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Industries:

Adhesives, Glues, and Tapes

Advanced Technology

Agriculture and Farming

Alcoholic Beverages

Anti-Microbials

Baked Goods

Beverages

Biopharmaceuticals

Biotechnology

Botanicals and Herbals

Candy

Chemicals

Chocolate, Cocoa, and Cacao

Cleaning Products

Coffee and Tea

Consumer Products

Cosmetics

Probiotics

Dietary Supplements and Nutraceuticals

Disinfectants

Eggs and Egg Products

Enzymes and Microorganisms

Fats, Oil, and Oilseeds

Fish and Seafood

Food

Food Additives

Food Contact Surfaces

Food Supplements

Fruits and Vegetables

Functional Food

Green and Organic Products

Haircare

Herbs and Spices

Meats and Poultry

Medical Devices

Medicinals and Botanicals

Milk and Dairy

Natural Products

Personal Care Products

Pet Food

Pet Products

Pharmaceuticals

Restaurants

Industrial and Waste Water

Wine, Beer, and Liquor

Types of Testing:

accelerated stability studies

Acid Insoluble Ash

Acid Value

Active Ingredient (API)

Active Pharmaceutical Ingredient API

Aflatoxins

Air Monitoring, Ambient Air

Alcohol Content by Volume (ABV)

Allergen

Anaerobic Plate Count

Analytical

Analytical Chemistry

Anti-Bacterial

Antimicrobial Effectiveness Test (AET)

Ash Content

Automated Colony Forming Unit (CFU) Assays

Bacillus cereus

Bacteria

Bacterial Kill Study

Bacterial Retention of Membrane Filters

Bioburden

Biomass

Boiling Point

Brookfield Viscosity

Caffeine

Calories

Campylobacter

Carbohydrates

Certificate of Analysis (COA)

Challenge

Chemical Residues

Chromatography

Chromium

Coliform Screen

Coliforms, Total

Colony Formation Assay

Colony Plating

Colormetric

Conductivity

Contamination

Cronobacter

Decontamination Effectiveness

Dietary

Dissolution

E. coli

Efficacy

Efficacy Study

Elemental Analysis

ELISA

Environmental

Environmental Microbiology

Environmental Monitoring

Fat Content

Fatty Acid Methyl Ester (FAME)

Fatty Acids

Fecal Coliform

flame atomic absorption spectroscopy (FLAA)

Food Allergens

Food Contact Surfaces

Food Safety / HAACP

Foodborne Pathogens

Freeze/Thaw Resistance

Fructose

FTIR Fourier Transform Infrared Spectroscopy

Glucose

Gluten

Heavy Metals

Heavy Metals Profile

Hepatitis A Total (IgM - IgG)

Hepatitis A Virus

Heterotrophic (Standard) Plate Count

Heterotrophic Plate Count

HPLC

Hydroxyl Value

Identification

Immunoassays

inductively coupled plasma - optical emission spectroscopy (ICP-OES)

Inductively Coupled Plasma Spectroscopy with Mass Spectrometry (ICP-MS)

Inorganic Chemistry

Insoluble Impurities

Iron

Iron Bacteria

Legionella

Liquid Chromatography-Mass Spectrometry (LC-MS/MS)

Listeria monocytogenes

Loss on Drying (under Vacuum)

Loss on Ignition

MALDI-TOF

Mass Spec

Melting Point

Method Development

Method Validation

Microanalysis

Microbial Contamination

Microbial Enumeration Test (MET)

Microbial Identification

Microbiology

Microscopic Examination

Mineral Analysis

MINIMUM BACTERICIDAL CONCENTRATION (MBC)

MINIMUM INHIBITORY CONCENTRATION (MIC)

Moisture

Mold and Fungi

Molecular Biology

MRSA (Methicillin-resistant Staphylococcus aureus)

Mycobacteria

Mycoplasma

Nutritional

Organic Chemistry

Particle Analysis

Particle Size

Pathogen

Peroxide Value

pH

Photostability Stduies

Plating Evaluations

Polymerase Chain Reaction (PCR)

Predictive Microbiology

Preservative Analysis

Preservative Challenge

Product Safety

Protein Analysis

Proximate Analysis (Moisture, Ash, Volatile Matter, and Fixed Carbon)

Purity

Quality Control

Rancidity

Rapid Microbiological Methods

Rapid Swabbing

Raw Material

Readily Oxidizable Substances

real time stability studies

Refractive Index

Research and Development (R&D)

Residue on Evaporation

Residue on Ignition

Rotational Rheometry

Safety

Salmonella

Saponification value

Scoville Heat Units (SHU)

Selenium

Shelf Life

Shigella

Sieve Analysis

Solubility

Solvent Purity

Soxhlet Extraction

Specific Gravity

Spectrometry

Spectrophotometry

Spoilage Investigations

Spore strip (Biological Indicators) Enumeration

Stability

Staphylococcus aureus

Sucrose

Sugars

Sulfate reducing bacteria

Suspended Solids

Thermal Conductivity

Total Aerobic Microbial Count (TAMC)

Total Combined Mold & Yeast (TYMC)

Total Dissolved Solids

Total Organic Carbons (TOC)

Total Oxygen Demand

Total Viable Count

Trace Analysis

Turbidity

Ultraviolet (UV) Transmission

Unsaponifiable Matter

Uranium

UV/Vis

Viscosity

Vitamin

Volatile Organic Compounds VOC

Water Activity

Water content/

Weight Variation

Yeast

Contact

513-471-1300

513-471-5600

 Company Website

1930 Radcliff Drive

Cincinnati, Ohio 45204-1823 US