Clarity measurement

Success in monitoring process and outcomes depends on the reliability of the indicators which are used. Five criteria should be considered when selecting indicators usefulness, clarity, measurability, reliability and validity [18]. Issues relevant to the quality of indicators will be briefly considered here. 

Optical properties Clarity measured as a haze value is an obvious critical attribute, though haze values should be compared only for a specific sample thickness and for a specific resin rheology (eg, melt flow rate). Optical measurements may also include molded plaque gloss or internal gloss, for containers. 

FIGURE 2.28 Relation between friction and pull-off forces for (a) uncoated plate Co and SAM-coated plates Cg to Cjg and for (b) SAM-coated plates Cg to C,g on an expanded scale for clarity. Measured data were fitted with a line that passes through the origin. The data that are not shown in figs. 2.24 and 2.27 are added and are shown as the open triangles and circles. 

Lipoproteins may denature on heating and if present during pasteurization can result in the formation of haze or turbidity in the final product. This material was removed traditionally by filtration through asbestos (qv) sheets (6) however, health hazards associated with asbestos have led to its replacement by alternative filter materials (23,37,193). These media have been less effective than asbestos and further measures have been required to ensure the visual clarity of albumin products, eg, further filtration developments for Hpid removal (194), preferential denaturation of contaminants using in-process heat treatment, and anion-exchange chromatography (49). 

Another significant benefit of a LIMS is the improvement of the overall quaUty of the laboratory. In the case of a laboratory, quaUty is defined as satisfying customer needs in the areas of accuracy, reUabiUty, clarity, and timeliness of analytical information. LIMS can enhance quaUty in a number of ways, eg, in checking conformance to requirements, in organizing and prioritizing work to ensure timeliness, in measuring laboratory performance in areas of technical quaUty and efficiency so as to provide continuous improvement, and in helping the laboratory to communicate clearly, completely, and consistendy (16). 

The properties of the finished beer vary with the type of beer and place of origin. The figures in Table 1 do not, however, show much about the quaUty of the beer this can only partly be expressed in figures based on objective measurements. The quahty consists of aroma, taste, appearance, (color, clarity) formation, and stabiUty of foam. Of these, the first two ate still inaccessible to objective measurement. Although the aroma of a product is determined by the quantity of volatile alcohols, etc, the quahty of the product caimot be expressed in those terms. Appearance, foam formation, and foam stabiUty can be evaluated more easily. For judgment on taste and aroma, taste-testing panels ate the only method. 

Total Solids Recovery In clarification, the clarity of the effluent is measured indirectly by the total sohds recovered in the cake as... 

Tseng et al. [164] suecessfully used UNIFAC to optimize polymer-solvent interactions in three-solvent systems, determining polymer activity as a function of the solvent eomposition. The composition yielding the minimum in polymer aetivity was taken as the eriterion for optimum interaetion, and it eompared well with experimental measurements of dissolution rate and solution clarity. Better agreement was obtained using UNIFAC than using solubility parameter methods. 

Sensitive Receptor Indicator a measurable physical, chemical, biological, or social (e.g., odor) characteristic of a sensitive receptor. For example, for the sensitive receptor. Crater Lake, water clarity is a sensitive receptor indicator. 

Because the quality and health aspects of foods cannot be measured by a single index, it necessarily follows that the subject of control methods in the canned food industry is very broad, and includes chemical, physical, organoleptic, and bacteriological tests, only the first of which is discussed here. The measurement of color, odor, optical clarity, texture, viscosity, and chemical composition has been used to evaluate canned foods, but in many cases the methods that are applicable to one product are either not applicable to another, or can be used only after considerable modification. 

Figure 4 summarizes rates for NO, N2O, N02 and NH3 decomposition on Pt and Rh. Curves shown are calculated LH unimolecular rate expressions, Equation 11. Although data points are omitted for clarity, all measured rates agree with these curves to at least 20%. 

Apples were chopped and mashed to a fine puree. Apple mash was treated with enzyme preparation and incubated for 2 hours at 55°C. Viscosity of mash was measured several times using a Brookfield DC3 viscometer with Helipath stand attachment and TD spindle. After two hours of incubation sanple was coitriftig for 20 minutes at 10.000 rpm. Volume, clarity, pH and brix of the juices were measured. The pectin level of the juices was assessed by a standard alcohol test. 

It is certainly this lack of clarity which leads to the current situation. Flashpoints are usually given without any mention of either the open or closed cup aspects or the make of apparatus. Amongst the thousand or so organic substances listed in Part Two, more than one hundred of them mention oc and cc , which enables comparisons to be made. Nevertheless, a study of the data indicates that the difference between experimental values can reach 56°C for the same substance (for instance, butadiene). It happens quite often that for flashpoints lower values oc than cc values for the same substance are found.The nature of the sources of the level of measurement error in flashpoints can easily be guessed at. 

Instruments that measure scattered light, such as the Photo-Nephelometer (Coleman Instruments, Oak Brook, IL), are used to evaluate and set clarity standards for parenteral preparations. It is not possible to establish an overall standard value for all products (e.g., 30 ne-phelos) because the value itself is relative and influenced by many factors, including concentration, aging, stopper extracts, and the solubility characteristics of the raw materials. Nephelometer readings are insensitive to contamination by large (visible) particulates. 

Fig. 21. The product D-atom velocity-flux contour map, d

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