For example, in renal physiology, "'Titratable acid "'is a term to describe acids such as phosphoric acid, sulfuric acid which are involved in renal physiology.
12.
From this article, it's due to a combination of acidity, buffering capacity ( titratable acidity ) and sugar content . [ Talk ] 17 : 40, 8 October 2008 ( UTC)
13.
The different structures of malic and lactic acids leads to a reduction of titratable acidity ( TA ) in the wine by 1 to 3 g / l and an increase in pH by 0.3 units.
14.
Opokua Kwapoing and Valerie Fedun-Jacklin, of Valhalla, N . Y ., won a patent for Pepsico for " soft drinks formulated to high total titratable acidity to suppress hunger when ingested prior to a meal ."
15.
The interplay of the intrinsic p " K " a values of a system with the electrostatic interaction energies between titratable groups can produce quite spectacular effects such as non-Henderson Hasselbalch titration curves and even back-titration effects.
16.
In addition, between the pH of 6 and 7, histidine is one of the few titratable side chains of histidines; they are absent in the transmembrane and extracellular segments of TM2 but present at KcsA's C-terminus.
17.
More recently, it is reported that LPE can also accelerate color development and promote shelf life of cranberries, and increase fruit qualities of Thompson seedless grapes, in such as soluble solids content ( SSC ), titratable acidity ( TA ), firmness, and size.
18.
Some strains of " Pichia " will metabolize acetic acid ( as well as ethyl acetate and isoamyl acetate that may also be produced ) with the side-effect of substantially decreasing the titratable acidity and shifting the pH of wine upwards to levels that make the wine prone to attack by other spoilage microbes.
19.
Contrary to the reported immunosuppressive effects of IL-10 generated " in vitro " and " in vivo " ., treatment of cancer patients with PEG-rHuIL-10 elicits a dose titratable induction of the immune stimulatory cytokines IFN?, IL-18, IL-7, GM-CSF and IL-4.
20.
While " V . riparia " shares many important characteristics with its cousin, Vitis vinifera, the small size of the berry ( making it prone to predation by birds ), the high acidity of its fruit ( often up to 5 % titratable acidity ), the intense pigment of its juice, and the presence of herbaceous aromas in wine produced from it have made it unusable on its own for commercial viticulture.
