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Anhydrite Plaster Based Building Products
Published in Manjit Singh, Gypsum & Gypsum Products, 2023
The sample of fluorogypsum was collected from M/s Navin Fluorine International, Bhestan, Gujarat. It was analyzed for chemical composition as per IS: 1288-1983, methods of analysis for mineral gypsum. The fluorogypsum contained Fluoride 1.32%, SiO2+ insoluble in HCl 0.65%, A12O3+ Fe2O3 0.65%, CaO 41.19%, MgO Tr., SO3 56.10 % and Loss on ignition 0.61% and pH 5.0. Data showed that fluorogypsum possess high purity i.e., CaSO4.2H2O besides fluoride as the major impurity. The low pH value shows presence of free acidity. Minor earthly impurities of SiO2 and A12O3 + Fe2O3 have also been identified.
Essential and toxic elements in honeys consumed in Italy
Published in Journal of Toxicology and Environmental Health, Part A, 2018
Maria Assunta Meli, Ivan Fagiolino, Donatella Desideri, Carla Roselli
The acidity of honey is due to the presence of organic acids in varying quantities depending upon the botanical origin of honey. These acids are in a state of equilibrium between the free form and variable combined form (lactones). The pH was determined by a direct potentiometric measure method (pH meter 507, Crison Instruments, Spain). The determination of free acidity, combined acidity (lactones) and total acidity is based upon measuring potentiometric of the pH and on acid-base reactions carried out with two successive titrations to endpoint. The free acidity was measured by direct titration, and lactones hydrolyzed after addition of alkali to the solution of honey were then determined by back titration.
Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier
Published in Drying Technology, 2023
Taíse Toniazzo, Alexandre Minami Fioroto, Elias da Silva Araújo, Carmen Cecília Tadini
Free acidity was determined by potentiometric titration.[17] The result was expressed by milliequivalents of organic acids/kg of honey. The pH of the honey was measured using a pH meter (Tecnal, Tec-3MP, Brazil), according to the International Honey Commission.[17]. The ash content in honey (g/100 g) was determined gravimetrically, in triplicate, after incineration of samples in a muffle furnace (Quimis, 318-24, Diadema, SP, Brazil) at 550 °C, for at least 5 h.