Brewing Production Research Articles

Effects of flavonoids on yeast ABC transporters activity

Flavonoids are known to be effective biomodulators of various processes in eukaryotic cells. As these compounds are present in wine and beer raw materials, they can influence the qualitative characteristics of the ethanol content in wine-making and brewing products, including directly through the mechanisms of regulation of gene expression and the activity of ATP-binding cassette (ABC) proteins. The main function of ABC transporters in yeast cells is to transport various substrates, including ethanol. This process ensures the survival of yeast cells under conditions of ethanol stress. It has been found that flavonoids, as well as their Schiff base derivatives, are effective stimulators and inhibitors of mRNA expression and activity of ABC proteins both in logarithmic and stationary phases of growth, which has a direct impact on bioethanol production by yeast.

Yeast Bioflavoring in Beer: Complexity Decoded and Built up Again

Yeast is a powerful bioflavoring platform, suitable to confer special character and complexity to beer aroma. Enhancing yeast bioflavoring represents a chance for the brewing production chain to diversify its product portfolio and to increase environmental sustainability in the era of climate change. In flavor compound metabolism, multiple genes encoding biosynthetic enzymes and the related regulatory factors are still poorly known, but significant advances have been recently made to dissect gene contribution in flavor molecule production. Furthermore, causative mutations responsible for the huge strain diversity in yeast bioflavoring aptitude have been recently disclosed. This review covers the most recent advances in the genetics of yeast bioflavoring, with special regards to higher alcohols, esters, monoterpene alcohols, thiols, and phenolic derivatives of hydroxycinnamic acids. We also critically discussed the most significant strategies to enhance yeast bioflavoring, including bioprospecting for novel Saccharomyces and non-Saccharomyces strains, whole-genome engineering, and metabolic engineering.

COST ACCOUNTING IN BREWING PRODUCTION: ABC-COSTING

COST ACCOUNTING IN BREWING PRODUCTION: ABC-COSTING

Proteomic identification of beer brewing products in the ground layer of Danish Golden Age paintings.

The application of mass spectrometry-based proteomics to artworks provides accurate and detailed characterization of protein-based materials used in their production. This is highly valuable to plan conservation strategies and reconstruct the artwork's history. In this work, the proteomic analysis of canvas paintings from the Danish Golden Age led to the confident identification of cereal and yeast proteins in the ground layer. This proteomic profile points to a (by-)product of beer brewing, in agreement with local artists' manuals. The use of this unconventional binder can be connected to the workshops within the Royal Danish Academy of Fine Arts. The mass spectrometric dataset generated from proteomics was also processed with a metabolomics workflow. The spectral matches observed supported the proteomic conclusions, and, in at least one sample, suggested the use of drying oils. These results highlight the value of untargeted proteomics in heritage science, correlating unconventional artistic materials with local culture and practices.

Study of Sulphides Production Affecting the Fermentation Process of the Lager Beer

In the lager brewing production process, volatile sulphides such as sulphur dioxide, hydrogen sulphide, thiols and thioesters are produced by yeast metabolism during the fermentation of lager beer. Fluctuations in malt raw materials, yeast strain characteristics and fermentation process parameter adjustments can all have an impact on sulphides, and the concentration of sulphides in finished beer can have a negative impact on the sensory tasting of lager beer. This study investigated the fermentation of sulphides in lager beer under the conditions of dissolved wort oxygen, yeast recovery, fermentation temperature and pressure, and the results showed that the longer the yeast growth time, the later the fermentation of sulphur dioxide and the lower the sulphur dioxide content in the final beer by 10mg/L. The longer the yeast recovery days, the higher the fermentation of sulphur dioxide and hydrogen sulphide. The higher the content, the higher the fermentation temperature of the lager and the faster the fermentation rate, which favours a low sulphur dioxide content at the end of the main fermentation.

Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer

The increasing demand for more flavored and complex beers encourages the investigation of novel and non-conventional yeasts with the ability to provide a combination of bioflavoring and low ethanol yields. The present study identified 22 yeasts isolated from different brewing sources, including the fermentation by-products known as yeast sludges, and characterized a selection of strains to find the more suitable for the aforementioned aims. HPLC and GC-FID analysis of its brewing products were performed.The most promising results were obtained with the non-conventional yeasts Pichia kudriavzevii MBELGA61 and Meyerozyma guilliermondii MUS122. The former, isolated from a Belgian wheat beer sludge, was capable of growing in wort (17.0°Bx., 20 °C) with very low ethanol yields (1.19 % v/v). Besides, upon mixed fermentations with Saccharomyces cerevisiae, was suitable to produce volatile compounds such as ethyl acetate, 2-phenyl ethanol and isoamyl alcohol, with characteristic fruity notes. M. guilliermondii MUS122, isolated from a golden ale beer sludge, partially attenuated the wort with low production of ethanol and biomass. In addition, provided some fruity and floral nuances to the aroma profile of mixed fermentations with brewer's yeast.The results suggest that these strains favor the development of more fruity-flowery aroma profiles in beers. Furthermore, they are suitable for use in mixed fermentations with Saccharomyces brewer's strains, although the ethanol level did not decrease significantly.

The characteristics of chemical parameters of beer pellets for the production of compound feeds

In the country today, with the intensive development of production, the development and implementation of waste-free or low-waste technologies is an acute problem. The search for new raw materials and natural biologically active substances is very relevant for any branch of agriculture. Now the state of the food processing industry in Kazakhstan requires addressing the issues of waste disposal, including waste from brewing production. The processing of the main waste of brewing production increases the raw material reserves of the feed base of the agricultural complex and contributes to the preservation of the environment from pollution. The article examines the properties of beer hill, the possibility of its use in the production of compound feeds as the main raw material. The results of experimental studies have proved that the beer slide contains 21.5% protein and 12.7% fat. This is 2 times higher than the grain of barley. Work was also carried out to identify fungal pathogens and producers of toxins contained in the beer bard. As a result, they were not detected. In addition, we have made sure that the raw materials meet the safety requirements in all respects and it is possible to add it to feed mixtures as feed. This brings economic benefits in the production of compound feeds, being an additional valuable protein product.

Evaluation of Melanoidin Contribution to Colour Characteristics of Brewing Products

The article focuses on the issue of melanoidin quantification and its influence on the color characteristics of brewing products. It is shown that the reaction conditions (100±2)°C, the processing time of 2 hours and a certain list of sugars and amino acids typical for brewing products are adequate to obtain linear dependencies for estimating the beer melanoidin content at 300 and 420 nm. The data on the total content of melanoidins in light beer in the range of 3.83-51.4 mg/dm3, and in dark beer – 6.82-145.94 mg/dm3 at the specified wavelengths are given. The authors found that the dependence between the color and the total beer melanoidin content is characterized by a correlation coefficient R = 0.624, which indicates the influence of other organic compounds of beer on the color intensity.

Upcycling of a by-product of the brewing production chain as an ingredient in the formulation of functional shortbreads

• Brewers Spent Grains (BSGs) are the main by-product of beer industry. • Formulation of shortbreads with BSGs is a feasible strategy for their upcycling. • 30 % of BSGs in shortbread recipe enhances fiber (TDF) and arabinoxylan content. • The TDF content allows for High in fiber label and meets the Gut health EFSA claim. • Experimental shortbreads have acceptable sensory characteristics. This work aims to formulate shortbreads by partial substitution of wheat flour with brewers’ spent grains (BSGs), valorization strategy of this by-product. This study has underlined that replacing 30 % wheat flour with BSGs barley malt flour and BSG enriched with 30 % of oat flakes allows for a significant increase in fiber, particularly arabinoxylan, and protein, compared with the reference biscuit. The fiber content allows for a “high in fiber” label and meets the “gut health” EFSA claim. The obtained food products contribute to the recommended daily intake of bioactive compounds for health benefits, they do not show an increase in sugars and fats, compared to 100 % wheat flour shortbread, and have acceptable sensory characteristics. The formulation of shortbreads by partial substitution of wheat flour with BSGs can be an efficient and feasible strategy for the upcycling and valorization of this by-product throughout the production of functional food.

Waste of brewing production - a coagulating agent in the technology of extraction of emulsion rubbers from latex

Today, there is a growing interest in the production of synthetic polymers, which are widely used in the production of modern materials. Of particular interest is the manufacture of rubbers by emulsion polymerization. Rubber compounds and vulcanizates made on their basis have characteristics due to which they are actively used in various industrial sectors. The coagulation process in the production of emulsion polymers increases environmental stress. Sodium chloride used at some enterprises as a coagulating agent is consumed in large quantities - up to 200 kg / t of rubber, and increases environmental pollution. In the presented work, for the first time, the possibility of recycling the beer production residue - inactivated yeast, which is proposed to be used to reduce the aggregative stability of disperse systems, is considered. The introduction of yeast into the emulsion polymer isolation technology makes it possible to reduce the amount of sodium chloride in the waters discharged from the enterprise. The use of a system based on a protein coagulant contributes to the complete release of coagulum from latex at a consumption of inactivated yeast in the amount of 10-15 kg/t of rubber. The most effective results were obtained when yeast preliminarily acidified with sulfuric acid was used in this process, which led to the charging of the nitrogen atom of the protein component. It is noted that the best temperature regime for the process of coagulation of latex particles is 1-20 ℃. An increase in temperature to 60 ℃ leads to an increase in the consumption of coagulant up to 25 kg/t of rubber. The ratios of the consumption of sulfuric acid and acidified yeast have been optimized, allowing to obtain the most complete coagulation of the latex. It has been established that the rubbers isolated using food production waste meet the requirements for rubbers of the SKS-30ARK brand according to the main physical and mechanical indicators.

METHODS OF NON-CONTACT PARAMETRIC CONTROL OF EQUIPMENT OF BREWING APPARATUS AND WASTE WATER SAMPLES

The studies of technoecology problems in the field of brewing established the need to predict the condition of equipment, the quality of semi-finished products, as well as the creation of algorithms for extracting and processing information on quality indicators. The necessity of developing new effective methods for monitoring brewing equipment, semi-finished products, finished products and the state of stock water samples has been proved. Thanks to this, it will become possible to determine the reasons for the deviation of the product characteristics from the set quality indicators and to take measures for appropriate adjustment. Experimental studies have confirmed that, thanks to the allocation of important informative parameters, it becomes possible to increase the overall component of the reliability of control.This leads to an increase in the quality of the finished product. In particular, it was found that due to the hardware techniques associated with heating the sample during the control process and compensating for the influence of the parasitic magnetic flux, it becomes possible to carry out joint control of quantitative parameters that are related to the physicomechanical properties of equipment parts, assemblies and designs of the beer column. The latter, in particular, relates to the implementation of joint control of the geometric, electrical and temperature parameters of parts of brewing equipment.Thus, there is reason to argue about the prospects of further research in the creation of automated computer systems for monitoring the electrical and temperature characteristics of semi-finished brewing products when implementing new informative methods.

Луи Пастьор (1822 – 1895) – химикът. По повод 200 години от рождението му

The article is dedicated to the 200-year anniversary of the great Louis Pasteur and aims to represent his work focusing on his less famous contributions as a chemist. By examining his accomplishments in the historical context of chemistry’s development – isomerism (between Berzelius and Van’t Hoff) and theory of fermentation (between Liebig and Berthelot). Based on his research on optically active substances (mainly tartaric acid and its salts) he distinguishes optical activity caused by crystal structure and molecular asymmetry, hypothesizes that the way atoms are positioned in a molecule is the cause for optical activity, defining a new form of isomerism thus paving the way for stereochemistry. The later scientific achievements of Pasteur are related to him entering the world of microorganisms – fermentation, disproving the theory of spontaneous generation, clarifying the origin and prevention of infectious diseases. It is emphasized that he is a scientist who takes his work out of the laboratory and ‘into the world’: examining the diseases of the silk worm, difficulties in brewing, wine and vinegar production. He communicates with people affected by the problem, exchanges knowledge and experience with them, offers advice, includes them in his search for solutions. Generally describing his work as a physicochemist, biochemist, microbiologist, immunologist and his personality with emphasis on his morality as a scientist. He is a patriot, citizen, humanist and a true benefactor of humanity.

Tax Regulation of the Brewing Industry in Russia in the First Half of the 19th Century

Introduction. In article influence of the excise taxation on development of the brewing industry and business during early industrial changes of Russia in the first half of the 19th century is investigated. Direct dependence of brewing production on the size of excises duties: low profitability and an inefficiency of plants were caused both high rates of an excise, and ways of its collection. Results and Discussion. The abolition of farming and the transition to state-owned sales since 1819 had a positive impact on the brewing industry. This was the period of the rise of brewing, the formation of the national brewing industry in the form of a manufactory. The return in 1827 to farming again led to the restriction of the beer trade and, ultimately, to a reduction in the volume of the brewing industry. In order to further increase income in 1847, excise-farm commission was introduced, combining the methods of state-owned and farmed-out sale of vodka and beer. After the introduction of the excise commission, private brewing began to decline significantly. The characteristic features of the regional brewing industry were the widespread use of manual labor, low productivity and the predominance of small enterprises. Conclusion. In the first half of the 19th century in Russia brewing, in terms of the volume of production and consumption of beer, and state revenues, was by no means as important as the distillery industry. The low profitability and inefficiency of small and medium-sized plants were due to both high excise rates and the methods of its collection.

АНАЛІЗ ЕФЕКТИВНОСТІ ЗАСТОСУВАННЯ ФЕРМЕНТНИХ ПРЕПАРАТІВ ТА ВИМОГИ ЩОДО ЇХ БЕЗПЕЧНОСТІ В КРАФТОВОМУ ВИРОБНИЦТВІ ПИВА

The main problems of brewing are related to the quality of mash sugaring; a significant residue of extractive substances in the shot; insufficiently intensive and deep fermentation; with beer filtering; its colloidal stability. Craft productions face similar problems. The use of enzyme preparations (EP), which are effectively used in large breweries, is one of the ways to solve these problems. That is why the study of the effectiveness of the EP application in the conditions of craft brewing production is relevant. The use of EP allows more efficient hydrolysis of malt proteins and polysaccharides, which leads to an increase in its extractability. In conditions of craft production, it is necessary to separately evaluate the effectiveness of the use of each enzyme preparation or their combination for a given type of beer and for a given brewery. The work analyzes the latest research and publications on the use of enzyme preparations and their effect on the quality of the beer obtained, as well as the conditions for their safe use. The effectiveness of conducting a deeper hydrolysis of malt polymers and, accordingly, increasing its extractability, increasing the yield of the finished product, and increasing the colloidal stability of beer when using enzyme preparationsof microbial origin were analyzed. It has been established that considerable attention is paid to the effectiveness of the use of EP in brewing, however, research mainly concerns their impact on the quality (expiration date) of the finished drink, and theuse of EP in the conditions of craft productions has not been conducted. In addition, new enzyme preparations, mainly of foreign production, are appearing on the market of Ukraine, therefore it is important to investigate the feasibility of their use in the conditions of specific industries. The purpose of the article is the theoretical and experimental substantiation of the introduction of enzyme preparations in the production process of "Desyatka" beer at the "Bierwelle" beer workshop, which should contribute to reducing the loss of malt active substances during beer filtration and increasing the shelf life of the finished product.The effectiveness of the study enzyme preparations, their effect on the beer filtration process was evaluated by determiningthe mass fraction of the total extract of the grain, the extract of the leached grain and the residual extract. From the obtained data, it can be seen that during the production of craft beer "Desyatka", even with the participation of enzyme preparations, there are significant losses of extractive substances that remain in the beer grain after filtration. The paper shows the prospects of using enzyme preparations to increase the yield of the product and extend its shelf life at the "Bierwelle" craft production. Analysis of the effect of a number of investigated enzyme preparations on the brewing process showed that the most effective is the Beerzym AMYL HT, Beerzym BG, EnerZyme P7 enzyme complex, the addition of which during mashing of the wort reduces the mass fraction of the total extract of the grain by 6.44%, and the residual extract by 4.58% compared to the control.

INDUCTIVE PARAMETRIC EDDY-CURRENT TRANSDUCER (IPEP) FOR MEASURING ELECTRICAL AND TEMPERATURE PARAMETERS OF WASTEWATER FROM BREWING PRODUCTION

The possibility of using the theory of operation of a differential inductive parametric eddy-current transducer (IPET) for measuring the electrical and temperature parameters of a sample of acidic and alkaline wastewater is investigated. The need for the development of new informative methods for measuring the physicochemical parameters of wastewater is proved, in the realization of which a promising method of purification is selected. On the basis of a differential scheme for switching on two parametric converters: with exemplary purified water and a converter in which a test tube with a sample of waste water from a brewing production is placed, a differential informative method for measuring the electrical and temperature parameters of the liquid under study is proposed, which is based on the analysis of the components of the difference signal of phase shift angles measured electrical components of the switching circuit signals. The basic relationships that describe the operation of the IPET with the sample of the controlled liquid are given. The scheme of switching on differential IPET with a liquid sample, which is placed in a glass test tube, is considered; the differential scheme provides for heating the sample during measurements to simulate the production conditions of brewing production. Universal transformation functions are given that relate the components of the IPET signals with the specific electrical conductivity χt.s. and the temperature t of the wastewater sample from brewing production, that is, the dependence of the phase difference signal Δj on the generalized parameter A and the dependence of the absolute increment in the specific electrical conductivity Δχ on the temperature t of the wastewater sample, in the investigated temperature range.

New Antioxidant Ingredients from Brewery By-Products for Cosmetic Formulations

The purpose of this work was to evaluate the total phenol content and antioxidant activity of different types of handcrafted beers (Ego, Alter, Fiat Lux, Triplo Malto, Ubi, and Maior), as well as the starting materials (malts, hops, and yeast), the intermediate products, and the waste products (spent malts, hops, and yeast), in view of their use in innovative cosmetic formulations. Extractions from starting and spent samples were taken from water or 70° alcohol. The total phenol content (Folin Ciocalteau Essay) of all the brewing products depended on the specific product under investigation. The highest values were found in starting hops (ranging from approximately 93 to 155 mg GAE/g, according to the extraction solvent), intermediate ones in starting malt and starting yeast, and the lowest values in wort. The total phenol content in the final beers originates from the phenols that were extracted from the different ingredients, namely the starting malts, hops and yeast, but non-negligible values were still observed in spent products. The method used for the evaluation of the antioxidant activity, trolox equivalent antioxidant capacity (DPPH), ferric-ion reducing antioxidant parameter (FRAP), and radical cation scavenging activity and reducing power (ABTS) strongly influenced the results. In general, the results reflected the trend observed for the total phenol content: that beers are progressively enriched by phenols originating from all the starting ingredients, and that spent products still possess non-negligible antioxidant activity. It is interesting to note that waste yeast frequently showed higher values than those of the starting material; it can be inferred that yeast is able to absorb phenols from the beer during brewing. By considering the interest in exploiting waste derived from processing foods, the biological activity of waste Alter brewery products has been evaluated on a cell culture of keratinocytes (spent products of malt, hop, and yeast). Preliminary in vitro assays in keratinocyte HaCaT cells were carried out to assess the potential bioactivity of spent extracts. Among the spent extracts, the spent hop and yeast extracts showed the ability to improve the mitochondrial activity and prevent oxidative stress in HaCaT cells, two features in skin ageing. In conclusion, this study offers evidence that waste from handcrafted beers can be an interesting source of phenols for the preparation of skin anti-aging cosmetics.

Fourth Industrial Revolution Skillsets and Employability Readiness for Future Job

This paper explores the employees' readiness in the manufacturing sector for the fourth industrial revolution (4IR) vis a vis the 10 critical skill-sets identified by the World Economic Forum (WEF). We took a critical review of relevant theories and highlighted pragmatic solutions. Data collection for this study was obtained through a questionnaire among the employees of a brewing production plant in Nigeria. Using the 5-point Likert scale, 231 copies of the questionnaire were administered to workers on site. The study results are reported using a sample t-test to represent the values of Mean (M), Standard Deviation (SD), and Cronbach Alpha to test for the instrument's internal consistency. The analysis results revealed that most skillsets that require continuous career and employability in the 4IR are seen as low among the sampled organization employees, with an average mean score of less than 3.41. Interestingly, service orientation and people management skills are ranked the highest readily available skill among the workers. Many studies look at graduate work readiness, while attention to current employees' context is just beginning to gain traction.

Potential for the application of DNA technologies in the brewing industry

The article presents an analysis of the literature data on research related to the use of DNA technologies in the brewing industry. Significant relevance among them is the work on combating widespread falsification of food products, including alcohol. Classical methods of assessing the quality and safety of beer do not allow us to identify the substitution of raw materials declared by the manufacturer — one of the large-scale areas of falsification. Therefore, the question of applying new approaches to the assessment of the authenticity of brewing products is relevant. In particular, the most complete identification of falsifications in the alcohol industry is made by molecular genetic analysis methods. This article discusses the methods of extraction of nucleic acids, as well as markers used as genetic targets in the DNA authentication of alcoholic beverages. The analyzed material indicates the possibility of using molecular genetic methods based on the polymerase chain reaction as modern laboratory tools for determining the authenticity of manufactured goods. In addition, the potential of using DNA technologies in the fight against contamination of industrial enterprises has been identified.

METHODS OF NON-CONTACT PARAMETRIC CONTROL OF EQUIPMENT OF BREWING APPARATUS AND WASTE WATER SAMPLES

The studies of technoecology problems in the field of brewing established the need to predict the condition of equipment, the quality of semi-finished products, as well as the creation of algorithms for extracting and processing information on quality indicators. The necessity of developing new effective methods for monitoring brewing equipment, semi-finished products, finished products and the state of stock water samples has been proved. Thanks to this, it will become possible to determine the reasons for the deviation of the product characteristics from the set quality indicators and to take measures for appropriate adjustment. Experimental studies have confirmed that, thanks to the allocation of important informative parameters, it becomes possible to increase the overall component of the reliability of control.This leads to an increase in the quality of the finished product. In particular, it was found that due to the hardware techniques associated with heating the sample during the control process and compensating for the influence of the parasitic magnetic flux, it becomes possible to carry out joint control of quantitative parameters that are related to the physicomechanical properties of equipment parts, assemblies and designs of the beer column. The latter, in particular, relates to the implementation of joint control of the geometric, electrical and temperature parameters of parts of brewing equipment.Thus, there is reason to argue about the prospects of further research in the creation of automated computer systems for monitoring the electrical and temperature characteristics of semi-finished brewing products when implementing new informative methods.

JOINT MEASURING CONTROL OF PHYSICO-CHEMICAL PARAMETERS OF A SAMPLE BEER RUNOFF

An informative two-parameter contactless eddy current method for measuring control of the specific electrical conductivity χ and temperature t of a sample of beer drains is proposed. The basic relationships describing the operation of a thermal transformer eddy-current converter (TVP) with a controlled sample of acidic wastewater are presented. A diagram of the inclusion of a thermal TVP with a liquid sample, which is placed in a glass tube, is given; the scheme provides for the heating of a liquid sample in the process of two-parameter control (with the help of a heater, which is located in a working transducer), to simulate the production conditions of brewing production. New universal transformation functions that relate the signal components of the thermal eddy-current transducer with the specific electrical conductivity χt and the temperature t of a sample of acidic wastewater from brewing production, namely, the dependence of the specific normalized magnetic flux Gt on the generalized magnetic parameter have been obtained A and the dependence of Gt on the phase shift angle j2t. The obtained numerical values make it possible to assert the agreement of the results of measurements of electrical and temperature parameters by control methods and the proposed two-parameter eddy current method, on the basis of which the choice of a method for purifying wastewater from brewing production is carried out. The range of change in specific electrical conductivity χt is from 9,29 Cm / m to 12,44 Cm / m in the investigated temperature range. To improve the quality of the finished product, recommendations are given regarding temperature pauses, which are used at the stage of the technological process, which consists in mashing the malt, namely, a pause of 35 °C creates conditions for the appearance of a stable foam and lasts 15–20 minutes; pause (55–59) °С – normal protein pause (which does not damage the foam), lasts from 30 minutes; a pause of 62 °С – a transitional pause, a pause for holding the product, lasts 15–20 minutes; pause (63–70) °С – this is a pause of saccharification, lasts from 1–15 minutes; pause (71–73) °С – additional saccharification, to enhance “malting”, from 20 to 60 minutes, pause (75–78) °С – “end of activation”, end of mashing, lasts from 1.5 to 15 minutes. The proposed temperature pauses make it possible to obtain high-quality organoleptic indicators of finished brewing products and lead to an increase in the рН of acidic wastewater. The normalized characteristics of the eddy current transducer have been determined, that is, the parameters Gt and A (at different values of temperature t), the boundaries of which correspond to the ranges of changes in the electrical and temperature parameters of the acidic wastewater sample. At the same time, to improve the purification process, it is recommended to add magnetic fluid at one of the final stages of filtration, the magnetic fluid, due to interaction with the waste water sample, turns into weakly magnetic, then a separation process is applied, as a result of which the fraction containing the pollutant is removed and the waste water enters the post-treatment filter.