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  • Detection of azoic dye in clothing and fibre material

    Our clothing is labelled by producers informing consumers of what material the article is made of. Very often the clothing contains particularly colour intensive sample elements in which their fibres can not be clearly identified. Here it is important for the method of preparation to determine the type of fibre respectively to confirm it.

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  • Grinding teas – herbal tea, black tea or green tea

    An efficient sample preparation for fast, reliable and reproducible analyses results is becoming nowadays increasingly more important. Especially in the food industry is an exact sample preparation as a prerequisite for fine analyses essential, in order to be able to comply with specified limit and tolerance values.

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  • Processing cocoa beans in the laboratory

    The most important products which we as consumers come in contact with are cocoa beverages and chocolate. The most important characteristic trait for us is the taste. But before they become chocolate, the cocoa beans have to be roasted, peeled and cracked open.

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113 Résultats