Embarking on a journey through the intricacies of laboratory and QA/QC procedures requires a comprehensive understanding of the terminologies that govern these processes. This guide aims to elucidate key terms essential for professionals in the field. From industry standards like ACS (American Chemical Society) and ANSI (American National Standards Institute) to pivotal organizations such as AOAC (Association of Official Analytical Chemists) and APHA (American Public Health Association), each entry unfolds the significance within the realm of laboratory practices. Delving into Automatic Temperature Compensation (ATC), adenosine 5'-triphosphate (ATP), Biological Oxygen Demand (BOD), and Clean in Place (CIP), among others, this guide encompasses diverse facets of analytical chemistry, microbiology, and quality control. Whether exploring the intricacies of Good Manufacturing Practices (GMP), Hazard Analysis Critical Control Point (HACCP), or the Pasteurized Milk Ordinance (PMO), this compilation acts as a compass, navigating the linguistic landscape of laboratory science and quality assurance.

ACS: American Chemical Society

ANSI: American National Standards Institute

AOAC: Association of Official Analytical Chemists

APHA: American Public Health Association

ATC: Automatic Temperature Compensation

ATP: adenoisine 5'-triphosphate

Bacteriophage: Virus that affects bacterial cell, sometimes bringing about a dissolution of bacteria or cells.

BOD: Biological Oxygen Demand

Buffer: A solution containing either a weak acid and its salt or a weak base and its salt, which is resistant to changes in pH.

CIP: Clean in Place

COP: Clean out of Place

Culture: The act of succesfully growing a unique stain or a consortium of microorganisms, or a viable collection of a single strain of microorganisms which has been selectively grown.

DI: Deionization

Diluent: Fluid used to dilute a substance

Enzyme: A protein functioning as a catalyst in living organisms, which promotes specific reactions or groups of reactions.

DO: Dissolved Oxygen

FCC: Food Chemical Codex

FDA: Food and Drug Administration

GMP: Good Manufacturing Practices

HACCP: Hazard Analysis Critical Control Point

HTST: High Temperature Short Time

Membrane Filtration: The use of a non-absorbent porous membrane to trap particles (including bacteria) which allow the water to filter through. Pore sizes commonly used are of 0.22 and 0.45 microns diameter.

mL: Micro liter

N: Normal or Normality (concentration)

Neutralization: Reaction between an acid and a base which produces a neutral (pH=7) solution.

NIST: National Institute of Standards & Technology

NTEP: National Type Evaluation Program

PMO: Pasteurized Milk Ordinance

PMP: Polymethylpentene

PE: Polyethylene

PP: Polypropylene

PPB: Parts per Billion

PPM: Parts per Million

RTD: Resistance Temperature Detector

Sterile: Free of microorganisms

USP: United States Pharmacopeia

USDA: United States Department of Agriculture

UV: Ultraviolet

UHT: Ultra High Temperature

μ Or U: Micro

Shop our selection of laboratory products & QA / QC supplies.