Food Science Alphabet – T
| S. No. | Initialism | Full Form | Short Explanation | Practical Example |
|---|---|---|---|---|
| T001 | TAC | Total Aerobic Count | Measures the total number of aerobic microorganisms in food. | Used in quality control of dairy and meat products. |
| T002 | TA | Titratable Acidity | Quantifies the total acidity in food or beverage samples. | Used to determine ripeness in fruit juices. |
| T003 | TBARS | Thiobarbituric Acid Reactive Substances | Test for lipid oxidation in food products. | Used to measure rancidity in oils and meats. |
| T004 | TBA | Thiobarbituric Acid | Chemical reagent used to detect malondialdehyde in oxidized fats. | Used in meat freshness evaluation. |
| T005 | TBC | Total Bacterial Count | Measures the overall bacterial load in a food sample. | Used in milk and water testing. |
| T006 | TBE | Thermal Boundary Effect | Effect influencing heat transfer in food processing. | Studied in pasteurization design. |
| T007 | TCA | Trichloroacetic Acid | Used for protein precipitation and analysis. | Used in casein content determination. |
| T008 | TCC | Total Coliform Count | Indicates hygienic quality of food and water. | Used in bottled water and juice testing. |
| T009 | TCM | Traditional Chinese Medicine | Some functional foods are derived from TCM ingredients. | Used in herbal supplements. |
| T010 | TCP | Tricalcium Phosphate | Used as an anti-caking agent and calcium fortifier. | Found in powdered milk and salt. |
| T011 | TDS | Total Dissolved Solids | Total concentration of dissolved substances in a liquid. | Used to monitor beverage purity. |
| T012 | TDT | Thermal Death Time | Time required to kill microorganisms at a given temperature. | Used in sterilization and canning processes. |
| T013 | TE | Tocopherol Equivalent | Measure of vitamin E activity. | Used in oil and cereal fortification. |
| T014 | TEM | Transmission Electron Microscope | Tool for observing food microstructures. | Used in dairy protein structure analysis. |
| T015 | TF | Total Fat | Amount of fat present in a food item. | Used in nutritional labeling. |
| T016 | TFA | Trans Fatty Acids | Unsaturated fats formed during hydrogenation. | Found in some processed foods. |
| T017 | TFC | Total Flavonoid Content | Amount of flavonoids in food; indicator of antioxidant value. | Used in fruit and tea analysis. |
| T018 | TFM | Total Fatty Matter | Indicates purity of edible oils and fats. | Used in butter and margarine analysis. |
| T019 | TGA | Thermogravimetric Analysis | Measures weight change under heat to analyze composition. | Used for food packaging and stability testing. |
| T020 | THC | Tetrahydrocannabinol | Psychoactive compound, also regulated in hemp-based foods. | Used in cannabinoid-infused beverages. |
| T021 | THI | Thermal History Index | Reflects thermal exposure during processing. | Used in pasteurized milk validation. |
| T022 | TIN | Tin (Element) | Element used in can coatings for preservation. | Monitored in canned food safety. |
| T023 | TLC | Thin Layer Chromatography | Separation technique for food component identification. | Used in flavor and pigment analysis. |
| T024 | TMP | Thermal Mechanical Processing | Combined heat and mechanical treatment to alter texture. | Used in extrusion cooking. |
| T025 | TMR | Total Mixed Ration | Balanced feed mixture for livestock nutrition. | Used in dairy cattle feeding systems. |
| T026 | TOC | Total Organic Carbon | Measures total organic content in food or water. | Used in beverage and syrup purity testing. |
| T027 | TOF | Time-of-Flight | Mass spectrometry technique used for compound analysis. | Used in identifying food contaminants. |
| T028 | TOR | Thermal Oxidation Rate | Speed of oxidation under heat exposure. | Studied in edible oil stability testing. |
| T029 | TPA | Texture Profile Analysis | Measures mechanical properties of food texture. | Used in bread and meat product evaluation. |
| T030 | TPC | Total Plate Count | Quantifies total viable bacteria in food. | Used in milk microbiological testing. |
| T031 | TPD | Thermal Pasteurization Design | Optimization of pasteurization conditions. | Applied in juice and milk industries. |
| T032 | TPE | Thermoplastic Elastomer | Used in food packaging due to flexibility and safety. | Used in sealing rings of containers. |
| T033 | TPP | Thiamine Pyrophosphate | Active form of vitamin B1 essential in metabolism. | Added to fortified foods. |
| T034 | TR | Temperature Recording | Monitors and documents processing temperature. | Used in HACCP monitoring. |
| T035 | TRA | Thermal Reaction Analysis | Studies chemical reactions under heat. | Used in Maillard reaction research. |
| T036 | TRF | Tocopherol-Rich Fraction | Extract rich in vitamin E components. | Used in oil antioxidant formulations. |
| T037 | TRP | Tryptophan | Essential amino acid important for protein synthesis. | Found in dairy and soy protein. |
| T038 | TRS | Total Reducing Sugars | Measures sugars capable of acting as reducing agents. | Used in honey and juice quality control. |
| T039 | TS | Total Solids | Indicates concentration of all solids in a food sample. | Used in milk and sauces. |
| T040 | TSC | Thermal Sterilization Cycle | Sterilization process ensuring microbial safety. | Used in canned foods. |
| T041 | TSD | Total Sulfur Dioxide | Amount of sulfur dioxide used as a preservative. | Measured in dried fruits and wines. |
| T042 | TSG | Traditional Specialty Guaranteed | EU quality label for traditional foods. | Used for mozzarella and jamón products. |
| T043 | TSI | Triple Sugar Iron | Medium used for identifying enteric bacteria. | Used in microbial testing labs. |
| T044 | TSP | Textured Soy Protein | Plant-based meat substitute ingredient. | Used in vegetarian burgers. |
| T045 | TSS | Total Suspended Solids | Solid matter suspended in a liquid food. | Measured in beverages and soups. |
| T046 | TTA | Total Titratable Acidity | Combined organic acid concentration. | Used in yogurt and wine analysis. |
| T047 | TTC | Triphenyl Tetrazolium Chloride | Redox indicator used in microbiology. | Used in viability tests for yeast. |
| T048 | TVC | Total Viable Count | Total count of living microorganisms. | Used in food hygiene evaluation. |
| T049 | TVN | Total Volatile Nitrogen | Indicator of protein decomposition in foods. | Used in fish freshness testing. |
| T050 | TWA | Time-Weighted Average | Measurement of exposure level over time. | Used in assessing occupational safety in food plants. |
| T051 | TWC | Total Water Content | Total moisture present in food. | Used in dehydration and storage control. |
| T052 | TWP | Thermo Water Pasteurization | Heat-based sterilization using water bath. | Applied in bottled juice processing. |
| T053 | TWS | Total Water Soluble | Measures water-soluble components. | Used in sugar and beverage industries. |
| T054 | TYC | Total Yeast Count | Quantifies yeasts in fermented foods. | Used in beer and bread industries. |
| T055 | TYG | Tryptone Yeast Glucose | Growth medium for bacteria and fungi. | Used in microbiological labs. |
| T056 | TZI | Thermal Zone Index | Represents uniformity of heat distribution. | Used in food sterilization chambers. |
| T057 | TAG | Triacylglycerol | Main constituent of natural fats and oils. | Used in lipid profile studies. |
| T058 | TAP | Thermally Activated Polymer | Used in packaging films for heat sealing. | Found in snack packaging. |
| T059 | TAS | Taste Active Substance | Compound contributing to flavor perception. | Used in sensory flavor analysis. |
| T060 | TAV | Taste Activity Value | Ratio of compound concentration to threshold. | Used to identify key flavor compounds. |
| T061 | TBC | Total Biogenic Content | Portion of material derived from biological sources. | Used in bio-based packaging. |
| T062 | TBF | Total Biofilm Formation | Extent of microbial biofilm on food surfaces. | Used in sanitation studies. |
| T063 | TBP | Tri-n-Butyl Phosphate | Solvent used in extraction processes. | Used in flavor compound isolation. |
| T064 | TBS | Tris Buffered Saline | Common laboratory buffer solution. | Used in protein assays. |
| T065 | TCCO | Thermal Cooking Control Operation | System to regulate heat during processing. | Used in automated food cookers. |
| T066 | TCH | Total Cholesterol | Total cholesterol concentration in food or serum. | Measured in nutritional studies. |
| T067 | TCI | Temperature Control Index | Indicator of cold chain efficiency. | Used in frozen food logistics. |
| T068 | TCO | Total Carbon Output | Total carbon emissions from production. | Used in food sustainability metrics. |
| T069 | TCPA | Thermal Conductivity Property Analysis | Measures heat transfer ability of food materials. | Used in frozen and processed food design. |
| T070 | TCR | Thermal Conversion Rate | Efficiency of heat conversion in processing. | Used in dehydration optimization. |
| T071 | TCS | Time Control System | Used for timing during thermal processing. | Used in pasteurization plants. |
| T072 | TDC | Temperature Differential Control | Controls heat difference across system zones. | Used in baking ovens. |
| T073 | TDF | Total Dietary Fiber | Sum of soluble and insoluble fibers in food. | Used in nutrition labeling. |
| T074 | TDSA | Total Dry Solid Analysis | Determines dry matter content. | Used in concentrated foods. |
| T075 | TEB | Thermal Energy Balance | Measures energy used in processing. | Used in sustainable food production. |
| T076 | TEF | Thermic Effect of Food | Energy required to digest and metabolize food. | Used in dietary energy calculations. |
| T077 | TEQ | Toxic Equivalent | Standardized measure of toxicity potential. | Used in pollutant residue analysis. |
| T078 | TFH | Total Free Hydroxyl | Indicates degree of oxidation or reaction in food. | Used in lipid quality assessment. |
| T079 | TFS | Temperature Feedback System | Automated temperature control technology. | Used in modern food dryers. |
| T080 | TG | Triglyceride | Fat molecule formed by glycerol and fatty acids. | Found in edible oils. |
| T081 | TGI | Thermal Gradient Indicator | Measures heat distribution across food. | Used in canning validation. |
| T082 | TGP | Total Gas Production | Indicates microbial activity in fermentation. | Used in yogurt and beer fermentation. |
| T083 | THD | Total Harmonic Distortion | Electrical signal distortion measurement. | Used in food processing equipment monitoring. |
| T084 | THP | Thermophilic Heat Processing | Used for processing high-temperature-tolerant bacteria. | Used in yogurt and cheese production. |
| T085 | TIM | TNO Intestinal Model | Simulated digestive system for nutrient absorption study. | Used in food digestion research. |
| T086 | TIP | Total Inorganic Phosphate | Measurement of phosphate levels. | Used in dairy and seafood products. |
| T087 | TIR | Thermal Infrared | Used in non-contact temperature measurement. | Used in baking and roasting monitoring. |
| T088 | TIS | Total Ionic Strength | Sum of ionic concentrations in a food system. | Used in electrolyte beverages. |
| T089 | TK | Thymidine Kinase | Enzyme used in molecular studies. | Used in GMO food detection. |
| T090 | TL | Total Lipids | Measures total fat components in foods. | Used in nutrition analysis. |
| T091 | TLCF | Thermal Loss Correction Factor | Adjustment factor in energy efficiency calculations. | Used in food drying systems. |
| T092 | TLE | Total Lipid Extraction | Process for isolating fats from food. | Used in milk fat determination. |
| T093 | TLF | Total Lactic Fermentation | Amount of lactic acid produced during fermentation. | Used in yogurt production monitoring. |
| T094 | TLV | Threshold Limit Value | Safe exposure limit for substances. | Used in food industry safety. |
| T095 | TM | Thermal Measurement | Monitoring heat transfer parameters. | Used in oven calibration. |
| T096 | TMA | Trimethylamine | Volatile compound formed during seafood spoilage. | Used as a freshness indicator. |
| T097 | TMPA | Thermal Microbial Population Analysis | Evaluation of microbes during heating. | Used in sterilization studies. |
| T098 | TMRL | Thermal Microbial Reduction Level | Level of microbial destruction after heating. | Used in food safety assessment. |
| T099 | TMS | Total Moisture Solids | Ratio of solids to water in food. | Used in dehydrated food analysis. |
| T100 | TMT | Thermal Mapping Technique | Identifies temperature distribution during heating. | Used in autoclave validation |
| S. No | Initialism | Full Form | Short Explanation | Practical Example |
|---|---|---|---|---|
| T101 | TPC | Total Plate Count | Method for estimating the number of viable microorganisms in food. | Used in microbiological quality testing of dairy products. |
| T102 | TMA | Trimethylamine | A compound that contributes to fishy odor in spoiled seafood. | Measured to determine freshness of fish. |
| T103 | TCA | Trichloroacetic Acid | Used in protein precipitation and analytical chemistry. | Applied in protein extraction protocols. |
| T104 | TFA | Trifluoroacetic Acid | A solvent and ion-pairing reagent in chromatography. | Used in peptide purification via HPLC. |
| T105 | TLC | Thin Layer Chromatography | Technique for separating chemical mixtures. | Used for detecting food colorants or pesticides. |
| T106 | TSS | Total Soluble Solids | Indicates sugar concentration in food products. | Measured in fruit juices using a refractometer. |
| T107 | TTA | Titratable Acidity | Determines total acidity in a food or beverage. | Common in yogurt or wine quality control. |
| T108 | TVBN | Total Volatile Basic Nitrogen | Indicator of protein degradation in fish/meat. | Used in determining seafood freshness. |
| T109 | TBHQ | Tertiary Butylhydroquinone | Synthetic antioxidant used to stabilize fats. | Used in frying oils and snack foods. |
| T110 | TBA | Thiobarbituric Acid | Reacts with malondialdehyde to assess lipid oxidation. | Used in TBA test for rancidity in meat. |
| T111 | TOC | Total Organic Carbon | Measures carbon from organic compounds in samples. | Used in water quality testing. |
| T112 | TGA | Thermogravimetric Analysis | Determines weight loss with temperature change. | Applied in analyzing thermal stability of packaging materials. |
| T113 | TEM | Transmission Electron Microscopy | Imaging technique for viewing ultrastructure of cells. | Used to study microstructure of starch granules. |
| T114 | TFM | Total Fatty Matter | Indicates fat content in products like soap and chocolate. | Used in quality control of edible oils. |
| T115 | TMR | Total Mixed Ration | Nutritionally balanced feed mixture for livestock. | Used in dairy cow feeding systems. |
| T116 | TMP | Trimethyl Phosphate | A chemical used as a solvent and stabilizer. | Used in flavor formulation processes. |
| T117 | TPP | Thiamine Pyrophosphate | Active form of vitamin B1. | Essential coenzyme in carbohydrate metabolism. |
| T118 | TSI | Triple Sugar Iron | Test for identifying bacteria by sugar fermentation. | Used in foodborne pathogen identification. |
| T119 | TCA-Cycle | Tricarboxylic Acid Cycle | Central metabolic pathway generating energy. | Studied in metabolic food biochemistry. |
| T120 | TDC | Total Dietary Carbohydrates | Sum of all digestible carbohydrates in food. | Displayed on nutrition facts labels. |
| T121 | TFC | Total Flavonoid Content | Measures total flavonoids as antioxidants. | Determined in plant-based foods like tea. |
| T122 | TPC-Method | Total Phenolic Content Method | Quantifies phenolic compounds using Folin–Ciocalteu reagent. | Used in antioxidant capacity evaluation. |
| T123 | TSSP | Tetrasodium Pyrophosphate | Food additive that stabilizes proteins. | Used in processed meat and seafood. |
| T124 | TCA-Precipitation | Trichloroacetic Acid Precipitation | Used to precipitate proteins from solution. | Common in protein purification processes. |
| T125 | TME | True Metabolizable Energy | Measures energy value of feed ingredients. | Used in poultry feed formulation. |
| T126 | TDR | Time Domain Reflectometry | Measures moisture in food systems. | Used for soil and food moisture content analysis. |
| T127 | TOS | Total Oxidant Status | Reflects oxidative stress in food matrices. | Used in lipid oxidation studies. |
| T128 | TDS | Total Dissolved Solids | Measures all dissolved substances in liquid foods. | Tested in water and beverages. |
| T129 | TCO | Total Carbonyl Compounds | Indicator of oxidative deterioration in fats. | Used in shelf-life studies of oils. |
| T130 | TSA | Tryptic Soy Agar | Nutrient-rich medium for growing bacteria. | Used in microbiological food analysis. |
| T131 | TSI-Test | Triple Sugar Iron Test | Detects bacterial fermentation of sugars and H₂S production. | Used in food pathogen identification labs. |
| T132 | TMR-Feed | Total Mixed Ration Feed | Balanced mixture of all required nutrients for livestock. | Ensures consistent milk yield in dairy cows. |
| T133 | TSE | Transmissible Spongiform Encephalopathy | Prion-related disease affecting animals/humans. | Relevant in beef safety monitoring. |
| T134 | TCO₂ | Total Carbon Dioxide | Measures CO₂ levels in fermentation processes. | Used in monitoring yeast activity in brewing. |
| T135 | TAC | Total Antioxidant Capacity | Evaluates total antioxidants present in foods. | Common in research on fruits and beverages. |
| T136 | TOSCA | Total Organic Solvent Content Analysis | Determines residual solvent content. | Used in packaging and food coatings. |
| T137 | TME-Feed | True Metabolizable Energy Feed | Determines usable energy for animals. | Applied in poultry nutrition studies. |
| T138 | TMC | Total Microbial Count | Total number of microorganisms in a sample. | Indicator of food spoilage. |
| T139 | TLR | Toll-Like Receptors | Proteins involved in immune response recognition. | Studied in food immunology. |
| T140 | TPP-Enzyme | Thiamine Pyrophosphate Enzyme | Coenzyme in enzymatic reactions involving carbohydrates. | Found in fermentation biochemistry. |
| T141 | TCF | Totally Chlorine Free | Refers to paper/packaging processed without chlorine. | Used in food packaging industries. |
| T142 | TPA | Texture Profile Analysis | Measures food texture parameters. | Used in bakery and dairy product testing. |
| T143 | TMS | Thermal Mass Spectrometry | Detects volatile compounds via temperature analysis. | Used in flavor compound research. |
| T144 | TBN | Total Base Number | Indicates basicity of oils and fats. | Used in edible oil degradation studies. |
| T145 | TFS | Total Free Sugars | Sum of all monosaccharides and disaccharides. | Displayed in nutrition labeling. |
| T146 | TMSD | Thermal Mechanical Stress Degradation | Studies degradation under temperature and stress. | Applied in packaging stability analysis. |
| T147 | TCA-Soluble | Trichloroacetic Acid Soluble Proteins | Fraction of soluble proteins. | Used in protein denaturation studies. |
| T148 | TMAO | Trimethylamine N-oxide | Compound in fresh fish reduced to TMA when spoiled. | Indicator of seafood spoilage. |
| T149 | TBC | Total Bacterial Count | Indicates microbial load in a food sample. | Used in dairy and meat product testing. |
| T150 | TGC | Total Glucose Content | Measures glucose concentration in food. | Used in beverages and confectionery quality control. |
| T151 | TOS-Test | Total Oxidation State Test | Determines oxidation degree in lipids. | Applied in oil shelf-life evaluation. |
| T152 | TCT | Thermal Conductivity Test | Measures heat transfer ability. | Used in frozen food packaging research. |
| T153 | TFAE | Total Fatty Acid Ester | Represents total esterified fatty acids. | Used in biodiesel and edible oil analysis. |
| T154 | TGA-MS | Thermogravimetric–Mass Spectrometry | Combines TGA with MS for decomposition analysis. | Used in food packaging material characterization. |
| T155 | TTI | Time Temperature Indicator | Monitors temperature history of food. | Used in cold chain management. |
| T156 | TCM | Traditional Chinese Medicine | Some herbal ingredients have food applications. | Used in functional food formulations. |
| T157 | TDSA | Total Dissolved Sugar Analysis | Measures sugars dissolved in liquids. | Used in soft drink production. |
| T158 | TDE | Thermal Desorption Extraction | Used for flavor compound analysis. | Applied in aroma profiling. |
| T159 | TSP | Textured Soy Protein | Plant-based meat alternative made from soy. | Used in vegetarian foods. |
| T160 | TCB | Temperature Control Buffer | Maintains stability during thermal testing. | Used in enzyme studies. |
| T161 | TGA-Therm | Thermogravimetric Thermal Analysis | Measures weight changes with heating. | Used in dehydration process studies. |
| T162 | TWT | Total Weight Test | Measures net product weight for compliance. | Used in food packaging control. |
| T163 | TWF | Total Water Fraction | Indicates total moisture percentage. | Used in meat and bakery analysis. |
| T164 | TDM | Total Dry Matter | Indicates solids remaining after water removal. | Important in dairy and feed formulation. |
| T165 | TIA | Trypsin Inhibitor Activity | Measures enzyme inhibitors in legumes. | Used in soy protein quality assessment. |
| T166 | TDF | Total Dietary Fiber | Measures soluble and insoluble fiber content. | Displayed on nutrition labels. |
| T167 | TMR-Feedlot | Total Mixed Ration Feedlot | Complete feeding system for livestock. | Applied in commercial dairy farms. |
| T168 | TFE | Thermal Food Engineering | Study of heat processes in food. | Applied in pasteurization design. |
| T169 | TPR | Thermal Processing Regime | Defines parameters for safe food heat treatment. | Used in canning and sterilization. |
| T170 | TDCs | Thermal Degradation Compounds | Products formed during heating. | Monitored in frying oil safety. |
| T171 | TBI | Total Bacterial Isolates | Count of distinct bacteria types. | Used in microbial diversity analysis. |
| T172 | TCS | Time Control Safety | Ensures temperature-time control in food storage. | Used in HACCP monitoring. |
| T173 | TMC-Test | Total Microbial Count Test | Determines total microbes per gram. | Applied in packaged food microbiology. |
| T174 | TDS-Water | Total Dissolved Solids in Water | Measures mineral content in processing water. | Used in beverage production. |
| T175 | TIS | Thermal Insulation System | Prevents heat loss in food processing lines. | Used in hot-fill beverage operations. |
| T176 | TQC | Total Quality Control | Ensures product safety, consistency, and compliance. | Used in food manufacturing QA systems. |
| T177 | TCC | Total Coliform Count | Measures coliform bacteria presence. | Used to evaluate water and milk sanitation. |
| T178 | TMC-Lab | Total Microbial Count Laboratory | Dedicated microbiology lab for food testing. | Used for HACCP certification testing. |
| T179 | TWT-Method | Total Weight Testing Method | Official method for packaging compliance. | Used in food industry inspections. |
| T180 | TNS | Total Nitrogen Soluble | Measures soluble nitrogen in protein solutions. | Used in protein solubility studies. |
| T181 | TDS-Test | Total Dissolved Solids Test | Analytical test for soluble components. | Used in beverage formulation QA. |
| T182 | TFS-Content | Total Free Sugar Content | Indicates natural and added sugar levels. | Used in beverage nutrition labeling. |
| T183 | TGM | Transglutaminase | Enzyme that binds proteins together. | Used in restructuring meat or fish. |
| T184 | TCC-Test | Total Coliform Count Test | Identifies contamination level in food or water. | Used in sanitation assessment. |
| T185 | TDMO | Thermal Decomposition of Organic Matter | Measures degradation temperature of organic material. | Used in food waste studies. |
| T186 | TST | Thermal Shock Test | Assesses stability of materials under temperature change. | Applied in packaging material quality. |
| T187 | TPR-Method | Texture Profile Rheology Method | Combines texture and rheological measurements. | Used in product mouthfeel evaluation. |
| T188 | TCM-Food | Traditional Chinese Medicinal Food | Combines herbs with food nutrients. | Used in functional and wellness foods. |
| T189 | TDR-Moisture | Time Domain Reflectometry Moisture | Measures water content rapidly. | Used in grain moisture analysis. |
| T190 | TFA-Test | Trans Fatty Acid Test | Determines trans fat levels in oils. | Used in compliance with nutrition standards. |
| T191 | TWC | Total Water Content | Represents overall moisture in a sample. | Used in dairy and bakery product testing. |
| T192 | TCE | Trichloroethylene | Industrial solvent residue monitored in foods. | Used in contamination analysis. |
| T193 | TMR-Silage | Total Mixed Ration Silage | Fermented feed mix for ruminants. | Used in sustainable livestock systems. |
| T194 | TSM | Total Solids Measurement | Determines concentration of solids. | Used in milk and juice processing. |
| T195 | TGC-Test | Total Glucose Concentration Test | Measures sugar content via enzymatic method. | Used in syrup quality testing. |
| T196 | TBF | Total Body Fat | Used in nutrition and obesity studies. | Analyzed in food intake research. |
| T197 | TGA-Test | Thermogravimetric Analysis Test | Measures weight loss as a function of heat. | Used in dehydration studies. |
| T198 | TWC-Test | Total Water Content Test | Analytical test for moisture determination. | Used in powdered food analysis. |
| T199 | TBC-Test | Total Bacterial Count Test | Determines bacterial load quantitatively. | Used in milk pasteurization verification. |
| T200 | TPN | Total Parenteral Nutrition | Nutrient solution administered intravenously. | Used in hospital and clinical nutrition care. |
