Determination of Total Dissolved Solids in Water Analysis

1933 ◽  
Vol 5 (1) ◽  
pp. 4-6 ◽  
Author(s):  
C. S. Howard
Keyword(s):  
Water Analysis ◽  
Total Dissolved Solids ◽  
Dissolved Solids

scholarly journals Kajian Tingkat Akurasi Sensor pada Rancang Bangun Alat Ukur Total Dissolved Solids (TDS) dan Tingkat Kekeruhan Air

Jurnal Fisika ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 37-46
Author(s):  
Rahmi Putri Wirman ◽  
Indrawata Wardhana ◽  
Vandri Ahmad Isnaini
Keyword(s):  
Rhodamine B ◽  
Water Samples ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Quality Of Water ◽  
Accuracy Level

Total Dissolved Solids (TDS) and turbidity of water are parameters to determine the quality of water. In this research, instruments development and study of accuracy level for TDS meter and turbidimeter have been made. Instruments were made using TDS sensor and turbidity sensor that were inexpensive and available on the market. The samples used for instruments examination were water with dye (Rhodamine B) and powder of coffee as impurities. The results showed that the sensors worked properly and provided a better accuracy in measuring water samples with coffee impurities than dye impurities. The inaccuracy on the determination of water samples with dye impurities due to dye particles which have soluble properties on water and microscopic size than particles of coffee.

scholarly journals Hardness of water analysis at the Grotowice intake situated near Opole

2018 ◽  
Vol 59 ◽  
pp. 00004
Author(s):  
Iwona Klosok-Bazan ◽  
Mateusz Filipowski ◽  
Michal Stojak
Keyword(s):  
Water Analysis ◽  
Water Hardness ◽  
Total Dissolved Solids ◽  
The Other ◽  
Raw Water ◽  
Domestic Water ◽  
Health Related ◽  
Economic Function ◽  
Slight Downward Trend

The determination of raw water hardness subsequently treated and used for domestic water supplies is a useful parameter to characterize the present total dissolved solids as well as for calculation dosages for lime-soda softening application. Because water hardness concentrations have not been proven to be health related, the final achieved level is mainly an economic function. To identify existing trends, the changes in water hardness in Grotowice intake for the years 1999-2017 have been analysed. The obtained results indicate clearly that the water hardness in three wells shows a slight downward trend, but on the other hand, one trend is rising in another direction.

scholarly journals PEMANFAATAN PISANG TANDUK (Musa x paradisiaca L.) DAN SIRSAK (Annona muricate L.) DALAM PEMBUATAN SELAI LEMBARAN SUMBER SERAT

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 757
Author(s):  
Eveline Eveline ◽  
Angelina Cornelia Hindarto
Keyword(s):  
Shelf Life ◽  
Dietary Fiber ◽  
Total Dissolved Solids ◽  
Fiber Content ◽  
Dissolved Solids ◽  
Hedonic Value ◽  
Horticultural Products

ABSTRACT Horn plantain and soursop are horticultural products of climacteric fruits that contain high nutrition and fiber, but have a relatively short shelf life after harvest. One solution so that both of them can still be consumed by maintaining their nutritional and fiber content is making sheeted jam. This study aims to determine the ratio of puree horn plantain and soursop, and to determine the ratio of carrageenan:konjac hydrocolloid and the concentration of hydrocolloid in the making of fiber source sheet jam. Initially, horn plantain and soursop were made into a puree (ratio of horn banana puree : soursop = 1:0, 3:1, 1:1, 1:3, and 0:1). The 1:3 ratio was chosen as the best ratio (fiber content of 5.82%) and was subsequently used in the determination of the hydrocolloid ratio of carrageenan: konjac (1:0, 1:1, and 1:2) and the concentration of hydrocolloid (1.0; 1.5; and 2%). A ratio of 1:1 with a concentration of 2% hydrocolloid produces the best sheeted jam based on dietary fiber content of 5.60%; syneresis 0.28%; pH 3.43-3.62; total dissolved solids (TDS) 33.73-34.87° Brix; hardness 671,74 g; water 45.79%; ash 0.08%; fat 0.05%; protein 0.35%; carbohydrates (by difference) 53.73%; and still accepted by consumers with the overall hedonic value (4.91 on a scale of 7.00 [neutral]). Keywords: fibre; hidrocoloid, jam; plantain; soursop   ABSTRAK Pisang tanduk dan sirsak merupakan produk hortikultura buah-buahan klimakterik yang mengandung gizi dan serat tingi, namun memiliki waktu simpan relatif singkat setelah panen. Salah satu solusi agar keduanya tetap dapat dikonsumsi dengan mempertahankan kandungan gizi dan seratnya adalah pembuatan selai lembaran. Penelitian ini bertujuan untuk menentukan rasio puree pisang tanduk dan sirsak, serta menentukan rasio hidrokoloid karagenan:konjac dan konsentasi hidrokoloid dalam pembuatan selai lembaran sumber serat. Awalnya, pisang tanduk dan sirsak dijadikan puree (rasio puree pisang tanduk:sirsak = 1:0, 3:1, 1:1, 1:3, dan 0:1). Rasio 1:3 terpilih sebagai rasio terbaik (kandungan serat 5,82%) dan selanjunya digunakan dalam penentuan rasio hidrokoloid karagenan:konjac (1:0, 1:1, dan 1:2) serta konsentrasi hidrokoloid (1,0; 1,5; dan 2%). Rasio 1:1 dengan konsentrasi hidrokoloid 2% menghasilkan selai lembaran terbaik berdasarkan kandungan serat pangan sebesar 5,60%; sineresis 0,28%; pH 3,43-3,62; total padatan terlarut (TPT) 33,73-34,87°Brix; hardness 671,74 g; air 45,79%; abu 0,08%; lemak 0,05%; protein 0,35%; karbohidrat (by difference) 53,73%; dan masih diterima konsumen dengan nilai hedonik keseluruhan (4,91 dari skala 7,00 [netral]). Kata kunci: hidrokoloid, pisang, serat, selai, sirsak

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