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The pH and titratable acidity of Still and Sparkling Flavored Waters: The Effects of Temperature and Storage Time

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Open Journal of Stomatology 2021年第3期11卷 148-158页

作者： Shivaughn Marchan Trevin Hector Kelee Bascombe Unit of Restorative Dentistry School of Dentistry The University of the West Indies Saint Augustine Trinidad and Tobago School of Dentistry The University of the West Indies Saint Augustine Trinidad and Tobago

Statement of the problem: Flavored waters have become increasingly popular in the Trinidadian retail market. There is a paucity of literature on the erosive potential of these products on dental hard tissue. Purpose: This study 1) evaluated the pH and titratable acidity of popular still and sparkling flavored waters in the Trinidadian marketplace and 2) evaluated the effect of time and temperature on pH and titratable acidity. Materials and methods: A calibrated pH meter was used to measure pH at baseline (T0), at one week of storage (T1) and at one month of storage (T2). titratable acidity was determined using 0.1 M sodium hydroxide until a neutral pH of 7 was attained. Results: All tested flavors of both still and sparkling water demonstrated pH well below the critical pH of 5.5. Reduced temperature and time in storage caused varying degrees of change in both pH and titratable acidity. Generally, the largest changes in titratable acidity occurred for sparkling varieties of water. Conclusion: The still and sparkling flavors of water tested are potentially very erosive to dental hard tissue.

关键词： pH titratable acidity Flavored Water Dental Erosion

Physicochemical Analysis of Locally Made Yoghurt (Kossam) Commercialised in the City of Douala-Cameroon

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Open Journal of Physical Chemistry 2024年第3期14卷 49-60页

作者： Sidoine Sadjeu Tchakouteu Kang Costly Eha-Kang François Siewe Humphrey Ngole Jordan Wabo Blandine Penn Sandra Fokam Thelma Njuikui Yimeli Rodiah Fresnell Tcheuffa Bertin Sone Enone Department of Biomedical and Technical Science Higher Institute of Applied Sciences/University Institute of the Gulf of Guinea of Douala Douala Cameroon Department of Pharmaceutical Sciences Faculty of Medicine and Pharmaceutical Sciences University of Douala Douala Cameroon Department of Pharmaco-Chemistry and Natural Substances Faculty of Medicine and Pharmaceutical Sciences University of Douala Douala Cameroon

Yogurt is a traditional dairy product well known in all the regions of the world. In Cameroon, the most popularly known type is “kossam” also called curdled milk. Kossam is a set of milk based beverage from northern Cameroon presenting great symbolic, economic and social values for local population [1]. 150 Kossam samples were collected from neighborhoods of PK8, Bonamoussadi, Nyalla, cite des palmier, Deido and Bedi community and later on reconstituted into 50 different samples of 350 mL, each containing 1/3 of 3 individual samples. They were analyzed for their physiochemical properties such as: PH, titratable acidity, density, brix and dry matter using most at times the standard Association of Official Analytical Chemists (AOAC) methods with slight modifications and results compared to a licensed brand sold in the Cameroonian market. The results of the study showed that, the physico-chemical properties of the locally made yogurts were different within the different samples. Analysis of variance revealed a significant difference in the levels of the parameters analyzed in the different yogurt samples (p −1 Kg/L), Brix (8˚ - 24˚B), Dornic (23˚ - 160˚D). others contents per 100 g fresh matter are as follows: dry matter (average mean of 16.54%). Hence, the significant variations in the physico-chemical properties of kossam are a call for concern since as it impacts on the health of the population consuming this product.

关键词： Kossam Physicochemical Analysis Brix titratable acidity

Post-harvest storage of lime fruits (Citrus aurantifolia) following high humidity and low temperature in a modified brick wall cooler

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International Journal of Agricultural and Biological Engineering 2010年第3期3卷 80-86页

作者： Faiz MMT Marikar R S Wilson Wijerathnam Ceylon Institute of Scientific&Industrial Research 363Bauddaloka Mawathata011000 Colombo 7Sri Lanka

The use of a modified brick wall Evaporative Cooling Chamber(ECC)for extending the shelf life of limes(Citrus aurantifolia)was compared with ambient *** shelf life inside of the ECC was extended by five to twenty days relative to ambient *** inside temperatures were about 4-6℃less than the ambient temperatures,and humidity was about 10%-20%*** was conducted to check the weight loss and freshness of lime fruits,and data were observed *** loss in limes kept inside the chamber for ten days was 1.8%and in ambient conditions it was around 9.8%.The color of the fruit changed to yellowish inside the ECC and the control which was kept outside became *** storage did not adversely affect fruit firmness,or the percentage of soluble solids or titratable acidity of the *** modified ECC does not require mechanical or electrical energy input and can be constructed with locally available material by unskilled labour.

关键词： evaporative cooling systems lime temperature relative humidity Citrus aurantifolia weight loss firmness titratable acidity soluble solids

Lycopene Concentration and Physico-Chemical Properties of Tropical Fruits

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Food and Nutrition Sciences 2013年第7期4卷 758-762页

作者： Luis Eduardo Ordonez-Santos Diana Patricia Ledezma-Realpe Faculty of Engineering and Management Department of EngineeringResearch Group in Agroindustrial Processes(GIPA)National University of ColombiaPalmiraColombia

In this study, the lycopene concentration and physico-chemical properties of tropical fruits in ripe for immediate consumption was evaluated. Chonto tomatoes had greater lycopene contents than Milano or Long Life Mila... 详细信息

关键词： Tomato Guava Watermelon Papaya Solid Soluble titratable acidity