Winery Lab Techniques

LENGTH

Inches

Feet

Millimeters

Meters

1

12.00

3.93 x 10-2

39.37

8.33 x 10-2

1

3.281 x 10-3

3.281

25.4

304.8

1

1000

2.54 x 10-2

0.3048

1.000 x 103

1

AREA

Name

Abbreviation

Factor

Pico

Nano

Micro

Milli

Centi

Deci

Kilo

Mega

Giga

Tera

p

n

µ

m

c

d

k

M

G

T

10-12

10-9

10-6

10-3

10-2

10-1

103

106

109

1012

Brief Description:

Titratable acidity is an acidity measurement for wine and other foods that is most useful in determining acid content for sensory description. A titration of sorts is performed in the mouth of the consumer, where basic saliva meets the wine/food and causes increased flow.  

Brief Description:

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Brief Description:

Proteome analysis is the determination of the protein complement expressed by the genome of a specific cell type. It is valuable in that mRNA expression does not correlate directly to protein expression levels and proteins are modified post-transcription. Post-transcription modifications such as phosphorylation, glycosylation and sulfation can dramatically change the action of a protein. Thus to understand what exactly is going on inside a cell defining the exact proteome of the cell is necessary.

Brief Description:

PCR, or polymerase chain reaction, uses a thermostable DNA polymerase to amplify genomic sequences of living organisms via in vitro methods. Observations of PCR results can lead to information regarding genetic variances, chromosomal rearrangements, and the presence of viral pathogens (Saiki et al. 1988). PCR can also have applications in diagnostics and forensics (Leboffe & Pierce 2005).