Acidity and titrable acidity of different soft drinks and beverages in Norway
Mariann Adolfsen Birkeland, Catrine Baug Andreassen, Zouhir Ekeland Allouni and Nils Roar Gjerdet | December 9th 2011
The potential erosive effect on teeth from different drinks is sometimes presented by the simple initial pH. Such measurements do not however, reveal the buffer capacity of the soft drinks and beverages, i.e their capacity to maintain a low pH in presence of neutralizing factors. The goals of this experiment were to measure initial pH and calculate the titrable acidity (TA) of 21 different drinks.