Hi Stan and all,

As you've likely noticed, I'm a stickler for factual accuracy.

Peter questioned me off list about the small amount of bicarbonate necessary
to neutralize the acid in HFCS.

The reason is that pH and acidity are related, but completely different
measurements.  The pH depends upon how strongly an acid dissociates.  If
indeed the acid involved in adjusting the pH of HFCS for the enzymatic
reaction is HCl, then the pH is simply the negative log of the acid's molar
strength.

So I ran my own calcs this time.  I calculate that it would take only 0.55g
of HCl to take the 333 lbs (151 L) of water in 1000 lbs of syrup to pH 4.
My calc is pH 4 = .0001 moles H+ per liter x 151 L x 36.4g HCl/mole.  A tiny
amount of strong acid like HCl or H2SO4 have very strong effect's upon a
solution's pH!

By my calcs, 84g of NaHCO3 should neutralize every 36.4 g HCl, for a factor
of 2.3 g NaHCO3 per g HCl, which would give only 1.27g HCl to neutralize the
1000 lbs of pH 4 syrup.  This figure is lower than Stan or Dr. LeBlancs.

So I wrote again to Dr. LeBlanc, and he realized that he had sent me calcs
for adjusting the pH to the titration end point that he had used in his
orginal paper (pH 8.3), not to neutrality.  So he's sending me new calcs,
but said that my calcs appeared to be correct.

So, yes, it takes very little bicarbonate to adjust the pH of sugar syrup
upward to neutrality!  Nevertheless, this simple adjustment can have a large
effect upon the amount of HMF produced in that syrup when it is stored in a
warm tank.

Randy Oliver

             ***********************************************
The BEE-L mailing list is powered by L-Soft's renowned
LISTSERV(R) list management software.  For more information, go to:
http://www.lsoft.com/LISTSERV-powered.html

Access BEE-L directly at:
http://community.lsoft.com/scripts/wa-LSOFTDONATIONS.exe?A0=BEE-L