// multi-utility computation suite · offline · instant · precise
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│ computation suite │
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food.protein-solubility-pH Calculator
Estimates protein solubility as a function of pH and ionic strength, identifying the isoelectric point where solubility is minimum. Protein precipitation at the isoelectric point is the basis for cheese-making, tofu production, and protein isolate manufacturing.
Inputs
Ph
Reference formula or conversion factor shown for context.
Ionic Strength Mm
Reference formula or conversion factor shown for context.
Isoelectric Point
Reference formula or conversion factor shown for context.
Results
estimated solubility (%)
The value at the specified point or condition.
net charge indicator
The value at the specified point or condition.
|pH - pI|
pH of the solution. Below 7: acidic. 7: neutral. Above 7: basic (alkaline).
ionic strength effect
Sample size or count used in the calculation.
minimum solubility at pI
The smallest value in the dataset or feasible range.