Szárazanyagban

Szárazanyagban is a Hungarian term that translates to "in dry matter" in English. It is a common expression used in various scientific and technical fields, particularly in chemistry, biology, agriculture, and food science, to describe the concentration or amount of a substance after all the water has been removed. When analyzing a sample, the presence of water can significantly affect the measured quantities. Therefore, to obtain a more accurate and comparable result, the water content is often excluded, and the remaining components are referred to as the dry matter.

For example, in agricultural analysis, the nutrient content of animal feed is frequently reported on a dry matter basis. This allows for a standardized comparison of different feed types, regardless of their initial moisture levels. Similarly, in food science, the sugar content of fruits or the protein content of dairy products might be expressed in dry matter to account for variations in water content between different samples or at different stages of processing.

The concept of dry matter is crucial for understanding the true composition of many substances. It isolates the non-water components, enabling precise calculations and comparisons that are essential for research, quality control, and product development. When a value is given "in dry matter," it signifies that the measurement excludes the weight or volume of water that was originally present in the sample.