Document Type

Journal Article

Publication Title

Food Chemistry Advances

Volume

2

Publisher

Elsevier

School

School of Engineering

RAS ID

57888

Funders

Deakin University School of Engineering

Comments

Shu, L., Lu, X., Jegatheesan, V., & Jegatheesan, L. (2023). Investigating pH and other electrical properties of potassium salt solutions. Food Chemistry Advances, 2, Article 100210. https://doi.org/10.1016/j.focha.2023.100210

Abstract

A recent study of ours reported that pH of common salts varies with concentration at room temperature. It can either increase in case of basic salts or decrease in case of acidic salts. In this study, pH values of four kind of potassium salts were investigated and their pH values increased with salt concentrations. It was reasoned that the concentration of hydrogen ions equalled the concentration of positive charges/protons in a solution, so a relationship between the activity of hydrogen ions and charge activity was developed. Further, the well-established equations for pH with hydrogen-ion activity and electrostatic/cell potential were extended to charge activity. Potential energy, the product of charge activity and electrostatic/cell potential, was presented and discussed.

DOI

10.1016/j.focha.2023.100210

Creative Commons License

Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

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