total solids


Also found in: Acronyms.

total solids

[′tōd·əl ′säl·ədz]
(chemistry)
The total content of suspended and dissolved solids in water.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
Buffalo milk contains less water, more total solids, more fat, slightly less lactose and more protein than cow's milk.
Customer demands for specific raw material ratios, higher fat to protein or fat to total solids ratios, for example, employ the same process when using milk as an ingredient in yoghurt, cheese, and powder products.
Yoghurt total solids content was determined by gravimetric method using a drying oven until constant weight (AOAC 925.23), protein content was estimated by the Kjeldahl technique (AOAC 991.22), lipid content was obtained by the Gerber method (AOAC 2000.18), and ash content was determined after incineration at 550[degrees]C in muffle furnace (AOAC 945.46).
The genipap extract and the micro- and ultrafiltered permeates were analyzed for pH, total solids, acidity, brix, turbidity, color, total polyphenol content and genipin concentration.
- The US Food and Drug Administration permitted marketing of the Miris Human Milk Analyzer, a new diagnostic test to aid healthcare professionals in measuring nutrients in breast milk, including the concentration of fat, carbohydrate, protein, total solids and energy, the FDA said.
Determination of total solids in raw cow milk was done according to the protocol described by AO AC [29].
Milk samples were analyzed for total solids, protein and fat content by the AOAC method [11], and for lactose content according to the method of Hinton and Macara [13] for three replicates.
Milk samples were analyzed for milk protein, fat, lactose, total solids and milk urea contents.
Protein and Total solids showed non-significant differences.
A total of twelve bakery biscuits from each bakery were used for analysis of physical characteristics like average weight (g) and average diameter (cm) chemical characteristics like pH values, moisture content (%), fat content (%), protein content (%), carbohydrate content (%), ash content (%) and Total solids content (%) were determined by AOCC methods and sensorial attributes likes color, flavor, taste, texture was rated at hedonic scale of 10 while for crispness and overall acceptability, it was 20 and 40 respectively as described by Amerine et al.(1965).
Parameters Units Before Sand Sand + No Filtration Bagasse 1 pH -- 7.1 7.63 6.67 2 Turbidity NTU 37 7.4 10.8 3 Total Solids mg/l 473 95 265 4 Total mg/l 378 56 180 Suspended Solids 5 Biochemical mg/l 146 62 94 Oxygen Demand 6 Chemical ml 257 102 158 Oxygen Demand 7 Total mg/l 423 300 256 Hardness After Filtration S.