So a smooth transition.
While it may not be strictly true, my assumption was that dilution (w/DI HOH) would appear to make less of a change in pH than TA. (because pH is a logarithmic scale while TA isn't.)
YesSo a smooth transition.
Assuming that the dilutions are reasonable then those assumptions are pretty good. The following curve shows what happens when 1 mL of 88% lactic acid is diluted with various volumes of DI water.While it may not be strictly true, my assumption was that dilution (w/DI HOH) would appear to make less of a change in pH than TA. (because pH is a logarithmic scale while TA isn't.)
The mixing of juice concentrates is an acid/base problem no difference in its underlying theory than the mixing of malts. If you know the pH of the concentrate, its TA and the pH to which the juice was titrated in determining the TA you can obtain an estimate of the buffering of the the juice and from that you can estimate the pH of a mixture of juices and/or water. This is simple to do but for some reason it is very difficult to understand so perhaps it would be best if you gave me an example of what you want to do. I can then walk you through the steps and whether you understand it or not at least you will know how to make the calculation.The situation I had in mind was reading pH and TA of concentrates compared to their final diluted concentration. What useful information can be derrived from pH and TA readings taken from such samples, rather than from the target concentrations?
You would measure the pH and TA of whatever it is you are mixing. For the purpose of predicting the pH of a mixture it is preferable to measure the pH to an end point close to the pH you are striving to realize. Better yet is a set of TA readings to several end point pH's as a single pH TA forces us to assume that the buffering curve for the juice is linear and it may well not be.(In making a cider sort of drink it was advised to measure those values of the pure juice, but my orginal Rx is for a beverage not made with 100% pure juice)
TA is a measure of the buffering of the sample between the pH at which it comes to you and the end point pH so buffers in the juices are automatically compensated for. If you are referring to a buffer you might add those are easily accounted for by calculating the acidity of the buffer (well known for things like sodium bicarbonate, for example) or measuring it. Added buffers effect the pH of a mix by absorbing or contributing protons in the same way that the buffers in the mixed juices do. This is easily accounted for in the calculation.How would buffers affect TA measurements?
TA is not a concentration. It is the quantity of protons which must be absorbed in bringing a sample to the end point pH at which TA is specified.Both parameters represent a concentration,
Enter your email address to join: