R-100.04.030
Protein Content in Adjuncts – KJELDAHL
Purpose
This method describes how the protein content in adjuncts is determined.
Scope of application:
Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes), which are to be...
Descriptors:
More
R-100.04.042
Protein Content of Adjuncts – DUMAS Combustion Method
Purpose
This method describes how the protein content in adjuncts is determined.
Scope of application:
Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes), which are to be...
Descriptors:
More
W-000.44.190
Antimony in Water, Determination Using Atomic Absorption Spectrometry
Purpose
This analysis is performed using atomic absorption spectrometry. Antimony is utilized in large-scale operations and for many technical applications, such as in the electronics industry as...
Scope of application:
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Descriptors:
Principle
The hydride technique is used to determine the concentration of antimony ions in the water sample. In this process, antimony ions are reduced by sodium tetrahydroborate in an acidic medium. This compound is then transferred using an inert gas into a heated quartz cuvette, is pyrolyzed and measured using AAS.
The absorbance is determined at a wavelength of 217.6 nm, and the antimony concentration is calculated using a reference curve.
More
R-100.01.020
Moisture Content in Adjuncts
Purpose
The method describes how to determine the moisture content of adjuncts. With corn (maize), the determination of the moisture content is carried out according to...
Scope of application:
Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes), which are to be...
Descriptors:
Principle
The moisture content of adjuncts is determined through the loss in mass during a standardized drying process, in which ground malt is dried at a defined temperature within a specified time in an electrically heated drying oven.
The moisture content is determined through the difference in the weight of the adjuncts prior to and after drying.
For samples with a moisture content greater than 17 % (for corn over 15 %), the sample has to be dried prior to conducting the analysis.
More
R-100.03.005
Extract Content in Adjuncts – Method with Malt Addition
Purpose
This method describes how the extract content of adjuncts is determined.
Scope of application:
Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes) which are to be added...
Descriptors:
Principle
After gelatinization of the starch in the adjunct, the starch is liquefied and converted through the addition of malt. Subsequently, the extract content is determined according to the procedure given in the method for malt analysis.
More
R-100.05.020
Fat Content (Free Crude Fat) in Adjuncts
Purpose
This method describes how the fat content of adjuncts is determined. The fat content can play a significant role, esp. in the case of corn...
Scope of application:
Unmalted corn (maize), subjected to various degrees of processing (e.g., grits, flakes), which are to be added at certain points in the processes of beer...
Descriptors:
Principle
The sample is extracted with petroleum ether in a Soxhlet apparatus equipped with a reflux condenser; the solvent is evaporated and the crude fat residue weighed.
More