Which Kind of Automatic Titrator is Best for You?

Titration is a chemical analysis technique used in many different industries, from dairy farms to metal plating shops and more. Manual titrations are simple, but they are time-consuming and not always accurate or consistent. Automatic titration methods can ease these pains by providing consistent results in an easier and more efficient way. There are many different automatic titrator options.…

Chemical Oxygen Demand (COD) in Caustic Wastewater

Testing the wastewater at any manufacturing site is paramount in ensuring the water released into the waste stream meets the required standards. If the quality of effluent water does not meet predetermined standards, hefty fines can be issued by local, state, or federal regulatory agencies. In food manufacturing, large amounts of organic waste are produced.…

Measuring Chloride Content of Saline Nasal Sprays

Saline nasal sprays are readily available over-the-counter at most local pharmacies and offer users relief from irritated nasal passages. The nasal spray industry is a multi-million dollar industry, with saline sprays accounting for a signification portion of sales. Basic saline nasal sprays consist of water and sodium chloride. However, most commercial saline sprays also incorporate…

Salt and Acidity of Pickle Brine

Pickling dates back to 2000 BC to Mesopotamia, where cucumbers from India were pickled in the Tigris Valley. Pickling is a means of preserving food in a brine solution, typically comprised of vinegar, salt, seasonings. These acidic, salty liquids are resistant to microbial growth, which preserves the flavour and quality of fresh foods immersed in…

Acidity of Mayonnaise

Sauces and dressings are often used as cooking mediums, tenderizers, and enhancers. Food scientists use a variety of these products to enhance flavour. Among sauces, mayonnaise is extremely popular both in homes and in the restaurants. While the exact origin of mayonnaise is unknown, one belief is that it was invented by accident; in 1756,…

Calcium in Cheese

Cheese comes in many varieties and is made from milk of various animals, including cows, sheep, goats and horses. The variety determines the ingredients, processing, and characteristics of the cheese. As milk sours, it breaks down into curds, lumps of phosphoprotein, and whey. It is the curds that are used to make cheese. Cheese can be broadly categorised…