The acid dissociation constant, K a, and its negative decadic log, pK a, are key life sciences parameters that describe molecular acidity. Specifically, these values indicate the protonation state of ...

One of the most important characteristics in determining wine quality is acidity. Acidity is what gives wine its tangy and sour flavor, complementing foods in a palate-cleansing and refreshing way.

This process uses titration with sodium hydroxide to determine the acid level of fruit beverages (juices and pulp). The titration is monitored by potentiometric measurement using a pH sensor and ends ...