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1. Mass Spectrometer: Mass spectrometer is a powerful analytical technique used to identify the chemical composition of food and beverages. It works by ionizing chemical compounds and separating the ions based on their mass-to-charge ratio.
2. Gas Chromatograph: Gas chromatograph is commonly used to analyze volatile compounds in food and beverages. It separates and analyzes different components based on their partitioning between a stationary liquid phase and a mobile gas phase.
3. High Performance Liquid Chromatography (HPLC): HPLC is a technique used to separate, identify, and quantify compounds in food and beverages. It is especially useful for analyzing vitamins, amino acids, and pesticides.
4. Infrared Spectrometer: Infrared spectrometer measures the absorption of infrared radiation by food and beverage samples. It is useful for identifying functional groups, such as -OH or C=O, present in the molecules.
5. Atomic Absorption Spectrometer: Atomic absorption spectrometer is used to determine the concentration of metal ions in food and beverages. It works by measuring the absorption of specific wavelengths of light by the atoms in the sample.
6. Polymerase Chain Reaction (PCR) Machine: PCR machine is used to detect and quantify DNA or RNA in food products. It is commonly used for testing the presence of genetically modified organisms (GMOs) or pathogens in food.
7. Enzyme-Linked Immunosorbent Assay (ELISA) Reader: ELISA reader is used to detect the presence of specific compounds, such as allergens or contaminants, in food and beverages. It works based on the principle of antigen-antibody interactions.
8. Nuclear Magnetic Resonance (NMR) Spectrometer: NMR spectrometer is a powerful tool for analyzing the chemical structure of compounds in food and beverages. It provides information about the connectivity of atoms in the molecules.
9. UV-Vis Spectrophotometer: UV-Vis spectrophotometer is used to analyze the absorption and transmission of ultraviolet and visible light by food and beverage samples. It is useful for quantifying the concentration of compounds like vitamins and pigments.
10. Inductively Coupled Plasma Mass Spectrometer (ICP-MS): ICP-MS is a highly sensitive technique used to quantify trace elements in food and beverages. It is capable of measuring metals at very low concentrations.

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