Dma 5000 m densimeter

Manufactured by Anton Paar

Sourced in Austria

The DMA 5000 M is a densimeter manufactured by Anton Paar. It is designed to accurately measure the density of liquids and gases. The device uses the oscillating U-tube principle to determine the density of the sample introduced into the measuring cell.

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Lab products found in correlation

Neubauer chamber, by Merck Group (1 mentions) Ae163, by Mettler Toledo (1 mentions)

2 protocols using dma 5000 m densimeter

Grape Must Physicochemical Characterization

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Grape must physicochemical characterization (pH, total acidity and °Bé) were performed according to the International Organization of Vine and Wine (OIV) procedures [37 ]. Free amino nitrogen (FAN) quantification was carried out according to the methodology proposed by Abernathy et al. [38 (link)].
Alcoholic fermentation was controlled by a daily measurement of its viable biomass, density and FAN. Viable biomass counts were carried out employing an optical Nikon Microscope using the methylene blue staining method in a Neubauer chamber (Merck, Madrid, Spain). Density was determined in a DMA 5000 M densimeter (Anton Paar, Graz, Austria). Wine analytical measurements (total acidity, volatile acidity and alcoholic strength) were carried out following the methodology stablished by OIV [37 ]. Residual sugars were determined by means of the dinitrosalicylic acid (DNS) method, according to Gonçalves et al., [39 (link)]. CIELab parameters were determined following the recommendations of the International Commission of l’Eclairage [40 (link),41 (link),42 (link)]. Absorbance at 420 nm and total polyphenolic index (TPI) were determined using a spectrophotometer Genesis UV-Vis^TM 10 s (ThermoScientific, Whaltman, TX, USA), by means of measuring its absorbance at 280 nm wavelength in quartz cuvettes.

Sancho-Galán P., Amores-Arrocha A., Palacios V, & Jiménez-Cantizano A. (2021). Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone. Foods, 10(7), 1583.

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Monoolein Sample Preparation Protocol

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The concentration of monoolein samples varied from 0.5–5 wt %, with the most successful samples prepared at < 1 wt%. Monoolein powder (~10 mg) and milliQ water (~1.2 g) were weighed on an analytical balance (Mettler AE 163). The sample was heated in an oven at 60 °C for 10 minutes and sonicated briefly, 3 times 3-sec. bursts, at room temperature. The sample was replaced at 60 °C for 10 minutes, resonicated in short bursts, replaced at 60 °C for 30 minutes and resonicated in short bursts. Care was taken not to cause foam on the top of the sample from the sonication. This sample preparation differed from the usual protocol of temperature cycling between 60 °C and −20 °C with vortexing,^{54 (link)} since vortexing and cold temperature caused the lipid to clump. Samples with a monoolein concentration > 1 wt % also clumped more easily. The sample was then loaded into the DMA 5000M densimeter (Anton-Paar) and held at 50 °C for three days prior to the first cooling scan. Six heating and cooling scans between 7 °C and 50 °C were performed with the density recorded at 0.5 °C increments. The heating scans occurred at a rate of 12 °C/hr and the cooling scans at 4 °C/hr. Data were averaged using the Origin 8 software and the standard deviation was calculated.

Reese C.W., Strango Z.I., Dell Z.R., Tristram-Nagle S, & Harper P.E. (2015). Structural insights into the cubic-hexagonal phase transition kinetics of monoolein modulated by sucrose solutions. Physical chemistry chemical physics : PCCP, 17(14), 9194-9204.

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