{"id":202386,"date":"2021-10-26T10:02:26","date_gmt":"2021-10-26T10:02:26","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/metodat-enzimatike-ne-industrine-e-veres\/"},"modified":"2023-02-20T10:49:53","modified_gmt":"2023-02-20T10:49:53","slug":"metodat-enzimatike-ne-industrine-e-veres","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/al\/metodat-enzimatike-ne-industrine-e-veres\/","title":{"rendered":"Metodat enzimatike n\u00eb industrin\u00eb e ver\u00ebs"},"content":{"rendered":"\t\t
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Thelbi i metodave enzimatike \u00ebsht\u00eb vetia e enzimave p\u00ebr t\u00eb katalizuar nj\u00eb reaksion kimik specifik me disa metabolit\u00eb. P\u00ebrfitimi i k\u00ebsaj lloj metode analitike \u00ebsht\u00eb se mund t\u00eb aplikohet pa modifikime t\u00eb m\u00ebdha n\u00eb analiz\u00ebn e pijeve. Me k\u00ebto metoda mund t\u00eb p\u00ebrcaktohen rreth 15 p\u00ebrb\u00ebr\u00ebs t\u00eb mushtit dhe ver\u00ebrave. N\u00ebse nuk flasim p\u00ebr \u00e7mimin, ve\u00e7oria, ndjeshm\u00ebria dhe shpejt\u00ebsia e tyre do t’i mund\u00ebsonte t\u00eb konkurronin me metodat m\u00eb t\u00eb sakta kimike. Kjo \u00ebsht\u00eb arsyeja pse ato p\u00ebrdoren vet\u00ebm n\u00eb enologji analitike.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Acidi acetik<\/strong><\/p>\n

Acidi acetik prodhohet n\u00eb ver\u00eb gjat\u00eb fermentimit ose pas tij. Gjat\u00eb fermentimit, majaja do t\u00eb prodhoj\u00eb sasi t\u00eb vogla t\u00eb acidit acetik\u00eb. N\u00ebse vera \u00ebsht\u00eb e ekspozuar ndaj oksigjenit, bakteret do t\u00eb fillojn\u00eb t\u00eb metabolizojn\u00eb etanolin n\u00eb acid acetik. Kjo do t\u00eb \u00e7oj\u00eb n\u00eb acetifikimin e ver\u00ebs dhe degradimin e saj n\u00eb uthull. Mund t\u00eb formohet n\u00eb ver\u00eb dhe gjat\u00eb biodegradimit t\u00eb acidit citrik. Shija e ver\u00ebs do t\u00eb jet\u00eb m\u00eb e thart\u00eb. P\u00ebr t\u00eb parandaluar k\u00ebt\u00eb, nuk duhet t\u00eb lihet aj\u00ebr n\u00eb rezervuarin e ver\u00ebs gjat\u00eb fermentimit. Ai monitorohet gjat\u00eb gjith\u00eb procesit, i njohur gjithashtu si Aciditeti Volatil (VA). Vera e sh\u00ebndetshme p\u00ebrmban 0,3-0,6 g\/l, m\u00eb rrall\u00eb deri n\u00eb 1 g\/l, nd\u00ebrsa vera e prishur 1,1 g\/l.<\/p>\n

Aldehidi acetik<\/strong><\/p>\n

Acetaldehidi prodhohet kryesisht nga majaja dhe bakteret gjat\u00eb fermentimit, por kjo nuk \u00ebsht\u00eb e vetmja m\u00ebnyr\u00eb. Acetaldehidi \u00ebsht\u00eb nj\u00eb produkt i nd\u00ebrmjet\u00ebm gjat\u00eb shnd\u00ebrrimit bakteriologjik t\u00eb etanolit n\u00eb acid acetik nga bakteret. Kur p\u00ebrqendrimet e alkoolit jan\u00eb t\u00eb ul\u00ebta dhe shum\u00eb t\u00eb ekspozuara ndaj oksigjenit, formohen p\u00ebrqendrime t\u00eb konsiderueshme t\u00eb acidit acetik\u00eb. Kur p\u00ebrqendrimet e alkoolit jan\u00eb t\u00eb larta dhe ka ekspozim t\u00eb kufizuar ndaj oksigjenit, bakteret kan\u00eb tendenc\u00eb t\u00eb prodhojn\u00eb m\u00eb shum\u00eb acetaldehid. \u00cbsht\u00eb e r\u00ebnd\u00ebsishme p\u00ebr arom\u00ebn, e pad\u00ebshiruar n\u00eb p\u00ebrqendrime m\u00eb t\u00eb larta sepse jep shijen e ver\u00ebs s\u00eb vjet\u00ebruar, t\u00eb oksiduar dhe t\u00eb gazuar.<\/p>\n

Amoniaku<\/strong><\/p>\n

Komponimet azotike si amoniaku jan\u00eb thelb\u00ebsore p\u00ebr procesin e prodhimit t\u00eb ver\u00ebs. Nj\u00eb p\u00ebrqendrim i mjaftuesh\u00ebm i azotit duhet t\u00eb jet\u00eb i pranish\u00ebm n\u00eb l\u00ebngun e rrushit p\u00ebr nj\u00eb metaboliz\u00ebm t\u00eb sh\u00ebndetsh\u00ebm t\u00eb majave dhe nj\u00eb fermentim efikas. Nivelet e ul\u00ebta t\u00eb azotit mund t\u00eb rezultojn\u00eb n\u00eb fermentime t\u00eb ngadalta ose jo t\u00eb plota. Azoti total (i pranish\u00ebm n\u00eb form\u00ebn e amoniakut dhe aminoacideve) matet zakonisht n\u00eb musht p\u00ebrpara fermentimit p\u00ebr t\u00eb siguruar nj\u00eb p\u00ebrqendrim adekuat t\u00eb azotit t\u00eb disponuesh\u00ebm t\u00eb majave (YAN) p\u00ebr fermentim efikas. \u00c7do amoniak q\u00eb nuk konsumohet nga majaja gjat\u00eb fermentimit mbetet n\u00eb ver\u00ebn e p\u00ebrfunduar. Amoniaku n\u00eb ver\u00eb mund t\u00eb ndikoj\u00eb n\u00eb shijen dhe stabilitetin mikrobik n\u00eb produktin e p\u00ebrfunduar. P\u00ebrqendrimet tipike t\u00eb amoniakut n\u00eb ver\u00ebn e p\u00ebrfunduar variojn\u00eb midis 3-50 mg\/L.<\/p>\n

L-Arginina\/urea\/amoniaku<\/strong><\/p>\n

N\u00ebse flasim p\u00ebr p\u00ebrcaktimin e YAN (L-Arginine, ure dhe amoniak), ky \u00ebsht\u00eb nj\u00eb tregues i sasis\u00eb s\u00eb azotit t\u00eb disponuesh\u00ebm p\u00ebr rritjen e majave. YAN ka tre p\u00ebrb\u00ebr\u00ebs: jone t\u00eb lira t\u00eb amonit, aminoazot nga aminoacidet e lira dhe nga zinxhiri an\u00ebsor i L-Arginin\u00ebs. P\u00ebrqendrimet e k\u00ebtyre komponimeve mund t\u00eb ndryshojn\u00eb shum\u00eb dhe YAN mund t\u00eb menaxhohet duke shtuar suplemente ushqyese n\u00eb musht para ose gjat\u00eb fermentimit. Gjat\u00eb fermentimit malolaktik, bakteret e acidit laktik mund t\u00eb degradojn\u00eb arginin\u00ebn, gj\u00eb q\u00eb do t\u00eb \u00e7oj\u00eb n\u00eb krijimin e amoniakut dhe citrulin\u00ebs. Amoniaku rrit pH dhe kjo mund t\u00eb \u00e7oj\u00eb n\u00eb rrezikun e baktereve, nd\u00ebrsa citrulina \u00ebsht\u00eb nj\u00eb pararend\u00ebs i karbamatit etilik kancerogjen.<\/p>\n

Acidi Askorbik<\/strong><\/p>\n

Acidi Askorbik \u00ebsht\u00eb natyrsh\u00ebm i pranish\u00ebm n\u00eb rrush por n\u00eb p\u00ebrqendrime t\u00eb ul\u00ebta dhe kryesisht humbet gjat\u00eb procesit t\u00eb pjekjes. Aplikimi i acidit askorbik n\u00eb prodhimin e ver\u00ebs \u00ebsht\u00eb n\u00eb procedurat teknologjike t\u00eb mbrojtjes nga ajrimi. P\u00ebrdoret m\u00eb s\u00eb shumti p\u00ebr pastrimin e oksigjenit molekular dhe parandalimin e fillimit t\u00eb prishjes oksiduese (kaft\u00ebzimit) t\u00eb ver\u00ebrave t\u00eb bardha. Acidi askorbik \u00ebsht\u00eb antioksidanti m\u00eb i madh dhe i mir\u00eb p\u00ebr t’u p\u00ebrdorur me dioksid squfuri. BE ka nj\u00eb kufi 150 mg\/L.<\/p>\n

Acidi Citrik<\/strong><\/p>\n

Vet\u00ebm rreth 5 p\u00ebr qind e acidit total \u00ebsht\u00eb acid citrik n\u00eb rrush. Acidi citrik metabolizohet leht\u00ebsisht n\u00eb molekula t\u00eb tjera nga mikroorganizmat e ver\u00ebs. Ai mund t\u00eb metabolizohet n\u00eb acid laktik dhe acid acetik nga disa baktere. P\u00ebrqendrimi i lart\u00eb i acidit citrik nuk \u00ebsht\u00eb kurr\u00eb i d\u00ebshiruesh\u00ebm n\u00eb ver\u00eb. Dikur, acidi citrik p\u00ebrdorej zakonisht gjat\u00eb fermentimit p\u00ebr t\u00eb rritur aciditetin e ver\u00ebs, ve\u00e7an\u00ebrisht p\u00ebr ver\u00ebrat q\u00eb jan\u00eb t\u00eb \u00ebmbla dhe rriten n\u00eb klimat m\u00eb t\u00eb ngrohta. Sot p\u00ebrdoret kryesisht si stabilizues p\u00ebr t\u00eb parandaluar turbullir\u00ebn. Brenda BE-s\u00eb, acidi citrik mund t\u00eb p\u00ebrdoret vet\u00ebm p\u00ebr q\u00ebllime stabilizimi dhe p\u00ebrmbajtja p\u00ebrfundimtare e acidit citrik nuk duhet t\u00eb kaloj\u00eb 1 g\/L.<\/p>\n

Etanoli<\/strong><\/p>\n

Etanoli \u00ebsht\u00eb i vetmi alkool i destinuar p\u00ebr konsum njer\u00ebzor. Gjat\u00eb fermentimit, etanoli krijohet nga glukoza. Shumica d\u00ebrrmuese e ver\u00ebrave kan\u00eb nj\u00eb nivel alkooli midis 12 dhe 15%. Sasit\u00eb mbi 17.5% tregojn\u00eb shtimin e tij. P\u00ebrcaktimi enzimatik i p\u00ebrqendrimit t\u00eb alkoolit \u00ebsht\u00eb mjaft i thjesht\u00eb. Etanoli n\u00eb prani t\u00eb enzim\u00ebs alkool dehidrogjenaz\u00eb dhe reduktimi i NAD + n\u00eb NADH shnd\u00ebrrohet n\u00eb acetaldehid i cili mund t\u00eb metabolizohet m\u00eb tej n\u00eb acid acetik.<\/p>\n

D-Glukoza\/D-Fruktoza<\/strong><\/p>\n

Ato gjenden natyrsh\u00ebm n\u00eb rrush dhe fermentohen n\u00eb alkool. Ato njihen si sheqerna totale reduktues dhe tregojn\u00eb sasin\u00eb e sheqerit q\u00eb \u00ebsht\u00eb n\u00eb dispozicion t\u00eb majave p\u00ebr t\u00eb kryer fermentimin. Pas fermentimit, sasia e fruktoz\u00ebs totale dhe glukoz\u00ebs q\u00eb mbetet quhet “sheqeri i mbetur”. Ato tregojn\u00eb se sa e that\u00eb do t\u00eb jet\u00eb nj\u00eb ver\u00eb e p\u00ebrfunduar. Nivelet totale t\u00eb sheqerit t\u00eb mbetur duhet t\u00eb maten gjat\u00eb gjith\u00eb fermentimit dhe, pasi fermentimi t\u00eb p\u00ebrfundoj\u00eb, n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb arrini profilin e shijes s\u00eb d\u00ebshiruar. . P\u00ebr shumic\u00ebn d\u00ebrrmuese t\u00eb matjeve t\u00eb marra gjat\u00eb procesit t\u00eb prodhimit t\u00eb ver\u00ebs, \u00ebsht\u00eb e panevojshme t\u00eb b\u00ebhet dallimi midis D-glukoz\u00ebs dhe D-fruktoz\u00ebs.<\/p>\n

D-Acidi laktik<\/strong><\/p>\n

N\u00eb industrin\u00eb e ver\u00ebrave, prodhimi i acidit D-laktik mund t\u00eb tregoj\u00eb prishjen e ver\u00ebs nga bakteret e acidit laktik. Kjo do t\u00eb ndryshoj\u00eb shijen e ver\u00ebs dhe \u00ebsht\u00eb e pad\u00ebshiruar n\u00eb ver\u00eb. Acidi L-laktik krijohet gjat\u00eb fermentimit malolaktik duke ulur acidin L-malik. Ky reaksion kimik k\u00ebrkohet n\u00eb nj\u00eb lloj vere.<\/p>\n

D-Acidi malik<\/strong><\/p>\n

Zbulimi i acidit D-malik n\u00eb l\u00ebngje ose ver\u00eb tregon se ai \u00ebsht\u00eb shtuar. Situata ligjore n\u00eb lidhje me shtimin e acidit D-\/L-malik n\u00eb l\u00ebng ose ver\u00eb ndryshon midis vendeve. Kontribuon n\u00eb shijen e ver\u00ebs. Acidi L-malik \u00ebsht\u00eb natyrsh\u00ebm i pranish\u00ebm n\u00eb ver\u00eb dhe \u00ebsht\u00eb reaktant i fermentimit malolaktik.<\/p>\n

Manitoli<\/strong><\/p>\n

Manitoli \u00ebsht\u00eb poliol, i njohur si alkool sheqeri. N\u00eb ver\u00eb, ajo prodhohet nga bakteret e acidit laktik, nga reduktimi i fruktoz\u00ebs. P\u00ebrqendrimet e larta jan\u00eb t\u00eb pad\u00ebshiruara sepse i jep ver\u00ebs shije uthullore, paksa t\u00eb \u00ebmb\u00ebl. Zakonisht prodhohet n\u00eb ver\u00eb n\u00ebse fermentimi malolaktik po kryhet n\u00eb prani t\u00eb nivelit t\u00eb lart\u00eb t\u00eb sheqernave t\u00eb mbetura.<\/p>\n

SO2 i lir\u00eb dhe total<\/strong><\/p>\n

SO2 p\u00ebrdoret gjer\u00ebsisht si nj\u00eb shtes\u00eb n\u00eb ver\u00eb. Ato zakonisht shtohen n\u00eb fermentimin post-malolaktik, n\u00eb kontrollin e kontaminimit dhe gjat\u00eb vjet\u00ebrimit. Ai gjithashtu mbron ver\u00ebn nga “kaf\u00ebzimi” i d\u00ebmsh\u00ebm oksidativ dhe enzimatik. Forma “e lir\u00eb”, e palidhur e SO2 \u00ebsht\u00eb aktive vet\u00ebm si nj\u00eb ruajt\u00ebs antimikrobik dhe antioksidant. Kur SO2 “i lir\u00eb” lidh pigmentet e ngjyrave t\u00eb ver\u00ebs, ai b\u00ebhet “joaktiv”. \u00c7do vend ka kufizime ligjore p\u00ebr nivelet e SO2 n\u00eb ver\u00eb dhe p\u00ebr k\u00ebt\u00eb arsye \u00ebsht\u00eb e r\u00ebnd\u00ebsishme t\u00eb matet SO2 i lir\u00eb (FSO2) dhe SO2 total (TSO2). Disa njer\u00ebz kan\u00eb intoleranc\u00eb ndaj SO2 (jan\u00eb n\u00eb list\u00ebn e alergeneve m\u00eb t\u00eb zakonsh\u00ebm), prandaj k\u00ebrkohet p\u00ebrcaktimi i sakt\u00eb i nivelit t\u00eb SO2 n\u00eb ver\u00ebra dhe ushqime t\u00eb tjera.<\/p>\n

Acidi tartarik<\/strong><\/p>\n

Acidi tartarik \u00ebsht\u00eb natyrsh\u00ebm i pranish\u00ebm n\u00eb rrush dhe \u00ebsht\u00eb nj\u00eb nga acidet organike m\u00eb t\u00eb p\u00ebrhapura n\u00eb ver\u00eb. Ky acid m\u00eb s\u00eb shumti kontribuon n\u00eb aciditetin total (t\u00eb titruesh\u00ebm) n\u00eb ver\u00eb. Nivelet e p\u00ebrgjithshme t\u00eb aciditetit total n\u00eb ver\u00ebra variojn\u00eb nga af\u00ebrsisht 0,4 deri n\u00eb 1,0% (w\/v). N\u00ebse aciditeti total i nj\u00eb vere \u00ebsht\u00eb shum\u00eb i lart\u00eb, acidi tartarik mund t\u00eb shtohet p\u00ebr t\u00eb ulur nivelin e pH. Kjo nga ana tjet\u00ebr vepron si nj\u00eb ruajt\u00ebs kund\u00ebr prishjes mikrobike.<\/p>\n

Opsioni m\u00eb i mir\u00eb p\u00ebr matjet m\u00eb t\u00eb sakta spektrofotometrike<\/strong><\/p>\n

At\u00eb q\u00eb syri juaj nuk mund ta shoh\u00eb, Irisi mund ta shoh\u00eb<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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HI-801 Iris \u00ebsht\u00eb nj\u00eb spektrofotomet\u00ebr elegant dhe intuitiv q\u00eb lejon matjen e t\u00eb gjitha gjat\u00ebsive valore t\u00eb drit\u00ebs s\u00eb dukshme. Ju mund t\u00eb personalizoni metodat tuaja, t\u00eb merrni nj\u00eb gam\u00eb t\u00eb gjer\u00eb matjesh dhe t\u00eb ndiheni shum\u00eb t\u00eb sigurt n\u00eb sakt\u00ebsin\u00eb tuaj t\u00eb testimit me Iris. Ky mat\u00ebs kompakt p\u00ebrfshin nj\u00eb num\u00ebr karakteristikash q\u00eb leht\u00ebsojn\u00eb performanc\u00ebn fantastike dhe p\u00ebrdorshm\u00ebrin\u00eb e jasht\u00ebzakonshme si:
\u2981 Sistemi i avancuar optik me rreze t\u00eb ndar\u00eb
\u2981 Bateri Li-jone e rikarikueshme
\u2981 Metoda t\u00eb personalizueshme nga p\u00ebrdoruesi
\u2981 Krijimi i metod\u00ebs hap pas hapi
\u2981 Prekje kapacitive
\u2981 Sistemi optik i avancuar
\u2981 Dizajn intuitiv i menus\u00eb
\u2981 Mbajt\u00ebs universal i kuvet\u00ebs<\/p>\n

Iris p\u00ebrmban nj\u00eb p\u00ebrzgjedhje t\u00eb sakt\u00eb t\u00eb gjat\u00ebsis\u00eb s\u00eb val\u00ebs nga 340 nm n\u00eb 900 nm p\u00ebr pajtueshm\u00ebri dhe sakt\u00ebsi t\u00eb plot\u00eb t\u00eb metod\u00ebs q\u00eb \u00ebsht\u00eb e nevojshme n\u00eb industri si laborator\u00ebt profesionist\u00eb, industrit\u00eb ushqimore, objektet e trajtimit t\u00eb ujit dhe m\u00eb shum\u00eb.<\/p>\n

Rezultatet jan\u00eb konsistente dhe t\u00eb sakta me sistemin optik t\u00eb dizajnuar n\u00eb m\u00ebnyr\u00eb unike.
Opsionet e personalizimit p\u00ebrfshijn\u00eb forma dhe madh\u00ebsi t\u00eb shumta t\u00eb kuvet\u00ebs.<\/p>\n

Ekrani 6 in\u00e7 \u00ebsht\u00eb i madh dhe i leht\u00eb p\u00ebr t’u lexuar. Kontrasti i lart\u00eb e b\u00ebn \u00e7do karakter n\u00eb ekran t\u00eb dallohet \u2013 edhe gjat\u00eb p\u00ebrdorimit t\u00eb jasht\u00ebm.
Me mbajt\u00ebsin e tij universal t\u00eb kuvet\u00ebs dhe ve\u00e7orin\u00eb e njohjes automatike, madh\u00ebsit\u00eb e kuvet\u00ebs mund t\u00eb ndryshohen kur \u00ebsht\u00eb e nevojshme midis rrumbullake, katrore dhe viale.<\/p>\n

Nuk ka nevoj\u00eb p\u00ebr konvertime mat\u00ebse<\/strong>
Pavar\u00ebsisht n\u00ebse jeni duke testuar p\u00ebr klor ose duke kryer analiza enzimatike, spektrofotometri yn\u00eb do t\u00eb shfaq\u00eb me leht\u00ebsi rezultatet n\u00eb nj\u00ebsit\u00eb q\u00eb kan\u00eb m\u00eb shum\u00eb r\u00ebnd\u00ebsi p\u00ebr ju. iris mund t\u00eb mat\u00eb transmetueshm\u00ebrin\u00eb, absorbimin dhe p\u00ebrqendrimin bazuar n\u00eb nevoj\u00ebn tuaj.<\/p>\n

Metodat e para-programuara me opsionin e zgjerimit<\/strong>
iris vjen i para-programuar me m\u00eb shum\u00eb se 80 metoda t\u00eb analiz\u00ebs kimike t\u00eb p\u00ebrdorura zakonisht p\u00ebr t’ju ndihmuar t\u00eb filloni. Thjesht p\u00ebrdit\u00ebsoni k\u00ebto metoda duke u lidhur me nj\u00eb kompjuter ose flash drive.
Personalizojeni irisin tuaj me deri n\u00eb 100 metoda personale. iris do t’ju udh\u00ebheq\u00eb hap pas hapi n\u00eb procesin e krijimit t\u00eb metod\u00ebs. P\u00ebr m\u00eb shum\u00eb shkatht\u00ebsi, secila metod\u00eb mund t\u00eb p\u00ebrfshij\u00eb deri n\u00eb 10 pika kalibrimi, pes\u00eb gjat\u00ebsi vale t\u00eb ndryshme dhe deri n\u00eb pes\u00eb koh\u00ebmat\u00ebs reagimi.
Formoni me leht\u00ebsi metodat tuaja t\u00eb preferuara direkt nga ekrani baz\u00eb p\u00ebr t\u00eb kursyer koh\u00eb.
Koh\u00ebmat\u00ebsi i integruar e b\u00ebn matjen pa probleme. Koh\u00ebmat\u00ebsi i num\u00ebrimit mbrapsht shfaq koh\u00ebn e mbetur derisa t\u00eb kryhet nj\u00eb matje, duke siguruar rezultate t\u00eb q\u00ebndrueshme midis matjeve dhe p\u00ebrdoruesve. N\u00ebse ngecni, m\u00ebnyra e tutorialit do t’ju ndihmoj hap pas hapi.<\/p>\n

Projektuar p\u00ebr mjedise dinamike<\/strong>
iris\u30fb Profili kompakt dhe bateria me jet\u00ebgjat\u00ebsi e b\u00ebjn\u00eb t\u00eb leht\u00eb konfigurimin kudo n\u00eb laboratorin tuaj. Bateria e ringarkueshme e joneve t\u00eb litiumit zgjat p\u00ebr 3000 matje, ose 8 or\u00eb \u30fb gjat\u00eb nj\u00eb dite t\u00eb plot\u00eb p\u00ebrdorimi n\u00eb terren.<\/p>\n

T\u00eb dh\u00ebna cil\u00ebsore pa telashe<\/strong>
Eksportoni rezultatet tuaja me nj\u00eb disk USB ose lidhje direkte me PC t\u00eb organizuar sipas ID-s\u00eb s\u00eb mostr\u00ebs, metod\u00ebs ose intervalit t\u00eb datave. Ruani t\u00eb dh\u00ebnat si .pdf ose .csv p\u00ebr integritet ose fleksibilitet maksimal t\u00eb t\u00eb dh\u00ebnave \u30fb t\u00eb gjitha pa p\u00ebrdorimin e softuerit t\u00eb specializuar.<\/p>\n

Renditni dhe shp\u00ebrndani t\u00eb dh\u00ebnat tuaja<\/strong>
Ruani t\u00eb dh\u00ebnat si .pdf ose .csv p\u00ebr integritet ose fleksibilitet maksimal t\u00eb t\u00eb dh\u00ebnave. Keni lirin\u00eb p\u00ebr t\u00eb zgjedhur formatin e skedarit q\u00eb \u00ebsht\u00eb m\u00eb i miri p\u00ebr ju.<\/p>\n

Lundrimi i menys\u00eb q\u00eb ka kuptim<\/strong>
Navigoni shpejt midis ekraneve me \u00e7el\u00ebsa t\u00eb personalizuar dhe aksesoni metodat tuaja t\u00eb preferuara drejtp\u00ebrdrejt nga ekrani baz\u00eb me ve\u00e7orin\u00eb ton\u00eb “Metodat e preferuara”.
T\u00eb gjitha informacionet tuaja t\u00eb r\u00ebnd\u00ebsishme jan\u00eb leht\u00ebsisht t\u00eb dukshme
Ekran 6 inch, ekrani \u00ebsht\u00eb i madh dhe i leht\u00eb p\u00ebr t’u lexuar. Kontrasti i lart\u00eb e b\u00ebn \u00e7do karakter n\u00eb ekran t\u00eb dallohet edhe gjat\u00eb p\u00ebrdorimit t\u00eb jasht\u00ebm. K\u00ebndi i gjer\u00eb i shikimit lejon q\u00eb matjet t\u00eb shihen nga larg, k\u00ebshtu q\u00eb gjat\u00eb pun\u00ebs p\u00ebrreth laboratorit nuk \u00ebsht\u00eb e nevojshme t\u00eb q\u00ebndroni pezull mbi njehsor p\u00ebr t\u00eb par\u00eb matjet.<\/p>\n

Rezistenc\u00eb zero me nj\u00eb jast\u00ebk kontakti kapacitiv<\/strong>
Butonat e menus\u00eb jan\u00eb pjes\u00eb e ekranit. I nd\u00ebrtuar p\u00ebr t’u mbyllur plot\u00ebsisht dhe i leht\u00eb p\u00ebr t’u pastruar, njehsori njeh prekjet kryesore edhe p\u00ebrmes dorezave.<\/p>\n

Ndryshoni me leht\u00ebsi madh\u00ebsin\u00eb e mostr\u00ebs<\/strong><\/p>\n

Me mbajt\u00ebsin e tij universal t\u00eb kuvet\u00ebs dhe ve\u00e7orin\u00eb e njohjes automatike, madh\u00ebsit\u00eb e kuvet\u00ebs mund t\u00eb ndryshohen kur nevojitet. Madh\u00ebsia e programuar e kuvet\u00ebs do t\u00eb shfaqet n\u00eb ekran \u00e7do her\u00eb q\u00eb testoni p\u00ebr t’u siguruar q\u00eb gjat\u00ebsia e duhur e shtegut p\u00ebrdoret nga njehsori kur llogaritni matjet p\u00ebr rezultate t\u00eb sakta.<\/p>\n

Autor: Tajana Mokrovi\u0107, mag.nutr.<\/strong><\/em><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Thelbi i metodave enzimatike \u00ebsht\u00eb vetia e enzimave p\u00ebr t\u00eb katalizuar nj\u00eb reaksion kimik specifik […]<\/p>\n","protected":false},"author":14,"featured_media":188038,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[564],"tags":[485],"class_list":["post-202386","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pije","tag-vera"],"yoast_head":"\nMetodat enzimatike n\u00eb industrin\u00eb e ver\u00ebs - Hanna Instruments Albania<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.hannaservice.eu\/al\/metodat-enzimatike-ne-industrine-e-veres\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Metodat enzimatike n\u00eb industrin\u00eb e ver\u00ebs - Hanna Instruments Albania\" \/>\n<meta property=\"og:description\" content=\"Thelbi i metodave enzimatike \u00ebsht\u00eb vetia e enzimave p\u00ebr t\u00eb katalizuar nj\u00eb reaksion kimik specifik […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.hannaservice.eu\/al\/metodat-enzimatike-ne-industrine-e-veres\/\" \/>\n<meta property=\"og:site_name\" content=\"Hanna Instruments Albania\" \/>\n<meta property=\"article:published_time\" content=\"2021-10-26T10:02:26+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-20T10:49:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/rodrigo-abreu-Cj4CWKQllOM-unsplash.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1280\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Milan Petrovi\u0107\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Milan Petrovi\u0107\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"12 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blog.hannaservice.eu\\\/al\\\/metodat-enzimatike-ne-industrine-e-veres\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.hannaservice.eu\\\/al\\\/metodat-enzimatike-ne-industrine-e-veres\\\/\"},\"author\":{\"name\":\"Milan Petrovi\u0107\",\"@id\":\"https:\\\/\\\/blog.hannaservice.eu\\\/al\\\/#\\\/schema\\\/person\\\/6872d7596a0a8c85e08ebf8440a39296\"},\"headline\":\"Metodat enzimatike n\u00eb industrin\u00eb e ver\u00ebs\",\"datePublished\":\"2021-10-26T10:02:26+00:00\",\"dateModified\":\"2023-02-20T10:49:53+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blog.hannaservice.eu\\\/al\\\/metodat-enzimatike-ne-industrine-e-veres\\\/\"},\"wordCount\":2374,\"publisher\":{\"@id\":\"https:\\\/\\\/blog.hannaservice.eu\\\/al\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.hannaservice.eu\\\/al\\\/metodat-enzimatike-ne-industrine-e-veres\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.hannaservice.eu\\\/wp-content\\\/uploads\\\/2021\\\/10\\\/rodrigo-abreu-Cj4CWKQllOM-unsplash.jpg\",\"keywords\":[\"Vera\"],\"articleSection\":[\"Pije\"],\"inLanguage\":\"al-AL\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blog.hannaservice.eu\\\/al\\\/metodat-enzimatike-ne-industrine-e-veres\\\/\",\"url\":\"https:\\\/\\\/blog.hannaservice.eu\\\/al\\\/metodat-enzimatike-ne-industrine-e-veres\\\/\",\"name\":\"Metodat enzimatike n\u00eb industrin\u00eb e ver\u00ebs - 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