Table 1.
Influence of peanut flour dissolution on the pH of the extraction buffer.
| Theoretical pH | Measured pH of Buffer | pH after Peanut Flour Addition * | OH− Equivalent Added (mM) | pH Immediately after Adjusting | pH 2 min after Adjusting |
|---|---|---|---|---|---|
| 6.5 | 6.49 | 6.42 | 2.5 | 6.53 | 6.50 |
| 6.7 | 6.69 | 6.57 | 3.0 | 6.69 | 6.69 |
| 6.9 | 6.88 | 6.76 | 3.0 | 6.88 | 6.87 |
| 7.1 | 7.08 | 6.95 | 4.0 | 7.09 | 7.08 |
| 7.3 | 7.28 | 7.10 | 4.8 | 7.28 | 7.28 |
| 7.5 | 7.48 | 7.23 | 4.8 | 7.52 | 7.53 |
| 7.7 | 7.67 | 7.33 | 5.5 | 7.70 | 7.69 |
| 7.9 | 7.87 | 7.48 | 5.5 | 7.90 | 7.87 |
| 8.1 | 8.09 | 7.55 | 6.0 | 8.11 | 8.10 |
| 8.3 | 8.29 | 7.65 | 6.3 | 8.30 | 8.29 |
| 8.5 | 8.49 | 7.69 | 6.5 | 8.49 | 8.48 |
* Peanut flour addition: 500 ± 2 mg.