Aluminum speciation and equilibria in aqueous solution: III. Potentiometric determination of the first hydrolysis constant of aluminum(III) in sodium chloride solutions to 125°C

1993 ◽  
Vol 57 (13) ◽  
pp. 2929-2938 ◽  
Author(s):  
Donald A. Palmer ◽  
David J. Wesolowski
Keyword(s):  
Aqueous Solution ◽  
Sodium Chloride ◽  
Potentiometric Determination ◽  
Hydrolysis Constant ◽  
Chloride Solutions ◽  
Aluminum Speciation ◽  
Sodium Chloride Solutions ◽  
Equilibria In Aqueous Solution

The para-caseinate-phosphate complex of washed rennet curd: its composition and its decomposition by water, sodium chloride solutions, and lactic acid solutions

1966 ◽  
Vol 33 (2) ◽  
pp. 151-160 ◽  
Author(s):  
E. R. Ling
Keyword(s):  
Aqueous Solution ◽  
Lactic Acid ◽  
Sodium Chloride ◽  
Water Treatment ◽  
Calcium Phosphate ◽  
Acid Solutions ◽  
Magnesium Citrate ◽  
Chloride Solutions ◽  
Sodium Chloride Solutions ◽  
Extensive Release

SummaryWashed rennet curd releases significant quantities of calcium phosphate and relatively small quantities of calcium para-caseinate when shaken with water. Treatment with small quantities of sodium chloride in aqueous solution similarly differentiates between these 2 components, but larger quantities attack both phosphate and para-caseinate with equal severity. A more extensive release of Ca and inorganic Poccurs when the curd is treated with lactic acid solutions; the comparative ease with which Mg is removed under these conditions suggests that Mg is present as magnesium citrate.

scholarly journals Determination of the Molality Scale Dissociation Constants for Formic, Propionic and n-Butyric Acids in Aqueous Sodium Chloride Solutions at 298.15 K.

1996 ◽  
Vol 50 ◽  
pp. 492-498 ◽  
Author(s):  
Jaakko Ilmari Partanen ◽  
K.-M. Marstokk ◽  
Armin de Meijere ◽  
Harald Møllendal ◽  
Inge L. Møller ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Dissociation Constants ◽  
Chloride Solutions ◽  
Aqueous Sodium ◽  
Sodium Chloride Solutions

Psychrometric Determination of Water Activity in the High aw Range

1977 ◽  
Vol 40 (8) ◽  
pp. 537-539 ◽  
Author(s):  
B. A. PRIOR ◽  
C. CASALEGGIO ◽  
H. J. J. VAN VUUREN
Keyword(s):  
Sodium Chloride ◽  
Water Activity ◽  
Interpolation Method ◽  
Chloride Solutions ◽  
Standard Curve ◽  
Sodium Chloride Solutions ◽  
Sample Chamber ◽  
Better Than

A method is described to measure the water activity (aw) of foods in the range of 0.935 to 1.0 using a psychrometer. Samples (0.15 to 0.35 g) were equilibrated for 2 h in the sample chamber before cooling the thermocouple and recording the subsequent voltage on the instrument. The aw was read off a standard curve prepared from sodium chloride solutions of known water activity values. Results show that the method was considerably better than the graphical interpolation method and comparable to the microcrystalline method but was much quicker and required less effort.

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