scholarly journals DETERMINATION OF FERMENTATIVE YEAST ACTIVITY BY ETHANOL BY REFRACTOMETRIC METHOD

2018 ◽  
Vol 24 (4) ◽  
pp. 178-184
Author(s):  
V. Ridkous
Keyword(s):  
Refractometric Method ◽  
Fermentative Yeast

Comparison between Karl Fischer and refractometric method for determination of water content in honey

Food Control ◽  
2010 ◽  
Vol 21 (3) ◽  
pp. 339-341 ◽  
Author(s):  
V. Sanchez ◽  
R. Baeza ◽  
C. Ciappini ◽  
M.C. Zamora ◽  
J. Chirife
Keyword(s):  
Water Content ◽  
Karl Fischer ◽  
Refractometric Method

Refractometric Determination of Second-Order Transition Temperatures in Polymers. V. Determination of the Refractive Indexes of Elastomers at Temperatures from 25 to −120° C

1951 ◽  
Vol 24 (3) ◽  
pp. 585-590
Author(s):  
Richard H. Wiley ◽  
G. M. Brauer ◽  
A. R. Bennett
Keyword(s):  
Natural Rubber ◽  
Second Order ◽  
Order Transition ◽  
Transition Temperatures ◽  
Refractometric Method ◽  
Second Order Transition ◽  
Refractometric Determination ◽  
Transition Points

Abstract In previous papers a refractometric method was described for determining second-order transition temperatures of polymers whose transitions occur between 75 and −60° C. In the present study, an Abbé refractometer was insulated and used to determine the refractive indexes of polymers down to − 120° C and the transition points of natural rubber and a number of synthetic rubbers.

Collaborative Study of Methods for the Determination of Fat in Cacao Products

1970 ◽  
Vol 53 (3) ◽  
pp. 490-494
Author(s):  
P G Harrill ◽  
W Y Ibrahim
Keyword(s):  
Collaborative Study ◽  
Milk Chocolate ◽  
Chocolate Liquor ◽  
Refractometric Method ◽  
Soxhlet Method ◽  
Aoac Method ◽  
Digestion Step ◽  
Vegetable Fat

Abstract A collaborative study was conducted comparing the AOAC methods (12.022 Method I and 12.023 Method II) for the determination of fat in cacao products with the OICC Soxhlet method and a rapid refractometric method. Six samples of cacao products (breakfast cocoa, vegetable fat coating, cacao nibs, milk chocolate, sweet chocolate, and chocolate liquor) were analyzed by 7 collaborators. Results indicate that the OICC method gives better precision and somewhat lower results than the AOAC method. It is recommended (1) that the OICC method as presented, using a final HC1 concentration of 4N in the digestion step, be adopted as official first action to replace 12.023 Method II, which will be deleted official final action by suspension of the rules; (2) that study be continued to accumulate data needed to correlate the results of the analysis of cacao products by the OICC method and 12.022 Method I; and (3) that 12.022 be qualified by a statement “(Not applicable to cacao nibs unless finely ground)”.

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