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4.4 pH in food. 4.5 pH of various ... with developing pH measuring methods in the 1910s, ... is a key element in the determination of equilibrium constants by ...
In and of themselves, pH indicators are usually weak acids or weak bases. The general reaction scheme of acidic pH indicators in aqueous solutions can be formulated as: HInd (aq) + H 2 O (l) ⇌ H 3 O + (aq) + Ind − (aq) where, "HInd" is the acidic form and "Ind −" is the conjugate base of the indicator. Vice versa for basic pH indicators ...
Colorimetric analysis is a method of determining the concentration of a chemical element or chemical compound in a solution with the aid of a color reagent.It is applicable to both organic compounds and inorganic compounds and may be used with or without an enzymatic stage.
The pH after the equivalence point depends on the concentration of the conjugate base of the weak acid and the strong base of the titrant. However, the base of the titrant is stronger than the conjugate base of the acid. Therefore, the pH in this region is controlled by the strong base. As such the pH can be found using the following: [1]
For determining the acid value of mineral oils and biodiesel, there are standard methods such as ASTM D 974 and DIN 51558, and especially for biodiesel the European Standard EN 14104 and ASTM D664 are both widely used worldwide. [2] Acid value of biodiesel should be lower than 0.50 mg KOH/g in both EN 14214 and ASTM D6751 standard fuels.
In this case H 0 and H − are equivalent to pH values determined by the buffer equation or Henderson-Hasselbalch equation. However, an H 0 value of −21 (a 25% solution of SbF 5 in HSO 3 F) [5] does not imply a hydrogen ion concentration of 10 21 mol/dm 3: such a "solution" would have a density more than a hundred times greater than a neutron ...
EIS is a powerful technique that has been widely used to characterize different food products such as the analysis of milk composition, [7] the characterization and the determination of the freezing end-point of ice-cream mixes, the measure of meat ageing, [8] and the investigation of ripeness and quality in fruits. [9] [10]
Quinones form a quinhydrone cocrystal by formation of hydrogen bonding between ρ-quinone and ρ-hydroquinone. [3] An equimolar mixture of ρ-quinones and ρ-hydroquinone in contact with an inert metallic electrode, such as antimony, forms what is known as a quinhydrone electrode.