I%20Food%20Acids%2009[1]

I%20Food%20Acids%2009[1] - North Carolina State University...

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North Carolina State University E.A. Foegeding CHEMISTRY OF FOOD AND BIOPROCESSED MATERIALS Laboratory I: Food Acids, Buffers and Hydrogen Ion Activity (pH); Safety and Good Laboratory Practices OBJECTIVES 1. Understand the concept of “activity” through pH measurement and theory 2. Understand the functional group - the hydrogen ion 3. Understand how to calculate dilutions 4. Understand the use of MSDS sheets for safety considerations Experiment I is done in groups of 2. Experiments II and III are done in groups of 4. PROCEDURE I. Determining Activity of HCl and calculate the activity coefficient ( γ ) (groups of 2) a. Use the dilution instructions (attached) to make solutions containing 0.5, 0.1, 0.01, and 0.001 M HCl. (show calculations in laboratory notebook) b. Calculate the theoretical pH using the following equation. (show calculations in laboratory notebook) pH = - Log [H + ] c. Measure the pH; this is the hydrogen ion activity ( a H+ ). (record data in laboratory notebook) pH = - Log
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This note was uploaded on 12/10/2009 for the course FS 402 taught by Professor Dr.e.allenfoegeding during the Spring '09 term at N.C. State.

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I%20Food%20Acids%2009[1] - North Carolina State University...

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