wort, beer
High molecular weight dextrins and starch present in wort or beer are precipitated through the addition of ethanol, centrifuged, dissolved in phosphate buffer, followed by the addition of an iodine solution. Depending on the molecular weight and degree of branching of the erythrodextrins and starch, a red to blue color forms, the intensity of which is measured photometrically.
beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the basic prerequisites for properly conducting sensory analysis is selecting suitable candidates as members of the tasting panel.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Ammonium ions react at a pH of approx. 12.6 with hypochlorite ions and salicylate ions in the presence of sodium nitroprusside, which serves to catalyze the reaction, to form a green color (indophenol blue).
The method describes how to determine the chlorine dioxide content of water photometrically with a cuvette test.
Transformation of chloride solutions in the presence of mercury thiocyanate produces less-dissociated mercury(I) chloride. An equivalent quantity of thiocyanate ions is released simultaneously, forming iron(III) thiocyanate with iron(III) salts. The red hue resulting from the reaction is determined photometrically.
The method describes how to determine the chlorine dioxide content of water photometrically with a cuvette test.
The method describes how to determine the chlorine dioxide content of water photometrically with a cuvette test.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods