To prepare a 0.1M sodium borate buffer at pH 8.5, you would first dissolve sodium borate (Na2B4O7) in water to achieve a 0.1M concentration, adjusting the pH to 8.5 using a strong base like NaOH. Keep in mind the pKa value of boric acid (the conjugate acid of borate) is around 9.2, so the buffer capacity may not be optimal at pH 8.5.
My guess, knowing something about the diary butter making process (charning acidified milk = buttermilk) is that the pH is somewhat lower than 5, not neutral anyhow, but slightly acid, though you can't taste it in the 15% water phase. pH in the 85% fat phase is not an issue because pH is defined for aquous solutions and acids do NOT ionise or protolyse in fat (hydrophobic). When butter becomes old and rancid the pH gets lower and is tastable!
pH 1 is the most acidic, as it is closest to 0 on the pH scale. Lower pH values indicate higher acidity.
You can test the pH of a solution using pH strips, pH meters, or pH indicator solutions. With pH strips, you simply dip the strip into the solution and compare the color change to a pH color chart. pH meters provide a digital pH value by immersing the electrode into the solution. pH indicator solutions change color based on the pH of the solution, allowing for a visual estimation of pH.
Acidic: pH less than 7 Neutral: pH of 7 Basic: pH greater than 7
They like to work at or near body temperature with a pH of 7. Since there is a high concentration of water in cells and water's pH is 7, it makes sense that they like 7.
To prepare a 0.1M sodium borate buffer at pH 8.5, you would first dissolve sodium borate (Na2B4O7) in water to achieve a 0.1M concentration, adjusting the pH to 8.5 using a strong base like NaOH. Keep in mind the pKa value of boric acid (the conjugate acid of borate) is around 9.2, so the buffer capacity may not be optimal at pH 8.5.
85 cubed = 85 ^ 3 = 85 * 85 * 85 = 614,125
level it up to lvl. 85 sorry if i afend you but it is 85 85 85 85 85 85 85 85!
765
yes it is oh yea i rock
85 times 6 equals 510
85 x 85 = 7225
There are 85 inches in 85 inches.
My guess, knowing something about the diary butter making process (charning acidified milk = buttermilk) is that the pH is somewhat lower than 5, not neutral anyhow, but slightly acid, though you can't taste it in the 15% water phase. pH in the 85% fat phase is not an issue because pH is defined for aquous solutions and acids do NOT ionise or protolyse in fat (hydrophobic). When butter becomes old and rancid the pH gets lower and is tastable!
20 off percent 85 = 6820% off of 85= 20% discount applied to 85= 85 - (20% * 85)= 85 - (0.20 * 85)= 85 - 17= 68
170. Type in "85+85" in google to get the answer.