The pH values are determined by two methods: the principal one is by
electrometric determinations, the other is by the use of indicators. The
latter is a rapid and a very useful way to determine an approximate pH
value and to check apparatus. For an accurate determination the electro-
metric method must be used.
REFERENCES
TABLE 4
29
pH value
Number of times that
the
H- orOH-ion concentration exceeds
th
at of pure water
1
1,000,000
2
100,000
3
10,000
acid side
4
1,000
H-ion concentration
5
100
6
10
7
0
pure water, neutral
8
10
9
100
10
1,000
11
10,000
alkaline side
12
100,000
OH-ion concentration
13
1,000,000
LITERATURE CITED AND REFERENCES
Alexander, J. Colloid Chemistry. An Introduction with Some Practical Appli-
cations. Van Nostrand Co. (1924).
Alexander, J. Colloid Chemistry, Theoretical and Applied. By International
Contributors. Collected and edited by J. Alexander. Chemical Catalog Co.
(1926).
Bancroft, W. D. Applied Colloid Chemistry. McGraw-Hill Co., 3rd Ed. (1932).
Bancroft, W. D., and Rutzler, J. E., Jr. The Denaturation of Egg Albumin.
J. Physical Chem. 35: 144 (1931).
Bechhold, H. Colloids in Biology and Medicine. Translation by G. M. Bullowa.
Van Nostrand Co. (1919).
Bingham, E. C. Fluidity and Plasticity. McGraw-Hill Co. (1922).
Bingham, E. C. Viscous and Plastic Flow in Colloid Systems, p. 430. Colloidal
Behavior, edited by R. H. Bogue. McGraw-Hill Co. (1924).
Buchanan, R. E., and Fulmer, E. I. Physiology and Biochemistry of Bacteria.
V^illiams & Wilkins Co, (1928).
Burns, D. An Introduction to Biophysics. Second Edition. J. & A. Churchill
(1929).
Clayton, W. Foods as Colloid Systems. Food 4: 193 (1935).
Collins, W. D. Laboratory Thermometers. Ind. Eng. Chem. 13: 240 (1921).
Denton, M. C. What is Experimental Cookery? J. Home Econ. 11: 119 (1919).
Gortner, R. A. Outlines of Biochemistry. John Wiley & Sons (1929).
Gortner, R. A., and Doherty, E. H. Hydration Capacity of Gluten from Strong
and Weak Flours. J. Agri. Research 13: 389 (1913).
Fischer, M. H. Soaps and Proteins. John Wiley & Sons (1921).
Freundlich, H. The Elements of Colloidal Chemistry. Translation by G. Barger.
Methuen & Co. and E. P. Dutton & Co. (1924).
Freundlich, H. Colloid and Capillary Chemistry. Translation by H. S. Hatfield.
Methuen & Co. and E. P. Dutton & Co. (1926).
30 RELATION OF COOKERY TO COLLOID CHEMISTRY
Harkins, W. D. Surface Energy and Surface Tension, p. 192. Colloid Chemistry,
by J. Alexander. Chemical Catalog Co. (1926).
Holmes, H. N. Laboratory Manual of Colloid Chemistry. John Wiley & Sons
(1922).
Kopaczewski, W. Physics, Chemistry and Colloidal State, p. 547. Colloid Chem-
istry, by J. Alexander. Chemical Catalog Co. (1926).
Kruyt, H. R. Colloids. Translation, by H. S. van Klooster. John Wiley & Sons
(1927).
Langmuir, I. The Constitution and Fundamental Properties of Solids and Liquids.
IL Liquids. J. Am. Chem. Soc. 39: 1848 (1917).
Lloyd, D. J. The Problem of Gel Structure, p. 767. Colloid Chemistry, by
J. Alexander. Chemical Catalog Co. (1926).
Loeb, J. Proteins and the Theory of Colloidal Behavior. McGraw-Hill Co.
(1922).
Page 28
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
The pH values are determined by two methods: the principal one is by
electrometric determinations, the other is by the use of indicators. The
latter is a rapid and a very useful way to determine an approximate pH
value and to check apparatus. For an accurate determination the electro-
metric method must be used.
REFERENCES
TABLE 4
29
pH value
Number of times that
the
H- orOH-ion concentration exceeds
th
at of pure water
1
1,000,000
2
100,000
3
10,000
acid side
4
1,000
H-ion concentration
5
100
6
10
7
0
pure water, neutral
8
10
9
100
10
1,000
11
10,000
alkaline side
12
100,000
OH-ion concentration
13
1,000,000
LITERATURE CITED AND REFERENCES
Alexander, J. Colloid Chemistry. An Introduction with Some Practical Appli-
cations. Van Nostrand Co. (1924).
Alexander, J. Colloid Chemistry, Theoretical and Applied. By International
Contributors. Collected and edited by J. Alexander. Chemical Catalog Co.
(1926).
Bancroft, W. D. Applied Colloid Chemistry. McGraw-Hill Co., 3rd Ed. (1932).
Bancroft, W. D., and Rutzler, J. E., Jr. The Denaturation of Egg Albumin.
J. Physical Chem. 35: 144 (1931).
Bechhold, H. Colloids in Biology and Medicine. Translation by G. M. Bullowa.
Van Nostrand Co. (1919).
Bingham, E. C. Fluidity and Plasticity. McGraw-Hill Co. (1922).
Bingham, E. C. Viscous and Plastic Flow in Colloid Systems, p. 430. Colloidal
Behavior, edited by R. H. Bogue. McGraw-Hill Co. (1924).
Buchanan, R. E., and Fulmer, E. I. Physiology and Biochemistry of Bacteria.
V^illiams & Wilkins Co, (1928).
Burns, D. An Introduction to Biophysics. Second Edition. J. & A. Churchill
(1929).
Clayton, W. Foods as Colloid Systems. Food 4: 193 (1935).
Collins, W. D. Laboratory Thermometers. Ind. Eng. Chem. 13: 240 (1921).
Denton, M. C. What is Experimental Cookery? J. Home Econ. 11: 119 (1919).
Gortner, R. A. Outlines of Biochemistry. John Wiley & Sons (1929).
Gortner, R. A., and Doherty, E. H. Hydration Capacity of Gluten from Strong
and Weak Flours. J. Agri. Research 13: 389 (1913).
Fischer, M. H. Soaps and Proteins. John Wiley & Sons (1921).
Freundlich, H. The Elements of Colloidal Chemistry. Translation by G. Barger.
Methuen & Co. and E. P. Dutton & Co. (1924).
Freundlich, H. Colloid and Capillary Chemistry. Translation by H. S. Hatfield.
Methuen & Co. and E. P. Dutton & Co. (1926).
30 RELATION OF COOKERY TO COLLOID CHEMISTRY
Harkins, W. D. Surface Energy and Surface Tension, p. 192. Colloid Chemistry,
by J. Alexander. Chemical Catalog Co. (1926).
Holmes, H. N. Laboratory Manual of Colloid Chemistry. John Wiley & Sons
(1922).
Kopaczewski, W. Physics, Chemistry and Colloidal State, p. 547. Colloid Chem-
istry, by J. Alexander. Chemical Catalog Co. (1926).
Kruyt, H. R. Colloids. Translation, by H. S. van Klooster. John Wiley & Sons
(1927).
Langmuir, I. The Constitution and Fundamental Properties of Solids and Liquids.
IL Liquids. J. Am. Chem. Soc. 39: 1848 (1917).
Lloyd, D. J. The Problem of Gel Structure, p. 767. Colloid Chemistry, by
J. Alexander. Chemical Catalog Co. (1926).
Loeb, J. Proteins and the Theory of Colloidal Behavior. McGraw-Hill Co.
(1922).