Journal articles: '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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KOTANI, Akira, Chika YOSHIOKA, and Fumiyo KUSU. "The Sensor for Determining Titratable Acidity in Shochu." BUNSEKI KAGAKU 63, no. 1 (2014): 41–46. http://dx.doi.org/10.2116/bunsekikagaku.63.41.

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TENUTA, Livia Maria Andaló, Constanza Estefany FERNÁNDEZ, Ana Carolina Siqueira BRANDÃO, and Jaime Aparecido CURY. "Titratable acidity of beverages influences salivary pH recovery." Brazilian Oral Research 29, no. 1 (February 11, 2015): 1–6. http://dx.doi.org/10.1590/1807-3107bor-2015.vol29.0032.

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Milošević, T., N. Milošević, I. Glišić, and G. Šekularac. "Influence of stock on physical and chemical traits of fresh apricot fruit." International Agrophysics 27, no. 1 (January 1, 2013): 111–14. http://dx.doi.org/10.2478/v10247-012-0075-x.

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Abstract The study was conducted to determine the effects of Myrobalan rootstock and Blackthorn interstock on fruit physical and chemical traits of five apricot cultivars. The results showed that cultivars grafted on Myrobalan rootstock appear to induce a higher fruit mass when compared with the Blackthorn interstock. Blackthorn interstock showed a tendency to induce a higher soluble solids/titratable acidity ratio than Myrobalan. Values of soluble solids content, total sugars, titratable acidity and fruit firmness between Myrobalan rootstock and Blackthorn interstock were not significant. Regarding cultivars, the greatest fruit mass observed in Roxana in both treatments, and the lowest in Biljana on Myrobalan and in Vera on Blackthorn. The lowest soluble solids, total sugars and soluble solids/titratable acidity ratio were found in Roxana in both variants of grafting, whereas the greatest titratable acidity also observed in Roxana in both cases, respectively. Based on the results from this study, the fruits of Roxana can be recommended for fresh consumption, whereas fruits of the other cultivars can be recommended for processing.

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Gabriel, André, Juliano TV de Resende, André Ricardo Zeist, Luciane V. Resende, Nathalia CV Resende, and Ricardo Antônio Zeist. "Phenotypic stability of strawberry cultivars based on physicochemical traits of fruits." Horticultura Brasileira 37, no. 1 (March 2019): 75–81. http://dx.doi.org/10.1590/s0102-053620190112.

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ABSTRACT Strawberry shows genetic variability between cultivars and, environmental elements affect the physicochemical traits of fruits when assessed under different environments. So, assessment of the stability of physicochemical traits is a tool that assists the producer in the choice of the cultivar with higher acceptance in the consumer market. This study aimed to assess the stability of strawberry cultivars based on physicochemical traits of fruits on three environments using the additive main effects with multiplicative interaction (AMMI) analysis. Thirteen strawberry cultivars were assessed in Lavras-MG, Uberlândia-MG, and Guarapuava-PR. The experimental design was in blocks with treatments at random and four replications. The stability of physicochemical traits of fruits (firmness, soluble solids, titratable acidity, soluble solids to titratable acidity ratio, vitamin C, and anthocyanins) was assessed. For the stability and performance of physicochemical traits under the three environments, the cultivars Tudla and Festival stood out for fruit firmness, Albion for soluble solids, Aromas and Tudla for titratable acidity, Sweet Charlie and Palomar for soluble solids to titratable acidity ratio, and Camarosa for vitamin C and anthocyanins.

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Amarante, Cassandro Vidal Talamini do, Alexandra Goede de Souza, Thalita Dal Toé Benincá, and Cristiano André Steffens. "Fruit quality of Brazilian genotypes of feijoa at harvest and after storage." Pesquisa Agropecuária Brasileira 52, no. 9 (September 2017): 734–42. http://dx.doi.org/10.1590/s0100-204x2017000900005.

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Abstract: The objective of this work was to evaluate the physicochemical attributes and vitamin C contents of fruits of five Brazilian genotypes of feijoa (Acca sellowiana), at harvest and after cold storage. The Alcântara, Mattos, Helena, and Nonante cultivars, as well as accession 2316, were studied. The assessed attributes were: fresh mass loss, titratable acidity, soluble solids contents, soluble solids contents/titratable acidity ratio, pH, skin and flesh color, texture, and vitamin C contents (skin and flesh). After storage, there were reductions of 2.9% in soluble solids contents, of 32.2% in titratable acidity, and of approximately 85% in texture attributes, besides increases of 36.3% in the soluble solids contents/titratable acidity ratio and of 21.7% in the pH of fruits. The vitamin C content in the skin was higher than that in the flesh, and increased in both skin and flesh after storage. 'Alcântara' fruits have the highest contents of vitamin C in the skin and flesh. Fruits of 'Nonante' and 'Mattos' show better preservation of the texture attributes, and fruits of 'Nonante', the lowest levels of flesh browning during storage.

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Cavalcanti, Alessandro Leite, Ianny Alves Ramos, Rafaela Bastos Leite, Mariana da Costa Oliveira, Karynna de Melo Menezes, Lígia Virgínio Fernandes, Ricardo Dias de Castro, and Fernando Fernandes Vieira. "Endogenous pH, Titratable Acidity and Total Soluble Solid Content of Mouthwashes Available in the Brazilian Market." European Journal of Dentistry 04, no. 02 (April 2010): 156–59. http://dx.doi.org/10.1055/s-0039-1697823.

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Objectives: To evaluate in vitro the endogenous pH, titratable acidity and total soluble solid content (TSSC) of mouthwashes available in the Brazilian market.Methods: The study sample was composed of 10 commercial brands of mouthwashes based on different active ingredients: Cepacol®, Clinerize®, Equate®, Listerine Cool Citrus®, Oral-B®, Periogard ®, Peroxyl®, Plax Overnight®, Prevident 220® and Sanifill®. The experiments were performed in triplicate. The endogenous pH was evaluated by potentiometry, titratable acidity was evaluated by the addition of 0.1N KOH increments to the mouthwashes, and TSSC readings were performed by Brix refractometry using the Abbé refractometer.Results: pH values ranged from 3.56 (Peroxyl®) to 7.43 (Cepacol®) and three mouthwashes presented pHs below 5.5. The titratable acidity values ranged from 0.007 (Periograd®) to 0.530 (Prevident ®). Oral B® and Clinerize® presented the lowest (4.7%) and the highest (23.70%) TSSC, respectively.Conclusions: Some of the mouthwashes evaluated in this study presented low endogenous pH, even below the critical value for enamel dissolution (pH<5.5), high titratable acidity and high TSSC, and may be potentially erosive to the dental tissues if not properly used. (Eur J Dent 2010;4:156-159)

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Fry, Ian D. R., Paulette E. Cusick, William C. Alston, Bruce Montgomery, and John E. Tovey. "The Acidification Response of Normal Subjects to Ammonium Chloride Using a 3-Day Loading Test." Annals of Clinical Biochemistry: International Journal of Laboratory Medicine 25, no. 4 (July 1988): 403–7. http://dx.doi.org/10.1177/000456328802500414.

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The acidification response to NH4 Cl loading (0·1 g/kg bw/day) was tested in 16 normal healthy subjects in the basal fasting state on Day 4, the subjects having taken the salt daily for the 3 previous days. The response was measured in terms of blood pH and in urine, creatinine, phosphate, pH, titratable acidity, ammonium, net acidity and creatinine clearance. To minimise inter-subject variation the urine values were adjusted to a standard body surface area of 1·73 m2. A normal range for the blood pH of the mean value ±2 SD, encompassed the observed range of values. However, to fit the observed range of acid-base values in urine into the 2 SD range required a logarithmic transformation of the data. Statistical analysis confirmed a significant correlation between blood [H+] net acid secretion, urine titratable acidity and ammonium. Urine net acid secretion was positively correlated with urinary phosphate, titratable acidity and ammonium.

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Palacios-Torres, Rogelio Enrique, Aldo Guadalupe Bustamante-Ortiz, Luis Alberto Prieto-Baeza, Hipólito Hernández-Hernández, Ana Rosa Ramírez-Seañez, José Antonio Yam-Tzec, and Gabriela Díaz-Félix. "Effect of foliar application of Trichoderma on the quality of tomato fruits grown in different hydroponic substrates." Folia Horticulturae 31, no. 2 (December 1, 2019): 355–64. http://dx.doi.org/10.2478/fhort-2019-0028.

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AbstractThe quality of tomato fruits is influenced by preharvest factors. Trichoderma are considered biostimulants with potential to improve growth and development in plants, as well as the quality of the fruits. The objective of this study was to evaluate the effect of foliar application of Trichoderma on the quality of tomato fruits at different cluster levels on the same plant in two commercial hybrids using three different substrates in a greenhouse. Six foliar applications of a liquid biological preparation of Trichoderma were performed at a dose of 4 mL L−1 every 15 days after transplanting. The results show that the foliar application of Trichoderma increased the ratio of soluble solids to titratable acidity of the fruits at different cluster levels, which was mainly due to the decrease in acidity rather than the increase in soluble solids. The decrease in titratable acidity is in accordance with the increase in the pH of the fruits. Trichoderma have a positive effect on titratable acidity, pH and electrical conductivity of fruits. In the Cid hybrid grown in the tezontle substrate, the application of Trichoderma increased the ratio of total soluble solids to titratable acidity. At the same time, sand increased the percentage of juice in the fruits. Foliar application of Trichoderma increases the quality of tomato fruits, and as such, should be considered as a crop management option.

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Lin, H. C., J. E. Doty, T. J. Reedy, and J. H. Meyer. "Inhibition of gastric emptying by acids depends on pH, titratable acidity, and length of intestine exposed to acid." American Journal of Physiology-Gastrointestinal and Liver Physiology 259, no. 6 (December 1, 1990): G1025—G1030. http://dx.doi.org/10.1152/ajpgi.1990.259.6.g1025.

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Exposure of the small intestine to acid inhibits gastric emptying in a dose-related fashion that depends on titratable acidity and pH. Little information is available on the location of this inhibitory mechanism or on the relative contribution of titratable acidity and pH to this feedback control. We hypothesized that the dependence on titratable acidity is related to the length of the intestine exposed to acid and that the dependence on pH is related to the region of the intestine exposed to acid. To test these ideas, we studied 11 dogs with duodenal and jejunal fistulas. The inhibitory effects were tested when different lengths of the small intestine were exposed to test solutions of 0.03, 0.06, and 0.12 meq/ml titratable acidities. pH as an independent covariable was separated from titratable acidity by comparing the inhibition of gastric emptying of lactic acid (pH fixed to 2.4) to HCl (pH 0.96-1.6). Maximal inhibition of gastric emptying by both acids depended on acid exposure of a length of small intestine that was greater than 65 but less than or equal to 150 cm long. When acid was confined to the proximal 15 cm, increasing concentration of HCl (decreasing pH) resulted in increasing inhibition, but this effect was absent with increasing concentration of lactic acid (fixed pH). Inhibition was absent when 0.06 meq/ml HCl was infused into the intestine beyond the midintestine.(ABSTRACT TRUNCATED AT 250 WORDS)

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Machado, Francisca Ligia de Castro, José Maria Correia Costa, and Emanuele Nogueira Batista. "Application of carnauba-based wax maintains postharvest quality of 'Ortanique' tangor." Food Science and Technology 32, no. 2 (May 8, 2012): 261–68. http://dx.doi.org/10.1590/s0101-20612012005000048.

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This study aimed at evaluating compositional changes in the quality of 'Ortanique' tangor after coating with the carnauba-based waxes Aruá Tropical® or Star Light®. The storage conditions studied simulated those of local marketing (22 ± 2 °C, 60 ± 5% RH). Non-destructive analysis, mass loss, peel color, and sensory evaluation, were performed upon coating and every three days up to the fifteenth day of storage. Destructive analysis, peel moisture content, chlorophyll of the peel, pulp color, juice content, soluble solids (SS), titratable acidity (TA), pH, and soluble solids to titratable acidity ratio, were performed upon coating and every four days up to the sixteenth day of storage. The assay was conducted using an entirely randomized design, with three replications (destructive analyses) or ten replications (non-destructive analyses), in a split plot scheme. Wax-coating, especially Aruá Tropical®, maintained fruit freshness by reducing mass loss and peel dehydration and retaining green color. Peel moisture content, chlorophyll content, and juice content had lower rates in the wax coated fruits. Puncture force, soluble solids, titratable acidity, pH, and soluble solids to titratable acidity ratio varied vary little over the course of storage. Sensory evaluation showed that the application of Aruá Tropical keeps 'Ortanique' tangor fresher for 6 days longer for commercialization.

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Drake, S. R., and E. M. Kupferman. "SWEET CHERRY QUALITY AFTER STORAGE IN MODIFIED ATMOSPHERE PACKAGING." HortScience 25, no. 9 (September 1990): 1080f—1080. http://dx.doi.org/10.21273/hortsci.25.9.1080f.

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Modified Atmosphere Packaging (MAP) in combination with temperature control were investigated for qualify enhancement of sweet cherries (Prunus avium L.). `Bing', `Lambert' and `Rainier' cherries (1 kg/pkg/rep) were wrapped in 1 of 3 different MAP films (5,303; 8,900 and 11,286 cc/sq M/24 hrs of O2 and stored at 0 or 4 C for 3 weeks. Post-storage evaluations included both fruit and stem color, fruit firmness, weight loss, soluble solids, titratable acidity, bruising and pitting valuations, respiration rates and visual assessment. MAP films helped maintain fruit and stem color, and fruit firmness, Whereas weight loss and bruising were reduced. Visual assessment was best with fruit in MAP film packages, There was little change in soluble solids and titratable acidity among fruit in the different MAP films. Control (unwrapped) fruit had considerably higher soluble solids and titratable acidity than wrapped fruit. This difference in soluble solids and titratable acidity between control and MAP fruit was associated with a considerable weight loss in the control fruit. Respiration rates of the fruit varied among the different MAP films and was cuitivar dependent. Fruit stored at 0 C had better quality after 3 weeks of storage than fruit stored at 4 C.

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Gonçalves, Nigéria P., Eliseu M. P. de Lucena, Oriel H. Bonilla, and Francisca J. C. Tavares. "Physico-chemical composition of native fruits of the Ceará coast at different development stages." Revista Brasileira de Engenharia Agrícola e Ambiental 21, no. 9 (September 2017): 640–44. http://dx.doi.org/10.1590/1807-1929/agriambi.v21n9p640-644.

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ABSTRACT This study aimed to evaluate the physico-chemical composition of native fruits of the Ceará coast at different development stages. The fruits of ‘guajiru’, ‘manipuçá’, ‘murici-pitanga’ and ‘murta’ were collected during the year 2014, and the following evaluations were made: total soluble solids, total titratable acidity, pH, total soluble solids and titratable acidity ratio. A completely randomized design was used, with 5 or 6 treatments, depending on the maturation stage and 4 replicates. For total soluble solids, ‘murta’ obtained a minimum of 2.6 °Brix in stage 1 and ‘manipuçá’ obtained maximum of 24.53 °Brix in stage 5. For the total titratable acidity, ‘guajiru’ showed minimum of 0.09% in stages 3 and 4, and ‘murici-pitanga’ showed maximum of 3.29% in stage 6. ‘Murici-pitanga’ had minimum pH of 3.44 in stage 5 and ‘guajiru’, maximum pH of 5.9 in stage 2. For total soluble solids and titratable acidity ratio, ‘murici-pitanga’ exhibited a minimum of 3.25 in stages 1 and 3, and ‘guajiru’ showed maximum of 141.11 in stage 4. It was concluded that ‘guajiru’ and ‘manipuçá’ fruits reached physiological maturity in stage 3, whereas ‘murici-pitanga’ and ‘murta’ fruits reached in stage 4; thus, these are the ideal stages for fruit harvest.

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Kok, Dirk J., John Poindexter, and Charles Y. C. Pak. "Calculation of titratable acidity from urinary stone risk factors." Kidney International 44, no. 1 (July 1993): 120–26. http://dx.doi.org/10.1038/ki.1993.221.

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Dimitrovska, Gordana. "Dynamics of Active and Titratable Acidity in Bieno Cheese." International Journal of Research and Review 8, no. 6 (June 29, 2021): 232–37. http://dx.doi.org/10.52403/ijrr.20210628.

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Experimental research describes the autochthonous traditional production of bieno cheese and its importance in conditions of globalization and industrialization in food production. The purpose of this research was to present the technology of three varieties of indigenous bieno cheeses (A, B, and C) in the Mariovo region, in the Republic of North Macedonia, and to monitor the dynamics of active and titratable acidity as important parameters in the technological process. During the research, the changes of these parameters of the three variants (A, B, and C) of cheeses in different stages of maturation were monitored (in curd, cheese after dry ripening, cheese after dry salting, the 20th day of ripening, and the 45th day of ripening). The rheological properties of the cheese are greatly influenced by the active (pH) and titratable (0SH) acidity. During the ripening of cheeses under the influence of lactic acid bacteria, the biggest changes occur in lactose, which transforms lactose into lactic acid and other organic acids that play an important role in the formation of sensory and rheological characteristics of cheeses. The displayed technological parameters are of great importance for the bieno cheeses and can serve in the direction of standardization of this cheese and its protection with a designation of origin or a geographical indication based on the source technology. Keywords: Bieno cheese, technology, active and titratable acidity.

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Aplevicz, Krischina Singer, Paulo José Ogliari, and Ernani Sebastião Sant'Anna. "Influence of fermentation time on characteristics of sourdough bread." Brazilian Journal of Pharmaceutical Sciences 49, no. 2 (June 2013): 233–39. http://dx.doi.org/10.1590/s1984-82502013000200005.

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Sourdough is used in the manufacture of numerous baked products. The microorganisms used in this preparation of sourdoughs included two strains from the Lactobacillus paracasei (1 and 2) and two strains from the Saccharomyces cerevisiae group (1 and 2). Samples of raw dough were analyzed for pH, titratable acidity and plate counts and samples of resulting bread were analyzed for pH, titratable acidity and specific volume. The samples were analyzed every 2 h, between 4 and 10 h of fermentation. After 10 hours of fermentation, the lowest values of pH were for dough with LC2 and bread with SC1. Titratable acidity values increased over time, with the highest levels of acidity were found in the dough and bread with yeasts. Lactic acid bacteria showed the highest microbial counts over time. With the exception of SC2, the greatest microbial increases occurred at 10 hours of fermentation. LC1 showed the lowest volume across all time points (p < 0.05). The largest volumes were found in breads after 6 hours of fermentation. SC1 showed the best specific volume values across all times tested.

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Boudjou, Souhila, Farid Zaidi, Farah Hosseinian, and B. Dave Oomah. "Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage." Journal of Food Research 3, no. 6 (July 18, 2014): 13. http://dx.doi.org/10.5539/jfr.v3n6p13.

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Whole ground faba bean was investigated for its capability and efficiency to enhance bacterial survival and growth during kefir storage. Microbial analyses, pH and total titratable acidity (TTA) were measured in kefir samples, containing starter cultures with or without probiotic bacteria, (Lactobacillus acidophilus and Bifidobacterium lactis) supplemented with whole ground faba bean during 28 days cold storage at 4 ºC. Faba bean flour supplementation (4%) stimulated bifidogenic microbial growth, increased titratable acidity linearly from day 1 to 21, and reduced pH during kefir storage. Bacterial count was strongly and positively correlated with lactic acid content and inversely associated with pH. Faba bean contributed to the additive effect on viable cell counts and pH of the probiotic co-culture (Lb. acidophilus and B. lactis), but had a distinct antagonistic effect on titratable acidity of kefir. Hierarchical cluster analysis based on the microbiological, titratable acidity and pH data differentiated kefir corresponding to the presence or absence of faba bean supplementation. Faba bean flour maintain sprobioticst ability and extends kefir shelf life.

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Galdino, Plúvia O., Rossana M. F. de Figueirêdo, Alexandre J. de M. Queiroz, Pablícia O. Galdino, and Tâmila K. da S. Fernandes. "Stability of cactus-pear powder during storage." Revista Brasileira de Engenharia Agrícola e Ambiental 20, no. 2 (February 2016): 169–73. http://dx.doi.org/10.1590/1807-1929/agriambi.v20n2p169-173.

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ABSTRACT The stability of cactus-pear powder, obtained by the process of spray drying for 40 days, was evaluated under controlled conditions of relative air humidity (83%) and temperature (25 and 40 °C). The whole pulp was characterized with regard to its physico-chemical parameters: pH, total titratable acidity, soluble solids, water content, total solids, ashes, reducing sugars, total sugars, non-reducing sugars, luminosity, redness, yellowness and water activity. The stored samples in powder were evaluated every 10 days for water content, water activity, total titratable acidity and color (luminosity, redness and yellowness). The whole pulp was slightly acidic and perishable, due to the high water content. During storage, the packages did not prevent water absorption, thus increasing water content and, consequently, water activity. Yellowness oscillated along the storage time, but the predominance of the yellow color was not affected.

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Zatylny, A. M., W. D. Ziehl, and R. G. St-Pierre. "Physicochemical properties of fruit of 16 saskatoon (Amelanchier alnifolia Nutt.) cultivars." Canadian Journal of Plant Science 85, no. 4 (October 1, 2005): 933–38. http://dx.doi.org/10.4141/p04-065.

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Physicochemical properties were assessed for the fruit of 16 saskatoon (Amelanchier alnifolia Nutt.) cultivars harvested in 1998–2000 from replicated trials at two sites (Saskatoon and Moonlake, SK). The cultivars included Bluff, Buffalo, Elizabeth (at Saskatoon only), Forestburg, Honeywood, JB30, Martin, Nelson, Northline, PAR 90, Parkhill, Pearson II, Pembina, Smoky, Success, and Thiessen. Fruit weight and total solids, soluble solids, pH, titratable acidity, anthocyanin content, and colour characteristics of the fruit juice extracts were measured. Fruit of Martin, Thiessen and PAR 90 had the highest fruit weights (mean = 1.63 g), and Success and Bluff the lowest (mean = 0.79 g). Total and soluble solids contents ranged among cultivars from 19.9% and 14.0 °Brix, respectively, for JB30, to 27.9% and 20.1 °Brix, respectively, for Pembina. Fruit pH ranged from 3.65 for Nelson to 4.18 for Parkhill and Smoky. Fruit of Nelson had a titratable acidity (0.63%) that was approximately twice that of Success, Pearson II, Forestburg, Honeywood, Smoky and Parkhill. The soluble solids to titratable acidity ratio (SS/TA) differed greatly among cultivars ranging from 27 for JB30 to 55 for Parkhill. The colour characteristics of the fruit juice extracts differed among cultivars in chroma and L values, but not in hue angle. Anthocyanin analysis by HPLC identified four peaks: cyanidin-3-galactoside, cyanidin-3- glucoside and two unknowns. Total fruit anthocyanin content ranged from 414 µg g-1 for Forestburg to 852 µg g-1 for Nelson. Correlations were found between anthocyanin content and fruit pH, titratable acidity, hue angle and L value. Key words: Amelanchier alnifolia, saskatoon, fruit composition, acidity, anthocyanin content

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Savateeva, P. D., I. P. Massalina, and O. V. Anistratova. "INFLUENCE OF DRIED PLANT MATERIAL ON BAKEDPRODUCT QUALITY." Youth science reporter, no. 2(29) (July 15, 2021): 9. http://dx.doi.org/10.46845/2541-8254-2021-2(29)-9-9.

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The chemical composition of sea buckthorn meal, stevioside sweetener, lemon and orange zest is studied. The recipe of a new low-calorie bun was established with mathematical modeling. Yeast activity, active and titratable acidity of the dough in dynamics and moisture of the dough were studied. Titratable acidity and moisture of curb were studied in the baked products. The results of organoleptic and microbiological researches were presented. Possibilities of using dried plant materials in baked products were discovered.

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Franco, Inmaculada, Verónica Bargiela, Javier Carballo, and Clara A. Tovar. "Relationship Between Viscoelastic and Physicochemical Parameters in Cebreiro Cheese (PDO)." Journal of Food Research 2, no. 3 (April 24, 2013): 1. http://dx.doi.org/10.5539/jfr.v2n3p1.

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Rheological and physicochemical analyses of Cebreiro cheese were carried out. Four samples of each of three batches of cheese from different commercial producers were analyzed. Mechanical spectra data were obtained from frequency sweeps at 20ºC, a quality factor Q and fractal dimension Df were obtained from these rheological data. Moisture content, physicochemical (pH and titratable acidity) and proteolysis-related parameters were also measured. Analysis of the temperature dependence of the complex viscosity also enabled characterization of the activation energy of the three batches. The different viscoelastic parameters were highly consistent and structural differences between the different batches were observed. As regards the chemical composition level, high correlations between moisture, titratable acidity, nitrogen fractions and several viscoelastic parameters were observed. In general, casein networks were more extensive and elastic in batches with higher titratable acidity and moisture.

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Ebel, R. C., W. A. Dozier, B. Hockema, F. M. Woods, R. Thomas, B. S. Wilkins, M. Nesbitt, and R. McDaniel. "Fruit Quality of Satsuma Mandarin Grown on the Northern Coast of the Gulf of Mexico." HortScience 39, no. 5 (August 2004): 979–82. http://dx.doi.org/10.21273/hortsci.39.5.979.

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This study was conducted to determine fruit quality of Satsuma mandarin Citrus unshiu, Marc. `Owari' grown on the northern coast of the Gulf of Mexico. Soluble solids increased linearly and titratable acidity decreased quadratically during October and November for the four sampling years. There was no significant interaction between sampling date and year. There was a significant year effect for titratable acidity, but not soluble solids or their ratio. A 10:1 soluble solids to titratable acidity ratio was observed on 10 Nov. Variation in fruit weight corresponded with cropload. Fruit weight increased during the sampling period due to an increase in fruit length since there was no change in width. Peel color was yellow-orange by 10 Nov., with many fruit still exhibiting patches of green color. Because of some green color present in the peel, the fruit would have to be degreened for successful marketing in U.S. retail chain stores.

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Ing, T. S., F. K. M. Wong, M. L. Yang, A. W. Yu, S. Bunnapradist, and F. Q. Zhou. "Acidic, Pyruvate-Based Peritoneal Dialysis Solutions: Relationship between Low Titratable Acidity and Biocompatibility." International Journal of Artificial Organs 18, no. 2 (February 1995): 111–12. http://dx.doi.org/10.1177/039139889501800211.

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33

Merzlov, S. V., N. N. Fedoruk, A. V. Andriichuk, Yu V. Fedoruk, V. N. Nadtochii, O. P. Hrebelnyk, H. P. Kalinina, and S. A. Polishchuk. "Impact of lactic acid product on quality indices of raw meat for the smoked sausages production." Proceedings of the National Academy of Sciences of Belarus. Agrarian Series 59, no. 3 (August 5, 2021): 378–84. http://dx.doi.org/10.29235/1817-7204-2021-59-3-378-384.

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Conducted research pertains to technologies of animal products processing and the development of biotechnological methods for stabilizing microbial and enzymatic biological leaven for meat.Materials and Methods. The studies were conducted in the conditions of the Research Institute of Food and Animal Processing Technologies and Laboratory of Microbiological Research Methods, Department of Microbiology of Bila Tserkva National Agrarian University. Moisture retaining capacity and bacterial contamination of beef and pork were determined.Results. The effect of processing raw meat with lactic acid product – yogurt on the moisture retaining capacity was experimentally established. With the highest titratable acidity of yoghurt of 100-110 °T, the moisture retaining capacity of pork and beef was inferior to control on 2.13 and 1.29 % and amounted to 51.88 and 62.73 %. Under a titratable acidity of lactic acid beverage of 100-110 °T with total number of lactic acid bacteria on the surface of raw meat, it was 8.1×108 and 8.5×108, which prevailed samples with acidity level of 60-70 °T on 24.5 and 24.3 %.Conclusions. The results of studies have revealed the effect of processing raw meat by yogurt with different titratable acidity on moisture retaining capacity and bacterial contamination.

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McElnea, Angus E., Col R. Ahern, and Neal W. Menzies. "The measurement of actual acidity in acid sulfate soils and the determination of sulfidic acidity in suspension after peroxide oxidation." Soil Research 40, no. 7 (2002): 1133. http://dx.doi.org/10.1071/sr01118.

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Improvements to the routine methods for the determination of actual acidity in suspension for acid sulfate soils (ASS) are introduced. The titratable sulfidic acidity (TSA) results using an improved peroxide-based method were compared with the theoretical acidity predicted by the chromium reducible sulfur method for 9 acid sulfate soils. The regression between these 2 measures of sulfidic acidity was highly significant, the slope of the regression line not significantly different from unity (P = 0.05) and the intercept not significantly different from zero. This contrasts with results of other workers using earlier peroxide oxidation methods, where TSA substantially underestimated the theoretical acidity predicted by reduced inorganic sulfur analysis. Comparison was made between the 2 principal measurements from the improved peroxide method (TSA and SPOS), with SPOS converted to theoretical sulfidic acidity to allow comparison. The relationship between these 2 measurements was highly significant. The effects of titration in suspension, as well as raising titration end points to pH 6.5, were investigated, principally with respect to the titratable actual acidity (TAA) result. TAA results obtained by KCl extraction were compared with those obtained using BaCl2, MgCl2, and water extraction. TAA in 1 M KCl suspensions titrated to pH 6.5 agreed well with titratable actual acidity measured using the 25-h extraction approach of the Lin et al. (2000a) BaCl2 method. Both BaCl2 and KCl solutions were ineffective at fully recovering acidity from synthetic jarosite without repeated extraction and titration. The application of correction factors for the estimation of total actual acidity in ASS is not supported by the results of this investigation. Acid sulfate soils that contain substantial quantities of jarosite or other acid-producing but relatively insoluble sulfate minerals continue to prove problematic to chemically analyse; however, an approach for estimating this component is discussed.

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CAPITA, ROSA, SANDRA LLORENTE-MARIGÓMEZ, MIGUEL PRIETO, and CARLOS ALONSO-CALLEJA. "Microbiological Profiles, pH, and Titratable Acidity of Chorizo and Salchichón (Two Spanish Dry Fermented Sausages) Manufactured with Ostrich, Deer, or Pork Meat." Journal of Food Protection 69, no. 5 (May 1, 2006): 1183–89. http://dx.doi.org/10.4315/0362-028x-69.5.1183.

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Microbial counts, pH, and titratable acidity were determined in 102 Spanish dry fermented sausages (chorizo and salchichón) made with ostrich, deer, or pork meat. Average microbial counts (log CFU per gram) varied from 5.46 ± 0.24 to 8.25 ± 0.80 (total viable counts), from 4.79 ± 0.36 to 7.99 ± 0.20 (psychrotrophs), from 0.00 ± 0.00 to 0.99 ± 1.10 (undetectable values were assumed to be zero) (Enterobacteriaceae), from 0.00 ± 0.00 to 4.27 ± 1.47 (enterococci), from 5.15 ± 1.15 to 8.46 ± 0.49 (lactic acid bacteria), from 3.08 ± 0.44 to 6.59 ± 1.76 (Micrococcaceae), from 2.27 ± 1.53 to 5.11 ± 1.81 (molds and yeasts), from 0.00 ± 0.00 to 2.25 ± 0.81 (pseudomonads), and from 0.00 ± 0.00 to 2.78 ± 0.46 (Brochothrix thermosphacta). Average pH and titratable acidity varied from 5.07 ± 0.25 to 5.63 ± 0.51 (pH units) and from 0.30 ± 0.01 to 0.86 ± 0.19 (% lactic acid). Both type of sausage (P < 0.05) and species of meat (P < 0.001) influenced microbial counts. Salchichón samples showed lower average values than chorizo samples for most microbial groups (significant for Enterobacteriaceae, lactic acid bacteria, and B. thermosphacta) and titratable acidity. Sausages made from pork showed the highest microbial loads for total viable counts, psychrotrophs, Enterobacteriaceae, enterococci, lactic acid bacteria, and yeasts and molds. Higher counts were observed only for pseudomonads in ostrich sausages. B. thermosphacta levels were similar for all species of meat. The highest average pH value was observed in sausages made from ostrich meat, and the lowest titratable acidity level was found in pork sausages.

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Semida, Wael M., Ahmed E. Emara, and Mohammed A. Barakat. "Improving Quality Attributes of Tomato during Cold Storage by Preharvest Foliar Application of Calcium Chloride and Potassium Thiosulfate." International Letters of Natural Sciences 76 (August 2019): 98–110. http://dx.doi.org/10.18052/www.scipress.com/ilns.76.98.

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The aim of this trial was to investigate the pre-harvest foliar application of calcium chloride and potassium thiosulfate each at 0.0, 0.2 and 0.4 % on some quality of tomato fruit (hybrid 65010) during cold storage. The experimental layout of cold storage experiments was a split-split-plot based on Randomized Complete Blocks design with three replications. Time of cold storage, calcium chloride and potassium thiosulfate levels were randomly distributed in the main, sub-and sub-sub plots, orderly. At the termination of cold storage, effect on tomato fruit titratable acidity, vitamin C and lycopene contents while, negative impact on firmness and total soluble sugars contents was obtained. At termination of cold storage, pre-harvest foliar calcium chloride at 0.2 and/or 0.4 % caused increments in fruit titratable acidity, vitamin C, total soluble sugars, lycopene and firmness contents. In addition, pre-harvest foliar potassium thiosulfate at 0.4 % enhanced fruit vitamin C, total soluble sugars, lycopene and firmness contents and also increased titratable acidity content. Generally, the interaction between cold storage × pre-harvest foliar calcium chloride or potassium thiosulfate at 0.2 and/or 0.4% increased fruit total titratable acidity, vitamin C, total soluble sugars, lycopene and firmness contents. Also, the interaction between pre-harvest calcium chloride × potassium thiosulfate at 0.4 % was distinguished and increased all studied fruit quality at the end of cold storage. The interaction treatment of cold storage × calcium chloride at 0.4 % × potassium thiosulfate at 0.4 % was the best that improved fruit quality more than others.

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Abdel-Sattar, Mahmoud, Rashid S. Al-Obeed, Abdulwahed M. Aboukarima, and Dalia H. Eshra. "Development of an artificial neural network as a tool for predicting the chemical attributes of fresh peach fruits." PLOS ONE 16, no. 7 (July 30, 2021): e0251185. http://dx.doi.org/10.1371/journal.pone.0251185.

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This investigation aimed to develop a method to predict the total soluble solids (TSS), titratable acidity, TSS/titratable acidity, vitamin C, anthocyanin, and total carotenoids contents using surface color values (L*, Hue and chroma), single fruit weight, juice volume, and sphericity percent of fresh peach fruit. Multiple regression analysis (MLR) and an artificial neural network (ANN) were employed. An ANN model was developed with six inputs and 15 neurons in the first hidden layer for the prediction of six chemical composition parameters. The results confirmed that the ANN model R2 = 974–0.998 outperformed the MLR models R2 = 0.473–0.840 using testing dataset. Moreover, sensitivity analysis revealed that the juice volume was the most dominating parameter for the prediction of titratable acidity, TSS/titratable acidity and vitamin C with corresponding contribution values of 39.97%, 50.40%, and 33.08%, respectively. In addition, sphericity percent contributed by 23.70% to anthocyanin and by 24.08% to total carotenoids. Furthermore, hue on TSS prediction was the highest compared with the other parameters, with a contribution percentage of 20.86%. Chroma contributed by different values to all variables in the range of 5.29% to 19.39%. Furthermore, fruit weight contributed by different values to all variables in the range of 16.67% to 23.48%. The ANN prediction method denotes a promising methodology to estimate targeted chemical composition levels of fresh peach fruits. The information of peach quality reported in this investigation can be used as a baseline for understanding and further examining peach fruit quality.

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D’ABADIA, ANA CLAUDIA ALVES, ANA MARIA COSTA, FÁBIO GELAPE FALEIRO, MARIA MADALENA RINALDI, LÍVIA DE LACERDA DE OLIVEIRA, and JUACI VITÓRIA MALAQUIAS. "DETERMINATION OF THE MATURATION STAGE AND CHARACTERISTICS OF THE FRUITS OF TWO POPULATIONS OF Passiflora cincinnata Mast." Revista Caatinga 33, no. 2 (April 2020): 349–60. http://dx.doi.org/10.1590/1983-21252020v33n208rc.

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ABSTRACT Passiflora cincinnata Mast. (caatinga passion fruit) has acidic fruits with a peculiar flavor, green color when ripe and a low percentage of abscission making it difficult to identify the point of harvest. In order to verify the harvest period in two populations of P.cincinnata, flowers were marked in anthesis and after six periods the fruits were harvested. This study evaluated fruit mass, seeds and pulp mass, fruit dimensions and shape, percentage of water, color and texture of skin, volume, color and pulp yield, pH, soluble solids (SS), titratable acidity ratio, polyphenol content, flavonoids and anthocyanins. The assay was designed in a completely randomized design in a factorial arrangement (2x6), with two populations (CPEF2220 and CBAF2334) and six harvest periods (20, 40, 60, 80, 100 and 120 days after anthesis - DAA) with four repetitions. There was a reduction in thickness (43.1%) and percentage of water in the skin (9.3%), pH (40.1%), ratio, polyphenols content and pulp luminosity (brightness). There were increases in pulp mass and volume, seed mass, pulp mass yield in relation to the fruit (72%), and SS titratable acidity (44.9%) in CPEF2220 and equality between populations in fruit shape, pulp color, thickness and skin color (luminosity and ºhue), pH and polyphenols. Although after 100 DAA there were higher yields, between 60 and 80 DAA it was possible to identify characteristics of SS, pH, titratable acidity, mass, volume and pulp yield related to ripe fruits, allowing harvesting after 60 DAA.

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Elizabeth Paul, Dr Sara, Dr Divya Reddy, Dr Santhosh T Paul, and Dr Shuhaib A Rahman. "Comparative Evaluation of Erosive Potential of Different Pediatric Liquid Medications on Primary Tooth Enamel and Tooth Coloured Restorative Materials." RGUHS Journal of Dental Sciences 13 (2021): 30–36. http://dx.doi.org/10.26715/rjds.13_2_8.

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Aim: The aim of the present study was to investigate the erosive potential of pediatric liquid analgesics and their effect on primary enamel, glass ionomer and composite resin restorations. Methods: Selected medications were analysed in triplicates with regard to pH and titratable acidity. Eighteen specimens each of glass ionomer, composite resin and primary enamel were prepared and stored in 100% relative humidity at 37ºC for 7 days. After baseline surface roughness analysis using 3D optical profilometer, specimens were randomly distributed according to immersion media into three groups (n=6) as follows: Group 1- Calpol® ( Paracetamol), Group 2–Ibugesic® (Ibuprofen) and Group 3 –Artificial saliva (control). The specimens were subjected to immersion cycles for 5 days following which surface roughness was measured. Data were analysed using analysis of variance (ANOVA) and Tukey’s test. Results: Ibugesic ® showed the lowest titratable acidity and mean pH when compared to Calpol®. The glass ionomer cement exhibited highest surface roughness followed by primary enamel and composite resin both at baseline and after immersion. The highest mean surface roughness change for glass ionomer cement was observed when exposed to Ibugesic® (0.04 ± 0.13) when compared to Calpol® (0.006 ± 0.01) and artificial saliva (0.035 ± 0.05). Conclusions: Although minimal, the restorative materials and primary enamel subjected to acidic medicines showed surface roughness changes and among the pediatric liquid analgesics tested, Ibugesic® was observed to be highly erosive with lower pH and high titratable acidity

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Souza, J. L. C., L. B. Silva, R. X. Costa, and M. C. Vieira. "Physical and chemical characterization of mama-cadela and araçá fruits collected in the cerrado of Goiás." Scientific Electronic Archives 13, no. 7 (July 1, 2020): 39. http://dx.doi.org/10.36560/13720201006.

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The objective of this work was to evaluate the physical and chemical characteristics of fruits of different matrices of mama-cadela and araçá. Physical evaluations were: longitudinal fruit diameter (DLF), fruit cross diameter (DTF), fruit mass (MF), longitudinal seed diameter (DLS), seed transverse diameter (DTS) and seed mass (MS) . Chemical analyzes consisted of analyzing pH, titratable acidity, humidity and ashes. The results of the physical and chemical analyzes were subjected to analysis of variance (ANOVA) and the Scoott-Knott test (p <0.05). The mean values of DLF; DTF; MF; DLS; DTS; MS; pH; titratable acidity; moisture and ash of the bitch-breast fruits were: 2.18 cm; 1.95 cm; 4.34 g; 1.73 cm; 1.40 cm; 1.57 g; 4.97; 0.49%; 66.31% and 32.50%. The fruits of araçá presented average values of longitudinal, transverse diameter, fruit mass, pH and titratable acidity: 2.58 cm; 2.03 cm; 6.39 g; 3.44; and 0.94%. The results showed variability among the mama-cadela breeds regarding chemical and physical evaluations; and no differences were observed between the araçá matrices in the physical variables..

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Markovic, Milica, Sinisa Markov, Dusanka Pejin, Ljiljana Mojovic, Maja Vukasinovic, Jelena Pejin, and Natasa Jokovic. "The possibility of lactic acid fermentation in the triticale stillage." Chemical Industry and Chemical Engineering Quarterly 17, no. 2 (2011): 153–62. http://dx.doi.org/10.2298/ciceq100916065m.

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Triticale stillage is a by-product of the bioethanol production. A research was conducted in order to see if triticale stillage is adequate for lactic acid bacteria growth and lactic acid fermentation. Three Lactobacillus strains: Lactobacillus fermentum NRRL-B-75624, Lactobacillus fermentum PL-1, and Lactobacillus plantarum PL-4 were taken in consideration. Lactic acid fermentation was monitored by measuring pH value and titratable acidity. Lactobacillus fermentum PL-1 had the greatest decrease of pH values and rise of titratable acidity so it was chosen for future work. During the research, it was investigated how nutrient composition of triticale stillage and CaCO3 influence lactic acid fermentation and CaCO3 role in cell protection. The nutrient composition of triticale stillage was satisfactory for lactic acid fermentation. The addition of CaCO3 helped in lactic acid fermentation. Although the titratable acidity in the samples with CaCO3 was lower then in the samples without CaCO3, the number of viable cells was higher for the samples with CaCO3, which showed that CaCO3 protected lactic acid cells from inhibition by lactic acid.

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Fix, A. James, David Daughton, and Phillip Issenberg. "Cigarette Smoking, Urinary Acidity, and Nicotine Excretion under Natural Conditions." Perceptual and Motor Skills 63, no. 1 (August 1986): 65–66. http://dx.doi.org/10.2466/pms.1986.63.1.65.

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For 40 males who smoked 20 cigarettes a day titratable acidity of the urine was significantly correlated with nicotine/cotinine excretion at several sample intervals, as was urinary pH, but not urinary acidity and daily cigarette consumption or serum COHB.

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Curtin, Denis, C. A. Campbell, and Duaine Messer. "Prediction of Titratable Acidity and Soil Sensitivity to pH Change." Journal of Environmental Quality 25, no. 6 (November 1996): 1280–84. http://dx.doi.org/10.2134/jeq1996.00472425002500060016x.

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Vasilev, Miroslav, and Krasimir Krasimir Nikolov. "Impedance method of measuring of the titratable acidity of yogurt." Applied Researches in Technics, Technologies and Education 4, no. 2 (2016): 133–38. http://dx.doi.org/10.15547/artte.2016.02.006.

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Zhang, Chun-Yun, Neng-Biao Lin, Xin-Sheng Chai, Zhong Li, and Donald G. Barnes. "Rapid Determination of Titratable Acidity in Wines by Headspace Analysis." Food Analytical Methods 8, no. 4 (August 21, 2014): 893–97. http://dx.doi.org/10.1007/s12161-014-9968-6.

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KOTANI, Akira, Tatsuya MASUDA, Chika YOSHIOKA, Atsuko HIRASHIMA, Hideki HAKAMATA, and Fumiyo KUSU. "Voltammetric Sensor for the Titratable Acidity in Sake and Shochu." JOURNAL OF THE BREWING SOCIETY OF JAPAN 110, no. 1 (2015): 13–19. http://dx.doi.org/10.6013/jbrewsocjapan.110.13.

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Farias, Maria Mercês Aquino Gouveia, Magatha Marquetti Lazzaris de Oliveira, Beatriz Helena Eger Schmitt, Eliane Garcia da Silveira, and Silvana Marchiori de Araújo. "Erosive potential of sugar-free hard candies dissolved in water and artificial saliva." Brazilian Journal of Oral Sciences 15, no. 1 (October 13, 2016): 75. http://dx.doi.org/10.20396/bjos.v15i1.8647129.

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Aim: To compare the acidity of sugar-free hard candies dissolved in water and artificial saliva. Methods: Sugar-free Flopi Florestal hard candies (grape, strawberry, cherry, orange, ginger, lemon balm, fennel) were selected and grouped in 2 groups: G-1 (candies dissolved in distilled water) and G-2 (candies dissolved in artificial saliva). Candies were triturated with a porcelain pestle, yielding two samples of 20 g. Samples were dissolved in 120 mL distilled water (G-1) and 120 mL artificial saliva (20 mM NaHCO3, 3 mM NaH2PO4.H2O and 1 mM CaCl2.2H2O) (G-2), obtaining three samples of 30 mL for each of the flavors and groups. pH was measured using potentiometer and combined glass electrode. Titratable acidity was evaluated by adding 100 μL 1M NaOH aliquots until reaching pH 5.5. For statistical analysis, analysis of variance (ANOVA) was used. Means were compared by the Tukey test at 5% significance level (p<0.05) Results: All flavors of G-1 showed pH values below 5.5. Comparison of groups in the same flavor showed a significant increase in pH in flavors of G-2. Comparison of the titratable acidity between G-1 and G-2, showed that fruit flavors were significantly different from each other, with reduced acidity in G-2. Conclusions: All evaluated candies are acid, and dilution in artificial saliva raised their pH and lowered their titratable acidity, reducing their erosive potential.

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Bitri, Enea, Lucian Petcu, Gabriela Mocanu, and Doina Paula Balaban. "In Vitro Assessment of Erosive Effects of Some Common Soft Drinks on Dental Hard Tissues." Balkan Journal of Dental Medicine 23, no. 3 (November 1, 2019): 132–40. http://dx.doi.org/10.2478/bjdm-2019-0024.

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Summary Background/Aim: The chemical nature of soft drinks is acidic, so they possess the capacity to cause hard tissue erosion. The aim of this study is to assess the potentially erosive effect linked to pH and titratable acidity of some common soft drinks on dental hard tissues in prolonged time exposure. Material and Methods: Seven types of soft drinks in Romanian market were selected for this study. The pH and Titratable acidity were determined. Twenty one human dental hard tissue specimens were immersed in 5 ml solution each for 336h. Every 48h weight loss was determined for each specimen and after 336h volume changes were calculated. Enamel microhardness was determined using a Microhardness Tester model HV-1000 and compared to normal enamel microhardness. Results: The pH values of beverages ranged from 2.37 to 3.1, showing no significant differences. All specimens presented color and surface texture modifications, weight loss and volume reduction. There were found significant differences between the mean values of weight loss and enamel microhardness of each type of specimens and type of beverages tested. The most representative findings were achieved by indentations done in specific zones on Sprite® immersed specimen. This result suggest that microhardness near the eroded surface was significant lower than in other zones. Conclusions: Data obtained have shown that all the soft drinks tested had an erosive effect, causing dental hard tissue dissolution. For prolonged time exposure titratable acidity may be a major predictor for erosive potential. Dental erosion may affect different levels of enamel causing decreased enamel microhardness.

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Kumar, Shanthanu Krishna, Nathan Wojtyna, Laura Dougherty, Kenong Xu, and Gregory Peck. "Classifying Cider Apple Germplasm Using Genetic Markers for Fruit Acidity." Journal of the American Society for Horticultural Science 146, no. 4 (July 2021): 267–75. http://dx.doi.org/10.21273/jashs05056-21.

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The organic acid concentration in apple (Malus ×domestica) juice is a major component of hard cider flavor. The goal of this study was to determine if the malic acid markers, Ma1 and Q8, could classify the titratable acidity concentration in cider apple accessions from the United States Department of Agriculture Malus germplasm collection into descriptive classifications. Our results indicate that for diploid genotypes, the Ma1 marker alone and the Ma1 and Q8 markers analyzed together could be used to predict cider apple acidity (P < 0.0001). Alone, the Ma1 marker categorized acidity into low (<2.4 g⋅L−1), medium (2.4–5.8 g⋅L−1), and high (>5.8 g⋅L−1) groups. The combination of Ma1 and Q8 markers provided more specificity, which would be useful for plant breeding applications. This work also identified a significant difference (P = 0.0132) in acidity associated with ploidy. On average, the triploids accessions had 0.33 g⋅L−1 higher titratable acidity than the diploid accessions. Based on the results of this work, we propose a genetics-based classification system for cider apples with the acidity component defined by the Ma1 and Q8 markers.

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Alves, Pablo Fernando Santos, Silvânio Rodrigues dos Santos, Marcos Koiti Kondo, Gisele Polete Mizobutsi, Luciana Albuquerque Caldeira, Igor Santos Alves, Alciane Batista Antunes, and Gilberto Felipe de Oliveira. "Banana fertigation with treated sanitary wastewater: postharvest and microbiological quality." Semina: Ciências Agrárias 38, no. 3 (June 13, 2017): 1229. http://dx.doi.org/10.5433/1679-0359.2017v38n3p1229.

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Sewage may serve as a source of water and nutrients for plants. In this study, the effects of fertigation with treated sanitary wastewater from Janaúba Sewage Treatment Plant were evaluated on the postharvest and microbiological quality of ‘Prata-Anã’ banana. A randomized block experimental design was used. Four concentrations of wastewater were tested (70, 130, 170, and 200% of 150 kg ha-1 sodium). A wastewater-free control treatment was used for comparison. Two crop cycles were assessed for postharvest and microbiological quality. The parameters measured included total soluble solids, titratable acidity, total soluble solids/titratable acidity ratio, pH, total coliforms, and fecal coliforms on both the peel and the pulp. In the first crop cycle, both soluble solids and fruit pulp pH decreased as wastewater level increased up to a maximum of 141.5%. These correlations were not observed in the second cycle. Wastewater management did not affect the titratable acidity of the soluble solids. The agricultural application of treated sanitary wastewater provided banana fruits with a microbiological profile similar to that obtained with the control (pure water) and with mineral fertilizers. A microbial balance is necessary to maintain the nutritional status of the banana crop.

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Journal articles on the topic 'Titratable acidity'

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