Degree of sourness

Figure 18. Degree of sourness defined by tartaric acid concentration using the sensor output (a) and comparison between the sensor and humans (b).

This product consists of milk from which most of the fat has been removed but which contains all the protein. The protein has a high biological value and is very digestible. Skim milk is a good source of B vitamins, but the fat-soluble vitamins (A and D) are removed with the fat. Skim milk should either be fresh or always at the same degree of sourness. Attention should be paid to the cleanliness of the equipment used for feeding. Normal bacterial acidification can be used as an effective and convenient method of stabilization. 

Only acids are sour. Sourness is not identical to chemical acidity or pH, which is a function of the hydrogen ion concentration, but also appears to be a function of the entire acid molecule. A combination of pH and acid concentration determines the actual degree of the sour taste. At the same pH, any organic acid, eg, citric acid, exhibits a far greater sourness than a mineral acid, eg, hydrochloric acid (27,28). 

On the basis of neurophysiology on the cat, dog and goat geniculate ganglia, the neurophysiological correlates of sour, sweety, and bitter can be postulated with some degree of... 

The conductivity of the two acids ought to be proportional to the degree of ionization likewise the sour taste, which is the property of the hydrogen ion, ought to be proportional to the degree of ionization even the weaker acid contains enough hydrogen ions completely to turn the color of the very sensitive litmus, so no difference is shown by this indicator. 

Ripe guavas develop such a powerful odour that a whole room can be perfumed by their smell. The taste varies according to its degree of ripeness from sour, green, harsh, over fresh, fruity pineapple and pear like to spicy, cinnamon, creamy, quincelike with some astringent aspects. 

A consequence of the use of advanced technology in oil production from a reservoir results in increase in the corrosivity of the oil production environment. The extent of corrosion increases because (i) oil, water, and gas are present in the field. Seawater or fresh water is injected downhole to drive oil out of formation. As time passes, the amount of water to the amount of oil increases and the degree of internal corrosion increases. Water injection from seawater or fresh water sources causes souring of oilfields with H2S and increases in corrosion rate. These water sources require biocide injection and deaeration to avoid the introduction of new corrosion pathways into the existing system. Tertiary recovery techniques involve miscible and immiscible gas floods that may contain as much as 100% CO2. This leads to high corrosivity of the fluids. 

Corrosion-related failures constitute over 25% of the failures experienced in the oil and gas industries. More than half of these failures are associated with sweet (COj) and sour (H2S) produced fluids. An analysis of failures assessed during the 2000s in a very limited industrywide survey showed a high degree of damage caused by corrosion and other types of material degradation. 

Lactic acid, HC3H5O3, is found in sour milk, where it is produced by the action of lactobacilli on lactose, or milk sugar. A 0.025 M solution of lactic acid has a pH of 2.75. What is the ionization constant Ka for this acid What is the degree of ionization ... 

A range of three highly saturated NBRs (HSNBRs) has been described by Hashimoto et al. in which a certain degree of unsaturation still remains, thus allowing crosslinking to take place with conventional sulphur accelerator systems. Table 2 compares one of these polymers with a standard NBR for physical properties before and after exposure to the typical sour gas and fluid conditions found in the oil well industry. 

Compared with other beverages prepared by fermentation, wines are very acidic (their pH value is within 2.8 to 3.8, and tartaric acid is a major carrier of sour taste) and they have a relatively high ethanol content. Ethanol has a significant influence on the nature of the taste. Its content is related to sugar content in the must, and therefore it is related to the degree of grape ripeness and the extent of the fermentation. For the red wine taste, tannins, condensation products of catechins and other flavonoid molecules are important compounds. Ethanol corrects their bitter and astringent taste. 

This is a chemical sense detected by receptors—the taste buds in the mouth, primarily on the tongue. Upon entering the mouth, certain dissolved chemicals create nervous impulses in the taste buds. These impulses travel to the brain where they are interpreted eis (1) salty, (2) sweet, (3) bitter, or (4) sour. Humans have about 12,000 taste buds, and each taste bud possesses a greater degree of sensitivity to 1 or 2 of the taste sensations. In general, the tip of the tongue is the most sensitive to sweet, the sides to sour, the back to bitter, while salt sensitivity is distributed over most of the tongue. 

Sake is a subtle drink. It is sometimes described as having umami, or criticized for its lack of umami. Umami, which some characterize as a flavor, like sweetness or sourness, is a quality of palatability and the degree to which something satisfies the palate. A Zen archer s version of hitting the spot. ... 

On the other hand, L-alanine, glycine and L-threonine taste mainly sweet [26]. Only for these amino acids, the potentials of channels 1 and 2 decreased. L-Glutamic acid and L-histidine monohydrochloride, which taste mainly sour, increased each of the potentials of channels 1-5 to almost the same degree. Only monosodium L-aspartate elicits mainly umami taste in humans among amino acids used here the response pattern was different from those of the other amino acids. 

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