Conductimetry and isothermal microcalorimetry of hydration system are carried out based on the literature [14].
The whey was characterized by titrable acidity, pH,
conductimetry, proteins by the Kjedahl method, fats by the Gerber method, lactose by picric acid fotometry and sodium and potassium by atomic absorption.
These calculations were made measuring the final salt concentration by
conductimetry and the final external volume phase (W2), and performing a mass balance of the salt.
[16] studied the anionic polymerization mechanism by solution
conductimetry. They found that the polymerization preceded through both free anions and ion pairs and suggested an ion coordinative mechanism based on the alkali lactamolysis proposed by Champetier et al.
