The phrase "acidity degrees" is not commonly used in written English, but it can be understood in context.
It can be used when discussing the measurement of acidity in a solution, particularly in scientific or culinary contexts.
Example: "The acidity degrees of the solution were measured to determine its suitability for the experiment."
Alternatives: "levels of acidity" or "acidity levels".
The acidity degree of the samples ranged between 17 63.6 degrees (1.6-5.7 g/100 g LA).
The acidity of the samples is displayed as both "acidity degree" and "total acidity" (Table 1) to simplify the comparison.
The acidity degree of the tarhana samples was measured according to the Tarhana Standard (TS 2282) of Turkish Standards Institute [22].
According to the Tarhana Standard (TS 2282) of the Turkish Standards Institute [22], the acidity degree of tarhana should be between 15 and 40 degrees.
The length of the fermentation process was defined as the time when the samples reached the upper limit of acidity degree (40), as stated by the Tarhana Standard.
Significant differences were observed at the initial acidity degree measurements of the samples as a result of the different chemical compositions of the flours [23].
In the standard, the acidity degree of tarhana was described as the volume of 1 N NaOH solution consumed to neutralise the free acids in 100 g of tarhana.
The fermentation of the tarhana samples was terminated at the end of 3 days because the acidity degree of all samples surpassed 40, and then, all of the samples were kept frozen until analyses.
To evaluate the acidity degree, 50 mL of 67% neutralised ethyl alcohol was added to ten g of the sample, this solution was shaken in a closed container for five min, and then it was filtered.
It is also detected that, there was no similarity between the behaviours of mesophilic and thermophilic LAB and the growth of LAB was affected by the availability of the fermentable carbon and nitrogen sources of the sample, acidity degree, fermentation time and temperature.
