Test

Price (JD)

Buckling deformation test

5

Resistance at dry heating

7

Resistance at low temperature

5

Resistance at boiling water

5

Maturity test

5

Free esters

9

UV absorption of oils

15

Free fatty acids

9

Resin acids

9

Volatile acids

7

Active oxygen

10

Potassium

7

Coagulation by boiling

6

Coagulation by alcohol

6

Milk solids

12

Iron

6

Zinc

6

Adulteration of oils

9

Solubility in cold water

3

Solubility in hot water

3

Lead

6

pH

8

Iodine number

6

Sand- silica

12

Mercury

8

Arsenic

8

Free oil

15

Water capacity

7

Silicates

12

Insoluble impurities

15

Sodium

7

Length

4

Number

5

Organoleptic tests

3

Theoretical tests for matches

8

Theoretical tests for matches' container

8

Loss on drying

7

Loss on ignition

8

Phosphates

12

Phosphorous

7

Tin

6

Diameter

4

Free caustic alkali

9

Caustic alkali

9

Calcium

12

Sulphates

15

Specific gravity

6

Fatty alcohols

7

Carbonates

12

Chrome

6

Detection of oxalate (qualitative)

3

Detection of borate (qualitative)

7

Rancidity test

6

Acidity (qualitative)

3

Detection of solubility (qualitative)

3

Detection of alkalinity (qualitative)

3

Detection of carbonate (qualitative)

3

Detection of active matter (qualitative)

5

Detection of synthetic detergent (qualitative)

5

Detection of oxidizing matter (qualitative)

4

Detection of filling matter (qualitative)

3

Detection of reducing matter (qualitative)

4

Detection of carbonated matter (qualitative)

3

Detection of titanium dioxide (qualitative)

6

sulfur dioxide (quantitative)

6

Detection of surface active agents

3

Chlorides

8

Active chlorine

10

Cobalt

6

Color (in cotton)

7

Amphotoric active matter

15

Anionic active matter

15

Cationic active matter

15

Total active matter

15

Non-ionic active matter

15

Residue after evaporation

6

Water extract

10

Magnesium

6

Manganese

6

Unsaponified fatty matter

18

Water soluble matter

10

Non-soap active matter

15

Acid insoluble matter

12

Ethanol insoluble matters

12

Water insoluble matters

10

Conductivity

9

Copper

6

Nickel

6

Net weight/ volume

5

Weight (g/m²)

5

Drained weight

6

Weight (g/L)

7

Iodine

10

Effect of hydrogen peroxide on writing

4

Brix or concentration of packing solution

9

Residual carbon dioxide

15

Carbon dioxide resulted when adding cold water

15

Ascorbic acid

12

Benzoic acid or one of its salts

12

Sorbic acid or one of its salts

12

Phosphoric acid

12

Melting point

19

Freezing point

7

Boiling point

7

Sieving degree

12

Assay/ purity

9

Melting point for wax

12

Boiling point for solvents

7

Peroxide value

6

Peroxide value for extracted oil

12

Saponification number

6

Acid number

6

Acidity/ acid number for extracted oil

12

Formol number

10

Drying time

3

Silicon oil

9

Egg yolk

18

Gum base

19

Number of seeds in raisin

3

Buckling test

4

Cracking test

4

Spotting test (blotching)

3

Dough sticking in pasta

8

Turbidity test

3

Villavecchia test

6

Soap content test

7

Gas chromatography tests

15

HPLC tests

12

Diameter of seeds

12

 Long Stem pieces

3

Alkalinity of water soluble ash

8

Carboxy methyl cellulose- qualitative

6

Carboxy methyl cellulose- quantitative

10

Sodium chloride

12

Defects percentage

7

Wax content

12

Matches performance level

8

Striking performance level

8

Refractive index

6

Solubility coefficient

12

% of crumbled/ frittered parts

3

Color change %

5

Argot %

3

Infection by molds %

4

Infection by insects %

3

Short stem pieces

3

Crude fibers %

19

Amide %

9

Free amine %

9

light seeds %

3

Black seeds %

3

Scorched seeds %

3

Protein %

18

Percentage of empty and badly formed cardamoms

3

Gelatin %

18

Dry gluten %

18

Solids non-fat %

18

Impaired/spoiled grains %

4

Immature and shrinking grains %

3

Other grains %

3

Damaged grains %

5

Glutinous grains %

5

Limy grains %

5

Shrivelled grains %

3

Whole grains %

5

Grains with serious defects %

3

Grains with slight defects %

3

Acidity %

8

Vegetable % as a type in canned vegetables cocktail

6

Fat %

16

Moisture %

6

Moisture by karl fischer %

15

Ash soluble in water %

8

Total ash %

6

Sulphated ash %

8

Acid insoluble ash %

12

Ash for non-volatile matter %

15

Percentage of separated oil

3

Essential oils %

15

Fragrant oils %

15

Inverted sugars %

16

Sugars %

23

Impurities %

6

Tahena %

18

Fruits %

23

Fruit % for each type in canned fruits cocktail

6

Alcohol %

19

Broken percentage

8

Caffeine %

19

Lactose %

19

Dark meat percentage %

3

Water %

9

Resin matter %

7

Fixative agent %

9

Solubilizing agent %

10

Percentage of solution separated from fish

3

Soluble matter in ether %

15

Total soluble solids %

12

Total solids %

6

Foreign matter %

8

Volatile matter %

7

Unsaponifiable matter %

16

Starch %

27

Total nitrogen %

18

Urea %

18

Ethylene diamine tetra acetic acid %

15

Sodium perborat %

10

Hydrogen peroxide %

15

Slip point

12

Sodium hypochlorite

10

Hydroxymethyl furfural

15

Sodium hydroxide

10