Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Determination of the dry residue (ash content) of a filtered or unfiltered water sample.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
For determination of the dry residue in water after filtration, a certain quantity of filtrate is evaporated until dry. It is subsequently dried in a drying oven to eliminate any remaining moisture.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
A specified quantity of water is evaporated, and any remaining moisture is subsequently eliminated in a drying oven. The dry residue is then weighed.
Wastewater generated in the industrial production of beer and food
Well-mixed wastewater is poured into an Imhoff funnel, and the volume of sludge is recorded using the volumetric scale on the graduated cylinder after a settling time of two hours.
After decanting the supernatant, the deposits are quantitatively transferred to a platinum dish in which, after drying at 105 °C, the dry residue after evaporation is determined by weight.
After annealing in a muffle furnace at 550 °C for 30 min, the ash content is determined gravimetrically.
The annealing losses are calculated from the difference in weight between the dry residue after evaporation and the ash content.
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.
Boiler water for use in the production of beer and other foods
Hydrazine and p-dimethylaminobenzaldehyde in an aqueous solution containing alcohol form a compound which is yellowish red in color.