Standardized Testing
1. Quality testing
1.1. Safety Characteristics
1.2. Identification
1.3. Assay, Purity and Potency
1.4. Microbiology
1.5. Impurities
1.6. Physical Characteristics
2. Microbiology
2.1. Total Aerobic Plate Count
2.2. Yeast & Mold
2.3. Salmonella
2.4. Staphylococcus aureus
2.5. E. coli
2.6. coliforms
2.7. P. aeruginosa
2.8. Listeria
2.9. Probiotics
2.10. etc.
3.1. Total heavy metals (USP)
3.2. Heavy metal breakdown by ICP-OES and ICP-MS
3.3. Arsenic
3.4. Cadmium
3.5. Lead
3.6. Mercury
3.7. Nickle
3.8. Tin
3.9. Chromium
4. Residues
4.1. Pesticides
4.2. Solvents
4.3. Preservatives
4.4. Residue of Igniton
4.5. Ash
5. Physical test
5.1. Melting Point
5.2. Optical Rotation
5.3. Hardness
5.4. Bulk Density
5.5. Specific Gravity
5.6. Disintegration
5.7. Viscosity
6.1. Boron
6.2. Sodium
6.3. Magnesium
6.4. Silicon
6.5. Phosphorous
6.6. Chloride
6.7. Potassium
6.8. Calcium
6.9. Titanium
6.10. Vanadium
6.11. Chromium
6.12. Manganese
6.13. Iron
6.14. Copper
6.15. Zinc
6.16. Geranium
6.17. Selenium
6.18. Strontium
6.19. Vanadium
6.20. Molybdenum
6.21. Iodine
6.22. Silver
7. Nutritional Ingredients
7.1. Water-soluble Vitamins
7.2. Oil-soluble Vitamins
7.3. Amino Acids
7.4. Caffeins
7.5. Polysaccharides
7.6. Sugars
7.7. Steroids
7.8. Protein
7.9. Peptides
7.10. Lipids
7.11. Fatty Acids
7.12. Polyphenols
7.13. Flavonoids
8. Functional phytochemicals
8.1. EGCG to Green Tea
8.2. Curcuminoids to Turmerics
8.3. Icariins to Epimedium
8.4. Hydroxycitric Acid to Garcinia cambogia
8.5. Ginsenosides to Panax/American Ginsens
8.6. etc.
9. Large consitutients in botanicals and herbs
9.1. Polysaccharides
9.2. Proteins
9.3. Saponins
9.4. Sterosides
9.5. Flavonoids