Sulphite‐binding power of wines and ciders. I. Equilibrium constants for the dissociation of carbonyl bisulphite compounds | Zendy

Burroughs Leonard F. | Zendy; Sparks Arthur H. | Zendy

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Sulphite‐binding power of wines and ciders. I. Equilibrium constants for the dissociation of carbonyl bisulphite compounds

Author(s) -

Burroughs Leonard F.,

Sparks Arthur H.

Publication year - 1973

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2740240211

Subject(s) - chemistry , acetaldehyde , pyruvic acid , dissociation constant , acid dissociation constant , equilibrium constant , dissociation (chemistry) , organic chemistry , inorganic chemistry , ethanol , biochemistry , aqueous solution , receptor

The apparent Equilibrium Constants were determined at pH3 and 4 for the dissociation of the bisulphite compounds of acetaldehyde, pyruvic acid, 2‐ketoglutaric acid, L ‐xylosone, D ‐ threo ‐2,5‐hexodiulose, 2,5‐diketogluconic acid, 2‐ketogluconic acid and galacturonic acid. Determinations were also made over a wider pH range for acetaldehyde (pH 1 to 13) and pyruvic acid (pH 1.5 to 8).

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