Conductividad

¿CÓMO SE PODRÍA CONTROLAR LA FORMULACIÓN DE UN PRODUCTO PARA QUE UN PRODUCTO TENGA UNA CONDUCTIVIDAD ENTRE 0.01-10 SIEMENS/M?

DOCUMENTO 1
Electrical Conductivity Changes in Milk Caused byAcidification: Determining Factors
Germano Mucchetti 1, Monica Gatti 1, and Erasmo Neviani 1
1 Istituto Sperimentale Lattiero-Caseario (ILC), Lodi, 20075 Italy
Electrical conductivity of milk is mainlydue to its soluble salt fraction. Lactose does not conduct current, and fat decreases conductivity. The contribution of proteins and peptides is of minor importance.
In addition, pH decrease causeshydrogenation of monohydrogen phosphate ions to dihydrogen phosphate ions, which have lower molar conductivity. Thus, addition of lactic acid to a phosphate buffer solution (pH 6.5) decreasesconductivity. However, fermentation of lactose to lactic acid sharply increases conductivity; also, acidification of milk changes equilibria of buffer systems and solubilizes casein-bound calcium andphosphorus salts. This phenomenon increases conductivity sharply, as shown by the acidification of diafiltered milk that is free from soluble salt fractions.
The relationships among such equilibria increasethe electrical conductivity of milk by acidification, which is why milk is a suitable substrate for the automatic monitoring of lactic acid bacteria growth by conductimetric methods.
TRADUCCIÓN
Loscambios en la conductividad eléctrica causados por la acidificación de leche: Factores determinantes
Germano Mucchetti 1, 1 Gatti Mónica, y Erasmo Neviani 1
Istituto Sperimentale 1 lattiero-Caseario(CIT), Lodi, Italia 20075
La conductividad eléctrica de la leche se debe principalmente a su fracción de sales solubles. La lactosa no conduce la corriente, y la conductividad disminuye la grasa. Lacontribución de las proteínas y los péptidos es de menor importancia.
Además, la disminución del pH provoca la hidrogenación de los iones fosfato monohidrógeno a los iones fosfato de dihidrógeno,...