{"id":8361,"date":"2024-08-13T13:01:34","date_gmt":"2024-08-13T13:01:34","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=8361"},"modified":"2024-08-13T13:01:34","modified_gmt":"2024-08-13T13:01:34","slug":"different-acidity-conversions","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/forskellige-omregninger-af-surhedsgrad\/","title":{"rendered":"Hvad er forholdet mellem forskellige omregninger af surhedsgraden for sure f\u00f8devarer som f.eks. yoghurtdrikke?"},"content":{"rendered":"<p><strong>Hvad er det titrerede syreindhold i yoghurt 90 grader omregnet til citronsyre?<\/strong><\/p>\n<p>Beregnet ud fra massefraktioner<\/p>\n<p>\u00c6blesyre 0,067, eddikesyre 0,060, vinsyre 0,075, citronsyre 0,070 (med 1 molekyle krystalliseringsvand), citronsyre 0,064, m\u00e6lkesyre 0,090, saltsyre 0,036, fosforsyre 0,033<\/p>\n<p>Surhedsgraden kan ogs\u00e5 udtrykkes som titrerbar surhedsgrad. Titrering af surhedsgraden i k\u00e6rnem\u00e6lk opn\u00e5s ved at h\u00e6ve pH-v\u00e6rdien i den m\u00e6lkepr\u00f8ve, der testes, til ca. pH 8,4 ved hj\u00e6lp af en alkalisk opl\u00f8sning med kendt koncentration, normalt med phenolphthalein som indikator, der skifter farve fra farvel\u00f8s til lyser\u00f8d. Fors\u00f8get m\u00e5ler faktisk den m\u00e6ngde base, der skal til for at h\u00e6ve pH-v\u00e6rdien i kom\u00e6lk fra 6,6 til 8,4. Hvis bakteriev\u00e6kst f\u00e5r m\u00e6lken til at blive sur, \u00f8ges m\u00e6ngden af alkali, der forbruges i ovenst\u00e5ende fors\u00f8g, og k\u00e6rnem\u00e6lkens surhedsgrad eller titrerbare surhedsv\u00e6rdi stiger.<\/p>\n<p>Surhedsgraden kan udtrykkes p\u00e5 flere m\u00e5der, afh\u00e6ngigt af den koncentration af NaOH, der bruges i fors\u00f8get:<\/p>\n<p>\u00b0SH: dvs. Soxhle Henkle-grad, 100 ml m\u00e6lkepr\u00f8ve titreres med 1\/4N NaOH med phenol-phthalein som indikator.<\/p>\n<p>Standardv\u00e6rdien er ca. 7. Denne metode bruges mest i Europa.<\/p>\n<p>\u00b0Th: Dette er Thrners grad. En pr\u00f8ve p\u00e5 100 ml m\u00e6lk, fortyndet to gange med destilleret vand, titreres med 1\/10 N NaOH med phenolphthalein som indikator og f\u00e5r en standardv\u00e6rdi p\u00e5 7. Denne metode bruges mest i Sverige.<\/p>\n<p>\u00b0D: Dornisk grad. En pr\u00f8ve p\u00e5 100 ml m\u00e6lk titreres med 1\/9 N NaOH med phenolphthalein som indikator, og standardv\u00e6rdien er 15. Denne metode bruges i Holland og Frankrig.<\/p>\n<p>%I.a. = f.eks. m\u00e6lkesyreindhold. Denne metode bruges i vid udstr\u00e6kning i USA, Canada, Australien og New Zealand.<\/p>\n<p>Flere metoder til at udtrykke surhedsgrad<\/p>\n<p>\u00b0SH<\/p>\n<p>\u00b0Th<\/p>\n<p>\u00b0D<\/p>\n<p>%I.a.<\/p>\n<p>1<\/p>\n<p>2.5<\/p>\n<p>2.25<\/p>\n<p>0.0225<\/p>\n<p>0.4<\/p>\n<p>1<\/p>\n<p>0.9<\/p>\n<p>0.009<\/p>\n<p>4\/9<\/p>\n<p>10\/9<\/p>\n<p>1<\/p>\n<p>0.01<\/p>","protected":false},"excerpt":{"rendered":"<p>What is the titrated acidity of yogurt 90 degrees converted to citric acid? Calculated from mass fractions Malic acid 0.067, acetic acid 0.060, tartaric acid 0.075, citric acid 0.070 (with 1 molecule of water of crystallization), citric acid 0.064, lactic acid 0.090, hydrochloric acid 0.036, phosphoric acid 0.033 Acidity can also be expressed as titratable [&hellip;]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What is the relationship between different acidity conversions for acidic foods such as yogurt drinks? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/da\/forskellige-omregninger-af-surhedsgrad\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the relationship between different acidity conversions for acidic foods such as yogurt drinks? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"What is the titrated acidity of yogurt 90 degrees converted to citric acid? 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