Salt contents are crucial for the right taste and your success: Salt content (chloride) in ketchup, potato chips, pickled cucumbers, mayonnaise, salad dressing, cheese, vegetable juices.            Everywhere pH is important for controlling certain steps in production: Measure pH in fruit juice, wine, milk, cheese.            The right concentration of acids is one of the many parameters that can be easily monitored: Acid content (aqueous) in fruit juice, wine, cereals, salad dressing, soft drinks, condiments.             Fresh water is involved in almost every process: Total hardness of water, p&m values of water (alkalinity), pH, chloride content.            The maximum concentration limit for oxidation products: To ensure high quality of the end product, check for free fatty acids and peroxide number:      -Acid content (non-aqueous): Free fatty acids in potato chips, oils, fats, butter, margarine.      -Peroxide number in oils, fats, butter, margarine.            Antioxidants to improve shelf life: Vitamin C in fruit juice, cereals.            The determination of sulfur dioxide is very important because its antiseptic and antioxidant activity is only achieved if the free sulfur dioxide content is at a certain level … but a concentration of SO2 that is too high, causes headaches -> determination of SO2 in wine.