Effects of salt and ammonium hydroxide on the quality of ground buffalo meat

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Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
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Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat

Published on: April 26, 2013

B M Naveena1, A R Sen, M Muthukumar

  • 1National Research Centre on Meat, Chengicherla, Hyderabad, Andhra Pradesh 500039, India. naveenlpt@rediffmail.com

Meat Science
|December 15, 2010
PubMed

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Using the ICE table and substituting the Kb value, we calculate the initial pH of 50 mL of 0.1 M ammonia to be 11.11. Addition of 25 mL of 0.1 M hydrochloric acid to this solution of ammonia results in a buffer with an equal concentration of ammonia and ammonium ions. The pH of this buffer can be calculated by substituting these...
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Weak acids and bases do not undergo dissociation completely, and titrations between these two are rarely studied. When such studies are performed, say, for the titration of a weak acid with a weak base, the titration curve plots the change in pH as a function of the volume of base added. Take the titration of acetic acid with ammonia, for instance. During the titration, these two species form ammonium acetate and water, but the pH change is slow and gradual.
As a result, there is no simple...