Caloric Test

Introduction

The caloric test is one of the most commonly used methods for determining the energy value of food. This procedure was developed and improved back in the 20s of the last century, but is still one of the most accurate and reliable ways to assess the energy needs of the human body. The caloric test is widely used in medical practice, dietetics and the food industry to calculate the calorie content of ready-made dishes. Knowing the meaning of this test will not only help you plan your diet correctly and maintain a healthy lifestyle, but can also serve as a main indicator when conducting laboratory tests. In this article we will look in more detail at what a caloric test is, how it is carried out, what it is used for, the main indicators and advantages of the method over other analogues.

What is a caloric test?

There are many different interpretations of the terms “caloric test”, “calorimetry” and “calorization”.

For example, a calorimetric test is a method of caloric analysis, an alternative to calorimetry. A number of organic compounds are determined, including indicators. This definition was proposed by the Technical Association for Calorimetric Calibration and Standardization.

For this reason, in some textbooks, the calorimeter is diluted with the value of the calorimeter and is presented as a method for determining the total reaction of a certain set of samples from the material under study to the corresponding standard indicators. One example of this approach would be the use of a "cassette" when determining the amount of ammonia or mercury in floor cleaning water. Another approach, called calormetric determination, is known academically among students of chemistry, biology, and medicine as “caloric analysis.”

This kind of definition of calorizers in other areas is less in demand, and often specific products have an individual, and sometimes even a proprietary name. In all cases, “calorie content” is determined by the amount of heat released during complete combustion of the molecule and then combustion of the test sample in special equipment. Calorimeters use a thermoreactive mass or thermoplastic with high heat capacity and thermal conductivity, as well as a controlled heat source. Calorificators include special furnaces for burning samples with a known content of a particular substance. The most typical calorizers are those used in the pharmacy.