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Academic literature on the topic 'Titratable acidity'

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Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Titratable acidity"

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Buondonno, A., and A. Violante. "Titratable acidity of organo-mineral complexes as affected by mode of preparation, drying and stability of aggregates." Canadian Journal of Soil Science 71, no. 3 (August 1, 1991): 285–92. http://dx.doi.org/10.4141/cjss91-028.

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Hydroxy-aluminum-tannate-montomorillonite complexes, which were prepared at pH 4.5 by different addition sequences of hydroxy-Al, tannic acid and montomorillonite showed distinct differences in titratable acidity both before and after drying. Titratable acidity of the complexes depended on the feed rate of the base and on the presence and nature of neutral salts (KCl or CaCl2). The organo-mineral complexes showed acidity values in CaCl2 substantially higher than those determined in KCl or in water (in the order listed), probably because many weak acidic groups released H+ ions by complexation (tannate molecules) or adsorption (OH-Al-ions) of Ca2+ ions. The hydroxy-Al-tannate-montmorillonite complexes, which were washed differently (dialyzed or ultrafiltered) and dried (freeze-dried or air-dried) also showed remarkably different titratable acidity. All the complexes usually showed much lower acidity values when air-dried than when freeze-dried. After sonification the titratable acidity values of all the complexes increased, but some air-dried samples, even after four sonification treatments, showed titratable acidity lower than that of the same freeze-dried complexes before sonification. Key words: Organo-mineral complexes, aluminum, titratable acidity, potentiometric titrations
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VIDAL, Michael Gomes, Pedro Henrique Cabral de OLIVEIRA, Ynara Bosco de Oliveira LIMA-ARSATI, and José Augusto RODRIGUES. "The effect of dilution on the erosive potential of maltodextrin-containing sports drinks." Revista de Odontologia da UNESP 46, no. 1 (January 9, 2017): 28–32. http://dx.doi.org/10.1590/1807-2577.12316.

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Abstract Introduction The increasing consumption of maltodextrin-containing sports drinks, usually acidic, during physical activity may cause dental erosion. Objective To evaluate the effect of dilution on the erosive potential of maltodextrin-containing sports drinks. Methodology Five samples of five maltodextrin-containing sports drinks [Sports Nutrition (SN), Body Action (BA), New Millen (NM), Athletica Nutrition (AN), Integral Medica (IM)] were diluted with distilled water in three different proportions: as recommended by manufacturer (rec), with 20% more powder (20+) and with 20% less powder (20-) than recommended. Their pH and titratable acidity (volume of 1N NaOH necessary to raise pH to 5.5) were determined. Result The pH and titratable acidity differed among the products, and pH values differed among the dilutions. All sports drinks showed pH below the critical pH for dental enamel demineralization. There was a significant negative correlation between pH and titratable acidity (p <0.01; r = -0.795). Conclusion Changes in the dilution of maltodextrin-containing sports drinks affected their pH, but not their titratable acidity.
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Mioni, Roberto, and Giuseppe Mioni. "Titratable acidity: A Pitts concept revisited." Scandinavian Journal of Clinical and Laboratory Investigation 74, no. 5 (March 31, 2014): 408–13. http://dx.doi.org/10.3109/00365513.2014.900188.

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Izaurralde, R. C., D. E. Kissel, and M. L. Cabrera. "Titratable Acidity to Estimate Ammonia Retention." Soil Science Society of America Journal 51, no. 4 (July 1987): 1050–54. http://dx.doi.org/10.2136/sssaj1987.03615995005100040041x.

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Berezin, O. "Alternative methods for titratable acidity determination." Talanta 42, no. 4 (April 1995): 507–17. http://dx.doi.org/10.1016/0039-9140(95)01448-k.

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Schmidt, Karen A., J. Stupar, John E. Shirley, and S. Adapa. "Factors affecting titratable acidity in raw milk." Kansas Agricultural Experiment Station Research Reports, no. 2 (January 1, 1996): 60–62. http://dx.doi.org/10.4148/2378-5977.3265.

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Rajkovic, Milos, Ivana Novakovic, and Aleksandar Petrovic. "Determination of titratable acidity in white wine." Journal of Agricultural Sciences, Belgrade 52, no. 2 (2007): 169–84. http://dx.doi.org/10.2298/jas0702169r.

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The amount of titration acid in must is in the largest number of cases with in the range 5.0-8.0 g/dm3. Wines, as a rule, contain less acids than must, and according to Regulations, titratable acidity is in the range of 4.0-8.0 g/dm3 expressed in tartaric acid, because a part of tartaric acid is deposited in the form of salts (tartar or argol) during alcohol fermentation. For wines that contain less than 4 g/dm3 of titratable acids there arises a suspicion about their origin, that is, that during the preparation some illegal acts were done. Because of that, the aim of this paper is to determine titratable acidity in white wine, using standard methods of determination, which are compared with the results received by potentiometric titration using ion-selective electrode. According to the received results it can be seen that wine titration with indicator gives sufficient reliable values of wine titration acidity. However, as potentiometric titration at pH value 7.00 is more reliable and objective method, the values of titratable acids content in wine, expressed through tartaric acid, are given according to this result. The analysis of differential potentiometric curves shows that these curves can give us an answer to the question of the presence of a larger amount of other nonorganic substances, which have already existed in wine. However, none of the used methods gives absolutely reliable answer what substances are present in analysed samples.
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LUNKES, Letícia Bello Flores, and Lina Naomi HASHIZUME. "Evaluation of the pH and titratable acidity of teas commercially available in Brazilian market." RGO - Revista Gaúcha de Odontologia 62, no. 1 (March 2014): 59–64. http://dx.doi.org/10.1590/1981-8637201400010000092623.

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OBJECTIVE: Tea has been considered a healthy alternative to other industrialized beverages. The objective of this study was to assess the erosive potential of teas commercially available in Brazil by pH and titratable acidity measures. METHODS: Eighteen teas available in Brazilian market were selected for this study (read to drink and brewed tea), and a brand of yerba mate (Ilex paraguariensis). Each product was analyzed for pH and titratable acidity. For comparison between different kinds of teas, the Student t test was used. RESULTS: The mean pH values for ready to drink teas ranged between 2.89 and 4.03, while for the brewed teas and yerba mate the values ranged between 6.75 and 7.89. The difference between the two groups was significant (p < 0.05). Regarding titratable acidity, the ready to drink teas showed mean values ranging between 3.77 ml and 12.68 ml. Brewed teas (including yerba mate) were not tested for titratable acidity because their pH values were greater than 7.0. CONCLUSION: Among the teas commercially available, ready to drink teas have lower pH values and higher titratable acidity compared to other teas. It suggests that they have an erosive potential.
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Roberto Chaves Neto, José, Silvanda de Melo Silva, and Luana Ferreira dos Santos. "CARACTERIZAÇÃO E QUALIDADE DE FRUTOS DE LIMÃO ‘GALEGO’." COLLOQUIUM AGRARIAE 14, no. 4 (December 1, 2018): 10–19. http://dx.doi.org/10.5747/ca.2018.v14.n4.a244.

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The objective of this work was to evaluate the physical and physicochemical characteristics of lemon ‘Galego’(Citrus aurantifolia Swingle) in different maturation stages, from family farms in Matinhas, PB, Brazil. For the physical evaluations were considered, the length and diameter of the fruit; fresh fruit mass and juice yield; already for the physical-chemical evaluations of the pulp of the fruits was submitted to the determinations of the pH; soluble solids (SS); titratable acidity (TA); soluble solids /titratable acidity ratio (SS/AT) and ascorbic acid. There was a significant difference between the maturation stages for the variables diameter, fresh mass and juice yield, titratable acidity and ascorbic acid. Lemon fruits presented increase in pulp diameter and yield, titratable acidity and ascorbic acid reduction. pH, soluble solids and SS/AT ratio did not vary with the advancement of maturation. Based on the aspects of quality evaluated, the lemon ‘Galego’from Matinhas, PB, Brazil presents satisfactory quality for the market.
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Batali, Mackenzie E., Andrew R. Cotter, Scott C. Frost, William D. Ristenpart, and Jean-Xavier Guinard. "Titratable Acidity, Perceived Sourness, and Liking of Acidity in Drip Brewed Coffee." ACS Food Science & Technology 1, no. 4 (March 29, 2021): 559–69. http://dx.doi.org/10.1021/acsfoodscitech.0c00078.

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Dissertations / Theses on the topic "Titratable acidity"

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Graça, João Nuno Duarte. "Validação de um dispositivo não-invasivo e não-destrutivo para avaliação do estado de maturação das uvas." Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/6808.

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Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto
In this work, WinePen validation procedures were applied in order to verify the robustness of the device in the field and the models used to estimate the parameters Brix, Titratable acidity and Anthocyanins. This device’s operating system is based on reflectance and fluorescence. This validation was held in 2013, on vineyards with white and red varieties, in the Superior Institute of Agronomy, situated in the Wine Region of Lisbon. For WinePen validations, 25 berries of each variety were measured, under different conditions (laboratory and field) in order to verify the light effect on measurements. The berries were first analyzed by WinePen and afterwards examined in the laboratory. In order to select the best models, the fitting quality of the observed values was evaluated using the following deviance measures: determination coefficient (R2), mean absolute error (MAE); root mean square error (RMSE). High and significant correlations for Brix (0.93 to 0.96) and for titratable acidity (0.86 to 0.96) were observed for different types of environment (laboratory and field) and for different varieties (whites and reds). However, the anthocyanins parameter observed lower and less significant correlations (0.70) in both reading conditions. Thereby, the results obtained demonstrate the reliability of measurements performed by WinePen for different varieties and environments
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McKean, Thomas. "Effects of Soilless Substrate Systems and Environmental Conditions on Yield, Total Soluble Solids, and Titratable Acidity of Greenhouse Strawberry (Fragaria × ananassa)." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1566167238648805.

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Liu, Xing, and s3072856@student rmit edu au. "Electrical Impedance Spectroscopy Applied in Plant Physiology Studies." RMIT University. Electrical and Computer Engineering, 2006. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20080428.092529.

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Electrical Impedance Spectroscopy (EIS) is a relatively new method applied to food quality assessment. EIS allows relatively inexpensive assessment, is fast, easy to operate and non-invasive. It has been adopted for investigation of fundamental electrical properties of plant tissues. Although the applications of EIS for food quality determination have been reported previously, the analytical relationships between electrical impedance properties and quality criteria have not yet been fully developed. Further exploration is thus important in acquiring more data on electrical impedance characteristics of fruits and vegetables and researching new approaches for determination of their quality. This dissertation aims to investigate the electrical impedance properties of fruits and vegetables, and explore the relationship between impedance and quality criteria. In particular, the present dissertation outlines experimental research conducted on relationships between impedance properties and fruit tastes as well as the impedance changes observed during ripening process. Impedance measurement to monitor moisture content changes in the progress of drying is also included in this research. In summary, the impedance properties have merits in fruits and vegetables quality assessment. The current used subjective visual inspection and assessment could be replaced by the EIS based approach as it is a more precise measurement of food quality. Further study is required to give this method practical value.
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Tejero, Páramo Miguel. "Agronomical effects of mechanical box pruning in cv. Merlot at central area of Spain." Master's thesis, ISA, 2016. http://hdl.handle.net/10400.5/14807.

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Mestrado Vinifera Euromaster - Instituto Superior de Agronomia / Institut National D' Etudes Superieures Agronomiques de Montpellier
Introduction: Global warming, economic crisis and globalization are the three pillars which are altering the world in all the domains. In viticulture, a shortening of the grapevine phenology and an imbalance sugars/acidity derived from the new climatic conditions are forcing a reshuffle of the way of working in the field, in a more productive and sustainable with better quality. For that reason new pruning techniques have been developed in a way to adapt grapevines to the new conditions. Mechanical Box pruning has been proposed as promising alternative to implement in Mediterranean regions as a way to compensate the shortening of the phenology. Material and methods: Trials have been carried out in central region of Spain, working with irrigated vines of Vitis vinifera L. cv Merlot trained in vertical shoot positioning bilateral cordon system. Three pruning treatments were tested: T1 and T2 were traditional two-bud spur, and T3 Box pruning, with no lateral shoot or sucker removal in T2 and T3. Yield and ripeness parameters same as must phenolic composition (Glories method) were analyzed from early veraison until harvest. Results and discussion: T3 vines showed higher yields compared to T2 and T1 reaching 28t/ha; 20t/ha and 12t/ha respectively. Higher canopy soil shade was also detected in T3 suggesting greater canopies and photosynthetic activity. Water efficiency was also higher in box pruning compared to manual pruning. No significant differences were detected at harvest concerning berry weight and must yield per berry. A delay in ripeness in T3 was clearly observed specially in TSS. Must composition showed differences at harvest in ph, TA and TSS between treatments being lower in T3 compared to manual pruning but all of them kept up in normal quality ranges. No differences were observed concerning phenolic composition, TPI or anthocyanins extractability. Conclusions: Box pruned vines show a higher productive behavior in a more economic and sustainable way with not big differences in terms of berry size or must quality, representing a valid alternative to produce higher yields with similar quality as the traditional spur pruning being well adapted to the new climatic and economic implications worldwide. Legislation should be adapted to new conditions and techniques making easier the implementation of new alternative methods.
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Chmil, Vojtěch. "Základní chemické vlastnosti plodů vybraných odrůd třešní." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2019. http://www.nusl.cz/ntk/nusl-401849.

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Diploma thesis is focused on chemical characteristics of nine selected sweet cherry varieties in nine parameters. Total and soluble solids were analyzed with these results 13.07–16.58 % for total and 14.67–19.50 °Brix for soluble solids, ash content 0,31–0,39 %, titratable acidity 5.44–9.91 g of malic acid per 1 kg of fresh cherries and formol number 14.45–23.73 ml of 0.1 M NaOH per 100 g of cherries. Then there were analyzed crude proteins content calculated from total nitrogen content determined by Kjeldahl method with results 0.41–0.68 % of crude proteins. Molecular absorption UV/VIS spectrophotometry was used for determination of total phenolic substances 0.30–0.89 g of gallic acid per 1 kg of cherries and total content of anthocyanins 128–848 mg of cyanidine-3-glucoside in 1 kg of cherries. Saccharides were determined by high performance liquid chromatography (HPLC) with ELSD detector. Content of glucose was 45.45–59.49 g/kg and fructose 46.88–60.01 g/kg. All results are compiled using tables and graphs and discussed. Experimental part of the thesis also describes principles and procedures of every analysis, so it can be reproduced. In theoretical part there is described botanical characteristic of cherry tree (Prunus avium L.), active substances contained in its fruits and their use in food industry. At the end of the theoretical part there is described instrumentation of high-performance liquid chromatography.
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MARTINS, Wesley Alves. "Épocas de poda na videira Niagara Rosada em Santa Rita do Araguaia - GO." Universidade Federal de Goiás, 2007. http://repositorio.bc.ufg.br/tede/handle/tde/355.

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Made available in DSpace on 2014-07-29T14:42:44Z (GMT). No. of bitstreams: 1 Weslwy alves martins.pdf: 1658428 bytes, checksum: 034cb01372fc23e0a439a66aedfd973a (MD5) Previous issue date: 2007-07-24
The experiment was carried out in Santa Rita do Araguaia Goiás, in a commercial orchard settled in the Sperafico Site, with total area of 1,7 ha, placed on BR-364 Rd, Km 372, from Goiânia to Cuiabá. This trial with the grapevine Niagara Rosada was done from October 2007 to October 2008. The aim of the research was to study the characteristics of the cultivar Niagara Rosada (Vitis labrusca L.) undergone ten pruning times in Santa Rita do Araguaia GO. The cycle duration (pruning harvest) varied from 121 to 141 days for the 10 pruning times. The pruning times presented differences in the sum of degree-days needed to complete the cycle in the same site. The pruning times did not affect the form of the bunches significantly. Nevertheless, they affected the size of the bunches significantly, especially pruning time P9 (5/10/2008) with 11,60cm and P10 (5/24/2008). The largest berry diameter was found in the pruning times P1 (10/24/2007) and P2 (11/09/2007), with 18,60mm and 18,0mm respectively, patterns considered appropriate for cultivation of Niagara Rosada . The different pruning times showed influence on soluble solids levels, with the highest average of 18.4 ºBrix for pruning time P8 (4/26/2008). However, there was significant variation for the acidity titratable, and for the Ph, the highest value was 4.0, in pruning times P8, P9 and P10. The highest yield was obtained in pruning times P7 (3/28/2008) with 12,63 t ha and P10 (5/24/2008) with 12,12 t ha. Taking into account the thermal requirements and the cycle of the grapevine Niagara Rosada in Santa Rita do Araguaia, it is possible to estimate the date for each of the phenological sub- periods, as well as to predict harvest time.
O experimento foi desenvolvido no município de Santa Rita do Araguaia Goiás, em pomar comercial instalado no Sítio Sperafico, com área total de 1,7 ha, localizado na rodovia BR-364, km 372 no sentido Goiânia-Cuiabá. A condução do experimento com a videira Niagara Rosada foi durante o período de outubro de 2007 a outubro de 2008. O presente trabalho teve por objetivo estudar as características da cultura da uva Niagara Rosada (Vitis labrusca L.) submetida a dez épocas de poda no município de Santa Rita do Araguaia GO. A duração do ciclo produtivo (poda colheita) variou de 121 a 141 dias para as 10 épocas poda. As épocas de poda apresentaram diferenças no somatório de graus-dia necessários para completar o ciclo no mesmo local. As épocas de podas não afetaram significativamente a forma dos cachos, entretanto, afetaram significativamente o tamanho dos cachos, com maior destaque para as épocas E9 (10/05/08) com 11,60cm e E10 (24/05/08). O maior diâmetro de baga foi encontrado nas podas E1 (24/10/07) e E2 (09/11/07) com médias de 18,60mm e 18,0mm respectivamente, médias consideradas adequadas para a Niagara Rosada. As diferentes épocas de poda exerceram influência sobre os teores de sólidos solúveis, com uma maior média de 17,40 ºBrix para época E8 (26/04/08). Todavia, houve variação significativa acidez titulável, e para o pH, o valor mais elevado foi 4,0, nas podas E8, E9 e E10. A maior produtividade foi verificada para as épocas E7 (28/03/08) com 12,63 t/ha e E10 (24/05/08) com 12,12 t/ha. Conhecendo-se a exigência térmica e o ciclo da videira Niagara Rosada em Santa Rita do Araguaia, é possível estimar a data em que ocorrerá cada um dos subperíodos fenológicos e prever a época de colheita.
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Diblíková, Michaela. "Vybrané nutriční parametry některých druhů méně známého ovoce." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2016. http://www.nusl.cz/ntk/nusl-240528.

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Diploma thesis is focused on the chemical analysis of the juices of black, red and white currant and jostaberry (Ribes a Ribes x culverwellii). The theoretical part is focused to the definition of fruit, fruit importance in human nutrition, description of Ribes and Ribes x culverwellii genuses, active substances in the currants and the jostaberry, description of selected chemical parameters and the determination of some of them. The procedures of determining for the following chemical parameters are described in the experimental section: determination of reducing sugars, determination of total and soluble solids, formol number, pH, titratable acidity, determination of total phenols and anthocyanins and determination of vitamin C in two samples jostaberry, six varieties of black currants, one variety of white currant and two varieties of red currants. Based on the evaluation of the obtained results, the comparison was made with different varieties and the thesis that "overall comparison of the different varieties in the content of phenolic compounds, vitamin C and anthocyanins appears to be the most promising variety of blackcurrant demon. It should however be noted that the highest content of phenolics and anthocyanins were determined in jostaberry„ has been suggested.
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Shieh, Wen-Bin, and 謝文斌. "Effect of the Ratio of °Brix to Titratable Acidity on Consumer Preference of Guava Drinks." Thesis, 1994. http://ndltd.ncl.edu.tw/handle/36901850319739608361.

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BOUŠKOVÁ, Lucie. "Prokysávací schopnosti mlékárenské suroviny." Master's thesis, 2012. http://www.nusl.cz/ntk/nusl-115355.

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The evaluation of changes during fermentation of heat-modified milk in connection with different fermentation temperatures was main goal of this thesis. Titrable acidity, active acidity and growth dynamics of bacteria strains - Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus were observed during fermentation process.
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Fadock, Michael. "Non-Destructive VIS/NIR Reflectance Spectrometry for Red Wine Grape Analysis." Thesis, 2011. http://hdl.handle.net/10214/2827.

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A novel non-destructive method of grape berry analysis is presented that uses reflected light to predict berry composition. The reflectance spectrum was collected using a diode array spectrometer (350 to 850 nm) over the 2009 and 2010 growing seasons. Partial least squares regression (PLS) and support vector machine regression (SVMR) generated calibrations between reflected light and composition for five berry components, total soluble solids (°Brix), titratable acidity (TA), pH, total phenols, and anthocyanins. Standard methods of analysis for the components were employed and characterized for error. Decomposition of the reflectance data was performed by principal component analysis (PCA) and independent component analysis (ICA). Regression models were constructed using 10x10 fold cross validated PLS and SVM models subject to smoothing, differentiation, and normalization pretreatments. All generated models were validated on the alternate season using two model selection strategies: minimum root mean squared error of prediction (RMSEP), and the "oneSE" heuristic. PCA/ICA decomposition demonstrated consistent features in the long VIS wavelengths and NIR region. The features are consistent across seasons. 2009 was generally more variable, possibly due to cold weather affects. RMSEP and R2 statistics of models indicate that PLS °Brix, pH, and TA models are well predicted for 2009 and 2010. SVM was marginally better. The R2 values of the PLS °Brix, pH, and TA models for 2009 and 2010 respectively were: 0.84, 0.58, 0.56 and: 0.89, 0.81, 0.58. 2010 °Brix models were suitable for rough screening. Optimal pretreatments were SG smoothing and relative normalization. Anthocyanins were well predicted in 2009, R2 0.65, but not in 2010, R2 0.15. Phenols were not well predicted in either year, R2 0.15-0.25. Validation demonstrated that °Brix, pH, and TA models from 2009 transferred to 2010 with fair results, R2 0.70, 0.72, 0.31. Models generated using 2010 reflectance data did not generate models that could predict 2009 data. It is hypothesized that weather events present in 2009 and not in 2010 allowed for a forward calibration transfer, and prevented the reverse calibration transfer. Heuristic selection was superior to minimum RMSEP for transfer, indicating some overfitting in the minimum RMSEP models. The results are demonstrative of a reflectance-composition relationship in the VIS-NIR region for °Brix, pH, and TA requiring additional study and development of further calibrations.
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Books on the topic "Titratable acidity"

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Filiatreau, Diana Lynn. Effect of malic acid concentration and ph on the titratable acidity, tartrate and potassium concentration of a bitartrate saturated ethanol-water solution. 1989.

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Book chapters on the topic "Titratable acidity"

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Sadler, George D., and Patricia A. Murphy. "pH and Titratable Acidity." In Food Science Texts Series, 219–38. Boston, MA: Springer US, 2010. http://dx.doi.org/10.1007/978-1-4419-1478-1_13.

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Tyl, Catrin, and George D. Sadler. "pH and Titratable Acidity." In Food Science Text Series, 389–406. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-45776-5_22.

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Nielsen, S. Suzanne. "pH and Titratable Acidity." In Instructor’s Manual for Food Analysis: Second Edition, 20–22. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-5439-4_7.

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Nielsen, S. Suzanne. "Standard Solutions and Titratable Acidity." In Food Analysis Laboratory Manual, 95–102. Boston, MA: Springer US, 2009. http://dx.doi.org/10.1007/978-1-4419-1463-7_12.

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Nielsen, S. Suzanne. "Standard Solutions and Titratable Acidity." In Food Analysis Laboratory Manual, 75–81. Boston, MA: Springer US, 2003. http://dx.doi.org/10.1007/978-1-4757-5250-2_11.

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Nielsen, S. Suzanne. "Standard Solutions and Titratable Acidity." In Food Analysis Laboratory Manual, 179–84. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-44127-6_21.

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Nielsen, S. Suzanne. "Study Questions pH and Titratable Acidity." In Food Science Text Series, 63–65. Boston, MA: Springer US, 2003. http://dx.doi.org/10.1007/978-1-4615-0033-9_13.

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Li, Hong. "Pre-Harvest Cultural Practices Affecting Postharvest Physiological Disorders, Minerals, and Titratable Acidity in Cucurbit Melon." In Postharvest Physiological Disorders in Fruits and Vegetables, 15–28. Boca Raton : Taylor & Francis, 2018.: CRC Press, 2019. http://dx.doi.org/10.1201/b22001-2.

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Technical, AACC. "Titratable Acidity." In AACC International Approved Methods. AACC International, 2009. http://dx.doi.org/10.1094/aaccintmethod-02-31.01.

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Purohit, Purvi. "Titratable Acidity of Urine." In Practical Biochemistry for BDS, 139. Jaypee Brothers Medical Publishers (P) Ltd., 2013. http://dx.doi.org/10.5005/jp/books/11733_25.

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Conference papers on the topic "Titratable acidity"

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Stacenko, Ekaterina, and Nikolay Bezrukov. "ANALYSIS OF THE PRODUCTION PROCESS OF SOUR MILK DRINKS." In XIV International Scientific Conference "System Analysis in Medicine". Far Eastern Scientific Center of Physiology and Pathology of Respiration, 2020. http://dx.doi.org/10.12737/conferencearticle_5fe01d9d5604a3.17811445.

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Technological processes in the dairy industry can be studied using mathematical modeling. In this work, using two-factor analysis, the change in the titratable acidity index is shown depending on the parameters of the production process of fortified fermented milk drinks, which have the greatest impact on the process of obtaining bifivit and immunovit. As a result, mathematical models have been developed.
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Khan, K. A., Shahinul Islam, M. A. Saime, S. R. Rasel, and Sazzad Hossain. "A NEW AND SUSTAINABLE PKL ELECTRICITY." In Topics in Intelligent Computing and Industry Design. Volkson Press, 2021. http://dx.doi.org/10.26480/etit.02.2020.173.178.

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A new method of electricity generation based on Pathor Kuchi Leaf (Genus: Kalanchoe, Section: Bryophyllum) has been developed at the Department of Physics, Jagannath University, Dhaka- 1100, Bangladesh. This electricity generation method has several advantages for smart grid over the conventional electricity production. This sustainable method is likely to generate the employment at particularly in the rural areas of where grid electricity is absent. This research work reports an invention made on Pathor Kuchi Leaf (PKL) electric power plant to enhance the PKL electricity production. The efficiency of the PKl electricity production device, Short Circuit Current ( Isc ), Open circuit Voltage ( Voc ), Temperature effect of the PKL malt, pH of the PKL malt, Titratable acidity of the PKL malt, Generation of PKL electricity, Storage system of the PKL electricity, Particular utilization of PKL electricity, I-V characteristics of the PKL, Classification of PKL, Longevity of PKL malt for PKL electricity generation, Preparation of PKL electric unit cell, module, panel, arrays and the constituent elements of the PKL, Voltage regulation, Internal resistance of the cell and efficiency of the cell have been studied. The chemical reactions of the PKL electrochemical cell have also been studied. In experimental study, it is shown that the maximum efficiency of the PKL electricity production device is ≈ 34%, the pH of the PKL malt is ≈ 4.6(without water), pH of the PKL malt is ≈ 4.8 (with 10% solution), the titratable acidity of the PKL malt is ≈ 0.88%. Most of the results have been tabulated and graphically discussed.
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Starčevic, Danijela, and Tatjana Jovanovic-Cvetkovic. "KOMPARATIVNE KARAKTERISTIKE INTERSPECIES HIBRIDA VINOVE LOZE I SORTE RIZLING RAJNSKI U USLOVIMA BANJALUČKE REGIJE." In SAVETOVANJE o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.161s.

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The latest generations of interspecies grapevine hybrids are increasingly attracting the attention of producers, especially due to increased production safety and reduced use of pesticides. The economic effect is evident, and the obtained product follows modern world trends in the production of safe food. The aim of this paper is to examine the technological characteristics of three varieties of Morava, Johanniter and Riesling Rhine in the conditions of the Banja Luka region. Varieties Morava and Johanniter belong to the group of interspecies hybrids. The mentioned varieties were compared with the Riesling Rhine variety, which belongs to the varieties of the noble vine and represents the standard for the comparison of the given varieties. The focus of the research was on examining the yield of varieties, the characteristics of grapes and berries, as well as the quality of grapes. Elements of the mechanical composition of grapes and berries were made according to the method of Prostoserd (1946), and the characteristics of grape juice (% Brix, titratable acidity and pH value) according to official OIV methods. The variety Johanniter had the lowest weight of grapes (73.85 g), and the variety Morava had the highest weight (128.61 g). The varieties Johanniter and Riesling Rhine had a relatively high sugar content in grape juice (22.1%), while the variety Morava had a high sugar content (25.93%).
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URBONAVIČIENĖ, Dalia, Ramunė BOBINAITĖ, Jonas VIŠKELIS, Pranas VIŠKELIS, and Česlovas BOBINAS. "CHARACTERISATION OF TOMATO JUICE AND DIFFERENT TOMATO-BASED JUICE BLENDS FORTIFIED WITH ISOMERISED LYCOPENE EXTRACT." In Rural Development 2015. Aleksandras Stulginskis University, 2015. http://dx.doi.org/10.15544/rd.2015.029.

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Juices and beverages with bioactive compounds are consumed for their nutritive and health benefits. Beverages fortified with various functional ingredients are an important product category within the functional food segment. In this study tomato juice with various proportions of apple, carrot and sweet corn juice together with isomerised lycopene extract were used for formulation of functional beverages. Chemical composition and physicochemical properties of prepared juice blends was evaluated and a sensory analysis was conducted in order to identify the most acceptable blends. The addition of concentrated isomerised lycopene extract with -carotene to tomato juice as well as juice blends significantly increased the levels of lycopene and especially the levels of cis-lycopene in the final products. The content of total lycopene in the juice blends varied from 16.21 mg/100 g to 25.65 mg/100 g, whereas the content of cis-lycopene – from 9.16 to 14.46 mg/100 g. The juice blends containing apple juice had the lowest pH and the highest titratable acidity. Higher percentage of apple, sweet corn or carrot juice in the blends resulted in higher contents of TSS in the functional beverage. The addition of apple, carrot, and sweet corn juice significantly changed the initial color of the tomato juice. The lowest colour difference (E) values had tomato-carrot juice blends (6.8–7.3), whereas the highest E had tomato juice with 25 and 35 % of sweet corn juice (10.6 and 14.3, respectively). Sensory evaluation revealed that the most acceptable taste had tomato-apple juice blend with 35 % apple juice and tomato-carrot juice blend with 40 % carrot juice.
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