- Áreas de investigación
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- Ciencia y Tecnología de Alimentos
- Grupo
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- Análisis y Métodos Químicos
- Subgroup
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- Alimentario
Chemical analysis of table olives
| Support unit | Support unit Information | Selected service | Other services |
|---|---|---|---|
|
Química y Tecnología de Aceitunas de Mesa IG - Sevilla |
Service general data
Service data
- Support unit: Química y Tecnología de Aceitunas de Mesa
- Institute: INSTITUTO DE LA GRASA
- Locality: Sevilla (Sevilla)
- Service's web: http://www.ig.csic.es
Service's description
Servicio de análisis de compuestos químicos presentes en productos y subproductos derivados de la oliva. Así como, la determinación de parámetros físico-químicos para el control de las fermentaciones de aceitunas de mesa y su calidad.
Chemical analysis of table olives
Benefit description
This service is exclusive for Enterprises, Universities, other OPIS, other AGE. It is an external analysis service. CSIC internal requests will not be attended. 1.The pH, free acidity and combined acidity of the table olive processing solutions are analyzed using a Metrohm 670 Titroprocessor titrator. The free acidity is determined by titrating 25 mL of brine with 0.2N NaOH to a pH of 8.3 and is expressed as a percentage (w/v) of lactic acid. The combined acidity is determined by potentiometric titration of the solution to pH = 2.6 and is expressed as sodium hydroxide equivalents per litre (N). 2.The chloride ion concentration of the table olive processing solutions is analyzed by titration with a silver nitrate solution (0.86 N), using a potassium chromate solution as an indicator. The results are expressed as a percentage (w/v, grams of NaCl per 100 mL of solution).| Options | Unit | Public Sector | Other customers |
|---|---|---|---|
| Determinación del cloruro sódico | € / muestra | 44.5 € | 48.73 € |
| Determinación de pH, acidez libre y acidez combinada | € / muestra | 41.76 € | 45.73 € |