. 2018 Aug 13;9:822. doi: 10.3389/fphar.2018.00822

Table 1.

Quantification of soluble solids, pH, turbidity, and color change in apple juice on addition of sodium bicarbonate at different concentrations.

Amount (%, w/v)	Soluble solids (°Brix)	pH	Turbidity (λ = 600 nm)	Color
				L^∗	a^∗	b^∗
0 (Control)	15.00 ± 0.00^c	3.40 ± 0.10^c	0.05 ± 0.00^d	36.50 ± 1.53^ab	−0.25 ± 0.19^d	6.08 ± 1.33^b
1	15.00 ± 0.00^c	7.43 ± 0.01^b	0.07 ± 0.00^c	34.81 ± 1.20^c	3.13 ± 0.06^c	10.95 ± 0.16^a
5	17.20 ± 0.12^b	7.91 ± 0.06^a	0.08 ± 0.00^a	35.69 ± 1.51^bc	3.57 ± 0.62^b	10.65 ± 2.21^a
10	19.07 ± 0.12^a	7.98 ± 0.00^a	0.08 ± 0.00^b	37.25 ± 1.35^a	3.94 ± 0.15^a	11.30 ± 1.16^a

Data presented are the mean of repeated experiments ± standard deviation, and different lower superscripts in each column indicate significant differences at p < 0.05.