Results 21 to 30 of about 41,179 (256)
Investigation of the Erosive Potential of Different Types of Alcoholic Beverages
Pesquisa Brasileira em Odontopediatria e Clínica Integrada, 2022 Objective: To evaluate the erosive potential of different alcoholic beverages according to pH, titratable acidity and buffering capacity. Material and Methods: Thirteen industrialized alcoholic beverages of different brands were selected and divided ...
Ingrid Andrade Meira +4 more
doaj
Effect of Different Ratios of Cow Manure and Chemical Fertilizers on Fruit Quality of Gala Apples
Agronomy, 2022 Nutrient patterns can significantly influence the growth and development of fruit trees, especially fruit quality. In order to clarify the appropriate ratio of inorganic and organic fertilizers, six treatments with different ratios of cow manure and ...
An Yang +7 more
doaj +1 more source
Undergraduate Journal of Mathematical Modeling: One + Two, 2019 Citation: 'acid–base titration' in the IUPAC Compendium of Chemical Terminology, 3rd ed.; International Union of Pure and Applied Chemistry; 2006. Online version 3.0.1, 2019. 10.1351/goldbook.A00076 • License: The IUPAC Gold Book is licensed under Creative Commons Attribution-ShareAlike CC BY-SA 4.0 International for individual terms.
openaire +5 more sources
TITRATE: A Learning Tool for Acid-Base Titrations [PDF]
Journal of Chemical Education, 1994 Software that calculates and simulates the plot of a titration curve for any base or acid (up to hexaprotic) or any mixture (up to five substances).
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Cherry and fresh market tomatoes: Differences in chemical, morphological, and sensory traits and their implications for consumer acceptance [PDF]
, 2019 The tomato commercial groups cherry and fresh market, mainly classified by fruit size, have clearly segregated markets. We aimed to estimate the variation within and between these groups and to analyze factors that impact consumer acceptance. To this end,
Casals Missio, Joan +4 more
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Vértices, 2018 Lactic acid bacteria (BAL) are micro-organisms necessary for fermentation and quality of the product and their concentration influence on the values of pH with their potential of acidification and lactic acid production.
Layne Gaspayme da Silva +4 more
doaj +1 more source
Agrointek, 2021 The effect of fermentation period on the pH, titratable acidity, calcium oxalate, oxalic acid, moisture, ash contents, swelling power, solubility, and color of the taro flours was investigated present research.
Yuliana Erning Indrastuti +3 more
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Sensory and physicochemical profiling of traditional and enriched gari in Benin [PDF]
, 2019 Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets.
Adinsi, Laurent +7 more
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Majallah-i ̒Ulum-i Bāghbānī, 2015 In order to evaluate the effect of different concentrations of postharvest salicylic acid and calcium chloride on shelf life, quality characteristics and antioxidant activity of peach fruit cv.
Gh. Davarynejad +3 more
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Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar [PDF]
, 2019 Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase‐negative staphylococci were the two codominant populations with average counts of 6–7 log cfu/g ...
AFNOR +11 more
core +2 more sources