B-590.69.191 [2022-09] Calcium (Ca) – AAS

The elements found in the human body are, according to their respective concentrations, divided into minerals and trace elements. These comprise elements, such as potassium, calcium, sodium, magnesium, iron, copper, zinc and manganese, which are already present in dissolved (ionized) form in wort or beer. The positively charged particles are known as cations.

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Application/Purpose

The calcium content of beer is of significance with reference to the flocculation of yeast during fermentation. Calcium from calcareous filter materials dissolves in beer with a low calcium content due to its CO2 content. This calcium can then go on to form calcium oxalate with oxalic acid. Calcium oxalate can create turbidity in beer in the form of insoluble crystals, which in turn may cause gushing in the finished beer.

Scope of Application

Suitable for all types of wort, beer and beer-based beverages

Principle

The calcium in beer is determined using atomic absorption spectroscopy (AAS) by directly aspirating the diluted sample into an acetylene oxygen flame. The measurement occurs at 422.9 nm. A lanthanum chloride addition reduces interference from the ionization of compounds in the beer matrix.

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