Determination of the concentration of quaternary ammonium compounds (QAV) in disinfectants.
Suitable for all solutions containing quaternary ammonium compounds (QAV).
Many basic dyes (e.g. methylene blue) behave in a similar way to cation-active substances. Methylene blue forms a complex with dodecyl sulfate (anion-active surfactant), for example, which is soluble in organic solvents such as dichloromethane with blue colour. By adding quaternary ammonium compounds (QAV), this complex is decomposed and the methylene blue migrates from the dichloromethane into the aqueous phase. When titrating quaternary ammonium compounds with dodecyl sulfate, this process takes place in the opposite direction, i.e. the methylene blue migrates from the aqueous to the dichloromethane phase. The end point of the titration is reached when the aqueous and dichloromethane phases have the same colour depth.
Or to put it in other words:
Methylene blue (water-soluble dye in cationic form) forms a complex with dodecyl sulfate (anionic surfactant), which is soluble in organic solvents, e.g. dichloromethane, with blue colour. On the other hand, QAV also forms a complex with dodecyl sulfate, so that the indicator migrates into the organic phase once the equivalence point has been exceeded.
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.
The method provides an estimate of the portion of pre-germinated barley grains at the time of harvest or prior to storage in silos.
Barley intended for the production of malt is evaluated with regard to pre-germination.
The onset of germination is accompanied by the synthesis of enzymes, which can be made visible using fluorescein dibutyrate (FDB). The reagent fluoresces in the presence of lipases.
In order to make the enzyme activity visible, the kernels are first split in half and coated with the FDB reagent after which they are examined in a suitable measuring device under UV light. An intense yellow fluorescence can be seen in the parts of the kernels where enzyme activity is present.
This method describes how to determine the extract content of malt used to produce laboratory wort.
Malt intended for use in beer brewing or elsewhere in the food industry
The extract content of malt refers to the compounds from finely ground malt (fine grind), which are brought into solution during a standardized mashing process.
The extract content is determined by the weight ratio sL 20/20 of the wort on the basis of the official sugar tables (Plato tables) at 20 °C. sL 20/20 stands for the weight ratio of a volume of wort at 20 °C to the same volume of water at the same temperature.
Malt intended for use in beer brewing or elsewhere in the food industry
Applicable for all (laboratory) worts
The Congress wort is heated in order to inactivate the amylolytic enzymes, and afterwards, yeast is added and the wort is allowed to completely ferment out at a minimum temperature of 20 °C in a fermentation tube (fig. 1). The difference in the extract before and after fermentation is measured in order to calculate the limit of attenuation.