This test method is a procedure for the measurement of viscosity of liquids using a digital rotary viscometer. This method can capture data points at a multitude of temperatures, rotational speeds, and rotor diameters, and is especially effective for data determination in non-Newtonian fluids
This test method measures the volatile suspended solids (VSS) content in water or wastewater samples—representing the organic portion of suspended solids, which is essential for monitoring biological treatment processes.
The USP method for Carbon Dioxide in Water quantifies the amount of dissolved CO₂ in water samples. This method ensures accurate measurement of CO₂ content in water, important for quality control in pharmaceuticals and other industries where water purity is critical.
This test method is a procedure for measuring turbidity in water and wastewater using a turbidimeter, an instrument that detects the intensity of light scattered at a 90-degree angle by suspended particles in the sample.
This test method is used to determine the temperature of a substance using a certified thermometer.
This test method is a procedure for the analysis of Total Kjeldahl Nitrogen (TKN), a key parameter used to determine the organic nitrogen and ammonia content in samples such as wastewater, soils, and agricultural products. The test sample is first filtered, then proceeds with the analysis of TKN.
This test method is a procedure for the analysis of Total Kjeldahl Nitrogen (TKN), a key parameter used to determine the organic nitrogen and ammonia content in samples such as wastewater, soils, and agricultural products.
This test method is a gravimetric procedure that measures the residue remaining after a water sample is filtered and evaporated at 180°C.
This test method is a standardized microbiological procedure used to determine the Total Plate Count (TPC) or Aerobic Plate Count (APC) in food, water, and environmental samples.
This test method is an approved method for determining the aerobic plate count (APC) or total viable count in food and dairy products. It is widely used in food safety, quality assurance, and environmental monitoring as a rapid, space-saving alternative to traditional agar methods, with an incubation period of 48 hours.