For the prognosis of the flavor stability of beer the electron spin resonance (ESR) spectroscopy has been used for the determination of the lag time. The spin-trap reagent (PBN) used to assess the lag time has a significant impact on the results due to an increasing pH-value during the analysis, resulting in a falsification of the rations in a beer sample. <br><br> <strong>Technology</strong><br> We offer a novel method for the assessment of the endogenous antioxidative potential (EAP) of beer and other beverages using a different spin-trap reagent (POBN) in lower concentrations, which results in a beer matrix dependent, linear correlation between the SO2-content and the EAP-value. This correlation offers a new beneficial index number for the evaluation of the beer specific flavor stability (BAX: Beverage Antioxidative IndeX). The BAX provides additional information about the anti- and pro-oxidative properties of the beer matrix independent on the SO2-content. The BAX is affected by the content of metallic ions, hop-acids, sugar, proteins, intermediate Maillard reaction products, etc. and gives information about the consumption rate of the existing antioxidative potential during storage.<br><br>
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Let’s say the armrest is broken in your vintage car. As things stand, you would need a lot of luck and persistence to find the right spare part. But in the world of Industrie 4.0 and production with batch sizes of one, you can simply scan the armrest and print it out. This is made possible by the first ever 3D scanner capable of working autonomously and in real time. The autonomous scanning system will be on display at the Hannover Messe Preview on February 6 and at the Hannover Messe proper from April 23 to 27, 2018 (Hall 6, Booth A30).
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