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,…