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22 protocols using 848 titrino plus

1

Free Fatty Acid Titration Protocol

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FFA in the centrifuged top‐phase sample was determined using an auto‐titrator (Titrino Plus 848; Metrohm, USA) and a 0.1 M NaOH solution as the titrant. Approximately 0.3 g of the top‐phase sample was extracted, heated, and then dissolved in 30 mL of IPA. A total of five drops of phenolphthalein was then added to the solution. Before the initiation of titration, the solution was stirred using the auto‐titrator until the sample was dissolved in the IPA. The endpoint value which indicated the volume of NaOH required to titrate the solution was recorded. The FFA content in the top phase was calculated as shown in Eqn (1). The FFA molecular weight (MW) used was 256.4 mol g−1, based on the MW of palmitic acid. FFAgkg1=NaOH volumeL×NaOH molaritymol/L×FFAMWmol/gMass of samplekg
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2

Carbonate system manipulation and analysis

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Total alkalinity was measured with an open cell potentiometric titration following Dickson et al. [21 (link)], using a Metrohm Titrino Plus 848 equipped with an 869 Compact Sample Changer and corrected with certified reference material supplied by A. Dickson (batch 128). The pHt was determined via two methods: (1) through a glass electrode (WTW, pH 340i), which was calibrated with a TRIS seawater buffer, supplied by A. Dickson and; (2) colorimetrically by adding known amounts of m-cresol purple [22 (link),23 (link)].
The carbonate system was manipulated by the addition of specific amounts of NaHCO3 and HCl in a closed system following [24 (link)]. All carbonate chemistry parameters were calculated from measured salinity, temperature, phosphate concentrations and pH and TA using CO2sys [25 ], with the equilibrium constants determined by Mehrbach et al. [26 (link)] as refitted by Dickson and Millero [27 ] (Tables S1 and S2).
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3

Characterization of Berry Metabolites

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Berries were thawed at room temperature and weighed using a precision balance (AX205 DR, Mettler-Toledo, Greifensee, Switzerland), and juice was extracted manually by pressing the berries inside the plastic bags. The juice total soluble solids (TSS) concentration was analyzed using a benchtop refractometer (MT RE40D, Mettler-Toledo). The juice was stored in 15-mL centrifuge tubes at − 20 °C for organic acid analysis. Grape juice was thawed at room temperature, heated to 71 °C for 20 min28 (link), and cooled to room temperature. Titratable acidity (TA) was analyzed to an end-point of pH 8.1 using an auto-titrator (Titrino plus 848, Metrohm, Herisau, Switzerland) connected to a compact sample changer (869 CSC, Metrohm). The pH was measured using an MP225 Quattro pH meter (Mettler-Toledo). The juice was centrifuged at 13,250 g for 15 min and filtered through a 0.45-µm membrane (Nanosep® Centrifugal Filters). The juice was diluted to analyze organic acids using an Agilent 7100 capillary electrophoresis system (Agilent, Santa Clara, CA, USA) following the protocol of the Agilent Organic Acids Solution kit (PN 5063–6510). Berry metabolite data were analyzed by three-way analysis of variance (ANOVA) using SAS University Edition (SAS Institute, Cary, NC, USA) to test for effects of temperature, water, variety, and their interactions.
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4

Carbonate System Manipulation and Analysis

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The carbonate system was manipulated by adding calculated amounts of NaHCO3 and HCl in a closed system following Schulz et al. [21] . Alkalinity was measured by potentiometric titration following Dickson et al. [22] , using a Metrohm Titrino Plus 848 equipped with a 869 Compact Sample Changer, and calibrated with certified reference material supplied by A. Dickson. The pH was measured using a glass electrode (WTW, pH 340i) and calibrated with a TRIS seawater buffer, supplied by A. Dickson.
Carbonate chemistry was calculated from measured temperature, salinity, silicate and phosphate concentrations, and pH and TA using CO2sys [23] , with the equilibrium constants determined by Mehrbach et al. [24] as refitted by Dickson and Millero [25] .
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5

Potentiometric Titration of AV and PV

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AV and PV were evaluated using a potentiometric auto-titrator, Titrino Plus 848 (Metrohm, Herisau, Switzerland), in accordance with the American Oil Chemists’ Society (AOCS) official procedures Cd 3d63 [60 ] and Cd 8b-90 [61 ].
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6

Produced Water Characterization Protocol

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Produced water samples were characterized immediately after receipt according to salinity, sulfate content, pH and microbial concentration. Salinity (chloride content) was determined by potentiometric titration in a Titrino Plus 848 (Metrohm, Switzerland). The equipment was connected to a silver electrode, and 0.01 mol L−1 AgNO3 solution was used as the standard. Sulfate quantification in water samples was carried out by the ICP-OES Agilent 5100 technique (Agilent, USA). A sulfur standard was used to determine the sulfate content. pH was determined with a pH meter (Edge, Hanna Instruments). The microbial concentration was determined by ATP quantification using a luminometer (Photonmaster, Luminultra) and specific reagent kit (ATP Quench Gone Aqueous Kit, Luminultra).
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7

Grape Berry Physicochemical Characterization

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CW (g) and BW (g) were measured using a precision semianalytical scale (VI 2400, Acculab, Florida, USA). The values obtained corresponded to the mean weights of ten clusters and fifty fresh and healthy berries, sampled from clusters collected. To analyze COMP (N), the required strength to cause a 20% deformation of the initial volume was calculated using a digital texturometer (Extralab TA.XT.Plus, Stable Micro Systems, Surrey, UK) with a P/75 pressure plate. Twenty berries were used per plot for that purpose, evenly separated from clusters of each plot (Ribeiro et al., 2012) . Berry skin color attributes L, a* and b* were measured in twenty berries collected from the upper, median, and lower regions of the ten clusters from each plot using a digital colorimeter (CR-400, Konika Minolta, Tokyo, Japan). SSC (°Brix) was determined using a digital refractometer with automatic temperature compensation (PAL-1 model, ATAGO, Tokyo, Japan), from juice extracted from grape pulp (AOAC, 2010). TSS (g 100 g -1
) were determined using an anthron reactant, in a UV-Vis Spectrophotometer (Cary® 50, Varian, Melbourne, Australia), at 620 nm (Yemn and Willis, 1954) . TA (g of tartaric acid 100 mL -1 ) was measured using a digital automatic titrater potentiometer (Titrino plus 848, Metrohm, Herisau, Switzerland).
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8

Sodium Content Determination in UMPNa Hydrates

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The sodium ion content of UMPNax·yH2O hydrates was measured by single X-ray diffraction with a sodium ion-selective electrode using an auto-potentiometric titrator (Metrohm 848 Titrino plus, Switzerland). A Ag/AgCl electrode (Metrohm 6.0726.100) filled with 3 mol L−1 KCI was used as the reference electrode for the determination of sodium ions.
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9

Seawater pH and Alkalinity Measurements

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Seawater pH values were continuously monitored by a pH-stat system, which electrodes were calibrated using NBS solutions (Seawater National Bureau of Standards) and adjusted every day to the desired pHT (Total Scale) using a pH meter with a glass electrode (Eutech Instruments EcoScan) calibrated with Tris/HCl referenced solutions ([37 ]; standards provided by A.G. Dickson, batch 13). Mean pHT were calculated from hydrogen ion concentrations of each measurement and then re-converted back to pH [37 ]. Total alkalinity was measured twice a week on water samples collected in glass bottles, filtered at 0.45 μm (GF/F Whatman) and stored in the dark at 4°C to avoid biological alteration. The pH was measured at 0.1 ml increments of 0.01 N HCl at 25°C using a Metrohm titration system (848 Titrino Plus). Three replicated 20 mL sub-samples were analyzed. Total alkalinity (AT) was calculated from the Gran function applied to pH variations from 4.2 to 3.0 as mEq L-1 from the slope of the curve HCl volume versus pH. Titrations of AT standards provided by A.G. Dickson (batch 121) were within 0.85 μmol kg-1 of the nominal value. Mean AT of seawater was 2.341 ± 0.047 mmol kg-1 (n = 40). CO2 and saturation states of aragonite (Ωara) were calculated from pHT, mean AT, temperature, and salinity using the free access CO2 Systat package.
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10

Effluent Analysis of Anaerobic Reactors

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Effluent samples for each reactor were analyzed twice per week. Soluble COD, TSS, and VSS were determined according to the Standard Methods for the Examination of Water and Wastewater [23 ]. The effluent concentration of short-chain volatile fatty acids (VFA), expressed as acetic acid (mg HAc L−1), were measured from centrifuged samples using a titrator (848 Titrino Plus, Metrohm, Herisan, Switzerland). The solvent concentration was measured in a gas chromatograph (Agilent GC 7890A, Las Rozas, Spain) equipped with a Restek Rtx-VMS column (30 m × 0.25 mm × 1.4 mm) and a flame ionization detector and operated with 1.3 mL min−1 of helium as a carrier. The injector and detector temperatures were set to 190 °C and 240 °C, respectively. The oven temperature was set to 60 °C for 14 min followed by a ramp up of 25 °C min−1 to 110 °C. Biogas composition was analyzed in a gas chromatograph (Agilent GC 7820A, Las Rozas, Spain) equipped with a thermal conductivity detector and two columns connected in series, HP-Plot/U (30 m × 0.32 mm × 10 mm) and HPMolisieve (30 m × 0.32 mm × 12 mm), and operated with 3.5 mL min−1 of helium. The injector, oven, and detector temperatures were 200 °C, 40 °C, and 250 °C, respectively. Methane production was monitored by the volumetric gas meter of the AMPTS II (Bioprocess Control, Lund, Sweden)).
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