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Copper Activity in Sucrose Solutions
Author(s) -
HSIEH Y. P.,
HARRIS N. D.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06653.x
Subject(s) - copper , sucrose , chemistry , acetic acid , sodium acetate , sodium , water activity , inorganic chemistry , nuclear chemistry , chromatography , biochemistry , organic chemistry , water content , engineering , geotechnical engineering
Copper activity was measured by a cupric electrode in 0.1 M sodium acetate‐acetic acid buffered (pH 3.2, 4.5, 6.0) and unbuffered sucrose solutions (10% w/v) using the standard addition technique (l–10 ppm of Cu ++ ). In water, the measured copper concentration (activity) was linearly related to the added copper concentration with a slope of unity. The slope decreased in acetate buffer solutions as pH increased indicating that Cu ++ was complexed with acetate and to a greater extent at higher pH. In the presence of sucrose, copper activity increased approximately 16% in all solutions. Results suggest that the bulking effect of sucrose and the decreased water activity in solutions produced increased copper activity in sucrose solutions.