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
This method describes how to carry out the triangle test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
The method can be employed to reveal slight differences between two samples, e.g., the type and expression of specific attributes or the overall impression as well as for training and selection of individuals for a tasting panel. This test is specifically recommended when the number of available tasting panel members is limited and/or there is no risk of sensory fatigue.
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 sulfate content of water by means of a photometric cuvette test.
In the presence of barium chloride, sulfate ions form barium sulfate, which is only slightly soluble in water. The turbidity produced by doing so is determined with a photometer.
The method describes how to determine the chlorine dioxide content of water photometrically with a cuvette test.
This method describes the determination of water sensitivity in barley.
Barley intended for the production of malt is evaluated on the basis of water sensitivity.
The 4 ml test measures the normal germinative energy of a barley sample. The 8 ml test provides information regarding the level of water sensitivity. During the steeping process, the water sensitivity of a barley sample must be taken into consideration. The duration of the air rest or dry-steep period must be extended with increasing sensitivity.
The water sensitivity is expressed as the difference between the germinative energy measured in the 4 ml and 8 ml tests.