This test method is an official method used to determine the specific gravity and density of alcoholic beverages. The method involves measuring the mass and volume of a known quantity of sample at a standardized temperature. Specific gravity is calculated as the ratio of the sample’s density to the density of water at the same… Continue reading Specific Gravity / Density
This test method quantifies fructose, glucose, lactose, maltose, sucrose, and sucralose, all sugars found within fermentation samples and animal feed ingredients. This quantification can help optimize and implement changes within the fermentation process.
This test method is a standardized method outlining procedures for sieve analysis to determine the particle size distribution of various materials. This test method ensures a consistent and reproducible approach to evaluating particle size.
This test method quantifies lactic acid, acetic acid, propionic acid, butyric acid, and formic acid, which are all organic acids found within fermentation products. The measurement of these organic acids is important in optimizing the fermentation process.
This test method follows FDA Table 2, which is a procedure used to identify and quantify organic impurities in fermentation products. This test involves a liquid extraction of feed samples prior to analysis.
This test method is an enzymatic-colorimetric method used to determine Primary Amino Nitrogen (PAN) in food, beverage, fermentation, and agricultural samples.
This test method is a traditional and widely used technique to determine the proof (alcohol strength) of ethanol-based liquids by measuring their specific gravity (SG) or density.
This test method is a presumptive quantification of leuconostoc spp. in fermentation samples found within the ethanol production process.
The FDA Table 2 method is a standardized gas chromatography (GC) procedure used to identify and quantify organic impurities in fermentation products, including ethanol. This method targets volatile and semi-volatile compounds such as higher alcohols, aldehydes, and other volatile organic compounds that may affect the safety, quality, and regulatory compliance of solvents.
This test method is used to quantify DP4+, DP3, maltose, glucose, fructose, lactic acid, acetic acid, glycerol, and ethanol in fermentation samples. This is a great way to determine fermentation efficiency and adjust processes accordingly.