The method describes how to calculate the total exposure of individuals to radionuclides in drinking water.
Drinking water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
This method describes how to determine the total nitrogen in malt.
Malt intended for use in beer brewing or elsewhere in the food industry.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
A specified quantity of water is evaporated, and any remaining moisture is subsequently eliminated in a drying oven. The dry residue is then weighed.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Determination of the dry residue (ash content) of a filtered or unfiltered water sample.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
Hop constituents are distributed between an aqueous acidic methanolic phase and diethyl ether. Hop bitter substances extracted with ether are subsequently separated according to their different solubility properties in cold methanol and hexane into fractions: total resins, soft resins and hard resins. The soft resins are further separated according to their capacity to form complexes with lead salts into α-acids (conductometer value) and a β-fraction.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
The polyphenols are extracted from the hops using hot water. In an alkaline environment, they form a red pigment with iron (III) ions, which is measured spectrophotometrically at 600 nm.