Suitable for analysis of all (laboratory) wort samples
Zinc in wort is measured using the AAS technique by directly aspirating the diluted sample into an acetylene oxygen flame or through electrothermal atomization; the measurement is made at 213.9 nm.
Suitable for analysis of all (laboratory) wort samples
Copper in wort is measured using AAS by directly aspirating the diluted sample into an air-acetylene flame or by electrothermal atomization; the measurement is made at 324.7 nm.
Determination of the "air volume" (gas volume other than carbon dioxide) in the headspace of bottles and cans
Suitable for determination in beer, mixed beer beverages and carbonated beverages
The method provides valuable information on effective and uniform foaming and undercap gassing during can filling.
The gas in the headspace of bottles and cans is captured under a funnel filled with water and subsequently migrates very slowly through a column of liquid containing potassium hydroxide or sodium hydroxide, whereupon the carbon dioxide also contained in the headspace is bound by the caustic solution. The remaining gas, consisting of nitrogen and oxygen, is captured in a burette, from which the volume can be read. The value from the burette is expressed as “air in headspace” [1].
Determination of the "air volume" (gas volume other than carbon dioxide) and oxygen in the headspace of cylinders and cans
Suitable for determination in beer, mixed beer beverages and carbonated beverages
The burette containing the caustic solution, in this case, is equipped with a short capillary outlet. A tube is attached to this outlet, connecting the burette to a second burette with a lower capillary outlet. The second burette contains an alkaline solution of sodium dithionite, which binds oxygen [1, 2]. In the first burette, the volume of air is measured, and in the second, the volume of nitrogen.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
The hydride technique is used to determine the concentration of antimony ions in the water sample. In this process, antimony ions are reduced by sodium tetrahydroborate in an acidic medium. This compound is then transferred using an inert gas into a heated quartz cuvette, is pyrolyzed and measured using AAS.
The absorbance is determined at a wavelength of 217.6 nm, and the antimony concentration is calculated using a reference curve.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
The hydride technique is used to determine the concentration of arsenic ions in the water sample. In this process, arsenic ions are reduced by sodium tetrahydroborate in an acidic medium to arsine. This compound is then transferred using an inert gas into a heated quartz cuvette, is pyrolyzed and measured using AAS.
The absorbance is determined at a wavelength of 193.7 nm, and the arsenic concentration is calculated using a reference curve.