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For qualitative and quantitative analysis of phytochemicals, chromatography can be used. Gas chromatography is a powerful means of performing qualitative and quantitative measurements of complex mixtures of volatile substances, which are vaporizable without decomposition.Gas Chromatography-Mass Spectrometry (GCMS) system is a widely used instrument for qualitative and quantitative analysis of solid, liquid, and gaseous samples. Samples are converted into gaseous ions and then separated on the basis of their mass-tocharge ratio. 

Quantitative Versus Qualitative Inheritance

There is a continuum of traits being inherited as a Mendelian trait with simple inheritance and traits having quantitative inheritance without well separated classes and with many genes involved.
Classification of traits in relation to mode of inheritance and environmental tolerance are shown in Figure 1.2. First there are the well known traits with simple Mendelian mode of inheritance. The trait with quantitative genetic inheritance is caused by segregation of many gene pairs, each with small effect. At the same time the trait is influenced by a lot of minor environmental effects.
Diseases will often be ‘either/or traits’ as the simple Mendelian traits. Cases in which the severity of the disease has a normal distribution can also be found. In many production diseases the disease only occurs when a genetically prone individual is exposed to adverse environmental effects. Figure 1. Classification  of traits in relation to mode of inheritance  and environmental tolerance. 
 

5.1 Introduction

The different qualitative chemical tests can be performed for establishing profile of given extract for its chemical composition. The following tests may be performed on extracts to detect various phytoconstituents present in them.

5.2 Detection of Alkaloids (Evans, 1997)

Solvent free extract, 50 mg is stirred with few mL of dilute hydrochloric acid and filtered. The filtrate is tested carefully with various alkaloidal reagents as follows:

The different qualitative chemical tests can be performed for establishing profile of given extract for its chemical composition. The following tests may be performed on extracts to detect various phytoconstituents present in them.

Quality Adjusted Life Years (QALYs) : Calculated by adjusting the estimated number of life-years an individual is expected to gain from an intervention for the expected quality of life in those years. The quality of life score will range between 0 for death, to 1 for perfect health, with negative scores being allowed for states considered worse than death

The ultimate aim of production, handling and distribution of vegetables is to satisfy the consumers, and it is well known fact that consumer satisfaction depends on quality of the produce what he gets (Shewfelt et al., 1997). The term quality implies the degree of suitability of produce for a particular use. Quality can be expressed as an absence of defects or degree of excellence of the produce in respect to appearance, i.e., size, shape and colour. Quality is a bundle of attributes that are inherent in the produce and can readily be quantified throughout handling and distribution. It may also be defined as a series of attributes selected based on accuracy and precision of measurement. For grades and standards, the definition of quality is institutionalized so that it may have the same meaning for every one using it. Combination of characteristic features of the produce itself is termed as quality and that the consumer’s perception and response to those characteristic features should be referred to as acceptability.

Quality of produce encompasses sensory properties, such as appearance, texture, odour, aroma, taste and flavour that are readily perceived by the human senses and hidden attributes, such as safety, chemical constituents, nutritive values, mechanical properties, functional property and defects that require sophisticated instruments to measure (Abbott, 1999). Combination of sensory and instrumental measurements of quality attributes provides an estimate of customer acceptability. In a long chain from producer to the actual consumer, each passes judgment and each has his own set of acceptability or quality criteria, often biased by personal expectations and preferences. The component attributes of quality vary with context. The choice of what to measure, how to measure it and what values acceptable to the consumer are determined by the person requiring the measurement, with consideration of the intended use of the produce. Quality can be measured, and it relates to consumer acceptability.

Wool is a natural fiber that possesses numerous outstanding characteristics, rendering it both functional and visually appealing. Nevertheless, not all wool is created equal; there exists considerable variation in the quality found in the marketplace. This explains the significant fluctuations in price, as some wool is of superior quality and therefore commands a higher price. Various factors influence the quality of this fiber and, consequently, its value. Below is a list of some of these factors.
a) The diameter of the wool fiber is the most critical factor affecting its quality and price. Generally, merino wool is regarded as the highest quality due to its fine texture, which produces an exceptionally soft fiber. In simple terms, the finer the wool, the greater its worth.
b) Consistency in fiber diameter is another vital aspect; the more uniform the fiber, the higher its value.
c) The colour of wool also plays a significant role in determining its value. Wool that is white or off-white can accommodate a wider array of dyes used in fabric manufacturing.
d) Staple strength is a measure of the fiber’s capacity to endure the production process. A higher staple strength results in less waste during manufacturing. Wool is a valuable by-product of sheep, differentiated from hair by its enhanced elasticity, flexibility, and curliness. The quality of wool is affected by factors such as shrinking, strengthening, and felting conditions. In their natural form, wool fibers are coated with wool grease (sweat) and wool soap or yolk (suint), which are secreted by specialized glands to preserve the wool’s condition. Wool is classified into three primary types of fibers:

In India farming was traditionally subsistence in nature but with the passage of time, the nature of farming has changed to commercialized system faming. With the commercialization of farming, price of the product along with its quality has become an important factor in marketing. Quality and safety issues have also gradually gained importance as people in general have become conscious and aware of the hygiene, health and safety issues related food and food products. Perishability of food items requires more emphasis on its quality and safety. The formal system of regulations in quality and safety standard has been mainly the contribution of the developed world. The International market has set a high standard of quality and safety of agriculture products. In the country the standardization of quality and safety of agricultural products has gained momentum in the last 10-15 years.

Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Point is a comprehensive food safety system of food which starts from production to the ultimate consumption. HACCP monitors each and every step of production process, identify the specific hazards, implement the effective control programme and also verify the procedure. However, it is not a zero risk programme and there is possibility of risk of hazards in the process but the theme of programme is to minimize the risk of hazards upto a level which will be considered as safe. Thus HACCP programme is termed as risk management tool. It involves the management of all types of hazards like microbiological, chemical and physical.

The raw material of foremost importance in bakery product is the wheat flour. Bakery units prefer the flour obtained by milling in roller flourmill with 70– 72 percent extraction. Flour quality may be defined as the ability of the flour to produce an attractive end product at competitive cost, under conditions imposed by the end product manufacturing unit. The concept of quality differs from producer and consumer point of view. However, in general, the term quality may refer to fitness of a raw material or a product for a particular process or consumer. For a consumer, the following parameters are important criteria of a product quality.

The art of confectionery manufacture date back to over 3000 years as per Egyptian records. Traditionally honey, boiled and concentrated sugar cane juices have been used in confectioneries. In modern times, alternative sweeteners from sources like corn and starches constitute an integral part of confectionery manufacture.

Owing to the huge variation in finished products as well as raw materials in food sector, Quality control has an extremely important role to play. Quality control aims at controlling variation to within a tolerable level by taking corrective actions. Statistical and non-statistical techniques are employed to measure, analyze and control variation in food products. Statistical process control, acceptance sampling and visual inspection are widely used in food and allied sectors.

Maintenance of quality and manufacture of a standard confectionery should involve a very close control of raw materials, instrumentation, and statistical analysis of finished product. Statistical evaluation with respect to finished product includes weight control, sensory evaluation and packaging tests. The quality standards are set by the quality control departments. Chemists may undertake preliminary analysis through visual inspection. Visual inspection is usually combined with sampling. This gives an idea of variation, cleanliness, infestation etc. in the sample.

India has emerged as the largest producer of milk in the World. This has boosted the confidence of producers, planners, dairy entrepreneurs and scientist alike. India has poised to play a major role in global dairy market in coming decade. The rapid growth of science and technology has positive impact on our life style and with strong trend of urbanization several demographic changes are likely to occur. There going to be ever increasing demand on the role of milk and milk products for human health. Accordingly, the demand for higher standards of milk products in terms of hygiene and safety of dairy products is to be followed. The competitiveness for the export of milk products among different dairy industry has increased in recent times due to GATT agreement. The biggest challenge before Indian dairy industry is the quality and safety of milk products indented for human consumption. Legal standards are made to have control over quality of food offered for sale and to safe guard the consumer form health hazards. It is therefore, imperative to determine different parameters that define product quality and safety. The purpose is to ensure production and distribution of products within well defined and accepted standards. This chapter deals with various parameters of product testing in order to maintain requisite prescribed standards.

Milk is a product of biological origin and is a suitable vehicle to accommodate any additive without apparent changes in its look. The quality of milk and its products depends upon quality of raw milk used in their manufacture, processing and handling conditions. It is therefore, necessary to check quality of raw milk to assess its suitability for processing, through various quick tests called “Platform Tests”

Raw milk quality assessment

(A) At collection center: - Milk from various suppliers is generally collected at dairy factory or privately owned collection centers located in marked area of milk sheds. The quantum of supply may vary from 2 – 100 Liters. As each supplier has to be paid in relation to quantity and quality of his produce, it is important to draw samples and ascertain its quality by performing quick tests for the purpose of acceptance or rejection.

Sampling procedures - The sampling procedure differs according to the nature of material and the purpose for which the sample is required. The sample collected for chemical analysis should be representative of the entire batch. Thorough mixing with proper instrument is essential to ensure representative sample. Samples for chemical analysis are to be delivered the same day for testing. If un-avoided, add small amount of preservative (Formaldehyde) to prevent deterioration and bear label to the effect.

Sample from single container – The procedure involved is thorough mixing of contents. If it is small container the contents should be poured from one vessel to another with swirling. In case of can the contents should be mixed with the help of plunger which should be moved up and down and sideways for about 10-15 times. The sample is then drawn with the help of dipper from different levels and collected in clean and dry sample bottles.

1. Introduction:- Overview of Good Laboratory Practices (GLP)
1.1 Definition and Scope of GLP
GLP refers to a set of standards that govern the organizational processes, personnel responsibilities, and conditions under which laboratory studies are conducted. It aims to regulate research environments and ensure the generation of high-quality, traceable, and reproducible results. The scope of GLP encompasses a wide range of scientific fields including pharmaceuticals, agrochemicals, veterinary products, and environmental safety assessments. Good Laboratory Practices (GLP) regulations were developed by the Organization for Economic Co-operation and Development (OECD) and well adopted by regulatory agencies world-wide. The primary objective of GLP is to promote high standards of accuracy and integrity in non-clinical research to protect human health and the environment.
1.2 Principles of GLP
The fundamental principles of GLP include:
• Study Planning and Protocol Development: Every study must have a clear plan and defined objectives, which should be outlined in a comprehensive protocol.
• Personnel Responsibilities: The roles of study directors, scientists, quality assurance personnel, and support staff are clearly defined.
• Test Systems and Facilities: Laboratories must maintain appropriate facilities and control systems for conducting studies. These include properly calibrated equipment, controlled environments, and standardized procedures.
• Data Integrity and Reporting: Data must be meticulously recorded, verified, and archived, ensuring it is traceable and reproducible.
• Study Documentation and Archiving: All records, raw data, and reports must be stored and accessible for a period defined by regulations, ensuring transparency and reproducibility.

Molecular diagnostics has witnessed groundbreaking technological advances in recent times, starting from automated sample preparation to real time amplification technology. Possibility to develop and run assays for ever increasing number of clinical queries has become effortless due to the technological advances. However, the state of the art in quality assurance and quality control practices for molecular diagnostics has seldom been up to the expectations if one considers accuracy for once in a lifetime genetic tests or new genetic test targets appearing almost every single day. In the face of such issues, clinical laboratories are struggling to develop appropriate quality assurance programs for the molecular diagnostic tests they conduct. In addition, legislation and government policies threaten to increase oversight of genetic tests to a level not seen before in laboratory medicine, for example, FDA’s guidance on in vitro diagnostic multivariate index assays (IVDMIA).

To relate patient results to previous test results or to absolute values in clinical practice guidelines, those results need to be comparable across time and methods. This may either be achieved by designing the identical value across methods and test versions or by using reliable and stable conversions. Therefore, the establishment of international standards and reference materials is of paramount importance. Monitoring molecular test system outputs and statistical analysis might provide a good way to obtain such standards; however, such traditional QC (Quality Control) strategies can be slow to take root in molecular diagnostics.This chapter highlights general and specific issues relevant for quality assurance and quality control in the routine molecular diagnostics laboratory and guidelines for designing quality manuals for a molecular diagnostic laboratory.

India has achieved a commendable position of being the highest milk producing country in the world. Nearly 110 million tons of milk per annum is contributed by small and marginal farmers having 2-3 milch animals which are scattered in lakhs of villages across the length and breath of India. The poor socio-economic conditions are serious constraints in producing raw milk of good quality. The quality of milk is further deteriorated during subsequent handling and transportation. Milk being a product of biological origin, is extremely vulnerable to attack by microbes. It is also a good vehicle for additives and adulterants without any apparent changes in its appearance. Thus, milk is susceptible to several post-secretion changes, some natural and some man-made.

Indian dairy industry faces a mammoth task to meet the world quality standards, particularly in the present context of globalization and increasing quality conscious consumers. In view of the highly perishable nature of milk soon after it is secreted, it is important to monitor its quality by having a firmly installed quality assurance programme along the entire production-to-supply chain. This can be possible with application of sensitive, accurate and rapid methodologies as a tool in quality assurance programmes.

Quality comprises of several attributes ranging from physical, chemical, technological and bacteriological through nutritional to aesthetic. All dairy plants have a quality assurance laboratory (Fig. 8.1) and usually follow chemical quality control with the intention of payments to contractors/producers, processing of milk and meeting mandatory requirements for end products. Quality is judged both by objective and subjective tests.

Quality assurance is essential for supplying consistent, defect-free textile and apparel products that satisfy customers, buyers and regulatory requirements. It is a proactive, process-oriented approach through which quality is planned and incorporated into every stage of production instead of being checked only at completion. Unlike quality control, which detects existing defects, quality assurance prevents defects through careful planning, training, process design and standardization. Its objectives include establishing appropriate standards and operating procedures, ensuring traceability and accountability, supporting continual improvement through audits and feedback, and developing an organization-wide quality culture. Accordingly, responsibility for quality extends from production operators to supervisors and senior management.

Essential oils are products of secondary metabolism and are secreted by specialized cells located in specified parts of most plants. By virtue of certain characteristic properties, they have wide spread use in perfumery, flavouring and medicine. Essential oils are variable mixtures of terpenoids. Since these oils are produced by plants, composition varies with species and variety of plant besides geography, climate and cultivation practices. Since, chemical components are highly reactive, physical and chemical environment to which oil is subjected to during the processes of its extraction, processing and storage have a great influence on final composition. Entire chain of activities from cultivation, extraction, processing, storage to packing has to be perfectly standardized and regulated to assure end product consistency. Being a valuable item of trade, this is important from the point of view of delivering desired activity as well as safety to consumer.

1. Degree of excellence referred as quality

2. More acidic pH leads to chalkiness in seer fish

3. Low post mortem pH leads to gapping

4. In squid and herring anisakis parasite normally found

5. The most crustacean parasites are copepods

6. Greasy haddock is a fungal disease caused by icthyosporidium hoferi

7. Tetra toxin is caused by V.alginolyticus

8. NSP produced by brevetoxin

9. VSP- venerupin shellfish poisoning also called as oyster or asaripoisoning it is caused by Prorocentrum sp.

10. Erythematius shellfish poisoning affect the blood circulatory system

11. The maximum permitted limit of DDT is 5 mg/ kg

We all are familiar with the word “quality”. If we bring some fruits or vegetables from the market, the other family members will reflect on their quality by making observations such as: fresh or stale, good or bad quality or inferior product, etc. These observations are perceptions of consumers based on the sensory attributes of the fruit or vegetable colour, appearance, touch, smell or taste.

The quality characteristics of food that are acceptable to consumers are comprehended under the term “Food Quality. It includes external factors such as appearance (size, shape, colour, gloss, and consistency); internal factors (chemical, physical, microbiological) and characteristics/ specifications prescribed under the Government laws/standards. If consumer’s perceptions regarding quality of food are not positive he or she either will not purchase the material or will be paying less compared to when the consumer has positive perception about the quality.

The relationship between quality, profitability and market share has been well established. In the quest of quality, the dairy business is passing through revolutionary changes and the need for such changes has been very well realized. The leaders have initiated the process of setting vision and are working hard to provide the basic infrastructure with necessary resources. This has become a point of vital importance as the nation has now captured the first rank in milk production globally and is now ready and set to march ahead in the global race for dairy products market. Our country has great potential to export the dairy products such as cheese particularly Mozzarella, Feta, and indigenous products such as ghee, khoa, chhana, paneer, and array of sweets. Food items or dairy products to be traded in the international markets should be manufactured in accordance with global accepted norms and standards. In order to improve the quality of milk and milk products the Government of India is focusing on “Clean Milk Production”. As a dairy technologists and entrepreneurs, we must ensure production of quality products.