Semi-mechanistic Partial Buffer Approach to Modeling pH, the Buffer Properties, and the Distribution of Ionic Species in Complex Solutions

In many biological science and food processing applications, it is very important to control or modify pH. However, the complex, unknown composition of biological media and foods often limits the utility of purely theoretical approaches to modeling pH and calculating the distributions of ionizable s...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2006-08, Vol.54 (16), p.6021-6029
Main Authors: Dougherty, Daniel P, Da Conceicao Neta, Edith Ramos, McFeeters, Roger F, Lubkin, Sharon R, Breidt, Frederick
Format: Article
Language:English
Subjects:
Algorithms
Biological and medical sciences
buffering capacity
Buffers
cucumbers
Cucumis sativus - chemistry
Davies equation
equations
food chemistry
Food industries
food processing
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
ionic strength
Ions - chemistry
Models, Chemical
Osmolar Concentration
prediction
semi-mechanistic partial buffering approach
Sensitivity and Specificity
slurries
Solutions - chemistry
titration
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Summary:In many biological science and food processing applications, it is very important to control or modify pH. However, the complex, unknown composition of biological media and foods often limits the utility of purely theoretical approaches to modeling pH and calculating the distributions of ionizable species. This paper provides general formulas and efficient algorithms for predicting the pH, titration, ionic species concentrations, buffer capacity, and ionic strength of buffer solutions containing both defined and undefined components. A flexible, semi-mechanistic, partial buffering (SMPB) approach is presented that uses local polynomial regression to model the buffering influence of complex or undefined components in a solution, while identified components of known concentration are modeled using expressions based on extensions of the standard acid−base theory. The SMPB method is implemented in a freeware package, pHTools, for use with Matlab. We validated the predictive accuracy of these methods by using strong acid titrations of cucumber slurries to predict the amount of a weak acid required to adjust pH to selected target values. Keywords: Buffer capacity; Cucumis sativus; vegetable; titration; pH prediction; Davies equation
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0531508