The document discusses using ultrasonic spectroscopy to monitor real-time wort Plato and yeast levels during the beer brewing process. It describes how the Rhosonics Model 9100 can monitor concentrations throughout various stages, including wort preparation, boiling, fermentation, and bottling. This allows brewers to optimize efficiency, consistency, and quality by accurately tracking parameters like original gravity, extract, and alcohol levels.
1. Students obtained Bright Ale and Pursuit IPA beer cans from Half Full Brewery to analyze and compare the bitter acid content using UV-Visible spectroscopy and HPLC.
2. UV-Visible spectroscopy results showed Pursuit IPA had a higher average IBU of 36±2 compared to Bright Ale's 21±3, matching the brewery's estimated IBUs.
3. HPLC analysis qualitatively showed Pursuit IPA had greater intensities of isocohumulone, isohumulone, and isadhumulone than Bright Ale, supporting UV-Visible results that Pursuit IPA has a higher bitter acid content.
This effectively eliminates 98% of all dissolved impurities, heavy metals, salts, viruses, bacteria, cysts, fluoride & chloride, chlorine, taste, odour, and chemicals leaving only purified water. Only pure & best tasting water from your own water supply is left for your health, safety and piece of mind.. "Aquapro is the world’s finest purification system based from Taiwan. Our residential and commercial water quality improvement products include a wide range of reverse osmosis systems, under counter drinking water units, counter top filters, plastic filter housings, membrane housings, whole house filters, in-line filters, ultraviolet light sterilizers and residential water testing supplies. We stock for immediate shipment virtually every filter cartridge needed for water filtration and treatment, including cartridges, pleated cartridges, wound cartridges activated carbon cartridges, GAC cartridges, mixed bed cartridges, cartridges with KDF@ media, iron reduction cartridges, in-line cartridges-
Offer warranty for the commercial and domestic RO system
Free Installation.
Included All Expenses.
One Year Service Free ( Every 3 Month, 4Time )
Maintenance Would Be Free one year.
One Free Shifting Within warranty Period.
Web site www.aquaprouae.com
Email add : info@aquaprouae.com
Office cont no: 00971-6-5210086
Mob no: 00971-50-9796135
LABSA / LAS Production By Rhymer Chemical Industries LtdSaad Bin Hasan
Rhymer Chemical Industries Ltd produces LABSA (Linear Alkyl Benzene Sulphonic Acid) and oleum through a process involving drying air, melting sulfur, producing sulfur trioxide, reacting the sulfur trioxide with LAB in a reactor, aging and hydrolyzing the product, separating gases, scrubbing gases, precipitating remaining particles electrostatically, packaging the LABSA, and analyzing samples. The plant is located in Kashore, Bangladesh and has a production capacity of 50 metric tons.
The cation conductivity degasser DG-105 is a device designed to obtain the value of the
conductivity of a sample, eliminating the contribution to it of possible gases that may be
dissolved. After subjecting the sample to boiling, releasing any gas can be dissolved, a
cooling is performed at 25-30 ° C, and then the treated sample to a conductivity cell is
introduced.
Degassed cationic conductivity is an important parameter for the boiler, most boiler manufacturers have
specified that the value of the cation conductivity in the steam must be below a certain limit of conductivity
(less than 0.5 microsecond / cm), to avoid damage to it or the turbine.
Paper 5 iven li Energy Efficiency Improvement and Cost-Saving for Oilseeds p...pakistanoilseeds
This document discusses various methods to improve energy efficiency and reduce costs in oilseed processing. It proposes 10 technical solutions to reduce steam consumption, including a force-draining extractor design to reduce solvent carryover in spent meal by 20%, and a DT vapor heat exchanger to pre-heat fresh solvent. Overall implementation could save over 20 kg of steam per ton of seeds processed through reduced drying needs and equipment downsizing. The document also analyzes solvent consumption and outlines measures like improved vent air control to minimize losses.
This document describes a steam and water analysis system (SWAS) for a power plant. It discusses the need for online monitoring of critical water parameters to prevent equipment damage from scaling and corrosion. The SWAS conditions samples through cooling, pressure regulation, and filtering before analyzing parameters like pH, conductivity, dissolved oxygen, silica, and phosphate. It provides details on sample inlet schematics, equipment, analyzer specifications and calibration procedures. Maintaining water purity is important for protecting steam turbines and other apparatus.
Three ways to effective bacteriophage control in fermented dairy productionNutrition & Biosciences
Presentation by Preben Jørgensen, Principal Application Specialist in Dairy, DuPont Nutrition & Health "Three ways to effective bacteriophage control in fermented dairy production".
The document describes improvements to the "oxo process" for producing oxygenated organic compounds from olefins using carbon monoxide, hydrogen, and a carbonylation catalyst. Specifically, it involves using a catalyst combination that is particularly effective for catalyzing the reaction. The oxo process typically involves three stages - an initial reaction of the olefin with carbon monoxide and hydrogen over a cobalt catalyst to produce aldehydes, removal of soluble metal compounds from the product, and then hydrogenation of the aldehydes to alcohols. The invention relates to improving the catalyst used in the first stage of the reaction.
1. Students obtained Bright Ale and Pursuit IPA beer cans from Half Full Brewery to analyze and compare the bitter acid content using UV-Visible spectroscopy and HPLC.
2. UV-Visible spectroscopy results showed Pursuit IPA had a higher average IBU of 36±2 compared to Bright Ale's 21±3, matching the brewery's estimated IBUs.
3. HPLC analysis qualitatively showed Pursuit IPA had greater intensities of isocohumulone, isohumulone, and isadhumulone than Bright Ale, supporting UV-Visible results that Pursuit IPA has a higher bitter acid content.
This effectively eliminates 98% of all dissolved impurities, heavy metals, salts, viruses, bacteria, cysts, fluoride & chloride, chlorine, taste, odour, and chemicals leaving only purified water. Only pure & best tasting water from your own water supply is left for your health, safety and piece of mind.. "Aquapro is the world’s finest purification system based from Taiwan. Our residential and commercial water quality improvement products include a wide range of reverse osmosis systems, under counter drinking water units, counter top filters, plastic filter housings, membrane housings, whole house filters, in-line filters, ultraviolet light sterilizers and residential water testing supplies. We stock for immediate shipment virtually every filter cartridge needed for water filtration and treatment, including cartridges, pleated cartridges, wound cartridges activated carbon cartridges, GAC cartridges, mixed bed cartridges, cartridges with KDF@ media, iron reduction cartridges, in-line cartridges-
Offer warranty for the commercial and domestic RO system
Free Installation.
Included All Expenses.
One Year Service Free ( Every 3 Month, 4Time )
Maintenance Would Be Free one year.
One Free Shifting Within warranty Period.
Web site www.aquaprouae.com
Email add : info@aquaprouae.com
Office cont no: 00971-6-5210086
Mob no: 00971-50-9796135
LABSA / LAS Production By Rhymer Chemical Industries LtdSaad Bin Hasan
Rhymer Chemical Industries Ltd produces LABSA (Linear Alkyl Benzene Sulphonic Acid) and oleum through a process involving drying air, melting sulfur, producing sulfur trioxide, reacting the sulfur trioxide with LAB in a reactor, aging and hydrolyzing the product, separating gases, scrubbing gases, precipitating remaining particles electrostatically, packaging the LABSA, and analyzing samples. The plant is located in Kashore, Bangladesh and has a production capacity of 50 metric tons.
The cation conductivity degasser DG-105 is a device designed to obtain the value of the
conductivity of a sample, eliminating the contribution to it of possible gases that may be
dissolved. After subjecting the sample to boiling, releasing any gas can be dissolved, a
cooling is performed at 25-30 ° C, and then the treated sample to a conductivity cell is
introduced.
Degassed cationic conductivity is an important parameter for the boiler, most boiler manufacturers have
specified that the value of the cation conductivity in the steam must be below a certain limit of conductivity
(less than 0.5 microsecond / cm), to avoid damage to it or the turbine.
Paper 5 iven li Energy Efficiency Improvement and Cost-Saving for Oilseeds p...pakistanoilseeds
This document discusses various methods to improve energy efficiency and reduce costs in oilseed processing. It proposes 10 technical solutions to reduce steam consumption, including a force-draining extractor design to reduce solvent carryover in spent meal by 20%, and a DT vapor heat exchanger to pre-heat fresh solvent. Overall implementation could save over 20 kg of steam per ton of seeds processed through reduced drying needs and equipment downsizing. The document also analyzes solvent consumption and outlines measures like improved vent air control to minimize losses.
This document describes a steam and water analysis system (SWAS) for a power plant. It discusses the need for online monitoring of critical water parameters to prevent equipment damage from scaling and corrosion. The SWAS conditions samples through cooling, pressure regulation, and filtering before analyzing parameters like pH, conductivity, dissolved oxygen, silica, and phosphate. It provides details on sample inlet schematics, equipment, analyzer specifications and calibration procedures. Maintaining water purity is important for protecting steam turbines and other apparatus.
Three ways to effective bacteriophage control in fermented dairy productionNutrition & Biosciences
Presentation by Preben Jørgensen, Principal Application Specialist in Dairy, DuPont Nutrition & Health "Three ways to effective bacteriophage control in fermented dairy production".
The document describes improvements to the "oxo process" for producing oxygenated organic compounds from olefins using carbon monoxide, hydrogen, and a carbonylation catalyst. Specifically, it involves using a catalyst combination that is particularly effective for catalyzing the reaction. The oxo process typically involves three stages - an initial reaction of the olefin with carbon monoxide and hydrogen over a cobalt catalyst to produce aldehydes, removal of soluble metal compounds from the product, and then hydrogenation of the aldehydes to alcohols. The invention relates to improving the catalyst used in the first stage of the reaction.
This document describes the process of ethanol determination through fractional distillation. It involves fermenting a substrate like grains to produce ethanol, then collecting alcohol fractions through distillation. The distillation unit heats a fermented sample to its boiling point, vaporizes the more volatile ethanol and condenses the vapors, collecting them in aliquots. Specific gravity measurements of the distillate, residue and original sample allow calculating the ethanol content. Temperature control is important for accuracy.
This document discusses ways that caustic cleaning chemicals can accidentally be introduced into beer during the cleaning-in-place (CIP) process. It provides details on how automated brewery systems work and how errors can occur, leading to chemical contamination. The document recommends monitoring rinse water pH and sodium levels in beer to detect contamination. It provides an example calculation for determining the volume of caustic introduced based on sodium concentration differences between a contaminated and control beer sample.
The document describes the beer brewing process from malting to bottling. It involves several key steps: malting the barley, milling it, mashing to extract sugars, lautering to separate grains from liquid, boiling the wort with hops, cooling it down, transferring to fermenters for primary and sometimes secondary fermentation by yeast, taking original and final gravity readings, bottling or kegging and carbonating the beer. Primary fermentation converts sugars to alcohol while secondary fermentation further clarifies and conditions the beer.
Your step by-step guide to learn the difference between home-made beer and fa...Creative Enzymes
Now, the ways are changing—people begin to brew their own beer at home. However, do you know the difference between home-made beer and factory-made beer during brewing? You will find the answers here
This document summarizes the key process control points in a brewery where instrumentation is useful, including malt receiving, mash tun, hot and cold wort, fermentation, blending and filtration, packaging, product transfer, and wastewater. For each area, it outlines what parameters are measured (e.g. density, viscosity, pH), why accurate measurement is important for quality control and process efficiency, and examples of laboratory and process instruments that can be used. Process instrumentation allows for real-time monitoring and control while laboratory instruments enable periodic quality checks.
Vinegar is produced through the fermentation of ethanol by acetic acid bacteria, yielding acetic acid. There are three main methods of production: (1) the Orleans method using wooden barrels, (2) submerged fermentation in large steel tanks with air bubbling, and (3) the generator method dripping alcohol through wood shavings with air blown through. The production process involves refining raw vinegar to remove bacteria, filtration, pasteurization, bottling, and concentration to increase the acetic acid content.
Manufacturing Process of molasses based disttilery-converted.pptxArjunN51
The document describes the manufacturing process of molasses-based distillery. It involves two main sections - fermentation and distillation. In fermentation, molasses is diluted, yeast is propagated, and fermentation is carried out to produce fermented wash. In distillation, the fermented wash undergoes multiple distillation steps using various columns to produce final products like rectified spirit, extra neutral alcohol, fusel oil, and spent lees. Molecular sieve dehydration is also used to produce anhydrous ethanol.
The document describes the process of using molecular sieves to dehydrate alcohol and produce anhydrous ethanol. It involves passing vaporized 190 proof alcohol through a molecular sieve bed to adsorb water. The beds are regenerated under vacuum to release water. The beds alternate between online dehydration and regeneration modes to continuously produce 200 proof ethanol. The ethanol is then denatured by adding gasoline before storage to render it undrinkable.
This document describes experiments to determine the alcohol content and titratable acidity of an alcoholic beverage. For acidity, the beverage was titrated with sodium hydroxide and the results were used to calculate the percentage of acetic acid as 0.1904%. For alcohol content, an ebulliometer was used to measure the boiling point of the sample, with results of 3.5% and 3.8% alcohol, and a mean of 3.65%. An ebulliometer works by measuring the change in boiling point temperature caused by the presence of alcohol.
Industrial alcohol, or ethanol, is either tax-paid or denatured and contains 95% ethanol and 5% water. It is used as a solvent in many industries and to produce chemicals like acetaldehyde. Corn is a common raw material for manufacturing industrial alcohol. The process involves preparing the raw material through cooking and hydrolysis to produce fermentable sugars. Fermentation using yeast produces beer containing 6.5-11% alcohol. Purification through a three-column distillation process yields 95-95.6% pure alcohol. Stillage from distillation contains residual materials and is often used as animal feed.
- Beer is one of the oldest beverages dating back to 5000 BC and is made from fermented grains like barley using yeast, hops, and water.
- The brewing process involves malting the grains, mashing and lautering to extract sugars, boiling wort with hops, cooling, fermenting with yeast, filtering, packaging, and distributing.
- Soft drinks are made by carbonating water with sugar or artificial sweeteners, acids for flavor, and preservatives. The production process involves clarifying water, mixing ingredients, carbonating the beverage, filling containers, and packaging.
This document discusses several types of fermented products from the Philippines including nata de coco, vinegar, tuba, and lambanog. It provides details on the microorganisms involved in fermentation for each product and describes the production processes. Specifically for vinegar, it outlines the chemical process, methods of production including Orleans and submerged fermentation, common types of vinegar from different substrates, and notes on quality control during fermentation.
The document provides information on the production of ethyl alcohol through fermentation. It discusses the raw materials and process, including fermentation in vessels and recovery through distillation. Key points include:
- Ethanol is produced through fermentation of sugars or starches from crops like sugar cane, molasses, or starch using yeast.
- The fermentation process involves adding yeast to a substrate in fermentation vessels to produce ethanol and carbon dioxide.
- Distillation is used to recover the ethanol, involving several columns like rectifiers to separate ethanol based on boiling points.
- Effluents from production are treated onsite through various steps like anaerobic treatment and aerobic treatment to allow for
This document provides information about the classification and production of alcoholic beverages. It discusses how alcoholic beverages are divided into three main classes: beers, wines, and spirits. It then focuses on the production processes for beers, describing the key raw materials of malt, hops, water and yeast and the brewing steps of milling, mashing, boiling, fermentation and packaging. It also defines common beer types like ales, lagers, porters and stouts. Finally, it briefly discusses wines and sparkling wines made from fermented grapes.
Sanitation is the Key
A properly managed sanitation program greatly reduces the risk of contamination.
The craft beer industry is fortunate, from a safety standpoint, that no pathogens can survive in beer with
normal alcohol content, bitterness, carbonation, and pH. However, sanitation is the first step in a great
brew process and a step that must be repeated as necessary throughout the process to protect your
brand. Whether it is manual cleaning or an automated process, sanitation is serious business—and
you need a sanitation partner who can ensure that you are cleaning effectively, efficiently, and safely.
Perfect instrumentation = the Perfect Brew
As a brewer, you know that brewing beer is part science and part art. Proper automation instrumentation throughout the brewing process can help with both aspects of your business.
This eBook guides you through the stages of brewing beer and how state-of-the-art sensor technology supports this process. This eBook will also explain how when using this technology:
Energy is conserved during the process
Inventory is kept at its correct measurement, constantly
Beer loss is reduced
and much more...
This document provides an introduction to different types of spirits and the processes used to produce them. It discusses how spirits are defined as distilled alcoholic beverages with higher alcohol concentrations than fermented beverages. The two main methods of distillation are then described - the traditional pot still method, which produces spirits lower in alcohol with more congeners, and the more modern patent still method, which allows for continuous high-volume distillation of lighter spirits. The advantages and disadvantages of each method are also summarized.
This document provides information on the classification and production of alcoholic beverages. It begins by defining alcoholic beverages and dividing them into three main classes: beers, wines, and spirits. It then goes into detail about the brewing process for beer, including fermentation, the key raw materials (malt, hops, water, yeast), and the nine steps of beer production. It also discusses different types of beers like ales, lagers, porters and stouts. The document concludes by covering some basics about wines, common wine grape varieties, and types of wines like table wines.
We fotograferen, scannen woningen, gebouwen, constructies voor vastgoedmakelaars, architecten, projectontwikkelaars, aannemers,...
Daarnaast maken we 360° scans, virtual tours, grondplannen, luchtfoto's met
drones, mapping en nog veel meer.
Diensten voor vastgoed
Standaard fotografie
3d scans
Virtual tours
2d vloerplannen
Drone foto -en videografie
Virtual staging
Nabewerken foto's
Vastgoed teaser videos
Diensten voor
constructies
Foto en video
3d scans
E57 files
Vloerplannen
Puntenwolken
Mesh bestanden
Trueplan
Luchtfoto's
en meer
This document describes the process of ethanol determination through fractional distillation. It involves fermenting a substrate like grains to produce ethanol, then collecting alcohol fractions through distillation. The distillation unit heats a fermented sample to its boiling point, vaporizes the more volatile ethanol and condenses the vapors, collecting them in aliquots. Specific gravity measurements of the distillate, residue and original sample allow calculating the ethanol content. Temperature control is important for accuracy.
This document discusses ways that caustic cleaning chemicals can accidentally be introduced into beer during the cleaning-in-place (CIP) process. It provides details on how automated brewery systems work and how errors can occur, leading to chemical contamination. The document recommends monitoring rinse water pH and sodium levels in beer to detect contamination. It provides an example calculation for determining the volume of caustic introduced based on sodium concentration differences between a contaminated and control beer sample.
The document describes the beer brewing process from malting to bottling. It involves several key steps: malting the barley, milling it, mashing to extract sugars, lautering to separate grains from liquid, boiling the wort with hops, cooling it down, transferring to fermenters for primary and sometimes secondary fermentation by yeast, taking original and final gravity readings, bottling or kegging and carbonating the beer. Primary fermentation converts sugars to alcohol while secondary fermentation further clarifies and conditions the beer.
Your step by-step guide to learn the difference between home-made beer and fa...Creative Enzymes
Now, the ways are changing—people begin to brew their own beer at home. However, do you know the difference between home-made beer and factory-made beer during brewing? You will find the answers here
This document summarizes the key process control points in a brewery where instrumentation is useful, including malt receiving, mash tun, hot and cold wort, fermentation, blending and filtration, packaging, product transfer, and wastewater. For each area, it outlines what parameters are measured (e.g. density, viscosity, pH), why accurate measurement is important for quality control and process efficiency, and examples of laboratory and process instruments that can be used. Process instrumentation allows for real-time monitoring and control while laboratory instruments enable periodic quality checks.
Vinegar is produced through the fermentation of ethanol by acetic acid bacteria, yielding acetic acid. There are three main methods of production: (1) the Orleans method using wooden barrels, (2) submerged fermentation in large steel tanks with air bubbling, and (3) the generator method dripping alcohol through wood shavings with air blown through. The production process involves refining raw vinegar to remove bacteria, filtration, pasteurization, bottling, and concentration to increase the acetic acid content.
Manufacturing Process of molasses based disttilery-converted.pptxArjunN51
The document describes the manufacturing process of molasses-based distillery. It involves two main sections - fermentation and distillation. In fermentation, molasses is diluted, yeast is propagated, and fermentation is carried out to produce fermented wash. In distillation, the fermented wash undergoes multiple distillation steps using various columns to produce final products like rectified spirit, extra neutral alcohol, fusel oil, and spent lees. Molecular sieve dehydration is also used to produce anhydrous ethanol.
The document describes the process of using molecular sieves to dehydrate alcohol and produce anhydrous ethanol. It involves passing vaporized 190 proof alcohol through a molecular sieve bed to adsorb water. The beds are regenerated under vacuum to release water. The beds alternate between online dehydration and regeneration modes to continuously produce 200 proof ethanol. The ethanol is then denatured by adding gasoline before storage to render it undrinkable.
This document describes experiments to determine the alcohol content and titratable acidity of an alcoholic beverage. For acidity, the beverage was titrated with sodium hydroxide and the results were used to calculate the percentage of acetic acid as 0.1904%. For alcohol content, an ebulliometer was used to measure the boiling point of the sample, with results of 3.5% and 3.8% alcohol, and a mean of 3.65%. An ebulliometer works by measuring the change in boiling point temperature caused by the presence of alcohol.
Industrial alcohol, or ethanol, is either tax-paid or denatured and contains 95% ethanol and 5% water. It is used as a solvent in many industries and to produce chemicals like acetaldehyde. Corn is a common raw material for manufacturing industrial alcohol. The process involves preparing the raw material through cooking and hydrolysis to produce fermentable sugars. Fermentation using yeast produces beer containing 6.5-11% alcohol. Purification through a three-column distillation process yields 95-95.6% pure alcohol. Stillage from distillation contains residual materials and is often used as animal feed.
- Beer is one of the oldest beverages dating back to 5000 BC and is made from fermented grains like barley using yeast, hops, and water.
- The brewing process involves malting the grains, mashing and lautering to extract sugars, boiling wort with hops, cooling, fermenting with yeast, filtering, packaging, and distributing.
- Soft drinks are made by carbonating water with sugar or artificial sweeteners, acids for flavor, and preservatives. The production process involves clarifying water, mixing ingredients, carbonating the beverage, filling containers, and packaging.
This document discusses several types of fermented products from the Philippines including nata de coco, vinegar, tuba, and lambanog. It provides details on the microorganisms involved in fermentation for each product and describes the production processes. Specifically for vinegar, it outlines the chemical process, methods of production including Orleans and submerged fermentation, common types of vinegar from different substrates, and notes on quality control during fermentation.
The document provides information on the production of ethyl alcohol through fermentation. It discusses the raw materials and process, including fermentation in vessels and recovery through distillation. Key points include:
- Ethanol is produced through fermentation of sugars or starches from crops like sugar cane, molasses, or starch using yeast.
- The fermentation process involves adding yeast to a substrate in fermentation vessels to produce ethanol and carbon dioxide.
- Distillation is used to recover the ethanol, involving several columns like rectifiers to separate ethanol based on boiling points.
- Effluents from production are treated onsite through various steps like anaerobic treatment and aerobic treatment to allow for
This document provides information about the classification and production of alcoholic beverages. It discusses how alcoholic beverages are divided into three main classes: beers, wines, and spirits. It then focuses on the production processes for beers, describing the key raw materials of malt, hops, water and yeast and the brewing steps of milling, mashing, boiling, fermentation and packaging. It also defines common beer types like ales, lagers, porters and stouts. Finally, it briefly discusses wines and sparkling wines made from fermented grapes.
Sanitation is the Key
A properly managed sanitation program greatly reduces the risk of contamination.
The craft beer industry is fortunate, from a safety standpoint, that no pathogens can survive in beer with
normal alcohol content, bitterness, carbonation, and pH. However, sanitation is the first step in a great
brew process and a step that must be repeated as necessary throughout the process to protect your
brand. Whether it is manual cleaning or an automated process, sanitation is serious business—and
you need a sanitation partner who can ensure that you are cleaning effectively, efficiently, and safely.
Perfect instrumentation = the Perfect Brew
As a brewer, you know that brewing beer is part science and part art. Proper automation instrumentation throughout the brewing process can help with both aspects of your business.
This eBook guides you through the stages of brewing beer and how state-of-the-art sensor technology supports this process. This eBook will also explain how when using this technology:
Energy is conserved during the process
Inventory is kept at its correct measurement, constantly
Beer loss is reduced
and much more...
This document provides an introduction to different types of spirits and the processes used to produce them. It discusses how spirits are defined as distilled alcoholic beverages with higher alcohol concentrations than fermented beverages. The two main methods of distillation are then described - the traditional pot still method, which produces spirits lower in alcohol with more congeners, and the more modern patent still method, which allows for continuous high-volume distillation of lighter spirits. The advantages and disadvantages of each method are also summarized.
This document provides information on the classification and production of alcoholic beverages. It begins by defining alcoholic beverages and dividing them into three main classes: beers, wines, and spirits. It then goes into detail about the brewing process for beer, including fermentation, the key raw materials (malt, hops, water, yeast), and the nine steps of beer production. It also discusses different types of beers like ales, lagers, porters and stouts. The document concludes by covering some basics about wines, common wine grape varieties, and types of wines like table wines.
Similar to Real-time Wort Plato and yeast Monitoring Systems for Beer breweries (20)
We fotograferen, scannen woningen, gebouwen, constructies voor vastgoedmakelaars, architecten, projectontwikkelaars, aannemers,...
Daarnaast maken we 360° scans, virtual tours, grondplannen, luchtfoto's met
drones, mapping en nog veel meer.
Diensten voor vastgoed
Standaard fotografie
3d scans
Virtual tours
2d vloerplannen
Drone foto -en videografie
Virtual staging
Nabewerken foto's
Vastgoed teaser videos
Diensten voor
constructies
Foto en video
3d scans
E57 files
Vloerplannen
Puntenwolken
Mesh bestanden
Trueplan
Luchtfoto's
en meer
XRF Based &Multi-Metals & Continuous Water Analyzer Xact920European Tech Serv
Process monitoring – feedback for water treatment may improve the efficiency of the treatment process – use fewer chemicals to achieve require effluent emission limits
Measurement of Se, As for compliance with Steam Electric Generating Effluent Guidelines
Monitoring of treatment of wastewater by biological based treatment systems
Measurement of Corrosion Products (e.g. Fe, Ni, Cr and Mn) to improve operating efficiency
Measurement of Elements in Nuclear Power Plant Applications (e.g. Pb, Cu, Fe)
Reduce laboratory analysis costs
On-line, in-situ, and at-line monitoring of batch and continuous processes
Displays up to 15 properties at once and measures up to 30 properties per stream
Optical multiplexing capabilities provide analysis of up to 16 process streams using fiber optic or extractive stream switching
Utilizes process-proven ANALECT® Diamond 20™ Transept™ optical head
SpectraRTS™ software engineered exclusively for on-line monitoring, allowing use by engineers, maintenance personnel, and chemists
All ANALECT® lab and on-line systems share core optical technology, allowing instrument-to-instrument calibration transfers
The FROG-5000™ is a portable gas chromatograph (GC) that identifies multiple target volatile organic compounds (VOC) in water, soil, and air. The FROG-5000™ detects chemicals as volatile as vinyl chloride to semi-volatile organics such as naphthalene with lab quality results.
Featuring a MEMS (micro electro-mechanical systems), the FROG-5000™ has an integrated heater for temperature ramp chromatography – ramping the temperature reduces the analysis time and aids in the separation of late eluting compounds. These components combined with an internal PID identify VOCs in ambient air at concentrations as low as 1 part per billion.
Continuous analysis:
Continuous analysis of aerosols on filters for optical and thermal analysis
OC/EC determination:
Real time/online TC/BC/EC/OC and Brc analysis in combination with our Aethalometer AE33
Ease of Use:
No fragile glassware, no catalyst, no gas supplies needed
Rugged, Reliable, automatic:
35 years of published performance, rugged, all-steel construction, unattended operation – 1 month minimum
At the core of our technology are our next‑generation air quality monitors - the Clarity Node and Node-S. These nimble monitors are configured on our web-based deployment tool and installed in a matter of minutes. Hundreds to thousands of devices work together to form a scalable network of high density air quality measurement points.
At the core of our technology are our next‑generation air quality monitors - the Clarity Node and Node-S. These nimble monitors are configured on our web-based deployment tool and installed in a matter of minutes. Hundreds to thousands of devices work together to form a scalable network of high density air quality measurement points.
At the core of our technology are our next‑generation air quality monitors - the Clarity Node and Node-S. These nimble monitors are configured on our web-based deployment tool and installed in a matter of minutes. Hundreds to thousands of devices work together to form a scalable network of high density air quality measurement points.
At the core of our technology are our next‑generation air quality monitors - the Clarity Node and Node-S. These nimble monitors are configured on our web-based deployment tool and installed in a matter of minutes. Hundreds to thousands of devices work together to form a scalable network of high density air quality measurement points.
The Mi3 is a turnkey solution for automotive emission testing that features the world's fastest particle sensor. It provides accurate real-time data, reliable measurements in all environments, and ensures measurements meet emission regulations standards. The Mi3 requires little maintenance due to its low-maintenance particle sensor and self-diagnostics. It can integrate seamlessly with existing emission test infrastructure through various connection options.
THE GAS CHROMATOGRAPHIC REVOLUTION
FOR ENVIRONMENTAL MONITORING
PyxisGC BTEX is the first and unique gaschromatograph "carrier gas free" for remote BTEX monitoring
in ambient air. PyxisGC BTEX is manufactured by Pollution Analytical Equipment in compliance with
EN14662-3:2015.
"BTEX ambient air analysis: sources, regulations, technologies for controls"European Tech Serv
"BTEX ambient air analysis: sources, regulations, technologies for
controls"
In collaboration with The Council for Research and Experimentation in Agriculture at the Puglia
Regional Environmental Protection Agency (ARPA)
The M1000 operates according to the diffusion principle. The monitor is mounted on a flange which is located at the top of the silo or bin. The gas in the atmosphere of the silo diffuses into the oxygen sensor. Since there is no positive movement of chemical powder to the sensor the sampling gas will not block filters and tubing. The right design and choice of components ensures a long term maintenance free operation.
H2scan’s HY-ALERTA™ 600 Fixed Area Hydrogen Monitor will provide hydrogen-specific leak detection and measurement for hydrogen concentrations as low as 4000 ppm and can be scaled to any concentration up to 5% hydrogen by volume, a range representing 10% to 125% of hydrogen’s low flammability limit
H2scan’s HY-ALERTA™ 600 Fixed Area Hydrogen Monitor will provide hydrogen-specific leak detection and measurement for hydrogen concentrations as low as 4000 ppm and can be scaled to any concentration up to 5% hydrogen by volume, a range representing 10% to 125% of hydrogen’s low flammability limit
H2scan’s HY-ALERTA™ 1600 Intrinsically Safe Area Hydrogen Monitor provides hydrogen-specific leak detection and measurement for hydrogen concentrations as low as 4000 ppm and can be scaled to any concentration up to 5% hydrogen by volume, a range representing 10% to 125% of hydrogen’s low flammability limit.
H2scan’s HY-ALERTA™ 1600 Intrinsically Safe Area Hydrogen Monitor provides hydrogen-specific leak detection and measurement for hydrogen concentrations as low as 4000 ppm and can be scaled to any concentration up to 5% hydrogen by volume, a range representing 10% to 125% of hydrogen’s low flammability limit.
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Technology background HY-ALERTA SAFETY SYSTEMS – HY-ALERTA 2600European Tech Serv
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ML Based Model for NIDS MSc Updated Presentation.v2.pptx
Real-time Wort Plato and yeast Monitoring Systems for Beer breweries
1. Real-time Wort Plato and yeastReal-time Wort Plato and yeast
Monitoring Systems forMonitoring Systems for
» Beer breweriesBeer breweries
2. In modern beer brewing, much of the original
craftsmanship is being taken over by fully automated
installations. Where product quality was often
maintained by skilled personnel and where the brewing
process, in many cases, was controlled by visual checks
and experience, modern breweries ask for automated
and repeatable instrumentation to keep track of product
flows, both quantitatively and qualitatively.
This application note explains how ultrasound in general
and the Rhosonics Model 9100 in particular is used to
monitor the product quality and to take over many tasks
that formerly had to be done by human intervention.
The production of beer falls apart into 5 major steps,
i.e. malting, brewing, fermentation, ripening and
bottling. Malting is the step, during which barley is
germinated. It is a highly specialized profession, not
very often done at the brewery itself.
Many breweries produce stronger beer than they bottle,
obviously to utilize their equipment more efficiently and
to reduce the required storage capacity for ripening.
This so-called high-gravity beer is blended with water to
obtain the desired strength just prior to bottling.
Since many years, the government has understood the
value of beer as a source of income. Excise duty is one
of the main reason to measure the concentration of
wort. The duties are simply determined by measuring
density, and then multiplying the difference in density
with pure water with the total amount of produced
wort. This asks for both accurate flow and density
meters.
Plato and Yeast Monitoring
using Hybrid Ultrasonic Spectroscopy
The amount of sugars in water, expressed in weight
percents, has a direct relation with the density of
the fluid. This weight percentage, or grams of solids
per 100 grams of product, is commonly known as
Wort Plato Index. One degree Plato equals 1 mass
percent of dissolved solids (i.e. sugars). Most beers
have a wort Plato index of between 10 and 20 °P.
When wort is 20 °P, its density is 1.08096 kg/l. A
change of 0.1 °P represents a change of only .00045,
that can be measured quite accurately by the aid of
densitometers. These traditional instruments look
like thermometers, with a calibrated scale. The
lighter the wort is, the more the meter is immersed.
A calibrated scale and a built-in thermometer,
together with conversion tables to normalize the
reading to 20°C, make an accurate reading possible.
During fermentation, the sugars are partly converted
into alcohol and carbon dioxide. The end product
hence contains alcohol, carbon dioxide and
unchanged extract. An important factor for the
quality of the beer is the alcohol, that can be
expressed in terms of volumetric or in weight
percentage. But an important part of the extract
remains unchanged, so the brew master must also be
aware of this value.
Due to the fact that alcohol is lighter than water, the
density of the beer cannot be used to determine both
alcohol and extract value. But since the density of
the wort is already measured before it became beer
and the density of the ready beer can be measured,
the extract as well as the alcohol content can be
accurately determined, using tables or equations.
3. As a result, many, for outsiders quite confusing terms
are used to describe the quality of the beer. The density
of wort, for instance, is often referred to as “original
gravity”, since this value is used in a later stage to
determine alcohol and extract of the finished beer. The
original gravity can, as explained earlier, be directly
related to the Plato index or “Extract” value. But the
density of beer is no longer a direct measure for extract
nor to alcohol, and is therefore commonly converted to
the “Apparent Extract” value. The “Real Extract” value
is the amount of extract in the finished beer, that has
not been converted to alcohol.
The original gravity or wort Plato index is a very
important parameter for the brewer. As we have seen,
the brewer can determine the alcohol and real extract
value in the finished beer, using the original gravity and
the apparent extract value.
But many brewers deliberately make stronger beer than
they anticipate to deliver to their customers. In this
case, the beer is diluted with water to obtain the
desired alcohol and extract value.
In the next episode, some applications will be discussed,
where the Rhosonics Model 9100 is applied to monitor
one or more of the discussed parameters.
Applications
There are numerous applications where the
Rhosonics ultrasonic analyzer is a very handsome tool
for optimizing the process or for saving production
costs.
Wort preparation
For most breweries the production starts with the
preparation of the wort. A batter is made of the malt
by mixing it with water. The starch, one of the main
components of the malt is then converted into
sugars, by an enzyme, which is naturally present in
barley.
Common purpose is to obtain an extract, that is rich
of different types of sugars, like maltose and
dextrose. A general characteristic is that during this
process the concentration of extract in the brewing
water becomes higher. When the concentration has
reached its target value, the non-soluble particles
are removed in the Clarification tank
Clarification tank
When the brewing process has come to an end, the
mash tun is being emptied and the wort needs to be
filtered in a pan, that is called “lautertun”.
The solids in the wort form the filter bed in the
lauter tun. The bottom of this tun has many small
openings, and while the wort is flowing away through
these small openings, it is pumped back into the
lauter tun at the top. During this first stage of the
process, the wort Plato value is quite constant,
typically 18 ºP for pilsener. While the process goes
on, the turbidity of the wort is improving gradually,
because the solids deposit on the filter bed, bind
formed by the solid materials themselves. At the end
of this stage, taking about an hour, the wort is
sufficiently cleared and then pumped to the wort
coppers for boiling.
When the wort is almost gone, brewing water is
being sprayed on the filter bed to dissolve and the
last remaining of extract. This process is known as
sparging. The Plato content then slowly drops from
the original value of 18 ºPlato down to a value of 3
ºPlato, where the flow to the wort copper is
interrupted. The very weak wort that then exits the
lauter tun is fed to a buffer tank, where it will be
stored and used as sparging water for the next batch
of wort to be cleared. 1,5 ºPlato. When too much
water is added, the wort is diluted too much. All
excess water has to be evaporated during the boiling
of the wort, taking a lot of energy.
4. The Rhosonics analyzer model 9100 is used to monitor
the outlet of the lautertun, in order to follow the
gradual decrease in concentration of the wort.
Considerable savings are realized, since the brewer is
now able to finalize the process at the right moment,
thus saving wort, as well as brewing water. The
Rhosonics Model 9100 has been calibrated for this
product in the range of 0 to 25 °Plato, at a temperature
range that is normal to the process, i.e. 40 to 65 °C.
The sensor is located in the actual process line and can
stay there without the need for recalibration, as it is
virtually drift-free. Whenever the lautertun is cleaned
by means of CIP, the sensor benefits from this. The
strong acids and alkali’s, as well as the boiling hot
temperatures do not damage or age the sensor in any
way. These features make the Model 9100 the ideal tool
to optimize this part. The automatic control also
prevents the formation of esters, due to excess dilution
with oxygen-rich sparging water. These esters cause a
bad taste to the end product.
Wort kettle
Starting with the wort preparation, the efficiency of the
brewing process increases considerably when the brewer
knows exactly when the wort Plato index has reached
the desired value. By reducing the production time,
both energy consumption and product quality improve.
Since the aseptic sensor of Rhosonics can handle
temperatures up to 150°C and withstands temperature
shocks from cold to hot and vice versa, the Model 9100
is the ideal instrument for measuring the extract value
in the wort boiler.
In the wort kettle, the incoming wort from the lauter
tun is gently preheated from a temperature of 75 °C up
to the boiling point of 100 °C in about one hour. The
most commonly used heating system is an internal
steam-heated percolator.
Once the preheating duty of raising the wort to the
boiling point is complete, the evaporation duty can
commence. Heated by steam, the percolator induces a
convectional flow, causing a natural circulation of the
wort in the kettle and also along the Rhosonics sensor.
Once the heated and boiling wort in the centre of the
kettle reaches the surface, evaporation of water takes
place. From there, the wort is naturally flowing away
radially and then to the bottom along the wall of the
kettle. It is at this point that the indication of the
sensor becomes important. The most important reading
of the analyzer is at the end of the boil, where some 5%
of the water has been evaporated.,
Boiling the wort has many purposes, like sterilizing
the wort, coagulation of proteins and extracting
bitterness from the hops. Also, hop is added to
improve both taste and tenability of the end-product.
The most important function however is to evaporate
water which in turn increases the Plato index of the
wort. To maximize plant productivity, each brew
should be as large as possible and brews should be
put through as fast as possible by maximizing heat
transfer and evaporation rate.
The usual method to control this process is by
controlling the amount of energy and time. Because
many factors have an influence on the boiling
process, and consequently affect the final Plato
index of the wort, it is important to measure the
strength of the wort, especially at the end of the
boiling process.
Cold Wort
In modern beer brewing, it is very important to
obtain a good product balance. Information about
the used amount of material and the amount of wort
and beer produced, gives a better means of
controlling and reducing the amount of product
losses in the brewery. An import product is the cold
wort, just prior to fermentation. Because the wort
Plato index is not constant in time, as well as the
flow rate, it is important to measure both and weigh
the Plato Index with the flow rate, in order to get
the average wort Plato Index of the wort that is
going to be fermented. The wort is usually 7 to 15
°C, depending on the process. The Model 9100 can
be best implemented after the cooler, but before the
air injection point, since air bubbles scatter the
ultrasound waves. Although Rhosonics has developed
special software to maintain its accuracy during the
presence of air bubbles, the continuous presence of
air bubbles prevents ultrasound transmission and will
make the measurement impossible. Accuracy of the
Rhosonics in wort is as high as 0.04 °P, this is equal
to +/- 0.00017 kg/l in terms of original gravity.
5. Fermentation
When the fermentation process starts, the sugar in the
wort is partly converted into alcohol and carbon
dioxide. Depending on the fermentation process, the
wort is cooled from boiling temperature to about 6 to
15°C and mixed with air and yeast. The air is introduced
to start the fermentation process, during which the
extract is partly converted into alcohol and carbon
dioxide. The main fermentation takes about 6 to 12
days, for specific types of fermentation even much
shorter. The yeast is removed from the product, and is
used for many other purposes. Measurement is only
possible when the surface of the sensor is kept free of
air. In this application, the sound speed increases, just
as if the amount of sugar increases. This is a basic
difference with density meters, since the density is
positively affected by extract and negatively by alcohol.
This is the reason that the density of beer is converted
to “apparent extract”. With ultrasound, the sound speed
change per °P is about 4 m/s, whereas the sound speed
change with alcohol is about 8 to 11 m/s. So, during
fermentation the sound speed increases. This is a great
advantage, because when the starting sound speed is
known, the alcohol and real extract value can be
derived from the beginning and the sound speed at the
moment of interest.
From any type of beer, the real extract value and
alcohol percentage can be calculated by a combination
of density and ultrasound. Also a combination of
brixmeters (refractometers) and ultrasound can be used,
because these two measuring principles respond
differently to alcohol and extract.
Ripening
During the ripening process in storage tanks, the beer is
fermenting at a much slower rate. In this stage,
albumen and tanning deposit, thus improving the taste
of the beer. This can take, depending on the type of the
beer, 6 to 16 weeks. Meanwhile, the beer gets saturated
with carbon dioxide, enhancing the tenability of the
beer. When ripening is complete, the beer is filtered and
then ready for bottling.
Beer bottling
This brings us to the next application for the Model
9120, and that is the measurement of finished beer,
as a mixture of high gravity beer and water. In this
application, ultrasound offers the distinct advantage
over density meters that they are much more
sensitive to concentration changes and therefore
much more accurate. An average beer may have an
original gravity of 11.5 °Plato and 4 % alc. The
density at 0 °C is 1.0094. The sound speed of this
beer is about 60 m/s higher than of water. Since the
accuracy of the Model 9120 is better than 0.05 m/s,
the original gravity in blending applications can be
measured down to 0.01 °P. Imagine a density meter
that matches this precision; it would require
accuracy down to 0.00001. Only laboratory
instruments can match that precision.
It must be said, that the alcohol to extract ratio
must be fairly constant. If this is not the case, for
instance when different beer types are processed
there is a possibility to remotely switch the Model
9100 to a different recipe. When the best accuracy is
required or when all individual components have to
be controlled, the addition of a density (U-tube)
meter is necessary. When CO2 is present, the
addition of a CO2 analyzer is also required. The
results of these analyzers are fed into a computer,
that uses a special program to calculate all required
parameters: extract, alcohol and original gravity and
CO2.
7. Worldwide distribution.
Please check our website for details.
v1.6
The mission of Rhosonics Analytical is to provide
solutions for In-line concentration analysis of
virtually all existing process liquids, including
electrolytes, emulsions, suspensions and slurries.
For almost two decades, Rhosonics Analytical has
been focusing on the development and
employment of high-performance ultrasonic
technologies for in-line liquid concentration
analyzers and non-destructive testing of
materials.
Our products
In-line concentration analyzers for virtually
all existing process liquids, including
solutions, electrolytes, emulsions,
suspensions, solids and slurries.
Piezo composite transducers for Ultrasonic
NDT (Non-Destructive Testing) for new
inspection methods, including ToFD and
Phased Array.
The Solution Specialist
Rhosonics Analytical is The Solution Specialist
for the design, production and supply of
ultrasonic in-line process analyzers for liquids and
slurries in any industry world wide.
The Solution Specialist Contact
AAVOS International bvba
Sparkevaardekenstraat 3
8600 Diksmuide
Belgium
Tel : +32 (0)51 69 78 15
Fax: +32 (0)51 69 78 17
Info@aavos.be
www.aavos.be
The Solution Specialist
8. 9100 Series
Ultrasonic Beer Analyzers
Ultrasonic concentration
analyzers for modern breweries
Model 9110 Wort Analyzer
Dedicated to measuring wort extract concentration
only. The new non-linear regression provides
accurate inline analysis regardless of temperature,
in the complete range of up to 25 ºP and above.
Main applications:
Mash Tun
Wort clearing
Boiling wort
Cold Wort
Model 9120 Beer Plato Analyzer
Dedicated for measuring the original gravity of beer,
regardless of the type of beer
Main applications:
High Gravity Beer blending
Water pre- and after runs
Model 9170 Beer & Slurry
Measures the suspended solids in addition to wort
Plato in beer. Provides an TSS, i.e. yeast percentage,
ranging from 100 mg/l up to 400 g/l
Main applications:
Yeast concentration in green beer
Yeast slurry concentration
Model 9175 COD
Influent analyzer, providing inline COD
analysis of waste water.
The Beer Plato Analyzer of the Future
Introducing Series 9100
The 9100 series analyzers provide in-situ, drift free
process information throughout the beer brewing
process. Thanks to almost two decades of intensive
research and experience in breweries, Rhosonics
Analytical is capable of offering analyzers which meet
the extremely high demands of modern beer brewing.
Specific hybrid sensor technology has been developed
to provide added functions, like the measurement of
suspended solids, while improving stability in
processes under non-ideal conditions.
Already in 1993, Rhosonics was the first to introduce
a Plato Analyzer, which could cope with suspended
CO2
, and was able to maintain a stable concentration
output even at varying temperatures.
The 9100 Series Analyzers of Rhosonics Analytical,
combine these advantages with modern sensor
technology, to provide accurate, long lasting and drift
free analysis of brewing products.
9. Worldwide distribution.
Please check our website for details.
v1.6
The mission of Rhosonics Analytical is to provide
solutions for In-line concentration analysis of
virtually all existing process liquids, including
electrolytes, emulsions, suspensions and slurries.
For almost two decades, Rhosonics Analytical has
been focusing on the development and
employment of high-performance ultrasonic
technologies for in-line liquid concentration
analyzers and non-destructive testing of
materials.
Our products
In-line concentration analyzers for virtually
all existing process liquids, including
solutions, electrolytes, emulsions,
suspensions, solids and slurries.
Piezo composite transducers for Ultrasonic
NDT (Non-Destructive Testing) for new
inspection methods, including ToFD and
Phased Array.
The Solution Specialist
Rhosonics Analytical is The Solution Specialist
for the design, production and supply of
ultrasonic in-line process analyzers for liquids and
slurries in any industry world wide.
Contact & DistributorsThe Solution Specialist
Info@aavos.be
www.aavos.be
Tel: +32 (0)51 69 78 15
Fax: +32 (0)51 69 78 17
AAVOS International bvba
Sparkevaardekenstraat 3
8600 Diksmuide
Belgium
The Solution Specialist
13. INTRODUCTION
Rhosonics introduces the Plato Meter F43. This
new generation instrument can be used in the
brewing process for wort extract concentration
measurement and is suitable for generally all
types of beers. The Plato Meter F43 provides
highly accurate measurements up to 0.01 °Plato
with a range up to 40 °Plato and above. This
instrument is the solution for modern breweries
who are searching for a user-friendly, all-in-one,
reliable, robust, real-time and in-line device to
monitor their brewing processes.
DESCRIPTION
The Plato Meter F43 measures the °Plato by
means of the sound velocity. Unlike other
measuring systems, the instrument does not
require a bypass installation. The sensor,
evaluation unit and control panel are all
combined and integrated in the compact design
of the instrument. Hence, there are no complex
configurations needed. Simplicity has been a
key topic in the development. This resulted in
very user-friendly software and a simplified
calibration procedure. The Plato Meter F43
provides a HART/4-20 mA or RS232 output
which can be used for communication with the
control room.
FEATURES AND BENEFITS
The Plato Meter F43 offers:
• the highest level of accuracy (+/- 0.01 °Plato)
• a simple configuration and operation
• a robust and compact all-in-one system
• durable housing materials for a long lifespan
• no moving parts, virtually no maintenance
• an easy in-line installation into pipelines
• aseptic and bypass-free installation
• intelligent software for °Plato calculations
• temperature compensation by Pt100 sensor
• reproducible measuring results
• continuous data & system logging
• communication via HART/4-20 mA or RS232
INSTALLATION AND APPLICATION
The Plato Meter F43 can be installed in the pipe
via a VARIVENT™ connection where the sensor
is clamped into for direct in-line measurements.
The instrument can be used in various stages of
the brewing process. Some of the typical
applications are shown in the figure below.
1. mash filter outlet pipe
2. wort boiler circulation pipe
3. wort cooler outlet pipe
The Plato Meter F43 is installed in a pipe by means of a
VARIVENT™ connection.
0
1
.
2
.
3
.
Mash filter
/ lauter tun
Wort
Boiler
Wortcooler
Plato Meter F43 for highly accurate °Plato measurements