Abstract
Fluid ability of food additive solutions is experimentally examined through the lapping of S45C with 1 wt% solution of oligosaccharide, monosodium glutamate, citric acid, glucose and L-ascorbic acid. Each food additive solution has its own pH and ORP and shows an unique fluid ability. The lapping force is strongly rerated with ORP; the less ORP the less lapping force, while it is difficult to find a certain relation between pH and lapping force.
