Advanced Instruments 4250, Руководство пользователя

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% Added Water: Water added to a solution raises its freezing point in
proportion to the amount of water added.
% DFB (Percent Deviation from Base): More accurate terminology
for what formerly was called “ % added water ” .
References
1. Prentice, J.H., “ Freezing Point Data.. ” , Analyst, 103:1269 (1978).
2. Henningson, R.W, “ The Freezing Point of Milk Produced in North
America ” , AOAC 52-142-151 (1969).
3. “ British Standard Methods for Determination of the Freezing-Point
Depression of Milk ” , BS3095: Part 2 (1988).
4. Marth, E.H, “ Assuring the Quality of Milk ” , J. Dairy Science
64.1017-1022 (1981).
5. “ British Standard Methods for Determination of the Freezing-Point
Depression of Milk ” , BS3095: Part 1 (1988).
6. “ IDF-1S0-A0AC Method ” . Water (Added) in Milk, Thermistor
Method, Section 96LO7, AOAC METHODS, Association of Official
Analytical Chemists, 15th edition (1990).
7. “ Added Water in Milk ” , section 19.2 of STANDARD METHODS
FOR THE EXAMINATION OF DAIRY PRODUCTS, American
Public Health Association, 14th edition.
8. “ Concentrative Properties of Aqueous Solutions ” beginning on page
D-221 of the CRC HANDBOOK OF CHEMISTRY AND
PHYSICS, 701h Edition, CRC Press, 1989-90.
9. “ Isotonic Solutions ” within the Miscellaneous Tables section of the
MERCK INDEX, Merck & Co, Inc., Eleventh Edition, 1989.
10.“ Milk-Determination of Freezing Point-Thermistor Cryoscope
Method (Reference Method) ”, ISO 5764:2002(E) IDF 108:2002(E).
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Cryoscope Model 4250 User’s Guide