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c is the molar concentration of those species; ℓ is the path length. Different disciplines have different conventions as to whether absorbance is decadic (10-based) or Napierian (e-based), i.e., defined with respect to the transmission via common logarithm (log 10) or a natural logarithm (ln). The molar absorption coefficient is usually decadic.
The spectra of basic, acid and intermediate pH solutions are shown. The analytical concentration of the dye is the same in all solutions. In spectroscopy, an isosbestic point is a specific wavelength, wavenumber or frequency at which the total absorbance of a sample does not change during a chemical reaction or a physical change of the sample ...
An example of such testing is antibiotic susceptibility testing by measurement of minimum inhibitory concentration which is routinely used in medical microbiology and research. If a suspension used is too heavy or too dilute, an erroneous result (either falsely resistant or falsely susceptible) for any given antimicrobial agent could occur.
log 10 β values between about 2 and 11 can be measured directly by potentiometric titration using a glass electrode. This enormous range of stability constant values (ca. 100 to 10 11) is possible because of the logarithmic response of the electrode. The limitations arise because the Nernst equation breaks down at very low or very high pH.
Absorbance is defined as "the logarithm of the ratio of incident to transmitted radiant power through a sample (excluding the effects on cell walls)". [1] Alternatively, for samples which scatter light, absorbance may be defined as "the negative logarithm of one minus absorptance, as measured on a uniform sample". [2]
The pH range is commonly given as zero to 14, but a pH value can be less than 0 for very concentrated strong acids or greater than 14 for very concentrated strong bases. [ 2 ] The pH scale is traceable to a set of standard solutions whose pH is established by international agreement. [ 3 ]
The following table presents pK a values at 20 °C. Values change by about 0.01 per degree of temperature. [1] [3] Good's original 1966 paper had two older buffers (marked with italics) for comparison. In 1972 Good published a second list with three more buffers, and five more were added in 1980.
Food designers use water activity to formulate shelf-stable food. If a product is kept below a certain water activity, then mold growth is inhibited. This results in a longer shelf life. [citation needed] Water activity values can also help limit moisture migration within a food product made with different ingredients. If raisins of a higher ...