pH AND BUFFER CAPACITY**The treatises of Clark (1928), Michaelis (1926), Britton (1929), and Kolthoff and Laitinen (1941), as well as the descriptive catalogs and notebooks of the several manufacturers of apparatus used in determining pH, should be consulted for details of technic. The basic theory involved is excellently treated in the classic works of Clark and Michaelis. Only the outline of the theory and just barely the necessary working directions are given in this chapter.-Reference-Cited by-同舟云学术

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pH AND BUFFER CAPACITY**The treatises of Clark (1928), Michaelis (1926), Britton (1929), and Kolthoff and Laitinen (1941), as well as the descriptive catalogs and notebooks of the several manufacturers of apparatus used in determining pH, should be consulted for details of technic. The basic theory involved is excellently treated in the classic works of Clark and Michaelis. Only the outline of the theory and just barely the necessary working directions are given in this chapter.

Published:1950 Issue: Volume: Page:281-303
ISSN:
Container-title:Methods in Food Analysis
language:
Short-container-title:

Author:

JOSLYN MAYNARD A.

Publisher

Elsevier

Reference104 articles.

1. Relation of Processing to the Acidity of Canned Foods;Bigelow;Nat. Canners Association Research Lab. Bull.,1921

2. Bactericidal Properties of Commercial Antiseptics. Effect of pH;Bittenbender;Ind. Eng. Chem.,1939

3. Physiology and Biochemistry of Bacteria. Vol. II Effects of Environment upon Microorganisms;Buchanan,1930

4. Hydrion Concentration Changes in Relation to Growth and Ripening in Fruits;Caldwell;U. S. Dept. Agr. Tech. Bull.,1934

5. Acidity, pH and Food Manufacture;Campbell;Food Manuf.,1930

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