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
Link To Document :
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