This method describes how to determine the amount of carbon dioxide dissolved or chemically bound in water.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
The method describes how to determine the organically bound carbon in drinking water photometrically with a cuvette test.
Drinking water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Total carbon (TC) and total inorganic carbon (TIC) are converted into carbon dioxide through oxidation (TC) or acidification (TIC). The CO2 is transferred from the digestion cuvette through a membrane into the indicator cuvette. The color change of the indicator is measured in a photometer. TOC (total organic carbon) is determined as the difference between the values for TC and TIC.
The method describes how to determine organically bound carbon in drinking water.
Drinking water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
The organically bound carbon in water is converted into carbon dioxide through combustion. Inorganic carbon is eliminated through acidification or is determined separately. The carbon dioxide formed by oxidation is determined either directly or after reduction, e.g., to methane. The final determination of CO2 is achieved using various methods, e.g., infrared spectrometry, CO2-sensitive sensors or – after reduction of the CO2 to yield methane – with a flame ionization detector.