• Title of article

    Vapour pressure of SO2 above solutions of sulphur(IV) oxospecies: the effects of chloride ion and glycerol

  • Author/Authors

    Wedzicha، نويسنده , , B.L and Webb، نويسنده , , P.P.، نويسنده ,

  • Issue Information
    روزنامه با شماره پیاپی سال 1996
  • Pages
    5
  • From page
    337
  • To page
    341
  • Abstract
    A simple spectrophotometric technique to determine the headspace concentration of SO2 above millimolar aqueous solutions of the gas is described. At a given concentration of SO2 in the aqueous phase, the value of Henryʹs constant ([S(IV)]aq/pSO2), where p(SO2) is the pressure of the gas in the headspace above the solution, is increased by the addition of Cl− but markedly decreased on adding 20–30 wt% glycerol. The data are used to obtain a value of 7.2 mol litre−1 for the dissociation constant of SO2 Cl− which has ϵmax = 2000 mol litre−1 cm−1 at 280 nm.
  • Journal title
    Food Chemistry
  • Serial Year
    1996
  • Journal title
    Food Chemistry
  • Record number

    1946860