All alkaline or acidic cleaning solutions.
The main components of alkaline and acidic detergent solutions are strong electrolytes with a high degree of dissociation. If an electric field is applied in an aqueous system, the ions take over the current transport. This depends, among other things, on the concentration of the electrolyte. By measuring a defined value - the so-called specific conductivity - a linear dependency is given in the concentration range commonly used in cleaning practice and the concentration can be easily determined. The specific conductivity is specified in the unit Siemens or millisiemens per centimeter (S/cm; mS/cm).
This method describes how to determine the extract content of malt used to produce laboratory wort.
Malt intended for use in beer brewing or elsewhere in the food industry
The extract content of malt refers to the compounds from finely ground malt (fine grind), which are brought into solution during a standardized mashing process.
The extract content is determined by the weight ratio sL 20/20 of the wort on the basis of the official sugar tables (Plato tables) at 20 °C. sL 20/20 stands for the weight ratio of a volume of wort at 20 °C to the same volume of water at the same temperature.
The compounds in the malt dissolved in the mash liquor during a standardized mashing process using finely ground malt (fine grist) are determined in this analysis.
Malt intended for use in beer brewing or elsewhere in the food industry
The Congress mash method primarily serves to determine the extract content of malt.
The extract content is determined by the weight ratio sL 20/20 of the wort on the basis of the official sugar tables (Plato tables) at 20 °C. sL 20/20 stands for the weight ratio of a volume of wort at 20 °C to the same volume of water at the same temperature.
Furthermore, the following is tested over the course of this analysis: Iodine test (saccharification time), odor of the mash, wort run-off, clarity of the filtered wort; the Congress wort is also used as a basis for a wide variety of further analyses.
The method describes the isothermal production of wort at 65 °C.
Malt intended for use in beer brewing or elsewhere in the food industry
The isothermal mashing process is the principle method for producing laboratory malt extract. The resultant wort is then analyzed for a wide variety of attributes. This mashing regime is often selected as the extraction process for the purposes of more discernably comparing the differences in barley varieties .
Determination of the concentration of active ingredients in alkaline cleaners.
All alkaline cleaning solutions.
Alkaline cleaning solutions, especially for automatic bottle cleaning, consist of sodium hydroxide and so-called active ingredient concentrates. Concentration losses caused by carryover or carbonization can be determined by determining the alkaline component in accordance with
T-740.01.041 Electrolytic conductivity of acidic and alkaline cleaning agents
T-741.02.032 Alkaline cleaning agents - sodium hydroxide only
T-741.03.032 Alkaline cleaning agents containing carbonate - sodium hydroxide and soda
T-741.04.023 Alkaline cleaning agents containing carbonate in the presence of phosphates and soiling - sodium hydroxide and soda
T-741.05.032 Alkaline cleaning agents containing aluminum - sodium hydroxide, aluminum
T-741.06.032 Alkaline cleaning agents containing aluminum - sodium hydroxide, aluminum, soda
can be controlled. However, the active ingredient concentrates are only recorded if it is ensured that the required concentration of the desired active ingredient has been added or dosed using appropriate dosing equipment (proportional dosing). If this is not the case, i.e. if the active ingredient concentrates are prepared and dosed manually, a separate check of the active ingredient concentration is advisable. The determination methods are very different and are specific to a particular active ingredient concentrate*. The method should be requested from the manufacturer.
* e.g. P 3-stabilon; Henkel Hygiene GmbH, D-40554 Düsseldorf, https://www.henkel.de/
This method describes how the extract content of adjuncts is determined.
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 method used for malt analysis.