The phrase "acidity peroxide" is not a standard or commonly used expression in written English.
It may be used in a scientific context, possibly referring to a chemical compound or reaction involving acidity and peroxide, but it lacks clarity without additional context.
Example: "The reaction between acidity peroxide and the base produced an unexpected result."
Alternatives: "acidic peroxide" or "peroxide acidity".
ICB data included chemical analyses namely free acidity, peroxide index, spectrophotometric UV evaluation, fatty acid ethyl esters and stigmadiens content and organoleptic evaluations carried out by nine official International Olive Council labs according to EEC Regulation 2568/91.
Chemical analyses included the determination of free acidity, peroxide index, UV spectrophotometric evaluation (K 232, K 270, Δ K), fatty acid ethyl esters (FAEE) and stigmadiens content.
In these experimental conditions, the main parameters legally established (acidity, peroxide value, and specific extinction coefficients (K232 and K270)) to evaluate VOO quality were not affected by the US and MW treatments.
The enzyme concentration had a highly significant effect (p < 0.01) on the yield, colour, turbidity and total polyphenol level of oil, but there were not significant effects (p < 0.05) on acidity, peroxide value and iodine value.
In the present study, the effects of olive variety (Kroneiki, Iranian Native Oleaginous and Mission), enzyme type (Pectinex Ultra SP-L and Pectinase 1.6021) and concentration (zero, low and high concentration) on the yield, total polyphenols, turbidity, colour, acidity, peroxide value and iodine value of three enzyme-treated virgin olive oil were investigated.
The independent variables considered were seed moisture content, restriction die, screw press speed and barrel temperature, while the response variables measured were oil yield, fines content in oil and oil quality (acidity, peroxide index, K232, K270, values, antioxidant activity and total tocopherol content).
Oxidative stability was evaluated (induction period), acidity index, peroxide index and specific weight.
For the determination of free acidity and peroxide index, the Slovenian lab used IOC method (ISO 660 2009 and ISO 3960 2010, respectively).
The antimicrobial (antibacterial, antiviral, antifungal and antiparasitic) activities of honeys were reported due to high osmolarity, acidity, hydrogen peroxide and phytochemicals [ 17, 18, 20- 25].
In a report on M. Smegmatis[ 6], the mutant sigE was more sensitive to acidity, hydrogen peroxide, SDS and thermal shock than the wild type.
All honey samples were evaluated for both total (acidity, osmolarity, hydrogen peroxide and non-peroxide activity) and plant derived non-peroxide antibacterial activity by agar well diffusion assay at 50%and25%5% dilution in sterile distilled water and 25% in catalase solution.
