Boiler water for use in the production of beer and other foods
Analogous to the p and m values obtained in the determination of acid capacity (pH 8.2 and 4.3), this analysis is performed according to W-000.13.031 Acid Consumption (Alkalinity, p-Value and m-Value)/Acid Capacity to pH of 8.2 and/or 4.3 for Water. The alkaline capacity of the boiler water is determined through titration of the sample with 0.1 N sodium hydroxide (instead of hydrochloric acid) to a pH of 4.3 and/or 8.2.
This method describes how to determine the capacity for water imbibition (moisture uptake) in barley.
Barley intended for the production of malt is evaluated on the basis of its capacity for water imbibition.
Barley is steeped according to a defined scheme, and the absorption of the steeping liquor by the kernels at defined times is determined by calculating the moisture content. The moisture content after 72 h steeping time is used to assess the absorption of steeping liquor or the capacity for water imbibition in barley.
This method describes the general requirements for boiler feed water:
Boiler feed water for use in the production of beer and other foods
The requirements for boiler feed water are detailed in the analysis methods listed below.
Boiler feed water for use in the production of beer and other foods
This rapid test for softened water is carried out by means of indicator buffer tablets.
Boiler feed water for use in the production of beer and other foods
Refer to W-000.40.115 Oxygen in Water, Titration Method According to WINKLER
Given the very low levels of oxygen present in boiler water, a method employing iodine comparison is recommended. In this analysis, the blank value of the reagent is measured by titrating a water sample free of Mn2+ (“red”).
This method describes how to determine the pH of boiler feed water using a universal indicator.
The pH value of boiler feed water is determined using a universal indicator.