Fiske Cryoscopes

Cryoscopy :

Determining molecular weight of an unknown or unidentified substance by measuring the amount by which the freezing point of a solvent is lowered when a known amount of the unidentified substance is dissolved in it.

Practical Applications for:

Pharmaceutical
Manufacturing
Food and Beverage
Aquaculture and Oceanography
Tissue Culture
Embryology

Download:
"Added Water and the Freezing Point of Milk"

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Added water is a threat to the quality of dairy products. If the water contains copper, iron or sulfur, the milk may have a metallic taste or oxidized flavor. Concentration of less than 1 ppm of iron can already cause a change in the taste of milk. Added water can also result in elevated coliform and psychrophilic bacteria, causing accelerated degradation of the raw milk.

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