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Titration Calculations: Strong Acid - Strong Base02:28

Titration Calculations: Strong Acid - Strong Base

33.9K
Calculating pH for Titration Solutions: Strong Acid/Strong Base
A titration is carried out for 25.00 mL of 0.100 M HCl (strong acid) with 0.100 M of a strong base NaOH. The pH at different volumes of added base solution can be calculated as follows:
(a) Titrant volume = 0 mL. The solution pH is due to the acid ionization of HCl. Because this is a strong acid, the ionization is complete and the hydronium ion molarity is 0.100 M. The pH of the solution is then:
33.9K
Strong Acid and Base Solutions03:22

Strong Acid and Base Solutions

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A strong acid is a compound that dissociates completely in an aqueous solution and produces a concentration of hydronium ions equal to the initial concentration of acid. For example, 0.20 M hydrobromic acid will dissociate completely in water and produces 0.20 M of hydronium ions and 0.20 M of bromide ions.
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Titration of a Strong Acid with a Strong Base01:23

Titration of a Strong Acid with a Strong Base

10.5K
During the titration of a strong acid with a strong base, pH calculations are primarily based on the concentration of residual hydronium or hydroxide ions. Initially, a strong acid like hydrochloric acid fully dissociates, creating hydronium and chloride ions, resulting in a low pH. The addition of a strong base like sodium hydroxide alters the concentration of hydronium ions by neutralizing them. As more base is added, the pH gradually increases. At the equivalence point, all hydronium ions...
10.5K
Buffer Effectiveness02:19

Buffer Effectiveness

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Buffer solutions do not have an unlimited capacity to keep the pH relatively constant . Instead, the ability of a buffer solution to resist changes in pH relies on the presence of appreciable amounts of its conjugate weak acid-base pair. When enough strong acid or base is added to substantially lower the concentration of either member of the buffer pair, the buffering action within the solution is compromised.
The buffer capacity is the amount of acid or base that can be added to a given volume...
55.2K
Titration Calculations: Weak Acid - Strong Base03:55

Titration Calculations: Weak Acid - Strong Base

49.3K
Calculating pH for Titration Solutions: Weak Acid/Strong Base
For the titration of 25.00 mL of 0.100 M CH3CO2H with 0.100 M NaOH, the reaction can be represented as:
49.3K
Protection of Alcohols02:31

Protection of Alcohols

8.1K
This lesson delves into the concept of protection and deprotection of a functional group fundamental to synthetic organic chemistry. These phenomena are explained in the context of aliphatic and aromatic alcohols.
Protection
It defines a protecting group as the masking agent to make the more reactive species inert to a given set of conditions. This concept is depicted via the illustration of liquid flow through different outlets in an assembly of pipes. The analogy helps to understand the role...
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Polydimethylsiloxane Shows Strong Protective Effects in Continuous Deep-Frying Operations.

Nagao Totani1, Miho Yawata2, Naoko Yasaki1

  • 1Faculty of Nutrition, Kobe-Gakuin University.

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|November 9, 2018
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Summary

Polydimethylsiloxane (PDMS) protects cooking oil from degradation during potato deep-frying. PDMS addition significantly reduces thermal deterioration and oil vaporization, preserving oil quality even with increased food frying.

Keywords:
continuous deep-fryingnetworkoxidationpolydimethylsiloxanesteam

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Area of Science:

  • Food Science
  • Material Science

Background:

  • Previous studies indicated Polydimethylsiloxane (PDMS) offered no protective effect in continuous deep-frying.
  • Deep-frying generates oil vapor and steam, impacting oil quality and polar compound (PC) content.

Purpose of the Study:

  • To investigate the protective effect of PDMS in canola oil during potato deep-frying under various conditions.
  • To determine the influence of frying patterns and water content on oil oxidation and PDMS efficacy.

Main Methods:

  • Shredded potato was deep-fried in canola oil with/without PDMS at 180°C.
  • Frying was conducted continuously or with intermittent intervals (10, 20, 30 min) for 6 hours.
  • Oil polar compound (PC) content and oil vaporization were measured.

Main Results:

  • PDMS significantly inhibited thermal deterioration and oil vaporization, regardless of frying pattern.
  • In canola oil without PDMS, continuous frying generated more vapor and resulted in lower PC content due to evaporation.
  • Oil PC content increased proportionally to the amount of potato fried, and water content in potato correlated with increased oil PC.

Conclusions:

  • PDMS demonstrates superior protective effects against oil degradation during deep-frying of potatoes.
  • Oil quality, indicated by PC content, is influenced by frying frequency, duration, and the water content of the food being fried.
  • PDMS efficacy is evident across different frying patterns, though increased food quantity leads to higher PC levels.