Izinkomba ze-pH zemvelo
Ngaphansi kwethonya loshintsho ekuphenduleni kwemvelo, hhayi kuphela ama-compounds asetshenziswa kuma-laboratories njengezinkomba ezithola imibala ehlukene. Iqembu eliningi ngokulinganayo lakhiwe ngezinto eziqukethwe emikhiqizweni yemvelo. Ezivivinyweni ezimbalwa, sizohlola ukuziphatha kwezinkomba ze-pH endaweni yethu.
Ngokuhlolwa, izixazululo ezimbalwa ezine-pH ehlukile zizodingeka. Angatholakala ngokuhlambulula i-hydrochloric acid nge-HCl (i-pH 3-4% isisombululo ngu-0) kanye nesisombululo se-sodium hydroxide NaOH (isixazululo esingu-4% sine-pH engu-14). Amanzi acwecwe, esizowasebenzisa futhi, ane-pH engu-7 (engathathi hlangothi). Ocwaningweni, sizosebenzisa ijusi ye-beetroot, ijusi yeklabishi ebomvu, ijusi yama-blueberry kanye nokufakwa kwetiye.
Kumashubhu okuhlola anezixazululo ezilungisiwe namanzi acwecwe, phonsa ijusi yebhitrudi ebomvu (isithombe 1). Ezixazululweni ezine-acidic, ithola umbala obomvu oqinile, ngezixazululo ezingathathi hlangothi kanye ne-alkaline, umbala uba nsundu, uguquke ube yi-tint ephuzi (isithombe 2). Umbala wokugcina uwumphumela wokubola kodayi endaweni ene-alkaline enamandla. Into ebangela ukushintsha umbala kwejusi ye-beetroot yi-betanin. I-Acidification ye-borscht noma isaladi ye-beetroot "i-chip" yokupheka enikeza isidlo umbala othakazelisayo.
Ngendlela efanayo, zama ijusi yeklabishi ebomvu (isithombe 3). Esixazululweni se-asidi, ijusi iba bomvu ngokugqamile, ngesisombululo esingathathi hlangothi iba nsomi okhanyayo, futhi esixazululweni se-alkali iba luhlaza. Futhi kulokhu, isisekelo esiqinile sichitha udayi - uketshezi ku-tube yokuhlola kuba phuzi (isithombe 4). Izinto ezishintsha umbala ama-anthocyanins. Isaladi leklabishi elibomvu eliconsisa amathe nejusi kalamula likwenza libe nokubukeka okukhangayo.
Okunye ukuhlola kudinga ijusi ye-blueberry (isithombe 5). Umbala obomvu-oviolet ushintsha ube bomvu endaweni ene-asidi, ube luhlaza endaweni ene-alkali, futhi ubephuzi endaweni ene-alkaline enamandla (ukubola kukadayi) (isithombe 6). Nalapha futhi, ama-anthocyanins anesibopho sokushintsha umbala wejusi.
Ukumnika itiye nakho kungasetshenziswa njengesixazululo se-pH inkomba (isithombe 7). Lapho kukhona ama-acids, umbala uba phuzi ngotshani, endaweni engathathi hlangothi uba nsundu ngokukhanyayo, futhi endaweni ene-alkali uba nsundu omnyama (isithombe 8). Ama-tannin derivatives anesibopho sokushintsha umbala wokumnika, okunikeza itiye ukunambitheka kwalo kwe-tart. Ukwengezwa kwejusi kalamula kwenza umbala we-infusion ube lula.
Kuyafaneleka futhi ukwenza izivivinyo ngokuzimela nezinye izinkomba zemvelo - amajusi amaningi kanye nama-decoctions ezitshalo ashintsha umbala ngenxa ye-acidification noma i-alkalization yemvelo.
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Izinkomba ze-pH zemvelo
