Please use this identifier to cite or link to this item: http://hdl.handle.net/10316/27903
Title: Influence of lactose on the diffusion of calcium ions at physiological temperature
Authors: Verissimo, Luis M. P. 
Ribeiro, Vânia C. M. 
Ribeiro, Ana C. F. 
Rodrigo, M. Melia 
Keywords: Lactose; Calcium chloride; Solutions; Mutual diffusion coefficient; Transport properties
Issue Date: 15-Nov-2014
Publisher: Elsevier
Citation: VERISSIMO, Luis M.P. [et. al] - Influence of lactose on the diffusion of calcium ions at physiological temperature. "Food Chemistry". ISSN 0308-8146. Vol. 163 (2014) p. 284–288
Serial title, monograph or event: Food Chemistry
Volume: 163
Abstract: Mutual diffusion coefficients for calcium chloride (0.100 mol dm−3) in aqueous solutions containing lactose at various concentrations (from 0.005 to 0.200 mol dm−3) have been measured at 37 °C (physiological temperature), by using a conductimetric cell coupled to an automatic system to follow the diffusion. This cell uses an open-ended capillary method based on the measurement of the electrical resistance of a solution placed inside the capillaries at recorded times. The analysis of the CaCl2 diffusion coefficient values obtained suggests the presence of some CaCl2/lactose aggregates in the media, which are influenced by the temperature.
URI: http://hdl.handle.net/10316/27903
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2014.04.108
Rights: openAccess
Appears in Collections:FCTUC Química - Artigos em Revistas Internacionais

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