| abstract |
METHOD FOR DETERMINING THE SUM # 1 OF ORGANIC ACIDS IN PRODUCTS pH 7.5 7.0 PROCESSING OF GRAPES, BERRIES AND FRUITS, providing for the selection of the analyzed sample, characterized in that, in order to reduce the time for analysis, to the analyzed sample add 1-2 M acetate solution sodium in a volume ratio of 1:40, the pH value of the mixture obtained is measured, and the determination of the amount of organic acids is carried out depending on the latter using a calibration chart based on the measured pH value of a reference solution prepared The mixing ratio is 0.1 and. solution of oxalic acid and M solution of sodium acetate, taken in a volume ratio of 1:40. W Q: about with 4 0) |