50
Total Sugars 150
Sucrose 200
Full Test 600
Quality Analysis of Sugar Moisture 50
Extraneous Matter 50
Sulphur Di-oxide 50
Total reducing Sugars 150
Sucrose 200
Full Test 550
Quality Analysis of Honey Moisture 100
Total Ash 50
Total reducing sugar 150
Sucrose 200
Fructose / Glucose ratio 100
Acidity 100
Fiehe’s Test 100
Full Test 800
Quality Analysis of Beverages Total Sugars 150
Preservative -Benzoic acid, 100
Preservative -Citric acid 100
Preservative -Acetic acid 100
Saccharin 100
Full Test 550
Quality Analysis of Sharbath Total soluble solid 50
Preservative -Benzoic acid, 100
Preservative -Citric acid 100
Preservative -Acetic acid 100
Permitted artificial colour (only identification) 100
Full Test 450
Quality Analysis of Pickles Preservative -Benzoic acid, 100
Preservative -Citric acid 100
Preservative -Acetic acid 100
Salt (as Sodium Chloride) 75
Acidity 50
Full Test 425
Quality Analysis of Cattle Feed/ Poultry Feed Moisture 100
Total Ash 50
Oil Content 200
Crude Fibre 150
Protein content 250
Free Fatty Acid 75
Sand and Silica 50
Calorie Value 200
Full Test 1,075