The pH values of the fermented prickly pear beverages were determined at 20 °C using a pH 50-14 electrode (Crison Instruments, S.A., Barcelona, Spain) that underwent previous proper calibration. Titratable acidity (TA) was evaluated by titrating 10 mL of the diluted fermented beverages (1 mL of sample in 9 mL of distilled water) with a standardized 0.01 M NaOH solution until a pH of 8.1 was achieved. The outcomes were expressed as the concentration of citric acid in grams per liter of sample (g citric acid/L). An automatic titrator (Titromatic 1S, Crison Instruments, SA, Barcelona, Spain) was employed to carry out the titration process, and the procedure adhered to the equations outlined in reference [24 (link)]:
Titromatic 1s
Manufactured by Crison
Sourced in Spain
The Titromatic 1S is a laboratory titration device. It performs automated titration analysis to determine the concentration of a specific substance in a sample.
Automatically generated - may contain errors
Lab products found in correlation
Ph electrode 50 14, by Crison (2 mentions)
0.1 n naoh solution, by Merck Group (1 mentions)
Pr32 palette, by Atago (1 mentions)
Atc 1e, by Atago (1 mentions)
Chroma meter cr 400, by Konica Minolta (1 mentions)
Digital refractometer, by Atago (1 mentions)
Multiskan go microplate spectrophotometer, by Thermo Fisher Scientific (1 mentions)
7 protocols using titromatic 1s
1
Physicochemical analysis of fermented prickly pear beverages
2
Kefir pH and Acidity Measurement
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The pH was measured at 22 °C with a properly calibrated pH glass electrode (Crison Instruments, S. A., Barcelona, Spain) by directly submerging the probe into the homogenized kefir samples.
Titratable acidity was quantified according to Chandan et al. (2006) [21 ], with some modifications, by titrating of 12 mL of diluted kefir to pH = 8.9 with a 0.1 N NaOH solution (Merck KGaA, Darmstadt, Germany) using an automatic titrator (Titromatic 1S, Crison Instruments, S.A., Barcelona, Spain). The results were expressed in milligrams of lactic acid/g of kefir.
Titratable acidity was quantified according to Chandan et al. (2006) [21 ], with some modifications, by titrating of 12 mL of diluted kefir to pH = 8.9 with a 0.1 N NaOH solution (Merck KGaA, Darmstadt, Germany) using an automatic titrator (Titromatic 1S, Crison Instruments, S.A., Barcelona, Spain). The results were expressed in milligrams of lactic acid/g of kefir.
3
Measuring Fruit Quality Parameters
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Initially and for each sampling date, total soluble solids (TSS), pH and titratable acidity (TA) were assessed using 4 g of juice sample from 15 berries, for each replicate. TSS were measured using a digital refractometer (PR-32 Palette, Atago, Tokyo, Japan), while pH and TA were assessed with an automatic titrator (TitroMatic 1S, Crison, Toledo, Spain), titrating to pH 8.1; the value was expressed as percentage of tartaric acid.
4
Titrating Acidity in Fruit Salad
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The pH value of the samples was measured at 25 °C with a properly calibrated glass electrode (pH electrode 50 14, Crison Instruments, S.A., Barcelona, Spain). Titratable acidity (TA) was determined by titrating 25 mL of diluted sample (1:10) to pH = 8.9 with a standardized 0.01 M sodium hydroxide solution, using an automatic titrator (Titromatic 1S, Crison Instruments, S.A., Barcelona, Spain) based on AOAC Official Method 942.15 [24 ]. The results were expressed as g citric acid/g of fruit salad. The following equations were used to calculate the results:
To convert to g citric acid/g fruit salad, the relationship between the weight and extract volume of each sample was used.
To convert to g citric acid/g fruit salad, the relationship between the weight and extract volume of each sample was used.
5
Milk Quality Analysis Protocols
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pH was
measured directly in the sample at constant RT with a proper calibrated
pH meter (Testo 205, Testo, Inc., New Jersey, USA). The total solid
content and density were determined using a portable density and brix
meter (Handheld Refractometer Atago, ATC-1E, Tokyo, Japan) at 20 and
15 °C, respectively. The titratable acidity of the raw milk samples
was determined by titrating 5 mL of diluted raw milk (2 mL of milk
in 3 mL of distilled water) to pH 8.4 with a previously standardized
sodium hydroxide 0.01 M solution using an automatic titrator (TitroMatic
1S, Crison Instruments, S.A., Barcelona, Spain). The results were
expressed as grams of lactic acid per liter of milk based oneq 1
measured directly in the sample at constant RT with a proper calibrated
pH meter (Testo 205, Testo, Inc., New Jersey, USA). The total solid
content and density were determined using a portable density and brix
meter (Handheld Refractometer Atago, ATC-1E, Tokyo, Japan) at 20 and
15 °C, respectively. The titratable acidity of the raw milk samples
was determined by titrating 5 mL of diluted raw milk (2 mL of milk
in 3 mL of distilled water) to pH 8.4 with a previously standardized
sodium hydroxide 0.01 M solution using an automatic titrator (TitroMatic
1S, Crison Instruments, S.A., Barcelona, Spain). The results were
expressed as grams of lactic acid per liter of milk based on
6
Postharvest Characteristics of Papaya Fruit
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Fruit weight was determined by a digital scale (Gibertini, Italia). The weight loss of papaya samples was determined according to the following equation:
where wi is the weight of the sample at the initial storage time (0 days) and wt is the weight of the sample at the day of analysis during the 14-day storage period [14] .
Color was evaluated on basis of CIE L*a*b* color system: (L*) lightness; (a*) redness/greenness; (b*) yellowness/ blueness; (C*) Chroma; (h°) Hue angle, measured using a digital colorimeter (CR-400 Chroma Meter, Minolta, Japan). Calibration of the colorimeter was performed against a white tile background (Illuminants C: Y ¼ 89.53, x ¼ 0.3247, y ¼ 0.3198) prior to each measurement [15] . Total soluble solids content (TSSC-°Brix) was measured by a digital refractometer (Atago, Tokyo, Japan) and expressed as °Brix, and titratable acidity (TA-g L -1 ) were measured using a pH meter-titrator (Titromatic 1S, Crison, Barcelona, Spain) and expressed as grams of citric acid per liters of crude loquat juice (g citric acid L -1 ) and was determined by titration to an end point of pH 8.2 using 5 mL of juice diluted with 10 mL distilled water.
where wi is the weight of the sample at the initial storage time (0 days) and wt is the weight of the sample at the day of analysis during the 14-day storage period [14] .
Color was evaluated on basis of CIE L*a*b* color system: (L*) lightness; (a*) redness/greenness; (b*) yellowness/ blueness; (C*) Chroma; (h°) Hue angle, measured using a digital colorimeter (CR-400 Chroma Meter, Minolta, Japan). Calibration of the colorimeter was performed against a white tile background (Illuminants C: Y ¼ 89.53, x ¼ 0.3247, y ¼ 0.3198) prior to each measurement [15] . Total soluble solids content (TSSC-°Brix) was measured by a digital refractometer (Atago, Tokyo, Japan) and expressed as °Brix, and titratable acidity (TA-g L -1 ) were measured using a pH meter-titrator (Titromatic 1S, Crison, Barcelona, Spain) and expressed as grams of citric acid per liters of crude loquat juice (g citric acid L -1 ) and was determined by titration to an end point of pH 8.2 using 5 mL of juice diluted with 10 mL distilled water.
7
Watermelon Juice Characterization Protocol
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The samples pH value was measured with a properly calibrated glass electrode at 25 °C (pH electrode 50 14, Crison Instruments, S. A., Spain). The titratable acidity was determined with an automatic titrator (Titromatic 1S, Crison Instruments, S. A., Spain) by titrating 10 mL of diluted watermelon juice (3:7, watermelon juice:distilled water) to pH = 8.1 with a standardized 0.02 M sodium hydroxide solution, being the results expressed as g citric acid/L of water-melon juice (Liu, Hu, Zhao, & Song, 2012) .
The browning degree value was determined by centrifugation of the juice samples at 9000 x g at 4 ° C for 20 min and measurement of the absorbance at 420 nm in a UV-VIS microplate spectropho-tometer (Multiskan GO Microplate Spectrophotometer, Thermo Scientific, Thermo Fisher Scientific Inc., USA) (Zhang et al., 2011) .
Cloudiness was evaluated by direct measurement of absorbance at 700 nm using a UV-VIS microplate spectrophotometer described above.
The total soluble solids content was determined by measuring ° Brix (Handheld Refractometer Atago, ATC-1E) at 20 ° C ( Wang et al., 2006) .
The browning degree value was determined by centrifugation of the juice samples at 9000 x g at 4 ° C for 20 min and measurement of the absorbance at 420 nm in a UV-VIS microplate spectropho-tometer (Multiskan GO Microplate Spectrophotometer, Thermo Scientific, Thermo Fisher Scientific Inc., USA) (Zhang et al., 2011) .
Cloudiness was evaluated by direct measurement of absorbance at 700 nm using a UV-VIS microplate spectrophotometer described above.
The total soluble solids content was determined by measuring ° Brix (Handheld Refractometer Atago, ATC-1E) at 20 ° C ( Wang et al., 2006) .
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