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Weak-acid preservatives are anions that are widely used to prevent microbial spoilage of acidic foods and beverages, such as soda, fruit juice, soy sauce, jams, and other condiments. Inhibition by weak acids involves rapid diffusion of undissociated molecules through the plasma membrane, which liberates protons and acidifies the cytoplasm, preventing growth of microbes. Preservatives are more effective at low pH values where solutions contain increased concentrations of undissociated acids.
Using a Thermo Scientific™ Reagent-Free™ ion chromatography (RFIC™) system simplifies weak-acid analysis, enabling full control of the hydroxide eluent concentration through Thermo Scientific™ Chromeleon™ Chromatography Data System (CDS) software. Samples only require a simple dilution prior to injection, and precision is significantly improved by avoiding manual preparation of eluents.