Edible Oils and Fats:
Free Fatty Acids (FFA)
p-Anisidine Value
Peroxide Value (PV)
Soaps

Palm Oil:
Free Fatty Acids (FFA)
Peroxide Value
DOBI & Carotene
Iodine Value
p-Anisidine Value

Olive Oils & Vegetable Oils:
Free Fatty Acids (FFA)
K270
Peroxide Value (PV)
Polyphenols/OSI

Feed and silage:
Ammonia

Water:
Calcium
Magnesium
Bicarbonate
Chloride
Potassium
Sulfate

Hard-Shelled Dry Fruit:
Free Fatty Acids (FFA)
Peroxide Value (PV)

Tomato:
Lactic Acid (D + L)
Glucose
Chloride

Wine:
Total Acidity
Acetic Acid
L-Lactic Acid
L-Malic Acid
Free sulfur dioxide (Free SO2)
Total sulfur dioxide (Total SO2)
Anthocyanins
Alcohol
Glycerol
Colour intensity and tonality
Polyphenols
TPI - Total Polyphenols Index
Fermentable Sugars
Glucose & Fructose
pH
Acetaldehyde
Malolactic Fermentation
Gluconic Acid
Copper
Catechins

Must:
Anthocyanins
Fermentable Sugars
Glucose & Fructose
Yeast assimilable nitrogen (YAN)
Malolactic Fermentation
Gluconic Acid
Copper
Catechins
Glycerol

Beer and Wort:
Fermentable Sugars
Lactic Acid (D + L)
Bitterness
Color
Alcohol Content
pH
Starch
Yeast Assimilable Nitrogen (YAN)

Egg / Egg products:
Butyric Acid
L-Lactic Acid
Cholesterol
Colour
Total Acidity
Xanthophylls

Milk and Dairy Products:
e-Fructosyl Lisine
L-Lactic Acid
Ammonia
Chloride
Alkaline phosphatase (ALP)
Peroxidase
Hydrogen peroxide
Urea Milk Nitrogen (MUN)
Lactose
Peroxide value (PV)
Free Fatty Acids (FFA)

Essential-oils:
Peroxide Value (PV)
Vegetable Puree:
Lactic Acid (D + L)
Glucose
Chloride