Part 3. Turbidity Turbidity of water is an optical property that causes light to be scattered and absorbed, rather than transmitted. This 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…
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…
Many foods we eat contain a variety of sweeteners, from natural sweeteners such as honey and molasses to refined sugars like granulated table sugar. In the 1970s, the development of high fructose corn syrup shifted food manufacturers away from using refined sugar in their products. High fructose corn syrup was an attractive alternative due to…
Beer clarity is a parameter constantly controlled in the brewery. Clarity can be affected by haze, or insoluble or semi-soluble particulate matter which is small enough to form a colloidal suspension in beer, typically less than 2 mm. These particles scatter transmitted light and are observed as a degradation in the brilliance of the beer.…
Nitrate is one of the most important parameters in assessing surface and ground water quality. Nitrates are naturally present in surface and ground waters in low concentrations, but are harmful to humans and livestock and cause aquatic ecosystem degradation in high concentrations. Nitrates enter the environment as human-induced pollution from a variety of sources, but…
