Dry matter
The dry mass or dry matter (DM) is that part of a substance that is left of the water contained after deducting the crowd:
Are in it
- the mass of dry matter
- the total mass of the sample
- the mass of the water.
In relation to the total mass results:
d. H. Dry matter content and water content complement each other 100 percent, with
- ( Mass fraction of dry matter = dry matter)
- (Mass fraction of the water = water content ).
The dry matter content is used in different areas:
- In the Waste Management , especially for organic waste and residual waste , the TS is often next to the fresh mass than of interpretation size as well as criteria for deposition on landfills used
- In the wood industry for wood moisture (also in a different definition)
- In the case of cheese , the fat content for the consumer is often given as a percentage of fat in the dry matter ( fat in dry matter ) - in Germany, Austria and Switzerland, this information is required by ordinance . Sometimes in addition to this, and also in other countries (for example in France), the information related to the total weight can also be found.
- In food and feed analysis , the dry matter is usually determined gravimetrically by drying a sample in a drying cabinet at just over 100 ° C. The importance of dry matter results from the fact that all other content information is usually based on it.
- For cocoa and other oil fruits, the information for the press cake after cold or warm oil removal applies.
- In the sugar industry , the dry matter content is an important control variable for crystallization and is now often measured in real time using microwave measuring devices.
See also
proof
- ↑ Michael S. Hand: Clinical dietetics for small animals . Schlütersche, 2002, ISBN 3-87706-893-6 , p. 12 ( limited preview in Google Book search).
- ^ Michael Wächter: Chemielabor - Introduction to Laboratory Practice , Wiley-VCH Verlag, Weinheim, 1st edition, 2011, p. 63, ISBN 978-3-527-32996-0 .
- ↑ Microwave measuring device ( Memento of the original from October 18, 2013 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.