Abstract
ABSTRACTCopper activity was measured by a cupric electrode in 0.1 M sodium acetate‐acetic acid buffered (pH 3.2, 4.5, 6.0) and unbuffered sucrose solutions (10% w/v) using the standard addition technique (l–10 ppm of Cu++). In water, the measured copper concentration (activity) was linearly related to the added copper concentration with a slope of unity. The slope decreased in acetate buffer solutions as pH increased indicating that Cu++ was complexed with acetate and to a greater extent at higher pH. In the presence of sucrose, copper activity increased approximately 16% in all solutions. Results suggest that the bulking effect of sucrose and the decreased water activity in solutions produced increased copper activity in sucrose solutions.
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