كيفية استخدام مربع بيرسون في حساب تركيز العصير

[محمد عبدالغنى]

يا جماعة معلش اي حد عندو معلومة عن استخدام مربع بيرسون في حساب تركيز العصير ياريت ميبخلش عليا بيه
ولكم جزيل الشكر

[جمال عبد العظيم]

تحضير المحاليل السكرية والملحية ياستخدام مربع برسون
------------------------------------------------------------
اولا --- يوضع التركيز المطلوب داخل المربع
ثانيا-- يوضع التركيزيين المراد اضافتهما لبعض في احد جوانب المربع
ثالثا -- تطرح الارقام الجانبية من الرقم الداخلي او العكس للحصول علي ناتج طرح موجب
رابعا --يوضع في نهاية القطر الواصل بين الزاويتين مارا بالرقم الاوسط فيكون الرقمان الناتجان من عمليتي الطرح يمثلان نسبة الجزئين بالوزن من المكونين المقابلين اللازم مزجهما بعضهمل ببعض للحصول علي محلول بالتركيز المحدد داخل المربع
مثال
لتحضير محلول سكري تركيزة 65% باستعمال محلولين تركيزهما 50-70 %علي التوالي
65-50= 15
70-65= 5
من عمل المربع يتضح ان 5 اجزاء بالوزن من المحلول الذي تركيزة 50%تضاف الي 15جزء بالوزن من المحلول الذي تركيزة 70%للحصول علي تركيز 65%

[محمد عبدالغنى]

الف شكر الف شكر يا بشمهندس وربنا يزيدك من المعلومات القيمة

[محمود حمدى شريف]

سبقتنى يا هندسه والف شكر على المعلومات القيمه دى

[enass mohamed]

جزاكم الله خيرا ولكن ممكن شرح اوضح اكتر لو سمحتم

[Dr.Ahmed Abdo]

جزاكم الله خيرا ولكن ممكن شرح اوضح اكتر لو سمحتم


هل لا زلت في حاجه للتوضيح أكثر بخصوص هذا الموضوع

[جمال عبد العظيم]

http://pubs.ext.vt.edu/410/410-853/L_IMG_fig1.jpeg
Pearson Square is used to calculate the concentration of a parameter in a blended

http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/Pearson-Square-layout.jpg
where
A = concentration of the==to be used
B = concentration of the== to be “corrected”
C = calculated or desired concentration
D = number of parts of == to be used and is equal to C-B
E = number of parts of== to be “corrected” and is equal to A-C
The Pearson Square can be stated as a mathematical equation as:
http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/eq-1.jpg
Now, we know that pH is related to the concentration of hydronium ions, [H3O+], and so we can rewrite the above equation as:
http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/eq-2-300x47.jpg (http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/eq-2.jpg)
And knowing that pH = –log[H3O+], we can rewrite the above equation as:
http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/eq-3-300x59.jpg (http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/eq-3.jpg)
This equation can then be rewritten as a function of the pH values of ==A and B, or pHA and pHB, as follows:
http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/eq-4-300x119.jpg (http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/eq-4.jpg)
For example, if we have equal volumes of two==one with a pH of 3.45 and the second with a pH of 3.70, then,
http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/eq-5-300x100.jpg (http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/eq-5.jpg)
The astute mathematician/== will note that the Pearson Square would yield a pH of 3.58 for the blended==, which is, for all intents and purposes, close enough to 3.56. But as the difference in pH values and wine proportions increase, the error in Pearson Square results increases exponentially.
Now, if you need to determine the volume of a== to be added to another== to achieve a desired pH, the above equation can be reworked to the following:
http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/eq-6.jpg (http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/eq-6.jpg)
For example, if a 20-L volume of== with a pH of 3.70 needs to be adjusted to 3.60 using a == with a pH of 3.30, then we would need:
http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/eq-7-300x141.jpg (http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/eq-7.jpg)
If we were to use the Pearson Square, the result would incorrectly suggest that you would need 1 part of the==with a pH of 3.30 for every 3 parts of the == with a pH of 3.70, or D = 20/3 = 6.7 L – quite the difference!!
http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/Pearson-Square-w-values.jpg (http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/Pearson-Square-w-values.jpg)

[أكرم زيان]

الف شكر يا بشمهندس

إقرأ المزيد: f.zira3a.net (http://f.zira3a.net/t19937#ixzz2jyIJSQW7) http://f.zira3a.net/t19937#ixzz2jyIJSQW7

[nour5795aly]

http://pubs.ext.vt.edu/410/410-853/L_IMG_fig1.jpeg
Pearson Square is used to calculate the concentration of a parameter in a blended

http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/Pearson-Square-layout.jpg
where
A = concentration of the==to be used
B = concentration of the== to be “corrected”
C = calculated or desired concentration
D = number of parts of == to be used and is equal to C-B
E = number of parts of== to be “corrected” and is equal to A-C
The Pearson Square can be stated as a mathematical equation as:
http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/eq-1.jpg
Now, we know that pH is related to the concentration of hydronium ions, [H3O+], and so we can rewrite the above equation as:
http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/eq-2-300x47.jpg (http://f.zira3a.net/ext.php?url=http%3A%2F%2Fwww.techni quesinhomewinemaking.com%2Fblog%2Fw p-content%2Fuploads%2F2010%2F11%2Feq-2.jpg)
And knowing that pH = –log[H3O+], we can rewrite the above equation as:
http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/eq-3-300x59.jpg (http://f.zira3a.net/ext.php?url=http%3A%2F%2Fwww.techni quesinhomewinemaking.com%2Fblog%2Fw p-content%2Fuploads%2F2010%2F11%2Feq-3.jpg)
This equation can then be rewritten as a function of the pH values of ==A and B, or pHA and pHB, as follows:
http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/eq-4-300x119.jpg (http://f.zira3a.net/ext.php?url=http%3A%2F%2Fwww.techni quesinhomewinemaking.com%2Fblog%2Fw p-content%2Fuploads%2F2010%2F11%2Feq-4.jpg)
For example, if we have equal volumes of two==one with a pH of 3.45 and the second with a pH of 3.70, then,
http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/eq-5-300x100.jpg (http://f.zira3a.net/ext.php?url=http%3A%2F%2Fwww.techni quesinhomewinemaking.com%2Fblog%2Fw p-content%2Fuploads%2F2010%2F11%2Feq-5.jpg)
The astute mathematician/== will note that the Pearson Square would yield a pH of 3.58 for the blended==, which is, for all intents and purposes, close enough to 3.56. But as the difference in pH values and wine proportions increase, the error in Pearson Square results increases exponentially.
Now, if you need to determine the volume of a== to be added to another== to achieve a desired pH, the above equation can be reworked to the following:
http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/eq-6.jpg (http://f.zira3a.net/ext.php?url=http%3A%2F%2Fwww.techni quesinhomewinemaking.com%2Fblog%2Fw p-content%2Fuploads%2F2010%2F11%2Feq-6.jpg)
For example, if a 20-L volume of== with a pH of 3.70 needs to be adjusted to 3.60 using a == with a pH of 3.30, then we would need:
http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/eq-7-300x141.jpg (http://f.zira3a.net/ext.php?url=http%3A%2F%2Fwww.techni quesinhomewinemaking.com%2Fblog%2Fw p-content%2Fuploads%2F2010%2F11%2Feq-7.jpg)
If we were to use the Pearson Square, the result would incorrectly suggest that you would need 1 part of the==with a pH of 3.30 for every 3 parts of the == with a pH of 3.70, or D = 20/3 = 6.7 L – quite the difference!!
http://www.techniquesinhomewinemaking.com/blog/wp-content/uploads/2010/11/Pearson-Square-w-values.jpg (http://f.zira3a.net/ext.php?url=http%3A%2F%2Fwww.techni quesinhomewinemaking.com%2Fblog%2Fw p-content%2Fuploads%2F2010%2F11%2FPea rson-Square-w-values.jpg)