bécher

Erialasõnastikud

ID 702473 Viimati muudetud 27.03.2011

Valdkond põllumajandus, toiduainetööstus, loomakasvatus, metsandus, kalanduskeemilised meetodid

keeduklaas

beaker

bécher

Becherglas

dekantterilasi

simple container for stirring, mixing and heating liquids commonly used in many laboratories
a deep, open-mouthed, thin vessel (made of glass, porcelain, or metal) that often has a projecting lip for pouring and is used especially by chemists and pharmacists

keeduklaas

beaker

Näited

Skimmed milk is prepared by centrifuging of either buffalo or bovine raw bulk milk at 37 °C at 2 500 g for 20 minutes. After cooling the tube and contents rapidly to 6 to 8 °C, the upper fat layer is removed completely. For the preparation of the 1 % standard add 5,00 ml of bovine skimmed milk to a 495 ml of buffalos' skimmed milk in a 1 l beaker, adjust the pH to 6,4 by the addition of dilute lactic acid (10 % w/v). Adjust the temperature to 35 °C and add 100 il of calf rennet (rennet activity 1: 10 000, c. 3 000 U/ml), stir for 1 minute and then leave the beaker covered with an aluminium foil at 35 °C for one hour to allow formation of the curd.

bécher

Becherglas

dekantterilasi