A Study on the Measuring Methods of pH, Alkalinity in Salt and Results of Various Samples

DOI Web Site
  • SUGITA Shizuo
    The Odawara Salt Experiment Station, Japan Tobacco and Salt Public Corporation
  • NIRAYAMA Hitomi
    The Odawara Salt Experiment Station, Japan Tobacco and Salt Public Corporation

Bibliographic Information

Other Title
  • 食塩のpH, アルカリ度の測定方法の検討と測定結果について
  • 食品のpH,アルカリ度の測定方法の検討と測定結果について〔食塩の品質に関する研究-1-〕
  • ショクヒン ノ pH アルカリド ノ ソクテイ ホウホウ ノ ケントウ ト ソ
  • Studies on the Properties of Salt (Part 1)
  • 食塩の品質に関する研究 (第1報)

Search this article

Description

The author studied the measuring methods of pH, alkalinity in salt, and these methods were proposed. The measurement was made on the pH and alkalinity of various samples such as common salt, refined salt and table salt made by Japanese and foreign salt-manufacturing companies. The results were as follows:<BR>1) The pH and the alkalinity of those samples were in the range of 5.72-10.60, 2.10-7530 as 0.01N H2SO4ml/sample 1,000g respectively.<BR>2) The pH and the alkalinity of common salts were found to have close relations with the scale preventing method in electrodialysis cell, the drying process of common salt and the magnesium content of common salt.<BR>3) As the result of a study made about the influence of sodium chloride concentration on pH decreases of acid and alkaline solutions were studied, the concentration was found to be 0.56-0.86 mol/kg per 0.1pH unit decrease.

Journal

Details 詳細情報について

Report a problem

Back to top