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6.3.5 explore acid/base analysis techniques that are applied - Coggle…
6.3.5 explore acid/base analysis techniques that are applied
By Industries
Titration
Possible uses
Determine amount of salt or sugar in a product
Concentration of vitamins such as Vitamin C
Amount of preservatives such as sulfur dioxide
Winemaking
Uses
Quality Control
Monitoring the production of alcohol during fermentation
Meeting legal requirements of alcohol content measured and reported on bottle's label
Ethanol and methanol content must be kept below a maximum concentration
Regulate acidity of wine
Acidity affects the taste of the wine
Acidity balances residual sugar and alcohol
More than 40 organic acids present in wine, weak acids
pH must be controlled as enzymes in yeast have an optimum pH
Controlling pH helps keep the microbial action of SO₂, the main preservative
Methods
Gas chromatology (GC)
To determine alcohol content
Titration
To determine acidity
Mining
Chemical and instrumental methods
assaying
atomic absorption spectroscopy (AAS)
spectroscopy
titrations
Alloys and ores are analysed to determine composition
By Aboriginal and Torres Strait Islander Peoples
Soap tree (Alphitonia excelsa)
Preparation
Leaves are crushed and rubbed with little water
The lather produces is used (rubbed on skin)
Purpose
Cleanser for skin
Antiseptic for treatment of rashes and ringworm
Leaves contain saponin
Saponin is acidic
Saponin acts as a mild soap
Treating stings
Below have presence of alkaloids
Mainly assists in pain relief and possesses anaesthetic properties
Methods include:
Chewed leaf of hop-bush placed on stingray and stonefish stings
Pig face leaf juice applied to stings from marine animals such as jellyfish
Mashed Nipan plant in water applied to externally treat snakebite, insect bites and stings
Clay
Ochres and white clay
Used to treat ailments
By applying to skin or ingesting
Purpose
Used to cure gastrointestinal toxins produced by infections
Used to cure diarrhea
Used to cover wounds
providing a physical barrier to infection
Ochre can be used to preserve food
Chemicals
Coloured ochres are due to the presence of iron oxide or iron hydroxide
White colour is due to kaolin, a white clay mineral, Al₂(Si₂O₅)(OH)₄
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Using Digital Probes and Instruments