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2182 View - 07-11-2016, 10:05 am

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  • 622 view - 07-11-2016, 8:45 am
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  • 9199 view - 07-11-2016, 8:41 am
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  • Residual Sodium Check During Clean-in-Place Process

    Residual Sodium Check During Clean-in-Place Process
    Caustic soda or sodium hydroxide (NaOH) is the chemical commonly used in alkaline cleaning solution for clean-in-place (CIP) in process plants. Measuring the sodium ion concentration on the water rinse or swab can indicate whether residual chemical has been removed properly from the process equipment.
    4847 view - 19-10-2016, 4:05 pm
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  • pH Electrode Care and Maintenance Procedures

    pH Electrode Care and Maintenance Procedures
    Your pH electrode will eventually reach the end of its useful life as its performance naturally degrades over time. To maximize the performance of your pH electrode and extend its life span, proper care and regular maintenance are equally required.
    8604 view - 12-09-2016, 9:45 am
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  • Rapid In-Field Determination of Nitrogen in Onions

    Rapid In-Field Determination of Nitrogen in Onions
    Fresh root sap analysis with LAQUAtwin nitrate ion meter offers cost-effective, rapid and easy solution to determine nitrogen status in onion plants. The nitrate-nitrogen (NO3-N) concentrations in onion vary at different growth stages. The acceptable root sap NO3-N concentration range for 0.5 to 1.5-inch onion bulbs is 350 to 500 ppm.
    1554 view - 31-08-2016, 8:59 pm
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  • 1177 view - 30-08-2016, 3:45 pm
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  • 1597 view - 26-07-2016, 9:49 am
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  • Determination of Sodium Content in Food Samples

    Determination of Sodium Content in Food Samples
    Foods contain varying amounts of salt (NaCl), which has 40% sodium. Determining the sodium content in foods accurately reduces the health risks associated with it. The American Heart Association1 recommends consumption of less than 1500 mg/day sodium for most American adults, which is the level with the greatest effect on blood pressure.
    6548 view - 02-06-2016, 9:54 am
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  • Determination of pH in Non-Aqueous Solutions

    Determination of pH in Non-Aqueous Solutions
    A simple extraction procedure using water is recommended for measuring the pH of non-aqueous solutions containing waterimmiscible solvents. Water is added and mixed thoroughly with the sample. After reaching equilibrium, the solvent phase is separated and the pH of the water phase is then measured.
    5981 view - 09-12-2015, 5:00 pm
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  • Vibrometer / Vibration Testing System Selection Guide

    Vibrometer / Vibration Testing System Selection Guide
    Select the vibrometer / vibration testing system that best fit with your usage and specifications, with technical solutions provided by IMV - No. 1 in Japan regarding vibration measuring and testing systems.
    2141 view - 02-10-2015, 10:00 am
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  • Potassium Determination In Plant Tissue

    Potassium Determination In Plant Tissue
    Trials revealed close significant correlation (r values were 0.80 and 0.93 for first trial and second trial respectively) between the LAQUAtwin Potassium Ion meter readings and ICP results obtained from plant’s fresh petiole sap and dried tissue respectively. This suggested that LAQUAtwin Potassium Ion meter could be an appealing field method substitute for rapid determination of potassium concentration in plant.
    2951 view - 24-09-2015, 4:53 pm
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  • Determination of Potassium in Sea Water

    Determination of Potassium in Sea Water
    Seawater has high ionic strength. To eliminate matrix effect in measuring potassium (K+) concentration, standard solutions made with the same background as the seawater sample are recommended for calibration. The result of measurement using the LAQUAtwin Potassium Ion meter is within ±10% of typical seawater concentration
    2516 view - 24-09-2015, 4:55 pm
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  • pH Measurement of Pickled Fruits and Vegetables

    pH Measurement of Pickled Fruits and Vegetables
    Pickling is a process of preserving fruits and vegetables in brine, oil, water or vinegar. The Australia New Zealand Food Standard Code 2.3.1 requires the preserved fruits and vegetables to have a pH not greater than 4.6 to prevent botulism.
    2618 view - 24-09-2015, 4:55 pm
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