Chemistry Reference
In-Depth Information
0.035
(a)
0.030
0.025
0.020
0.015
0.010
0.005
0.035
3
4
5
6
7
8
(b)
X Data
0.030
0.025
0.020
0.015
0.010
0.005
0.045
3
4
5
6
7
8
(c)
X Data
0.040
0.035
0.030
0.025
0.020
0.015
0.010
3
4
5
6
7
8
pH
Figure 9.2.
Acid-base buffering curves of (a) milk titrated from its initial pH to pH 3.0 with
0.5 N HCl (
) and back-titrated to pH 8.0 with 0.5 N NaOH (
*
); (b) milk (
) and colloidal calcium
phosphate-free milk (
*
) titrated from the initial pH to pH 3.0 with 0.5 N HCl; (c) titration of
unheated milk (
), milk heated at 1008C for 10 min (
*
), milk heated at 1208C for 15 min from the
initial pH to pH 3.0 with 0.5 N HCl (
.
) (adapted from Lucey et al., 1993a,b).
