CONTENTS

1.0 ORGANIZATION

1.1 INFORMATION OF THE ORGANIZATION

1.2 FUNCTION AND FIELDS OF ACTIVITY OF ORGANIZATION

1.2.1 ORGANIZATIONAL UNITS

1.3 BRIEF HISTORY

2.0 INTRODUCTION

3.0 LABORATORY LAY-OUT AND INSTRUMENTATION

3.1. PACKAGING LABORATORY

3.2 CHEMICAL ANAYSIS LABORATORY

3.1.1 Rotary Evaporator

3.1.2 Hot Plate and Stirrers

3.1.3 Ovens (Vacuum, Circulation)

3.1.4 FT-IR

3.2.1 HPLC (High Pressure Liquid Chromatography)

3.2.1.0 Principle

3.2.1.1 Column Chromatography

– Stationary phase (adsorbent)

– Mobile phase (eluent)

– Flow rate

3.2.2 GC (Gas Chromatography)

3.3 ADDITIVES LABAROTORY

3.3.1 HPLC (High Pressure Liquid Chromatography)

3.3.1.0 Principle

3.3.2 Elemental analysis

3.4 ANALYTICAL METHODS

3.4.1 Packaging laboratory

3.4.2 Additives Laboratory

3.4.3 Chemical Analysis Laboratory

4.0 SAMPLE RECEIPT AND REPORT PREPARATION UNIT

5.0 PACKAGING LABORATORY

5.1 Maximum Extractable Fraction in N-HEXANE for Polypropylene

5.2 Maximum Extractable Fraction in XYLENE for Polypropylene

5.3 Maximum Extractable Fraction in XYLENE for Polyethylene

5.4 Maximum Extractable Fraction in N-HEXANE for Polyethylene

5.5. Extraction Analysis

5.6 Suddenly Temperature Change Analysis

5.7 Suddenly Temperature Change Analysis

5.8 FT-IR

5.9 Suddenly Temperature Change Analysis

5.10 Suddenly Temperature Change Analysis

5.11 Suddenly Temperature Change Analysis

5.12 Suddenly Temperature Change Analysis

5.13 FT-IR

5.14 Suddenly Temperature Change Analysis

5.15 Suddenly Temperature Change Analysis

5.16 Migration Analysis

5.17 Migration Analysis

5.18 Migration analysis

5.19 FT-IR

5.20 FT-IR

5.21 FT-IR

5.22 FT-IR

5.23 FT-IR

5.24 FT-IR

5.25 FT-IR

5.26 FT-IR

5.27 FT-IR

5.28 FT-IR

5.29 FT-IR

5.30 FT-IR

5.31 FT-IR

5.32 FT-IR

5.33 FT-IR

5.34 Maximum Extractable Fraction in N-HEXANE for Polypropylene

5.35 Maximum Extractable Fraction in XYLENE for Polyethylene

6.0 ADDITIVES LABORATORY

analysis)

II, III, IV, Red 7B and Black B)

6.1 SO2 Analysis in Food

6.2 C13 / C12 Ratio and %C4 Analysis in Honey at EA (Elemental

6.3 Sudan Analysis in Red Peppers and Products at HPLC (Sudan I,

6.4 Rodamine B and Orange II Analysis in Food with HPLC

6.5 SO2 Analysis in Food

6.6 Coloring Analysis with Wool string analysis),

7.0 CHEMICAL ANALYSIS LABORATORY

6.7 C13 / C12 Ratio and %C4 Analysis in Honey at EA (Elemental

6.8 C13 / C12 Ratio and %C4 Analysis in Honey at EA (Elemental

6.9 Iodine Analysis in Salt with Potassium Iodide

7.1 Cellulose Analysis

7.2 Salt analysis Olive in salt:

7.3 Volatile Oil Analysis at Spices

7.4 Starch Analysis at Halva

7.5 Humidity Analysis at Spices

7.6 HMF Analysis at Honey

7.7 Oil Composition Analysis

7.8 Volatile Oil Analysis at Anise

8.0 CONCLUSION

9.0 APPENDIX

1.0 ORGANIZATION

1.1 INFORMATION OF THE ORGANIZATION

Organization Title: Ministry of Agriculture and Rural Affairs Directorate of Ankara

Provincial Control Laboratory

Established: 1986

Address: Şehit Cem Ersever Cad. No: 12 06170 Yenimahalle/ANKARA

E-mail: 06kontrollab@kkgm.gov.tr

Web: http://06kontrollab.kkgm.gov.tr

1.2 FUNCTION AND FIELDS OF ACTIVITY OF ORGANIZATION:

As per the regulations on the Foundation and Function of Provincial Control Laboratories, Ministry of Agriculture and Rural Affairs revised on 23.01.2001, Directorates of Provincial Control Laboratories are in charge of carrying out the analyses demanded by Provincial Directorates of Agriculture, Governmental Agencies and Private persons or companies for the purpose of assessment, import, export, special request, production license and remains monitoring in the samples of any foodstuff and any raw materials and bye-materials used in their production, semi-product foodstuffs and their bye-products and packaging materials in the contact with foodstuffs in addition to the samples of production water, water products, and water pollution.

Structure of the Organization is found in appendix (Chart 4.1.4 and 4.1.5:

Organization Chart and Organizational Chart of Organization).

Rendering services in compliance with ISO EN/IEC 17025, with the principles of neutrality, independence, equality, honesty and confidentiality in services.

1.2.1 ORGANIZATIONAL UNITS

Main service units;

Auxiliary Unit;

• Quality Management Unit

o Calibration Unit

o IT Unit

• Sample Receipt and Report preparation Unit

• Physical Analysis Laboratory

• Additives Laboratory

• Residue Laboratory

• Microbiology Laboratory

• Mycotoxin Laboratory

• Packaging Laboratory

• Mineral Laboratory

• Feed Analysis Laboratory

• Biogenetic Products Laboratory

• Administrative Affairs Office

• Financial Affairs Office

• Revolving Fund Accounting Office

• Administrative Office

…