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  • Tips for Maintaining Sanitation in Your Pools and Spas - Hanna Instruments Slovenija
    and to kill harmful bacteria Chlorine bromine and iodine are all strong oxidizers and are as well used for pool and spa disinfection Depending on the pH level chlorine will be present as more effective hypochlorous acid HOCl or less effective hypochlorite ion Ocl Chlorine will be founded in major concentrations as hypochlorous acid below pH 7 6 When it s above this pH hypochlorite is favored Chlorine can be combined with other molecules present in the water when it combines with ammonia chloramines are formed which are virtually ineffective at sanitizing and responsible for producing the familiar and unpleasant chlorine odor Since the form of chlorine present is pHdependent the pH should be balanced at an appropriate level to maximize sanitizer effectiveness and ensure swimmer comfort Ideal pH levels are typically between 7 2 and 7 6 pH levels above this greatly reduce the effectiveness of chlorine sanitizers and pH levels below this can cause skin and eye irritation In addition to pH the concentration of the sanitizer present should also be measured Chlorine concentration can be measured as either free chlorine chlorine available for active disinfection or total chlorine combined chlorine that is no longer available for disinfection in addition to free chlorine Ideal chlorine concentrations vary depending on the conditions in the pool or spa Chlorine will break down when exposed to UV light To stabilize chlorine in the presence of UV light cyanuric acid may be added to outdoor pools However high cyanuric acid levels can also lower the sanitation power of chlorine Another consideration is temperature Microorganisms grow more rapidly at higher temperatures so the required sanitization level for a swimming pool or spa is highly dependent on the water temperature this is especially concerning for heated pools and spas A general rule of thumb

    Original URL path: http://www.hannaservice.si/en/hanna-blog/331-tips-for-maintaining-sanitation-in-your-pools-and-spas (2016-04-28)
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  • How Can Controlling the pH Maximize the End Meat Quality - Hanna Instruments Slovenija
    product The pH of a shampoo will alter the natural pH of skin and hair which ideally falls between pH 3 and 5 and pH 4 and 5 respectively thereby affecting their physical and chemical makeup Read more How Can Controlling the pH Maximize the End Meat Quality Twitter Share on Tumblr Published 22 June 2015 In the USA each year almost 30 million cattle are raised butchered and consumed The conditions when meat is processed somehow affect the quality of the final beef product where we include the visual and non visual changes such as juiciness tenderness taste color and drip loss The pH and temperature of the carcass should be both monitored during processing That s because of the maximization of the meat quality If we don t monitor the both factors together in processing the final result might be cold shortening and heat toughening The process of cold shortening happens when the carcass pH is greater or equal to pH 6 and when temperatures equal to or less than 15 C 59 F Heat toughening is the process when the carcass pH is 6 or lower at temperatures greater than 35 C 95 F Once the carcass pH decreases to pH r igor mortis takes the part of the postmortem physiological breakdown The most important key for the transformation of muscle to meat rigor mortis toughens the muscle and wipes out muscle extensibility Because of the rigor mortis the muscles will contract or shorten Cold shortening and heat toughening will lead to an increase in shortening muscles what will occur extreme and undesirable toughening of the meat The carcass temperature is dictated by the conditions at rigor and should fall between 15 and 20 C 59 and 68 F what minimize shortening and optimize tenderness Glycolysis is

    Original URL path: http://www.hannaservice.si/en/hanna-blog/329-how-can-controlling-the-ph-maximize-the-end-meat-quality (2016-04-28)
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  • Balance Out the Coolant to Allow the Natural Gas to Be Transported - Hanna Instruments Slovenija
    and natural ingredients used in a shampoo dictate the pH of that particular product The pH of a shampoo will alter the natural pH of skin and hair which ideally falls between pH 3 and 5 and pH 4 and 5 respectively thereby affecting their physical and chemical makeup Read more Balance Out the Coolant to Allow the Natural Gas to Be Transported Twitter Share on Tumblr Published 19 June 2015 In today s article we will talk more about balancing out the coolant for allowing the natural gas to be transported Fossil energizes for example oil coal and regular gas are natural matter that has been separated to hydrocarbons by time and weight that are then used for different vitality purposes Regular gas is most generally discovered caught underneath the world s surface in geographical arrangements of impermeable rock Drilling through the shale development permits the natural gas to be transported by means of pipelines and utilized as the energy source In the United States a broad pipeline system for normal gas was built during the time of 1920 to 1960 Natural gas is accessible in all of the 50 states and is conveyed to urban areas and towns by these pipelines totaling to around 2 4 million miles Natural gas in vaporous structure is troublesome to transport obliging the gas to be consolidated before dispersion The temperature of the gas is brought down beneath its separate dew point in a consolidating tube which then allows for it to collect as a liquid To bring down the temperature inside the tube a coolant is pumped around the gas load Balancing out the coolant allows the natural gas to be transported longer separations from the plants and wells Let us present you the most versatile photometer HI 83200 on the

    Original URL path: http://www.hannaservice.si/en/hanna-blog/327-ballance-out-the-coolant-and-allow-the-natural-gas-to-be-transported (2016-04-28)
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  • Importance of Moisture Content in the Cotton for Producing the High Quality Products - Hanna Instruments Slovenija
    a shampoo dictate the pH of that particular product The pH of a shampoo will alter the natural pH of skin and hair which ideally falls between pH 3 and 5 and pH 4 and 5 respectively thereby affecting their physical and chemical makeup Read more Importance of Moisture Content in the Cotton for Producing the High Quality Products Twitter Share on Tumblr Published 18 June 2015 Do you know that cotton is a soft plant fiber from the Gossypium family growing in capsules around the seeds of the flower Cotton is mostly used in tropical and subtropical climate areas where is grown globally for its use in the textiles industry In this particular areas 25 millions tons of cotton are produced annually The moisture content of the cotton is critical for producing the high quality products When cotton is in mature phase a picker or a stripper is utilized to mechanically harvest the cotton These instruments contain spindles that different the cottonseed from the plant The dampness substance of the cotton during harvest will influence the general proficiency of this stage of the process To minimize hardware glitches and subsequently delays and repairs the perfect dampness substance ought to be under 10 at harvest After harvest cotton is sent through a gin where the cotton is isolated from the seeds The desired moisture content for ginning is 6 8 Higher moisture levels will end the ginning procedure costing the rancher significant time and energy At lower moisture levels the cotton can build up a static electrical charge and can shock the machinery bringing about the gin to breakdown and the strands to wind up harmed rendering the cotton unusable At the point when cotton achieves the ginning process the moisture substance is normally lower than the desired 6 8

    Original URL path: http://www.hannaservice.si/en/hanna-blog/324-importance-of-moisture-content-in-the-cotton-for-producing-the-high-quality-products (2016-04-28)
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  • The Art of Bread Making and the Level of Salt Content in Bread - Hanna Instruments Slovenija
    hair which ideally falls between pH 3 and 5 and pH 4 and 5 respectively thereby affecting their physical and chemical makeup Read more The Art of Bread Making and the Level of Salt Content in Bread Twitter Share on Tumblr Published 16 June 2015 Did you know that the art of bread making has an extensive ancient history that can be tracked back at least 30 000 years Nowadays the culture and nutrition play both the important role in bread industry with significant impact on shaping the culinary identities all over the world Normally the process of bread making remains unchanged Unleavened breads such as Matzoh consist from only flour and water Upon mixing gluten protein is formed giving the bread structure and elasticity After the dough is kneaded it is baked immediately and results in a thin flat bread In the event that we do the examination raised bread is the particular case that ascents amid the heating process because of the expansion of a raising operators The primary utilization of yeast as a raising operators is accepted to be unplanned It is believed that level bread mixture was forgotten on a warm day bringing about actually happening yeast in sullied flour to mature before heating Amid aging proteins in the yeast cause the breakdown of starch particles into basic sugars The yeast then metabolizes these sugars and makes carbon dioxide gas and liquor as side effects The gas molecules extend inside of the mixture s gluten structure making it rise In the primitive days of raised bread making there was minimal thought about yeast and its capacity Many thought the raising procedure was only a baffling sensation Thus there was restricted control over the yeast during bread making This brought the exceptionally conflicting bread quality It wasn

    Original URL path: http://www.hannaservice.si/en/hanna-blog/319-the-art-of-bread-making-and-the-level-of-salt-content-in-bread (2016-04-28)
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  • Why is Important to Measure Moisture Content in Butter - Hanna Instruments Slovenija
    as to achieve a certain end result such as the reduction of dandruff or greasy hair Both the synthetic and natural ingredients used in a shampoo dictate the pH of that particular product The pH of a shampoo will alter the natural pH of skin and hair which ideally falls between pH 3 and 5 and pH 4 and 5 respectively thereby affecting their physical and chemical makeup Read more Why is Important to Measure Moisture Content in Butter Twitter Share on Tumblr Published 10 June 2015 Butter is a typical dairy item that is utilized as a part of numerous recipes because of the rich smooth feel and flavor It is utilized as a part of everything from baking to sautéing and consequently is accessible in a mixture of butterfat compositions Butter is made by agitating drain or cream to independent the buttermilk from the butterfat Butterfat is the primary ingredient in butter regularly commercially delivered butter is made out of 80 butterfat 15 water and 5 buttermilk solids The butterfat and dampness substance of the butter will influence the surface and flavor of the final product For instance in a study done pie outsides were baked utilizing two sorts of butter one with high butterfat substance and one with marginally lower butterfat content In the final items the butterfat substance effected how crispy and buttery flavored the pie crust was Butter oil and ghee are more refined products of butter that are used in cooking instead of other oils to give a buttery flavor Butter is isolated by separating the butterfat and oils from the water and buttermilk solids so that the final result is almost pure butterfat That s the reason why clarified butters have a longer and more stable shelf life Also the higher smoke point

    Original URL path: http://www.hannaservice.si/en/hanna-blog/318-why-is-important-to-measure-moisture-content-in-butter (2016-04-28)
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  • New Titration Autosampler - Hanna Instruments Slovenija
    other contaminated particles As the scientists behind hair care progressed manufacturers synthesized chemical additives for use in shampoo as fragrance foaming agents and colored dyes Shampoo is now created and structured towards various hair types as well as to achieve a certain end result such as the reduction of dandruff or greasy hair Both the synthetic and natural ingredients used in a shampoo dictate the pH of that particular product The pH of a shampoo will alter the natural pH of skin and hair which ideally falls between pH 3 and 5 and pH 4 and 5 respectively thereby affecting their physical and chemical makeup Read more New Titration Autosampler Twitter Share on Tumblr Published 16 April 2014 Hanna Instruments is excited to announce the release of our new HI 921 Autosampler The HI 921 Autosampler is an extension of Hanna s titration family It is designed for use with the HI 902 potentiometric titrator The HI 902 is a research grade potentiometric titrator designed to measure pH NaCl Ascorbic Acid Calcium and much more In conjunction with the HI 902 the Autosampler allows you to titrate up to 18 samples at one time It uses a USB interface allowing

    Original URL path: http://www.hannaservice.si/en/hanna-blog/97-new-titration-autosampler (2016-04-28)
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  • New Multiparameter edge® - Hanna Instruments Slovenija
    hair care product used for removal of dirt dandruff skin particles oils and other contaminated particles As the scientists behind hair care progressed manufacturers synthesized chemical additives for use in shampoo as fragrance foaming agents and colored dyes Shampoo is now created and structured towards various hair types as well as to achieve a certain end result such as the reduction of dandruff or greasy hair Both the synthetic and natural ingredients used in a shampoo dictate the pH of that particular product The pH of a shampoo will alter the natural pH of skin and hair which ideally falls between pH 3 and 5 and pH 4 and 5 respectively thereby affecting their physical and chemical makeup Read more New Multiparameter edge Twitter Share on Tumblr Published 08 October 2013 Hanna Instruments is pleased to announce the release of our new multiparameter e dge which is able to perform pH EC and Dissolved Oxygen measurements with only one meter The instrument is very thin lightweight weighing just 260 grams and it blends elements of portable and bench top meters into a revolutionary design This design allows customers to use edge as a bench top meter a portable meter or

    Original URL path: http://www.hannaservice.si/en/hanna-blog/94-novi-multiparameter-edge-2 (2016-04-28)
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