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Concentration measurement by sensing hydrogel pressure

  • US 7,556,934 B2
  • Filed: 10/04/2002
  • Issued: 07/07/2009
  • Est. Priority Date: 10/05/2001
  • Status: Expired due to Fees
First Claim
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1. A method of monitoring a wine or beer fermentation solution in a fermentation vessel, comprising:

  • holding a saturated hydrogel under a base pressure of at least 50 kPA;

    exposing the hydrogel to the solution; and

    recording changes in pressure in the hydrogel over time,wherein the hydrogel is responsive to concentrations of both sugar and alcohol and is an unsubstituted hydrogel not modified to have substituents having particular affinities for sugar,wherein sugar exerts an osmotic effect on the hydrogel with increasing concentrations causing a reduction in pressure, andwherein alcohol entering the hydrogel causes an increase in pressure by expanding the hydrogel.

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