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Related Concept Videos

Temperature Dependence on Reaction Rate02:55

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The Collision Theory
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Certain organic substances change color in dilute solution when the hydronium ion concentration reaches a particular value. For example, phenolphthalein is a colorless substance in any aqueous solution with a hydronium ion concentration greater than 5.0 × 10−9 M (pH < 8.3). In more basic solutions where the hydronium ion concentration is less than 5.0 × 10−9 M (pH > 8.3), it is red or pink. Substances such as phenolphthalein, which can be used to determine the pH of a solution, are...
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In a nonhomogeneous rod made up of steel and brass, restrained at both ends and subjected to a temperature change, several steps are involved in calculating the stress and compressive load. Due to the problem's static indeterminacy, one end support is disconnected, allowing the rod to experience the temperature change freely. Next, an unknown force is applied at the free end, triggering deformations in the rod's steel and brass portions. These deformations are then calculated and added...
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Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
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The spontaneity of a process depends upon the temperature of the system. Phase transitions, for example, will proceed spontaneously in one direction or the other depending upon the temperature of the substance in question. Likewise, some chemical reactions can also exhibit temperature-dependent spontaneities. To illustrate this concept, the equation relating free energy change to the enthalpy and entropy changes for the process is considered:
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Updated: Jan 24, 2026

Measurement and Analysis of Extracellular Acid Production to Determine Glycolytic Rate
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Total Volatile Acids: Temperature Dependent Decomposition Indicator in Halibut Determined by Flow Injection Analysis.

Thomas A Hollingworth1, James M Hungerford1, James D Barnett2

  • 1Seafood Products Research Center, U.S. Food and Drug Administration, 22201 23rd Dr., S.E., Bothell, Washington 98021-4421.

Journal of Food Protection
|May 25, 2019
PubMed
Summary
This summary is machine-generated.

Total volatile acids (TVA) indicate seafood decomposition. A rapid flow injection analysis (FIA) method for TVA in fish showed this correlation is temperature dependent.

Keywords:
Total volatile acidsdecompositionflow injection analysishalibutsensory analysis

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Biochemistry

Background:

  • Total volatile acids (TVA) are key indicators of seafood spoilage.
  • Accurate measurement of TVA is crucial for assessing seafood quality.

Purpose of the Study:

  • To develop a rapid and simple method for determining TVA in fish.
  • To investigate the relationship between TVA levels and seafood decomposition.

Main Methods:

  • Development of a flow injection analysis (FIA) method.
  • Utilized a gas diffusion cell at elevated temperatures for TVA determination.
  • Applied the method to analyze TVA in halibut samples.

Main Results:

  • The developed FIA method is both simple and rapid for TVA analysis.
  • Established a correlation between TVA levels and the degree of seafood decomposition.
  • Demonstrated that this correlation is influenced by temperature.

Conclusions:

  • The FIA method provides an efficient way to assess fish decomposition.
  • Temperature is a critical factor influencing the reliability of TVA as a spoilage indicator.