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A colorless, crystalline compound, XeF6, that melts at 50°C to a yellow liquid, and boils at 75°C.

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Hydrometer

A device used to measure the densities of liquids and solutions.

Heat

A form of energy that flows between two samples of matter because of their differences in temperature.

Continuous Spectrum

Spectrum that contains all wave-lengths in a specified region of the electromagnetic spectrum.

Background Radiation

Ratiation extraneous to an experiment. Usually the low-level natural radiation form cosmic rays and trace radioactive substances present in our environment.

Hydration Energy

The energy change accompanying the hydration of a mole of gase and ions.

Galvanizing

Placing a thin layer of zinc on a ferrous material to protect the underlying surface from corrosion.

 

Pairing

A favourable interaction of two electrons with opposite m , values in the same orbital.

Doublet

Two peaks or bands of about equal intensity appearing close together on a spectrogram.

Electrodes

Surfaces upon which oxidation and reduction half-reactions, occur in electrochemical cells.

What's In Your Beverage? How to Ensure Quality Control with CO2 Analytical Support

Calibration standards, performance audits, and the FDA's never-ending safety, labeling, and inspection requirements are just the tip of the iceberg when it comes to dealing with the increasingly stringent quality control standards of the beverage industry.

As these quality standards become stricter, beverage producers are increasingly called upon to get products to market faster using fewer resources, while simultaneously managing ingredient quality, and ultimately, risk.