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Cairo, Maadi, Maadi Nile Corniche Street
(+202) 01010686053
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Date
وصف العينة - القسم.
وصف كامل للعينة
Remarks
Sample(s) Condition
FOOD
SWAB
WATER
Other
if other please specify:
Analysis required
*
Analysis required
MYCOTOXIN ANALYSIS
AUTHENTICATION: ADULTERATION AND GMO ANALYSIS
VISUAL INSPECTION & SENSORY EVALUATION
CHEMICAL ANALYSIS
SUGAR
CEREALS & CEREAL GRAINS
ANIMAL FEED
MILK & DAIRY PRODUCTS
HERBS & SPICES
FRUITS & VEGETABLES
MEAT & MEAT PRODUCTS
DETERGENTS & SOAPS
WATER & WASTEWATER
Testing required
*
(FOOD) (Microbiology) ميكروبيولوجيا الاغذية
Heavy Metals المعادن والعناصر الثقيلة
(WATER & WASTE WATER)(Full Chemical)كمياء المياه
Swabsمسحات ميكروبية
(FOOD) (Chemical)الاختبارات الكميائية فى الاغذية
(SUGAR) السكر والحلوى
(EDIBLE OILS & FATS) الزيوت والدهون
(CEREALS & CEREAL GRAINS) حبوب - وطحينة - و دقيق
(MILK & DAIRY PRODUCTS)الالبان ومنتجاتها
(HERBS & SPICES) اعشاب و توابل
(ANIMAL FEED)الاعلاف
(FRUITS & VEGETABLES)الخضر والفاكهة
(MEAT & MEAT PRODUCTS)اللحوم و منتجاتها
(NUTS & NUTS PRODUCTS) النقل ومنتجاتها
(DETERGENTS & SOAPS) حفاضات ومناديل وكمامات
( DPH ) صابون ومنظفات
Mycotoxin - (FOOD)السموم الفطرية
Pollutants & Additives المضافات والملوثات
(Packaging) كشف الغش
( مواد كيميائية )
مواد التغليف والتعبئة
(FOOD) (Microbiology) ميكروبيولوجيا الاغذية
*
Bacillus Cereus
Clostridium Perfringens
Coliforms
Escherichia Coli (E. Coli )
Enterobacteriace
Enterococci
Fecal Streptococci
Listeria sp
Listeria monocytogenes
Pseudomonas sp
Salmonella sp
Shigella sp
Staphylococcus aurous
Spore Former ( Anaerobic )
Spore Former ( Aerobic )
Sulfite Reducing Bacteria (Spore)
Thermo Tolerant Coliform Bacteria
Total Plate Count ( TPC ) - Aerobic plate count
Total anaerobic bacteria
Warm or parasite detection
Yeasts & Moulds
Anaerobic thermophilic bacteria
Streptococcus Thermophilus
Lactobacillus delbrueckii subsp.bulgaricus
Anaerobic bacteria producing hydrogen sulphite gas sardines and salmon
Mesophilic Bacterial Count
Psychotropic Count
Bacteria free" "free from fungi
Candida
Ready To Eat(TVC; SALMONELLA ; E COLI; COLIFORM ; STAPH)
Heavy Metals المعادن والعناصر الثقيلة
*
Aluminum ( Al )
Antimony (Sb)
Arsenic ( As )
Barium ( Ba )
Cadmium (Cd )
Calcium ( ca )
Chloride ( Cl )
Chromium ( Cr )
Copper ( Cu )
Fluoride ( F )
Iron ( Fe)
Lead ( Pb )
Magnesium ( Mg )
Manganese ( Mn )
Mercury ( Hg )
Nickel (Ni)
Phosphorous ( p )
Potassium ( K )
Selenium ( Se )
Sodium ( Na )
Sulfur ( S )
Tin ( Sn )
Zinc ( Zn )
(WATER & WASTE WATER)(Full Chemical)كمياء المياه
*
Color
Turbidity
Odor
PH
Conductivity
Total dissolved solids ( TDS )
Total hardness as ( CaCO3)
Calcium ( Ca)
Magnesium ( Mg )
Bicarbonate ( HCO3)
Total alkalinity as ( CaCO3 )
Bicarbonate alkalinity as ( CaCO3 )
Carbonate alkalinity as ( CaCO3 )
Hydroxide alkalinity as ( CaCO3 )
Chloride ( Cl - )
Sulphate ( So4 -- )
Nitrates ( NO3- )
Phosphate ( PO4 )
Sodium ( Na+ )
Potassium ( K+ )
Iron ( Fe)
Manganese ( Mn )
Copper ( Cu )
Zinc ( Zn )
Lead ( Pb)
Acidity
Chemical Oxygen Demand
Total Soluble Solids
Total Suspended Matter
Coliforms
Escherichia Coli (E. Coli)
Fecal Coliform
Fecal Streptococci
Enterococcus facials
Spore forming sulfite reducing anaerobes
Legionella SP
Pseudomonas aeruginosa
Total Plate Count at 30 oc (TVC) (TPC)
Total Alkalinity as ( CACO3 )
Hydroxide alkalinity as ( CACO3 )
Carbonate Alkalinity as ( CACO3 )
Bicarbonate Alkalinity as ( CACO3 )
Protozoa
Total Hardness
Chloren Level
Bicarbonate ( HCO3 - )
Carbonate
Chlorides
Calcium hardness
Magnesium dysplasia
Total Dissolved Solids ( TDS )
Sulfate ( SO4 -- )
Odour
Colour
Free Chlorine
Swabsمسحات ميكروبية
*
TVC
Coliforms
E.coli
Yeasts & Moulds
Salmonella
Legionella
Staphylococcus aurous
Enterobacteriace
(FOOD) (Chemical)الاختبارات الكميائية فى الاغذية
*
Net weight - labeled weight - sensory properties - packaging condition
COLOR - TASTE - SMELL
Apparent fungal growths
Vacuum
Contents Size (Water Capacity)
Grain shape
Defects
Dissolved solids
free Fatty acids in the extracted fat ( extracted fat + acidity)
Insects and their stages - free of worms and sediment
Rancidity
Clear solution
T.S.S
Brix
Preserve the natural properties
Agglomeration
Ascorbic Acid ( Vitamin C )
Particle Size ( Sieve test )
Chlorophyll
Dextrose equivalent ( DE )
Ash
Protein
Total nitrogen content
Acidity (as citric acid)
Acid insoluble ash
Absorbance
Separated liquid after melting
Iron filings
Migration TOTAL
Sulfur ash (on dry weight) - Sulphate ash
Water Activity
Fruit ratio
Nutritional Value (Calories &Carbohydrate & moisture & ash & fiber &fat & protein)
Packing medium concentrate (solids)
Color purity
Foreign Matter ( Tea - Food )
Free from impurities and strange odors
Alkalinity of Ash in Tea
The percentage of total ash dissolved in water (Tea)
Foreign plants in Tea
Acid insoluble ash in Tea
PH Value in tuna
Foreign Matter
Paper tearing rate (grape leaf)
Without insulting Sardine and Salmon
Fat on the dry weight of Luncheon
Homogeneity in caviar
Free of bitter, clay and waxy taste in caviar
Insoluble impurities in water in salt
Moisture
Sorbates ( as Sorbic acid )
Polarization
Conductivity Ash
Color
Leaf Diameter - Grape Leaves
Volume grading
The proportion of seeds separated from the fruit
Etheric extract
Acetone Insoluble
Toluene Insoluble
Hexane Insoluble
Hydroxide Value
SO2
(SUGAR) السكر والحلوى
*
Ash
Acidity in Honey
Moisture in Honey
Kind of pollen grain
Acid Insoluble Ash
Insoluble Matter
Invert Sugar
Loss on Drying
Reducing Sugar ( Molasses)
Reducing Sugars (White Sugar)
Reducing Sugars (Honey)
Color Insolation
Salmonella
Total aerobic mesophilic bacterial count
Enterobacteriace
Osmophilic yeast
xerophilic mold
Sucrose
Total Sugars as Invert (Molasses)
Detection of starch
Total Insoluble Solids (Honey)
Total Solids (Molasses)
Pollen
Hydroxy-methyl-furfural HMF
Sugar
Electrical conductivity ( EC )
(EDIBLE OILS & FATS) الزيوت والدهون
*
Oil percentage
Acid Value
Alkalinity
Ash
Cold Test
Impurities - Insoluble matter
Iodine Value
Moisture & Volatile matter
Peroxide Value
Peroxide number in the extracted fat
Saponification Value
Melting Point
Unsaponifiable Matter
Color
Soap content
P-Anisidine value (PAV)
Halven Test
Acidity- Acidity as oleic acid - free fatty acid
Total fat
Insoluble impurities in petroleum ether
Blurring
Lecithin as phosphorous
Acidity as acetic acid
packaging
Net weight - labeled weight - sensory properties
Free of suspended matter upon melting
Free from worms and sediments, suspended matter in the vinegar
Specific weight 20°C - Specific gravity
Refractive index
Package contents of storage capacity
(CEREALS & CEREAL GRAINS) حبوب - وطحينة - و دقيق
*
Percentage of peeled and broken seeds beans and meds beans
The causes of corruption in beans and beans
Rice fracture rate
Red grains
Damaged and yellow grains
Immature Grains
Rice barley
Exotic non-vegetarian substances in rice
Purity in Beans
Defective seeds in Beans
Scarce seeds in Beans
Varieties of violation of the category in Beans
Snails in Beans
Field insects in Beans
Ash
Moisture
Total ASH
Acid Insoluble Ash
Acidity
Protein
Impurities
Detection of starch
Crude Fiber
Fat
Fat Acidity
Red Crust
Total Count
Free from insects and rodents
Apparent fungal growths
The solids in the boiling water in pasta
Cooking quality in pasta
The appearance of pasta when cooking
PH Value
Gluten index
Wet Gluten (Manual)
(MILK & DAIRY PRODUCTS)الالبان ومنتجاتها
*
Acidity of ( Milk & Dairy Products & Cheese )
Lactic Acid
Ash in ( Milk & Dairy Products & Cheese )
Bulk Density in Milk Powder
Fat (Dairy Products)
Total fat
Fat on the dry weight of Luncheon
Rancidity
Moisture (Dairy Products) - Dry matter
Detection of starch
Formalin
PH Value (Dairy Products)
Total Solids in Milk, Cream, cheese
Peroxide Value
Phosphorous ( p )
Free from impurities and strange odors
Single fatty acids (as oleic)
Textures in cheese
Protein
Impurities
FATS IN TOTAL SOLIDS
Apparent fungal growths
Insects and their stages
Lactose
Total Solids not Fat in Milk
(HERBS & SPICES) اعشاب و توابل
*
Net weight - labeled weight - sensory properties - packaging condition
Acid Insoluble Ash
Ash
Crude Fiber
Moisture
sulfate impurities
Impurities that are insoluble in water
SODIUM CHLORIDE on dry base
Volatile oils
water extract
Alcohols soluble Extract
(ANIMAL FEED)الاعلاف
*
Acid Insoluble Ash
Ash
Crude Fiber
Diameter
Fat Content
Moisture
Oil Content
Total Sugars as Invert
Protein
Sucrose
Urease
(FRUITS & VEGETABLES)الخضر والفاكهة
*
Fruit size and shape
Acidity in canned Vegetables
Alkalinity of Ash in Fruits
Ash
Protein
Crude Fiber in Fruits
Impurities in Vegetables
Moisture in Frozen potatoes (French-fries)
Net Content of Frozen Fruits
Net Weight in Vegetables
PH Value
Salt - Sodium Chloride in Vegetables
Soluble Solids (Brix) in Fruits - tomato
Sucrose in Fruits
Total Solids
Total Sugar in Fruits
(MEAT & MEAT PRODUCTS)اللحوم و منتجاتها
*
Ash
Fat
Moisture
Protein
Free of indication of spoilage
Free of slaughtering defects
Drip
PH
Total Volatile Nitrogen content (T.V.N)
Thiobarbituric acid (T.B.A)
(NUTS & NUTS PRODUCTS) النقل ومنتجاتها
*
Ash
Fat
Fiber
Protein
Sulfur dioxide content
(DETERGENTS & SOAPS) صابون ومنظفات
*
Unwetted Weight
Tensile force in the longitudinal direction
Tension force in the transverse direction
Free from stains, wrinkles and dirt
Texture - Foam - Rinse
Size - fish
Active Matter in detergents
Fat in soap and detergents
Bacterial Efficiency
sediment and impurities
benzene sulfonate
Specific gravity
viscosity
Sodium hydroxide ( NA OH Content )
Sealing Closure
Ph Value
Moisture
Total Chlorides in soap
Total Free Alkali in soap
Total Free Caustic Alkali in soap
Total Insoluble Matter in Alcohol
Total fatty matter
Ethanol insoluble matter
Free fatty acid as oleic acid
Water Insoluble matter in solid- detergents
Water content in soap
Phosphate (PO4)
حفاضات ومناديل وكمامات ( DPH )
*
Moisture
Free from stains and dirt
Odor free
Homogeneous and burr-free
PH
Migration Test (pb-Cd-Ni-Zn-Fe-Cu)
packaging case
The number of layers of the mask
Design (covering the nose, Appropriate installation method)
The average weight of the Mask - a rubber and non-rubber mounting part
Average square unit weight (inner and outer layer)
Mask Space
virtual check - Mask dimensions
filtration efficiency
Gross Weight - Package Condition
Thickness
Mycotoxin-(FOOD)السموم الفطرية
*
Aflatoxin total (G1,G2;B1;B2)
Afflation B1
Aflatoxin M1
Ochratoxin
DON
ZON
Potassium - sorbate
Sodium Benzoate
Aspartame
Acesulfame potassium
Saccharin
Sorbates ( as Sorbic acid )
Caffeine Content
Z toxin
Pollutants & Additives المضافات والملوثات
*
ETO
Fatty Acid composition - Trans Fat from total Fat
Fructose and glucose content - Sugar Profile
Vanilla Concentration
Vitamins ( C- , B1, B2, B3, B5, B6, B7, B9, B12 )
Vet animal drugs
bromate potassium
Ivermectin
Gluten allergen
Lard and lard derivatives
Pesticide residue
Tri-nitrogen amines
Histamine
Tetracycline (antibiotic)
Nitrate ( NO3)
P2O5
Particle size
Phosphate (PO4)
Phosphor
(Packaging)مواد التغليف والتعبئة
*
Overall Migration Test
Length - thick
heavy metal ( lead - cd )
( مواد كيميائية )
*
Appearance
Appearance - Odor
ppearance ( Colour )
Clarity & Color
Color
Form and appearance
Loss on ignition ( Ash )
Residue of ignition ( Ash )
PH
Density
Solubility
Water Insoluble Matter
Moisture
Loss on-drying ( Moisture )
Free Alkalinity
Fat
Viscosity
كشف الغش
*
GMO
Ethanol
Acrylamide
Celery Allergen
Antimicrobial effect
HALAL ( Pork Detection / Alcohol)
Pork Detection
amino acid profile
endotoxin Detection
endotoxin quantification
allergen tests
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