Amino Acid of Sake Wine
Japanese sake contains amino acids, of which known variety amounts to approximately 29 kinds. To quantify total amino acids, here we demonstrate Formol titration based on Test method for Total acid, Amino acid of Sake and Synthetic wine prescribed by National Tax Administration Agency.
Formol titration starts with 0.1 mol/L sodium hydroxide for reaching pH 8.2. Then, add neutral formaldehyde. Again titration goes with 0.1 mol/L sodium hydroxide to pH 8.2.
Titration volume after neutral formalin added is converted to glycin in order to obtain amino acids.
Lejupielādēt lietojumprogrammu
Uz lietojumprogrammas pārskatu
Sazinies ar mums