Hach-lange DR 5000 brewerie analysis, supplementary software User Manual

DOC022.52.00730.APR06Supplementary SoftwareLZV 570Brewery AnalysisDR 5000USER MANUALApril 2006, Edition 2© Hach Lange GmbH, 2006. All rights reserved.

10Working proceduresResultsBitter units (BU) without any decimal placesAccuracyr = -0.36 + 0.05 mR = 0.72 + 0.14 mStandard valuesBeer: 10–40 BU, depen

11Working procedures2.1.2 Procedure for measuring bitter units in wort1. Prepare samples as described in the working procedure.2. Select STORED PROGRA

12Working procedures2.2 Total polyphenols (EBC method)PrinciplePolyphenols react with iron(III) ions in an alkaline solution to form coloured iron com

13Working procedures8. Blank value a. Introduce 10 ml sample (expel carbon dioxide from beer by shaking; clarify turbid wort or beer by centrifuging)

14Working procedures2.2.1.1 Executing the test with the sipper moduleInformation about the installation, module configurations and sample introduction

15Working procedures2.3 Reducing power (spectrophotometric method)Reducing power is a measure of the rapidly reducing substances present in beer. Redu

16Working procedures2. After the carbon dioxide has been expelled, pipette 10 ml beer into a test tube with a glass stopper, then tilt the tube slight

17Working proceduresNote: Analysis of additional samples: Repeat working procedure from point 3. In other words, each sample has to have its own speci

18Working proceduresReagents• MN polyamide SC 6• Solution 1: n-butanol/37% hydrochloric acid 5+1 (V/V).• Solution 2: Dissolve 120 mg iron(II) sulphate

19Working procedures2.4.1 Procedure for measuring anthocyanogens1. Prepare samples as described in the working procedure.2. Select STORED PROGRAMS in

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20Working procedures2.5 Beer colour (spectrophotometric EBC method)PrincipleThis method is designed to eliminate subjective effects attributable to th

21Working procedures2.5.1 Procedure for measuring beer colour1. Prepare samples as described in the working procedure.2. Select STORED PROGRAMS in the

22Working procedures2.6 Free amino nitrogen (ninhydrin method based on EBC method)PrincipleThe test solution is heated with ninhydrin at pH 6.7 and th

23Working procedures5. Loosely close test tube with glass stopper to prevent evaporation losses.6. Heat for exactly 16 min in boiling water in a water

24Working procedures2.6.1 Procedure for measuring free amino nitrogen (FAN) in light worts1. Prepare three blank value solutions, three standard solut

25Working procedures2.6.2 Procedure for measuring free amino nitrogen (FAN) in light beer1. Prepare three blank value solutions, three standard soluti

26Working procedures2.6.3 Procedure for measuring free amino nitrogen (FAN) in dark worts1. Prepare three blank value solutions, three standard soluti

27Working procedures2.6.3.1 Executing the test with the sipper moduleInformation about the installation, module configurations and sample introduction

28Working procedures8. The FAN result is displayed in mg/l.Note: Analysis of additional samples: Repeat working procedure from point 7. 2.6.4.1 Execut

29Working procedures2.7 Steam-volatile phenolsThe degree of fumigation of whisky malts is determined by analysing steam-volatile phenols. In the beer

3Table of ContentsSection 1 General Information ...51.1 S

30Working procedures• Potassium hexacyanoferrate(III), K3[Fe(CN)6], 8%: prepare freshly each day• Phenol standard solution:Dissolve 1.000 g phenol in

31Working proceduresm. Measure the chloroform extract (prepared distillate) in a 40 mm rectangular cuvette at 460 nm against a blank value solution ob

32Working proceduresNote: Analysis of additional samples: Repeat working procedure from point 4.2.7.1.1 Executing the test with the sipper moduleInfor

33Working procedures• Iodine solution, 0.02N (prepare freshly each day from the stock solution)• Phosphate buffer solution, 0.1M, pH 3.5: adjust the p

34Working procedures2.8.1 Procedure for measuring photometric iodine sample1. Prepare samples and iodine blank solution as described in the working pr

35Working procedures2.9 Thiobarbituric acid number (TAN)The thiobarbituric acid number is a sum parameter for the thermal effects on malt and wort. It

36Working procedures4. Main valuea. Add 5 ml thiobarbituric acid to 10 ml diluted sample and shake.b. Place in a 70 °C water bath for 70 minutes (avoi

37Working proceduresNote: Analysis of additional samples: Repeat working procedure from point 4.2.9.1.1 Executing the test with the sipper moduleInfor

38Working procedures2.9.2.1 Executing the test with the sipper moduleInformation about the installation, module configurations and sample introduction

39Working procedures2.10 Iso-α-acids and α-acidsPrincipleThe bitter substances are extracted from the acidified sample with iso-octane. Certain substa

4Table of Contents2.11.1 Procedure for measuring vicinal diketones ...442.11.1.1 Exe

40Working procedures6. Separate the phases and break the emulsion by centrifuging for 5 min at 3000 rpm.7. Use a pipette to draw off and discard the b

41Working procedures2.10.1 Procedure for measuring iso-α-acids and α-acids 1. Prepare samples and blank value solution as described in the working pro

42Working procedures2.11 Vicinal diketones (diacetyl, 2,3-pentanedione)The metabolic processes of yeast produce 2-acetolactate and 2-acetohydroxibutyr

43Working procedures5. Pipette 10 ml of the mixed distillate into each of two 50 ml Erlenmeyer flasks (main value solution, blank value solution).6. B

44Working procedures2.11.1 Procedure for measuring vicinal diketones1. Prepare samples and blank value solution as described in the working procedure.

45Working procedures2.12 Iron Iron in beer may originate from raw materials, filter aids, apparatus, pipes or cans, or beer foam stabilising agents. I

46Working procedures4. Prepare a blank value solution in exactly the same way, but without adding the Ferrozin reagent. Prepare a blank value solution

47Working procedures2.12.1.1 Executing the test with the sipper moduleInformation about the installation, module configurations and sample introductio

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49Section 3 Replacement Parts3.1 Replacement PartsDescription Catalog NumberMacro-cuvette (OG grade; path length = 20 mm) LZP331Cuvette set (path leng

5Section 1 General Information1.1 Safety InformationBefore you install the software, you should read this manual thoroughly. Take note of all informat

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51Section 4 Contact InformationOrders/Repair servicePlease contact your representative:Information Required• Hach account number (if available)• Billi

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6General Information1.3 Important information about the manualCopyrightThe copyright to this User Manual remains with the manufacturer.The manual cont

7General Information1.4 IntroductionThe LZV 570 Supplementary Software for Brewery Analysis is a collection of all spectrophotometric applications tha

8General Information1.7 LiteratureMEBAK Brautechnische Analysenmethoden (Analysis methods for the brewing industry)Collected methods of the Mitteleuro

9Section 2 Working procedures2.1 Bitter units (EBC method)PrincipleThe bitter substances, mainly iso-a-acids, are extracted from the acidified sample