|
Advanced Instruments Cryoscopy
Cryoscope 4250, 4C3 & Accessories
Cryoscopy: Determining the molecular weight of an unknown or unidentified substance by measuring the amount by which the freezing point of a solvent is lowered when a known amount of the unidentified substance is dissolved in it.
Added water is a threat to the quality of dairy products. If the water contains copper, iron or sulfur, the milk may have a metallic taste or oxidized flavor. Concentration of less than 1 ppm of iron can already cause a change in the taste of milk. Added water can also result in elevated coliform and psychrophilic bacteria, causing accelerated degradation of the raw milk.
Please view the Single Sample Cryoscope specifications and Multi Sample Cryoscope specifications using the links below.
Following a number of enquiries from customers we would like to clarify the ISO/IDF position regarding use of alternative instrumentation in the determination of freezing point for the detection (FPD) of extraneous water in milk.
In order to comply with the International Standard ISO5764/IDF108 (2002) as adopted by the UK Dairy Industry for the authentication of raw milk a Cryoscope must be used consisting of:
“a thermostatically controlled cooling device, a thermistor probe with associated circuit, a read-out device, a sample agitator and a crystallization device”.
In recent years several instrumentation technologies have offered FPD results as part of their analysis suite with varying levels of accuracy. All of these are secondary methods that use cryoscopy as there reference for calibration. This means their results cannot ever be used in any dispute over the presence of extraneous water in a milk sample. For further information please see the document below or contact the product manager, Jamie Duncan on 01342 820820 or email enquiries@qclscientific.com.
Materials Safety Data Sheets
Freezing Point Calibration Standards STD 408, 512, 600
Propylene Glycol Mixture Bath Liquid
Categories
|
