sorbate


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sorbate

[′sȯr‚bāt]
(chemistry)
A substance that has been either adsorbed or absorbed.
(organic chemistry)
A salt or an ester of sorbic acid.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
Because of its good properties, water is the most used sorbate for seasonal solar energy storage in buildings.
where [W.sub.t] and [W.sub.f] are the sorbate uptake at time t and at equilibrium, respectively.
Since the molar concentration of benzo(a)pyrene in the sorbate was lower and the intensity of SSF higher than those of pyrene we can conclude that benzo(a)pyrene has the better affinity for the surface of the matrix than pyrene.
Furthermore, it provides information about suitable temperature range for sorption and nature of sorbent and sorbate at equilibrium [10].
Fermentation brines for the control fermentation were prepared using the current commercial process and were comprised of recycled brines with additional NaCl, Ca[Cl.sub.2], and potassium sorbate such that the cucumbers equilibrated to approximately 1.0 M NaCl, 40 mM Ca[Cl.sub.2], and 2 mM, respectively.
Conducting the challenge test in OFSP puree will help in establishing the ability of potassium sorbate, sodium benzoate, and citric acid to inhibit the growth of S.
The objective of this study was to evaluate the implications of the substitution of formaldehyde by the anti-contaminants sodium benzoate, potassium sorbate and 2-phenylphenol in the artificial diet of D.
citric acid, sodium phosphate, natural flavor, cellulose gel, potassium sorbate (P), cellulose gum, guar gum, locust bean gum, carrageenan, vitamin A.
On this basis, the three Aloe Pura products that are supposed to contain only potassium sorbate as preservative clearly have benzoate as evidenced from the characteristic peaks at S 7.87 (2H), 7.55 (1H), and 7.49 (2H) (Figure 6).
The solution pH of the sorbate solutions has been known as the most important parameter governing sorption of metal ions on different sorbents.
The most commonly used preservatives in dairy products such as cheese and yogurt are benzoate, sorbate, and natamycin [4].