Acids in wine

Related lectures (32)

Page 3 of 4

Explains the titration process to determine the concentration of ascorbic acid.

Explains acids, bases, pH scale, buffer solutions, and conjugate pairs.

Delves into resonance in molecules, focusing on electron stabilization and reactivity through delocalization.

Explores buffer solutions, their equilibrium, Henderson-Hasselbalch equation, polyprotic acids, and solubility equilibria in chemistry.

Explains the titration process of an unknown concentration sample of ascorbic acids.

Explores acids, bases, pH calculations, buffer solutions, and redox reactions.

Presents examples of infrared spectroscopy with characteristic compound vibrations and NMR chemical shifts.

Explores buffer solutions, pH calculation, titration, and polyprotic acids and bases.

Demonstrates the titration process of an unknown concentration sample of ascorbic acid.

Delves into fermented foods, umami taste, taste receptors, and microbial consortia in food biotechnology.