Food and Beverage (51-65)
51. Alcohol (Baijiu/red wine/beer)
52. Syrup Brix
53. Honey concentration/purity
54. Soluble solids in fruit juice
55. Jam concentration
56. Fat content in milk
57. Condensed milk concentration
58. Soy sauce brewing degree
59. Acetic acid concentration (vinegar)
60. Beer malt extract concentration
61. Purity/adulteration of edible oil
62. Tomato sauce concentration
63. Beverage blending ratio
64. End point of yeast fermentation broth
65. Xylitol solution concentration
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