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Measuring Haze in Beer with Turbidity meter

Turbidity provides the consumer's first visual impression of beer quality. Consumers expect a filtered beer to be a clear, bright, non-hazy product that remains so during its shelf life. Hazy products are often regarded as defective and perhaps even potentially harmful. Judging a beer, whether as a Final product or in the brewing process, is largely a matter of evaluating visual and flavors. Will it taste right? Is the color developed right? Is it blended right? Is it clear? If it’s not clear, does the haze indicate a production issue? Beer haze may be defined as an insoluble or semi-soluble particulate matter which is small enough to form a colloidal suspension in beer. These particles scatter transmitted light and are observed as degradation in the transparency of the beer. The brewers have to be very keenly control the beer clarity while brewing in order to assure similar quality and taste every-time. Visual inspection has grown more and more inaccurate and difficult for la
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The Importance of Measuring Turbidity in Water

Turbidity of water is an optical property that causes light to be scattered and absorbed, rather than transmitted. The scattering of light that passes through a liquid is primarily caused by suspended solids. The higher the turbidity, the greater the amount of scattered light. Even a very pure fluid will scatter light to a certain degree; no solution will have zero turbidity. There are different measurement standards used based on applications, and with these standards are applied units. The ISO standard adopted the FNU (Formazin Nephelometric Unit) while the EPA uses the NTU (Nephelometric Turbidity Unit). Other units include the JTU (Jackson Turbidity Unit), FTU (Formazin Turbidity Unit), EBC (European Brewery Convention Turbidity Unit) and diatomaceous earth (mg/L SiO₂). There is a number of application areas where turbidity is a required parameter to measure. Monitoring for Natural Water Supplies In natural water, turbidity measurements are taken to gauge general water qu

Measuring Brix In Jam

Description  Before refrigeration was widely available, canning, drying, pickling, fermentation, and salting foods were common methods of food preservation. Different food preservation methods were used based on the environment and type of food being preserved. People in warmer climates tended to use fermentation, while those in cooler climates could utilize the cold winter weather to  freeze-dry different foodstuffs such as meat. Using sugar as a food preservative dates back to Ancient Greece, where it became popular to drench fruits in honey, mash them into a paste, and store it in containers. This was the precursor to the condiment known as jam today. Jams, jellies, preserves, marmalade, and fruit butters are all the result of boiling fruit, sugar, pectin, and an acid together. The base for any jam is always the fruit component. Pectin is added to the mixture as a way to bind all the components in a  gel-like  matrix. The acid lowers the pH of the mixture to set the

Measurement of Calcium in Cheese

Description C h ee s e  c o me s i n   ma n y v a r i e t i e s  a n d    i s m a d e f ro m   m il k o f v a r i o u s a n i m a l s , i n c l u d i n g c o w s , s he e p, g oa t s a n d h o r s e s . Th e v a r i e t y d e t e r m i n e s th e i n g r e d i e n t s , p r o c e s s i n g , a n d c h a r a c t e r i s t i c s o f th e c h ee s e . A s m il k s o u r s , i t b r e a k s do w n i n t o cu r ds , l u m p s o f p h o s p h o p r o t e i n , a n d   w h e y . I t i s th e cu r d s t h a t ar e u s e d t o ma ke c h ee s e . C h ee s e c a n   b e b r o a d l y   c a t e g o r i z e d   a s   a ci d   o r   r e n n e t c hee s e a n d   n a t u r a l o r p r o c es s c h ee s e . A c i d c hee s e s ar e m ad e b y a d d i n g a ci d t o th e m il k t h a t c au s e s th e p r o t e i n s t o c o a g u l a t e . C h ee s e i s o n e o f   th e mo s t n u t r i e n t r ic h   f oo d s c o n t a i n i n g p