If a water sample is run through a strongly acidic cation exchanger, all of the cations are replaced with hydrogen ions, thus producing the corresponding free acids in equivalent quantities (total mineral acid value). Since the carbonates and bicarbonates are transformed into carbon dioxide and therefore escape determination, their content must be determined through titration with acid to a pH of 4.3 (m value).
This method describes the conditions under which sensory analysis should be carried out.
beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the basic prerequisites for properly conducting sensory analysis is choosing an appropriate number of samples and presenting them to tasters in the relevant sequence.
This method describes the conditions under which sensory analysis should be carried out.
beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the basic prerequisites for properly conducting sensory analysis is establishing the appropriate duration of tasting and evaluating samples.
This method describes the conditions under which sensory analysis should be carried out.
beer, beer-based beverages, non-alcoholic beverages, mineral water
The basic prerequisites for properly conducting sensory analysis include assigning random numbers to samples which can later be referenced correctly to the results as well as employing the correct pouring technique when pouring the samples into the tasting glasses.