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In the beer and beverage industries, the content of dissolved carbon dioxide (CO2) and oxygen (O2) are determining factors in the quality, taste and flavor stability of beer and carbonated beverages. Particularly, O2 is an important parameter as it causes a rapid decline of the flavor stability and shelf life. Breweries, as well as soft drink manufacturers, continuously control and measure the concentrations of CO2 and O2 during production.
Once the sample is taken equilibrium is automatically created and the operator reads the pressure from the manometer and the temperature from the thermometer. The CO2 content is then determined by using a Pentair Haffmans’ slide rule.