Statement of the problem: Flavored waters have become increasingly popular in Trinidadian retail market. There is a paucity literature on erosive potential these products dental hard tissue. Purpose: This study 1) evaluated pH and titratable acidity still sparkling flavored marketplace 2) effect time temperature acidity. Materials methods: A calibrated meter was used to measure at baseline (T0)...

The effects of varying extracellular pH on the rates of uptake of titratable anions by human erythrocytes under conditions of constant intracellular pH have been determined for a series of highly related anions, the phosphate "analogs." These compounds are simply substituted phosphorus oxyacids, differing in the number and acidity of titratable protons: phosphate (HPO4(2-), pKa 6.8); phosphite ...

PALAVRAS-CHAVE Manihot esculenta Crantz Cianeto Carotenoides Proteína ABSTRACT: Cassava (Manihot esculenta Crantz) is a plant from the Brazilian Amazonia which presents wide genetic variability. Since it is one of the most consumed foods in the world, efforts to generate more nutritive cultivars are necessary. The objective of the present study was to characterize twenty genotypes of cassava fr...

The effects of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus bulgaricus) inoculation on the sensory attributes and consumers acceptance of fermented curry paste compared with uncultured sample were assessed. pH, titratable acidity (TA) and color changes, during four-month storage were monitored. Hedonic test was utilized to evaluate consumer perception and acceptability of fer...

OBJECTIVES The aim of this investigation was to give insights into the impact of carbohydrate-electrolyte drinks on the likely capacity of enamel surface dissolution and the influence of human saliva exposure as a biological protective factor. MATERIALS AND METHODS The pH, titratable acidity (TA) to pH 7.0, and buffer capacity (β) of common beverages ingested by patients under physical activi...

AIMS Mathematical models were created which predict the growth of spoilage bacteria in response to various preservation systems. METHODS AND RESULTS A Box-Behnken design included five variables: pH (2.8, 3.3, 3.8), titratable acidity (0.20%, 0.40%, 0.60%), sugar (8.0, 12.0, 16.0 * Brix), sodium benzoate concentration (100, 225, 350 ppm), and potassium sorbate concentration (100, 225, 350 ppm)...

In recent years there has been a shift in the focus of biotechnological progress to find new approaches in food fermentation and develop multifunctional microorganisms to improve the nutritional and health benefit of food. In the present study, rice-mucuna blends of different formulation, (100:0, 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50) respectively, were subjected to solid state fermentat...

Apple cider, with (0.1%) and without potassium sorbate, was packaged in 3 different materials to evaluate the effects of irradiation (2 kGy) and storage on flavor. Irradiated apple cider samples were compared with unirradiated samples stored in glass jars. Volatile flavor compounds, soluble solids, and titratable acidity were determined weekly throughout 3 wk of refrigerated storage. Oxygen per...