Why Is ICP Analysis So Important
                      
Why Is ICP Analysis So Important? 
 
Today, we have labs to testify whether or not a particular food or beverage is safe for 
consumption by us. This test is actually mandatory by the food and beverage regulatory 
body. The testing for impurities such as the presence of any naturally occurring which 
can become a part of the raw materials during cultivation of crops, is done by a specific 
food testing lab. Even for beverage, although most part of the raw material is water, 
more often than not, presence of some toxic impurities in water can cause a lot of hazard 
to the consumer. Therefore, even though the final product, final beverage is tested, the 
water, before being put to use is also tested for its purity. 
But there are some areas that many people do not talk about in this testing labs business. 
It is a very interesting fact to note that these tests also need to checked for the procedures 
that they follow. USP 233 and USP 232 are chapters that describe the analytical 
procedures that need to be followed for evaluating the elemental impurities. There 
always needs to be a bar set for the testing and following of procedures for each kind of 
test. Very frequently, the labs that do these kind of testing also do test for the genotoxic 
impurity ich m7, testing for various kinds of pharmaceutical products and so on. The 
guidelines laid down generally take up both safety and risk management into 
consideration to establish mutagenic impurities.  
There is also something known as the ICP analysis, broadly known as Inductively 
Coupled Plasma analysis. It is a type of process (spectrometry) which uses plasma to 
ionize the atomic sample. This technique is widely followed to detect the presence of 
any kind of concentrations or trace of any elements present in the periodic table. This 
method is followed by a testing lab to detect the presence of these periodic table element 
in all kinds of sample such a water, food, other beverages, medicines, make up and so 
on. Having traces of metals in food is not always a bad thing, what matters is how much 
of the quantity is actually present in it. too much of anything is bad.  
Having adequate amounts of iron in the food makes your blood healthy, good amount 
of calcium makes you bone stronger, but presence of lead in any kind of food can be 
life threatening. Having too much iron n the food increases the risk of arthritis, diabetes, 
liver problem and so on. Similarly, having too much calcium in your body can lead to 
a counter effect and weaken your bones, cause kidney stones, and effect the functioning 
of your brain and heart. Magnesium is good for the body to keep up the energy for 
exercising, lowers your high BP, and has anti-inflammatory benefits as well. However, 
presence of a lot of magnesium in your body can cause adverse effects, such as irregular 
heart-beat, low blood pressure and slow breathing. In extreme cases, it can be fatal too.  
 
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