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Food is an important part of our lives. In addition to absorbing the daily food we need, eating is also about sitting with friends and family, as well as the enjoyment and emotions that we associate with some dishes. Whether it is the Sunday roast in a big round, the cake that reminds us of our grandparents or barbeque in the summer, the anticipation alone makes the water in our mouths converge.
Alkalinity represents the buffering capacity of water or in simpler terms, the ability of water to neutralize an acid. The higher the alkalinity, the more resistant water will be to pH change and more acid will be required to reduce the total alkalinity and lower the pH. Find out more about the alkalinity and pH control in growing operations.
Irrigation – the process of artificially applying water to plants – has been in practice since as early as 6000 BC. There have been many advances in
It is important to know exactly how much bentonite to add to your wine because if added in excess it can actually strip the stock of colour and flavour. This is why many winemakers are looking for a means of analysing the protein present in their wine to approximate an equivalent amount of bentonite to add for fining.
pH is an essential parameter because of how it effects food characteristics such as texture, flavor, aroma, and more. pH plays a crucial role in inhibiting the growth of microorganisms. It’s for this reason that U.S. government agencies, such as the Food and Drug Administration (FDA), regulate pH levels in many commercial food products.
Generally speaking, food falls into two categories according to 21CF114. Those that have a natural pH of less than pH 4.6 are known as acid foods while low acid foods have a pH higher than 4.6.
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