نتایج جستجو برای: titratable acidity and ph

تعداد نتایج: 16857338  

Journal: :The Journal of biological chemistry 1988
R J Labotka A Omachi

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 ...

Plants often accumulate cadmium (Cd) in their edible parts that causes a decrease in crop yield and quality. In order to evaluate the effect of different concentrations of potassium (100, 200 and 300 mg/L) in tomatoes under Cd stress (0, 2 and 4 mg/L) and its efficiency in reducing stress effects, a factorial experiment was carried out based on completely randomized design with 3 replications. ...

Journal: :Pesquisa Brasileira em Odontopediatria e Clínica Integrada 2014

Journal: :journal of chemical health risks 0
aida farhoodi department of food hygiene and safety, school of health, qazvin university of medical sciences, qazvin, iran razzagh mahmoudi department of food hygiene and safety, school of health, qazvin university of medical sciences, qazvin, iran payman ghajarbeygi department of food hygiene and safety, school of health, qazvin university of medical sciences, qazvin, iran omid fakhri asia-pacific center for animal health, faculty of veterinary and agricultural sciences, university of melborn, parkville, victoria 3010, australia

milk and dairy products are important components of a balanced diet. milk does have distinct physicochemical, biological and microbial characteristics. the bacterial contamination of milk not only reduces the nutritional quality but its consumption threatens health of the society. in this study, 100 pasteurized milk samples were collected randomly from tabriz city, northwestern and were analyze...

H. Ebrahimnejad J. Sajedianfard S. M. Mazloomi S. S. Shekarforoush,

Currently, due to their beneficial effects, there is interest in adding prebiotics to food products. Thisstudy investigated the effect of the addition of inulin (1% and 2%) on microbial and physico-chemicalproperties of probiotic low fat yogurt manufactured with Lactobacillus acidophilus. Six experimentalpreparations of yogurt were produced. Homogenized, standardized and pasteurized low fat mil...

2004
Masniza Sairi Mohamad Roji Sarmidi

Electrodialysis with monopolar ion exchange membranes was used to reduce the acid content of pineapple juice. It is an electrochemical membrane separation process in which electrically charged membranes and an electrical potential difference are used to separate ionic species in the pineapple juice from other uncharged components. Several physico-chemical (pH, titratable acidity and soluble sol...

Journal: :journal of food biosciences and technology 2014
n. moayednia

two probiotic bacteria (lb. acidophilus and b. lactis) were immobilized on the alginate coat of strawberry pieces and were added to the prepared sweet non fat dietary stirred yogurt. physico-chemical parameters namely ph value, titratable acidity and synersis along with the viability of probiotic bacteria of the samples were evaluated over the 8 days of storage at 5 ºc at 2 day intervals. a sig...

Journal: :journal of agricultural science and technology 2016
d. soloman george z. razali c. somasundram

the physical and physiological characteristics of sarawak pineapple were studied at five different stages of growth from one to five months after anthesis. changes in fruit length, diameter, pulp color, pulp firmness, ph, total soluble solids, titratable acidity, ascorbic acid content and antioxidant activity were monitored. the sarawak pineapple exhibited a sigmoid growth pattern during fruit ...

2016
Irina Rosca Anca Roxana Petrovici Mihai Brebu Irina Stoica Bogdan Minea Narcisa Marangoci

In this study a natural culture medium that mimics the synthetic yeast peptone glucose medium used for yeast fermentations was designed to screen and select yeasts capable of producing high levels of diacetyl and acetaldehyde. The presence of whey powder and sodium citrate in the medium along with manganese and magnesium sulfate enhanced both biomass and aroma development. A total of 52 yeasts ...

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