Experimental Determination Of The Boiling Point Of Tomato Paste
DOI:
https://doi.org/10.17762/turcomat.v12i13.8685Abstract
The boiling point is the main indicator of the concentration of tomato paste, which characterizes the state of equilibrium of systems at certain pressures in the apparatus; at constant pressure, the boiling point of the solution depends on its concentration.The boiling point of solutions can be determined according to Raoult's law. The boiling point of plant solutions and the vapor pressure of the solvent above it deviate from the regularities inherent in ideal solutions. Therefore, various empirical formulas have to be used for calculations. If the boiling point of the pure solvent tp is known, then the boiling point of the product can be expressed as:
Downloads
Downloads
Published
Versions
- 2021-06-21 (2)
- 2021-06-04 (1)
How to Cite
Issue
Section
License
You are free to:
- Share — copy and redistribute the material in any medium or format for any purpose, even commercially.
- Adapt — remix, transform, and build upon the material for any purpose, even commercially.
- The licensor cannot revoke these freedoms as long as you follow the license terms.
Under the following terms:
- Attribution — You must give appropriate credit , provide a link to the license, and indicate if changes were made . You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
Notices:
You do not have to comply with the license for elements of the material in the public domain or where your use is permitted by an applicable exception or limitation .
No warranties are given. The license may not give you all of the permissions necessary for your intended use. For example, other rights such as publicity, privacy, or moral rights may limit how you use the material.
