Standard moisture state

In most cases, this ideal cannot be met and will not yield the desired understanding of the chemistry of interest. This can sometimes be overcome by simple mediation of soil, such as bringing the soil sample to some standard moisture state before making certain measurements such as pH or salt concentration. 

At least six specifications of standards for granulated sugar quaUty are appHcable ia the United States. These include Codex JUimentarius Food Chemicals Codex (ECC) (4), US. Pharmacopeia (USP) and National Formula (NE) (5), National Soft Drink Association (6), National Canners Association, and Mihtary Standard-900 for white sugar. These standards are intended to set limits on various components, including, but not necessarily limited to, polarization, invert or reducing sugar, ash, moisture, color, sulfur dioxide, arsenic, lead, and copper. 

Etibank is the sole producer of boron minerals and derivatives in Turkey, which is second in production only to the United States. The open-pit Kirka mine in the Eskisehir Province is the only source of Turkish sodium borate ore. A tincal concentrate is produced from ore that has been blasted and carried in tmcks to the concentration plant. The ore is screened and cmshed to reduce it to —100 mm and then hammer milled to —25 mm. The stockpiled material is further milled and screened to 6 mm. A fraction of +1 mm (+18 mesh, U.S. Standard) is washed and classified to remove fine clay. Clay is removed from the —1 mm faction bypassing it through cyclones and then through a classifier. This material is centrifuged and combined with the washed + 1 mm faction to produce a final product which is a —6 mm concentrate having 6—8 wt % moisture and 32% 2 3 1987 production was... 

Low Resolution Nuclear Magnetic Resonance (LR-NMR) systems are routinely used for food quality assurance in laboratory settings [25]. NMR based techniques are standardized and approved by the American Oil Chemist s Society (AOCS) (AOCSd 16b-93, AOCS AK 4-95), the International Union of Pure and Applied Chemistry (IUPAC) (solid fat content, IUPAC Norm 2.150) and the International Standards Organization (ISO) (oil seeds, ISO Dis/10565, ISO CD 10632). In addition to these standardized tests, low resolution NMR is used to measure moisture content, oil content and the state (solid or liquid) of fats in food. Table 4.7.1 summarizes common food products that are analyzed by low-resolution NMR for component concentration. 

The French drain (also called a channel drain or floating slab) is a construction feature that appears to provoke strong reaction from its defenders and detractors alike. French drains are only a concern in basement foundations. This slab detail is a standard feature in new houses in parts of the country as varied as New York and Colorado, but in other places it is virtually unknown. French drains are used in areas with expansive soils, such as parts of Colorado, to protect the slab from damage if the wall moves. In central New York State, the main function of the French drain is to drain away water that may seep down the walls. One national builder has discontinued and now prohibits the use of French drains in houses because of the potential for radon problems. This builder states that French drains also have been found to significantly increase indoor moisture levels. 

Nonfat dry milk has only its fat and water removed. Federal standards of identity in the United States and FAO/WHO allow a maximum of 5% moisture and not more than 1.5% milk fat (FDA 1981A FAO 1973). 

Most dry buttermilk is prepared from sweet cream buttermilk, and is produced in a manner similar to that of nonfat dry milk. Dry buttermilk has a higher phospholipid content than other dry milk products and therefore is a natural emulsifier for use in the dairy and baking industries and for dry mixes and other foods. A dry, high-acid buttermilk can be produced from milk fermented by L. bulgaricus. It is difficult to dry, however, and has found only limited use in the baking industry. There are no United States and FAO standards for this product, although typically the moisture content is less than 5%. 

Butter oil or anhydrous milk fat is a refined product prepared by centrifuging melted butter or by separating the milk fat from high-fat cream. There are no federal standards in the United States, but the FAO has published, in the Codex Alimentarius, standards of 99.3% fat and 0.5% moisture for butter oil and 99.8% fat and 0.1% moisture for anhydrous butter oil (FAO 1973). 

The United States federal standard requires that cottage cheese contain not less than 4% butterfat and not more than 80% moisture. The standard does not specify how much of the solids and fat must come from the dressing and the curd. 

Ricotta has a bland flavor and a body resembling cottage cheese in consistency. No U.S. federal standards exist for Ricotta cheese however, some states require that it be made from whole milk and have a minimum of 11% fat and a maximum of 80% moisture. 

Interactions of the pastes with the skin in vivo all in vivo measurements were conducted in a climatized room under standardized temperature and humidity conditions (22°C, 45 5% rh). Six healthy volunteers participated in the study. In the first part, after measurement of skin hydration with the NOVA DPM 9003,11 the pastes were randomly applied at a rate of 10 mg/cm2 on different areas (2x2 cm including one untreated control area) of the ventral forearms for 5, 30, and 120 min. Thereafter, the pastes were removed with a soft paper tissue and skin hydration was measured at 1, 2, 3, 4, 5, and 15 min. The second part of this study was conducted on the same volunteers following exactly the same procedures, but the skin was preliminary hydrated by an occlusive application of a moisturizer (an O/W lotion containing 5% urea and 10% glycerol) for 1 h. This was intended to mimic a clinical situation where the pastes are applied on wet skin states with the explicit goal of drying the skin. 

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