funke gerber catalog

LABORATORY

CATALOGUE

for milk analysis

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9ZVgaVY^ZhVcY\ZciaZbZc!I]ZcVbZ;jc`Z"ldjaY^ceVgi^XjaVga^`Zided^cidjidjgcZlegdYjXihAVXid;aVh]VcYAVXidHiVg#D[XdjghZ!Vaadi]ZgZfjêbZci^hVahdje"id"YViZ#6hndj`cdl[gdbegZk^djhXViVad\jZh!ZYîdg^VaXdcig^Wji^dchbV`ZjeVaVg\ZeVgid[djgejWa^XVi^dch#LZVgZ]Veeni]VilZ]VkZWZZcVWaZidZm"eVcYi]^h^bedgiVcihZXi^dclî]VYYî^dcVaXdcig^Wji^dch[gdb]^\]anXdbeZiZciVji]dgh#DjghiVcYVgYegdYjXigVc\ZXdkZghi]ZZci^gZgVc\Zd[X]Zb^XVabâ`VcVanh^h#H]djaYndj]VkZVcnheZX^VagZfj^gZbZcihi]Vi\dWZndcYdjgegdYjXigVc\Z!eaZVhZYdcdi]ZhîViZidVeegdVX]jhlî]ndjggZheZXi^kZ^cfj^g^Zh#LZlâaegdbeiangZhedcYWnhjWbîi^c\VcViigVXi^kZfjdiZ#

We look forward to working with you!

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TRADITIONPROGRESSCONTINUITY

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PRODUCTS:

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graduate economist Georg Hoernle

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Accessories for BagMixer 400

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BUTYROMETRIC DETERMINATION

OF FAT CONTENT ACCORDING

TO GERBERS METHODby graduate chemist Alfred Toepel

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PRINCIPLES OF THE METHOD

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CHEMICALS NEEDED

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colourless or only slightly discoloured and free from any substances which might influence the outcome

EaZVhZcdiZ/The required density corresponds to 90 to 91 % by mass. Stronger or weaker concentrations are to be avoided. At 65C, more highly concentrated sulphuric acid attacks the amyl alcohol, producing olefins through dehydration which influence the result. Weaker concentrations reduce the oxidization effect. Destruction of the fat globule coating is incomplete which can lead to the formation of lumps.

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PREPARATION OF THE TEST SPECIMEN

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Milk fat is lighter than water and creams if it is left standing. A fat-rich layer accumu-lates on the surface. Stirring and careful shaking restore the original distribution.

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Foam breaks the fat globule coating. The milk may begin to turn into butter when stirred and uniform distribution of fat is no longer possible.

The fat liquefies at 35-40 and the distribution process is speeded up.

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The volumeters are calibrated at 20C. Any variations in temperature will influence the volume. Air pockets reduce the density and hence the mass of milk measured.

REQUIRED EQUIPMENT

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CONDUCTING A TEST = WORK PROCEDURES

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'# 8VgZ[jaan ijgc i]Z WdiiaZ lî] i]Z bâ` heZX^bZc jeh^YZ Ydlci]gZZdg [djg i^bZh#I]Zc ^bbZY^ViZaneêZiiZ&%#,*bad[bâ`^cid i]Z WjingdbZiZg ^c hjX] V lVn i]Vi i]Z WjingdbZiZg cZX`YdZhcdi\ZilZi VcY i]Zbâ`YdZhcdib^mlî] i]Zhjae]jg^XVX^Y# Id Yd hd! aZVc i]Z iê d[ i]Z eêZiiZ aViZgVaan Vh YZZeanVhedhh^WaZV\V^chii]ZlVaad[i]ZWjingdbZiZghdi]Vii]Zbâ`[dgbhVaVnZgdcided[i]Zhjae]jg^XVX^YhZZ;^\#'#When the Gerber method was first introduced, 11.0 ml of milk were used.

By reducing the quantity of milk 10.75 ml, the determined fat content more

closely matches the results of the reference method. If the butyrometer

neck is wetted with milk, residues may cling to it.

A clear dividing line between the acid and the milk, without a brownish-

coloured edge, is the sign of good layering.

(# &bad[VbnaVaXd]da ^heêZiiZYdcidi]Zbâ`!dg ^cigdYjXZYWnbZVchd[VbZVhjg^c\iVe#Due to the low density of amyl alcohol, the two liquids do not mix.

)# I]Z WjingdbZiZg ^h hZVaZY lî] V hideeZg lî]dji b^m^c\ i]Za^fj^Yh#As a rule, the lower end of the stopper comes into contact with the liquid.

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When the liquids are mixed, a consid-

erable amount of heat is given off. The

gas built up in this way can cause the

stopper to shoot out, or the butyrometer

to break.

The butyrometer tube is used as

a safety precaution. Instead of using a

butyrometer tube, the butyrometer can

be wrapped in a cloth.

Too lax shaking of the butyrometer or

holding it unnecessarily in a slanted

position inhibits quick mixing and

therefore the rapid oxidation of the en-

tire specimen, thus ruining the careful

work done layering the liquid.

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RESULT AND DEGREE OF ACCURACY

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I]Zc!i]ZWjingdbZiZg^hdcXZV\V^c]ZViZYid+*8^cVlViZgWVi][dgViaZVhi*b^"cjiZhVcYhjWhZfjZcianXZcig^[j\ZYV\V^c[dg*b^cjiZh#I]ZgZhjai^hgZVYd[[^ci]ZhVbZlVnVhWZ[dgZ#

>[i]ZkVajZdWiV^cZYV[iZgi]ZhZXdcYXZcig^[j\^c\^hbdgZi]Vc%#%*]^\]Zgi]Vci]ZkVajZV[iZgi]ZghiXZcig^[j\^c\!i]Zci]ZgZ]ZVi^c\VcYXZcig^[j\^c\^hidWZgZeZViZYVbVm^bjbd[ildi^bZh#

=dlZkZg! ^[ i]^hkVajZ]Vh ^cXgZVhZYWndcan%#%*dg aZhhlî]gZheZXiidi]ZghikVajZ!i]Z]^\]ZhiiZhikVajZVeea^Zh#

:mVbeaZ/After the first centrifuging, the two values were read off at 3.55 % and 3.60 %.

After the second centrifuging, the two values were 3.60 % and 3.65 %. The homogenised milk fat content is stated to be 3.65 %.

Should the difference still be greater than 0.05 % after the two last repetitions, i.e. after the 3rd and 4th centrifuging, the results of this test are to be discarded.

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FOREWORD:

1.0 FIELD OF APPLICATION

9ZiZgb^cVi^dcd[[ViXdciZci^cbâ`VcYkVg^djhYV^gnegdYjXih#

2.0 VOLUMES

JcaZhhhiViZYdi]Zgl^hZ!i]Z[daadl^c\fjVciî^Zhd[X]Zb^XVahVcYiZhiheZX^bZchVgZjhZY/

Hjae]jg^XVX^Y/ &%#%ba'%8 '86bnaVaXd]da/ %ba'%8 '8Bâ`dgYV^gnegdYjXi/ &%#,*ba'%8 '8

BUTYROMETRIC DETERMINATION OF THE

FAT CONTENT OF VARIOUS DAIRY PRODUCTS

The butyrometric determination of the fat content in milk has been and is being replaced at a progressive rate by other routine tests (with appliances such as LactoStar, for instance). However, milk products such as cheese, ice cream, etc. either cannot be tested with such appliances or can only be tested after elaborate specimen preparation. For these products, butyro-metric methods are a good alternative for routine analysis.

3.0 BRIEF DESCRIPTION OF THE BUTYROMETRIC DETERMINATION OF FAT CONTENT:

3.1 ... IN MILK (ACCORDING TO GERBERS METHOD):

EZg[ZXian XaZVcZY bâ` WjingdbZiZgh! bdhi ^bedgiVcian [gZZ d[ [Vi gZh^YjZh! VgZ aaZY^ci]Z[daadl^c\dgYZg/&%bad[hjae]jg^XVX^YYZchîn/-&- $"%#%%(\$ba!&%#,*bad[bâ`!VcY&bad[VbnaVaXd]da#I]Zbâ`VcYVbnaVaXd]daVgZidWZaaZY^caVnZghhdi]Vii]ZnYdcdib^mWZ[dgZh]V`^c\#6[iZghZVa^c\i]ZWjingdbZiZg!i]ZXdciZcihVgZi]dgdj\]anb^mZYWnh]V`^c\VcYijgc^c\i]ZWjingdbZiZgjeh^YZYdlchZkZgVai^bZh#I]gdj\]XVgZ[jaVY_jhibZcid[i]ZhZVa^c\hideeZg!i]ZXdciZcihd[i]ZWjingdbZiZgVgZgZ\jaViZY^chjX]VlVni]Vii]ZhXVaZ^h[jaaWjicda^fj^YZciZghi]ZWjaW#I]ZWjingd"bZiZg^ hXZcig^[j\ZY^ ci]Z]ZViZYXZcig^[j\Z!VcYi]ZciZbeZgZY^ cV+*8lViZgWVi][dg*b^cjiZh#I]ZY^k^Y^c\a^cZWZilZZci]Zhjae]jg^XVX^Yb^mijgZVcYi]Z[ViXdajbc^hhZiViV[jaahXVaZa^cZVcYi]ZjeeZgZcYd[i]Z[ViXdajbc^hgZVYd[[Vii]ZadlZgbZc^hXjh#3.2 ... IN HOMOGENISED MILK

As above, except that the specimens are centrifuged three times, for 5 minutes each time. In between centrifugings, the butyrometers are heated in a 65C water bath for 5 minutes (for more detail, see page 19).

3.3 ... IN SKIM MILK AND WHEY

Use of skim milk butyrometers with narrowed scales according to Sichlers method.

7jingdbZiZghVgZXZcig^[j\ZYil^XZVcYeaVXZY^cV+*8lViZgWVi][dg*b^cjiZh^cWZilZZcXZcig^[j\^c\h#3.4 ... IN CONDENSED MILK (UNSWEETENED)

I]ZXdcYZchZYbâ`^h]ZViZYid*%8VcYVaadlZYidXddaV\V^c#I]Zcî^hb^mZYlî]lViZg^cV&/&gVi^d#I]^hYâji^dc^hi]ZciZhiZYa^`Zbâ`VXXdgY^c\id

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3.5 ... IN BUTTERMILK (MOHR AND BAURS MODIFICATION)

I]ZWjingdbZiZg ^haaZYlî]&%bad[hjae]jg^XVX^Y YZchîn/-(% $"%#%%(\$ba#>chiZVYd[&%#,*ba!&%bad[WjiiZgbâ`VcY'#%bad[VbnaVaXd]daVgZeêZiiZY^c#6[iZghZVa^c\! i]ZWjingdbZiZg ^h h]V`ZcVcY ^bbZY^ViZan XZcig^[j\ZY [dg&%b^cjiZh#I]^hegZkZcihVccdn^c\WadX`V\Zh#I]ZgZVY^c\^ hiV`ZcV[iZgiZbeZg^c\i]ZheZX^bZcVi+*8 $"'8#;ViXdciZci2gZVY"d[[kVajZm%,*#3.6 ... IN POWDERED MILK ACCORDING TO TEICHERTS METHOD

Use of powdered milk butyrometer according to Teicherts method.

I]ZWjingdbZiZg^haaZYlî]&%bad[hjae]jg^XVX^YYZchîn/-&- $"%#%%(\$ba#,#*bad[lViZgVcY&bad[VbnaVaXd]daVgZaVnZgZYdcid^ i#'#*\d[edlYZgZYbâ`VgZlZ^\]ZY^ cVlZ^\]^c\WdViVcYigVch[ZggZY^ cidi]ZWjingdbZiZgi]gdj\]V[jccZa!jh^c\V]V^gWgjh]#6["iZghZVa^c\!i]ZWjingdbZiZg^ hi]dgdj\]anh]V`Zc!VcY^ ciZgbîiZcianeaVXZY^ cV+*8lViZgWVi]hZkZgVai^bZh#>i^ hXZcig^[j\ZYil^XZ!*b^cjiZhZVX]i^bZ!^ ci]Z]ZViZYXZcig^[j\ZVcYi]ZkVajZ^hgZVYd[[V[iZgi]ZWjingdbZiZg^heaVXZY^ci]ZlViZgWVi][dg*b^cjiZh#3.7 ... IN CREAM ACC. TO ROEDERS METH. (WEIGHING METH.)

Use of cream butyrometer according to Roeders method.

*\d[XgZVbVgZlZ^\]ZYdji^ cidi]Z\aVhhWZV`ZghîjViZY^ ci]ZhideeZgVcYigVch[ZggZY^cidi]ZWjingdbZiZg#Hjae]jg^XVX^YYZchîn/*'' $"%#%%*\$ba^hedjgZYi]gdj\]i]ZjeeZgdeZc^c\d[i]ZWjingdbZiZgjciâîgZVX]Zh_jhidkZgi]ZjeeZgZY\Zd[i]Z\aVhhWZV`Zg#6[iZghZVa^c\!i]ZWjingdbZiZg^heaVXZY^cV,%8lViZgWVi]VcYh]V`ZcgZeZVi"ZYanjciâi]ZegdiZ^c^hXdbeaZiZanY^hhdakZY#Hjae]jg^XVX^Y^hedjgZY^cjciâîgZVX]Zhi]ZWZ\^cc^c\d[i]ZhXVaZ!&bad[VbnaVaXd]da^hVYYZYVcYi]ZWjingdbZiZg^hhZVaZY!h]V`Zc!VcYeaVXZY^ci]Z,%8lViZgWVi][dgVcdi]Zg*b^cjiZh#I]Zc!î^hXZcig^[j\ZY[dg*b^cjiZhVcYiZbeZgZY^cV+*8lViZgWVi]#I]ZgZVY^c\^hiV`ZcVi+*8!i]Z[ViXdajbcVY_jhiZYidi]ZoZgded^ci!i]ZkVajZgZVYd[[Vii]ZadlZgbZc^hXjh#3.8 ... IN CREAM ACC. TO SCHULZ-KLEYS METH. (WEIGHING METH.)

Use of cream butyrometer according to Schulz-Kleys method.

&%bad[hjae]jg^XVX^YYZchîn/-&- $"%#%%(\$ba!*bad[lViZg!XV#*\d[XgZVbbZVhjgZYWnY^[[ZgZci^ValZ^\]^c\jh^c\Vhng^c\ZdglZ^\]^c\eêZiiZViiVX]ZYidi]ZhXVaZ!VcY&bad[VbnaVaXd]daVgZhjXXZhh^kZan^cigdYjXZY^cidi]ZWjingdbZiZg#6[iZghZVa^c\!i]ZXdciZcihVgZb^mZYWnh]V`^c\VcYijgc^c\i]ZWjingdbZiZgjeh^YZYdlcVcYXZcig^[j\ZY[dg*b^cjiZh^ci]Z]ZViZYXZcig^[j\Z#I]ZkVajZ^hgZVYd[[V[iZg*b^cjiZhd[iZbeZg^c\^cV+*8lViZgWVi]#CdiZ/YdcdiVaadlbdgZi]Vc&*b^cjiZhideVhhWZilZZcVYY^c\i]ZlViZgVcYh]V`^c\i]ZheZX^bZcYjZidi]Zedhh^Wâînd[VYZXgZVhZ^ci]Z]ZVid[gZVXi^dcVhVgZhjaid[i]ZVYYî^dcd[lViZg#I]ZY^hhdaji^dcegdXZhhbjhiWZXdbeaZiZYlî]^c+%hZXdcYh#;ViXdciZci2gZVY"d[[kVajZm*$XgZVbcZilZ^\]i#3.9 ... IN CREAM ACC. TO KOEHLERS METH. (MEASURING METH.)

Use of cream butyrometer according to Koehlers method.

&%bad[hjae]jg^XVX^YYZchîn/-&- $"%#%%(\$ba!*#%*bad[XgZVb!*bad[lViZg!VcY&bad[VbnaVaXd]daVgZedjgZY^cijgc^cidi]ZXgZVbWjingdbZiZg#L]Zcjh^c\VXgZVbhng^c\Z!îbjhiWZg^chZYhZkZgVai^bZhlî]lViZgWZ[dgZi]Z*bad[lViZgVgZ^cigdYjXZY#I]ZWjingdbZiZg^hhZVaZY!h]V`Zc!XZcig^[j\ZY[dg*b^cjiZh!VcYi]Zci]ZkVajZ^hgZVYd[[V[iZgiZbeZg^c\i]ZheZX^bZc^cV+*8lViZgWVi]#I]ZkVajZ^hgZVYd[[[gdbi]ZoZgded^ci#

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3.10 ... IN CHEESE ACC. TO VAN GULIKS METH. (WEIGHING METH.)

(see ISO 3433) Use of the cheese butyrometer according to Van Guliks method.

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3.14 ... IN MAYONNAISE ACC. TO ROEDERS METH. (WEIGHING METH.)

Use of butter butyrometer according to Roeders method.

&\d[bVndccV^hZ^hlZ^\]ZYdji^cid\aVhhWZV`ZghîjViZY^ci]ZhideeZgVcYigVch"[ZggZY ^cid i]ZWjingdbZiZg#Hjae]jg^XVX^Y YZchîn/*'' $"%#%%*\$ba ^hedjgZYi]gdj\]i]ZjeeZgdeZc^c\d[i]ZWjingdbZiZgjciâîgZVX]Zh_jhidkZgi]ZjeeZgZY\Zd[i]Z\aVhhWZV`Zg#6[iZghZVa^c\!i]ZWjingdbZiZg^heaVXZY^cV,%8lViZgWVi][dg(%b^cjiZhVcYh]V`ZcgZeZViZYanjciâi]ZegdiZ^c^ hXdbeaZiZanY^hhdakZY#Hjae]jg^XVX^Y^hedjgZY^cjciâîgZVX]Zhi]ZWZ\^cc^c\d[i]ZhXVaZ![daadlZYWn&bad[VbnaVaXd]da#I]ZWjingdbZiZg^hhZVaZY!h]V`Zc!VcYeaVXZY^ci]Z,%8lViZgWVi][dgVcVYYî^dcVa*b^cjiZh#I]^hegdXZhh^h[daadlZYWn&%b^cjiZhd[XZcig^[j\^c\VcYVeegdm^bViZan*b^cjiZhd[iZbeZg^c\^cV+*8lViZgWVi]#I]ZkVajZ^hgZVYd[[Vi+*8Vii]ZadlZgbZc^hXjh#I]ZgZVY"d[[kVajZ^hbjaiêa^ZYWn*iddWiV^ci]ZXdggZXi[ViXdciZci#3.15 BUTYROMETRIC DETERMINATION OF THE FAT CONTENT OF

MEAT AND SAUSAGE ACC. TO GERBERS METHOD (VAN GULIK)

According to the recommended methodology of Pohja and Associates.

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KJELDAHLS NITROGEN DETERMINATION METHOD

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KJELDAHLS NITROGEN DETERMINATION METHODAnna Politis, graduate engineer of nutrition technology and of biotechnology, reports

*,

1


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The addition of potassium sulphate serves to increase the boiling tempera-ture of the sulphuric acid and the addition of copper sulphate serves as anoxidation catalyst. They are also available as Kjeldahl tabs (art. no. 4230/4231).If the process is executed with tabs, then 5 0.1 g of milk are mixed with20 ml of sulphuric acid and 2 Kjeldahl tabs and left to sit for 5 min. Then the temperature program can be carried out.

During the heating of the sample, foam is not allowed to climb higher then 4 - 5 cm below the flask opening.

The sulphuric acid is added in such a way that any copper sulphate solution, potassium sulphate or milk which may have adhered to the flask neck is flushed down. If the flask is sealed airtight, it can also be stored for later digestion.

To determine the specific digestion time, it is advisable to execute preliminary tests with samples high in protein and fat.

Substantial crystallisation is a sign of too little sulphuric acid and can lead to low protein values. It is therefore advisable to reduce the loss of sulphuric acid by minimising the amount sucked.

Before the hot digestion flasks can be taken from the digestion block, it must be ensured that no condensed fluid has collected in the extraction apparatus. If it has, the suction volume must be increased and the condensed liquid removed.

The undiluted digestion should not be stored in the flask for a longperiod of time (overnight) for any reason. There is a risk that the sample will solidify and it is difficult to bring it into solution form again. After the sample is cooled down and dilluted with 70 ml of water, there is no problem to keep it overnight.

*-

2


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The water distiller must be set up on a stable laboratory bench with an even, horizontal support which is located near a cold wa-ter supply and a drain. The water pressure must be at least 0.5 bar.

Before starting the operation, all hoses must be connected and the coolant en-gaged. The storage tank must be correctly positioned and the fluid level checked. The water vapour discharge hose must be in-troduced into the digestion flask. The water distiller is equipped with a safety gate.

During the first distillation, the water va-pour comes into contact with cold pipes and glass parts. This leads to increased build-up of condensation which can in turnlead to excessive sample dilution andliquid volume in the digestion vessel.A trial run is therefore essential. The dis-charge of water vapour with a temperature of approx. 106C creates loud noises. This is no cause for alarm.

The distillation is conducted until a distil-lation volume of 150 ml is obtained.

About 2 minutes before the end of the dis-tillation, the Erlenmeyer flask is lowered in such a way that the end of the discharge pipe is no longer submerged in the acid solution. The pipe must be flushed with water. This water is collected in the Erlen-meyer flask.


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*.

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The mixture of methyl red and bromcresol green (see 2.5, 2.6) serves as the indicator. The indicator is responsible for the colour change and signals the end of the titration.

The neutral background improves the accuracy and reproducibility of the results. This means that the titrations are always carried out under optical conditions that are as similar to each other as possible.

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Kjeldahls digestion method is not specific to amino acids and proteins and includes all organically bonded nitrogen. Other non-protein compounds are also are digested and collected (NPN: non-protein nitrogen). However, the pro-portion of these compounds is very small and is disregarded in the calculation.

If the non-protein containing nitrogen should also be es-tablished, then method must be executed in accordance with DIN EN ISO 8968-4. If only the protein nitrogen should be determined, then the milk proteins must first be sepa-rated. 50.1 ml of milk diluted with 50.1 ml of water is washed in stages with in total 60 ml of 15 % (w/v) trichlo-roacetic acid in accordance with DIN EN ISO 8968-5, the proteins are precipitated and finally filtered out into a hard paper filter. The filtrate contains the components of the non-protein nitrogen and the filtered-out precipitate con-tains the protein nitrogen. The filter with the precipitate is put into a digestion vessel and Kjeldahls nitrogen deter-mination method is carried out as described above. The protein content is calculated by multiplying by a factor of 6.38.

The value 6.38 is specific to milk and dairy products and was established because milk proteins have a nitrogen content of 15.65 % (100:15.65 = 6.38).

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The blind trial is important for the calculation of the nitrogen content of the sample.

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Caution! The addition of hydrogen peroxide causes an intense reaction.

The blind trial is executed with 2 ml of water and 0.25 g of sucrose. The effectiveness of the decomposition is tested with 0.08 g of tryptophan or 0.06 g of lysine hydrochloride.

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In order to monitor the effectiveness of the de-composition, 0.18 g of tryptophan or 0.16 g or lysine hydrochloride and 0.67 g of sucrose are used. 98 % of the nitrogen content must be re-covered. If that is not the case, either the decom-position temperature or time is insufficient or the sample is charred.

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pH VALUE MEASUREMENTAnna Politis, graduate engineer of nutrition technology and of biotechnology, reports

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To clean off fat or oil deposits, the membrane must be degreased with cotton which has been soaked in acetone or soap solution.

If protein has settled on the diaphragm, the electrode is soaked in HCI/Pepsin solution for approx. 1-2 hours.

In case of a silver sulphide contamination, the electrode is to be set in a thiocarbamide solution and left to soak.

To remove inorganic films, the electrode is dipped into 0.1 M HCl or 0.1 M NaOH. With40-50C solutions, cleaning is more effective.

After every cleaning procedure, the electrode is to be set in a 3M KCl solution about a quarter of an hour a new conditioning and subsequently calibrated once again.

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REFRIDGERATED INCUBATORS WITH COMPRESSION COOLING ICP

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6520

6521

6522

6530

6570

6571

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6681

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6720

6730

6731

6710

6711

6742

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6743


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-.

7127

7125

7124

7123

7122


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INSERTION/IMMERSION SENSORS

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.% AVWdgVidgnXViVad\jZ[dgb^a`VcVanh^h

The German chemist Beckmann, known for the thermometer named after him, began using the freezing point of milk in as early as 1895 to detect if it had been adulterated with water. The American Hortvet worked intensively with this method in 1920 and im-proved some of its essential features. The first thermistor cyroscopes were brought to the market in the 1960s. However, they had to be operated entirely by hand. At the beginning of the 1970s, the first automatic thermistor cyroscopes became available. With this development it was possible to determine the freezing point automatically at the push of a button.

A decisive step in the improvement of thermistor cryo-scopy was displayed at the FoodTec tradeshow in 1984: Funke-Gerber introduced the first device with automatic calibration. This successful and intensive development work reached a new peak at the Food-Tec in 1988, where Funke-Gerber presented a fully automatic freezing point determination mechanism with a capacity of 220 samples per hour.

With the introduction of an indirect freezing point measurement device (e.g. LactoStar) for routine analysis, interest was focused primarily on reference devices which are able to determine freezing points in accordance with the applicable standards and regulations. These devices must satisfy the strictest requirements with regard to measuring accuracy. For this reason Funke-Gerber developed a program-mable cryoscope with a resolution of 0.1 m C. This instrument has proven its accuracy and reliability incountless laboratories all over the world. The productrange has been expanded with a multi-sample device (CryoStarautomatic). Since January 2007, these instru-ments have been equipped with a graphic colour dis-play. This makes it possible to show the entire freezing curve, in particular the process of the plateau search, with a patented screen presentation.

FREEZING POINT DETERMINATIONDcZd[i]ZbV^c[dXjhZhd[;jc`Z"9g#C#

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THE FREEZING POINT:

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POSSIBLE SOURCES OF ERROR IN THE MEASUREMENT PROCESS

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.(AVWdgVidgnXViVad\jZ[dgbâ`VcVanh^h

Im_jY^_d]ed0i]ZYZk^XZbjhih]dli]ZhiVgi^c\bZhhV\Z CryoStar I (or. CryoStar automatic), Funke Gerberdci]ZY^heaVnl]Zcî^hhlîX]ZYdc#

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Edhh^WaZZggdgh/ 6^ghjeean^hcdi[jcXi^dc^c\egdeZgan/kZciâVi^dchadih

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IddaîiaZXdda^c\a^fj^Y!i]ZgZ[dgZV^g^ci]ZaZVY/VYYa^fj^Y#

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8dcYjXidgWdVgY^cbZVhjg^c\]ZVY^hYZ[ZXi^kZ#

IDENTIFYING TECHNICAL DEFECTS

9eeb_d]f^Wi[0i]ZYZk^XZh]djaYgZVX]VXdda^c\WVi]iZbeZgVijgZd[ViaZVhi"+8^cVgZVhdcVWaZVbdjcid[i^bZ#I]^hi^bZYZeZcYhdci]ZhjggdjcY^c\iZbeZgVijgZ!Wjih]djaYcdiWZadc\Zgi]Vc'%b^cjiZh#

9Zk^XZ^cY^XViZhVbjX]iddXdaYkVajZdci]ZY^heaVn^bbZY^ViZanV[iZghiVg^c\VbZVhjgZbZci!WZVihi]ZhVbeaZijWZVcYgZedgihcdi[gdoZc#I]^hdcandXXjghlî]daYgblVgZkZgh^dch#8VjhZh/ I]Zgb^hdg^hYZ[ZXi^kZ#8]Vc\Zi]Zgb^hidg!^chiVaacZlZggblVgZkZgh^dc#

Hi^gg^c\gdYXVccdiWZegdeZganVY_jhiZY#Edhh^WaZXVjhZh/ Hi^gg^c\gdY]VhWZZcWZciYjg^c\Vi]Zgb^hidgX]Vc\ZVcY^hidjX]^c\i]Zi]Zgb^hidgh]V[i#7ZcYi]Zhi^gg^c\gdYWVX`^cidh]VeZVcYVY_jhii]Zi]Zgb^hidghdi]Vii]Zhi^gg^c\gdYXVcdhXâaViZ[gZZan#

JeeZgeVgid[i]Zhi^gg^c\gdY]VhV[Vi^\jZ[gVX"ijgZ/gZeaVXZhi^gg^c\gdY#

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9Zk^XZbZVhjgZhVcYXVcWZXVa^WgViZY!WjibZVhjgZ"bZcikVajZhVgZhXViiZgZY#Edhh^WaZXVjhZh/ I]Zgb^hidg^hYZ[ZXi^kZ#HdbZl]ZgZdci]Zi]Zgb^h"idg!b^XgdhXde^XXgVX`h]VkZ[dgbZYl]^X]bd^hijgZXVccdlhZZei]gdj\]#I]^hXVjhZhi]ZZaZXig^XVaegdeZgi^Zhd[i]Zi]Zgb^hidgidWZXdbZXdbegdb^hZY!bZVc^c\i]Vii]Zi]Zgb^hidgbjhiWZgZeaVXZY#

>bejgZheZX^bZcY^h]Zh# 8dda^c\WVi]a^fj^Y]VhgZVX]ZYi]Zi]Zgb^hidgh]V[i#6bZVhjgZbZcilVhhiVgiZYlî]djiVhVbeaZijWZ#I]^hbZVchi]Vii]Zi]Zgb^hidglVhYêeZY^cidi]ZXdd

funke gerber catalog

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