Potentiometric determination of the total acidity and concentration of citric acid in wines / E. A. Zakharova [et al.]

Уровень набора: Journal of Analytical ChemistryАльтернативный автор-лицо: Zakharova, E. A., chemist, senior research fellow at the Tomsk Polytechnic University, candidate of chemical Sciences, 1938-, Elsa Arminana;Moskaleva, M. L.;Akeneev, Yu. A., chemist, researcher of Tomsk Polytechnic University, 1961-, Yuriy Anvarovich;Moiseeva, E. S., chemical engineer, Metrology Engineer of the second category of Tomsk Polytechnic University, Candidate of chemical sciences, 1980-, Evgeniya Sergeevna;Slepchenko, G. B., Chemist, Professor of Tomsk Polytechnic University, Doctor of chemical sciences, 1956-, Galina Borisovna;Pikula, N. P.Язык: английский.Страна: .Резюме или реферат: The method of potentiometric titration with a copper electrode is used for the determination of the total acidity and concentration of citric acid (CA) in identifying the adulteration of wines. The procedure is suitable for the determination of citric acid in wines in the range from 0.1 to 3.5 g/L in the presence of 30-fold amounts of tartaric, acetic, malic, succinic acids and a 10-fold amount of oxalic acid after the separation of organic carboxylic acids on an AV-17-8 anion exchanger. The procedure was developed and certified for the potentiometric determination of the mass fraction of citric acid in table wines and wine materials with an error not exceeding 20%. The criteria (mass fraction of citric acid, the percentage of citric acid in the total acidity, and the shape of the curves of potentiometric titration) were proposed for revealing the adulteration of the acid composition of wines..Примечания о наличии в документе библиографии/указателя: [References: p. 853 (12 tit.)].Аудитория: .Тематика: труды учёных ТПУ | электронный ресурс | кислотность | лимонная кислота | вина | анализ | фальсификация | потенциометрический анализ | титрование | электроды Ресурсы он-лайн:Щелкните здесь для доступа в онлайн
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[References: p. 853 (12 tit.)]

The method of potentiometric titration with a copper electrode is used for the determination of the total acidity and concentration of citric acid (CA) in identifying the adulteration of wines. The procedure is suitable for the determination of citric acid in wines in the range from 0.1 to 3.5 g/L in the presence of 30-fold amounts of tartaric, acetic, malic, succinic acids and a 10-fold amount of oxalic acid after the separation of organic carboxylic acids on an AV-17-8 anion exchanger. The procedure was developed and certified for the potentiometric determination of the mass fraction of citric acid in table wines and wine materials with an error not exceeding 20%. The criteria (mass fraction of citric acid, the percentage of citric acid in the total acidity, and the shape of the curves of potentiometric titration) were proposed for revealing the adulteration of the acid composition of wines.

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