Читать книгу Food Chemistry - Dennis D. Miller - Страница 49

1 Volume of CO2 = 99 ml

2 Fast‐acting acids dissolve rapidly, slow‐acting acids dissolve more slowly.

3 Bicarbonate has a high pKa, which means it will not dissociate until the pH is high.

4 Double‐acting powders allow release of some CO2 prior to baking which helps improve batter viscosity.

5 1.25 lb MCP.

6 Normality of vinegar = 0.833 N. It will take 12 ml vinegar to neutralize 100 ml of 0.1 N NaOH.

7 143 ml vinegar.

8 Two equations may be written: Monoprotic: Diprotic: The published value of 80 lies between 67 and 133. This suggests that the sodium bicarbonate reacts nearly completely with the first H on the H2PO4 − but only partially with the second, i.e. the diprotic reaction above does not go to completion.

9 1.72 l CO2.

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12 

13 A lactone is an ester formed from the reaction of a carboxyl group and an alcohol group on the same molecule. Glucono‐delta‐lactone slowly hydrolyzes in water to form gluconic acid.

14 22.9%.

15 50 ml.