Ultra-low friction achieved by diluted lactic acid solutions

RSC Advances ◽  
2014 ◽  
Vol 4 (55) ◽  
pp. 28860 ◽  
Author(s):  
Yuan Gao ◽  
Liran Ma ◽  
Dan Guo ◽  
Jianbin Luo
Keyword(s):  
Lactic Acid ◽  
Acid Solutions ◽  
Low Friction

Factors affecting the ability of dental cements to alter the pH of lactic acid solutions

2000 ◽  
Vol 27 (12) ◽  
pp. 1030-1033 ◽  
Author(s):  
M. Patel ◽  
H. Tawfik ◽  
Y. Myint ◽  
D. Brocklehurst ◽  
J. W. Nicholson
Keyword(s):  
Lactic Acid ◽  
Acid Solutions ◽  
Factors Affecting

Control of Listeria monocytogenes on Frankfurters with Antimicrobials in the Formulation and by Dipping in Organic Acid Solutions

2004 ◽  
Vol 67 (11) ◽  
pp. 2456-2464 ◽  
Author(s):  
I. M. BARMPALIA ◽  
I. GEORNARAS ◽  
K. E. BELK ◽  
J. A. SCANGA ◽  
P. A. KENDALL ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Organic Acid ◽  
The United States ◽  
Acid Solutions ◽  
Overall Acceptability ◽  
Bactericidal Effects ◽  
Yeasts And Molds ◽  
And Storage

The antilisterial activity of sodium lactate (SL) and sodium diacetate (SD) was evaluated in a frankfurter formulation and in combination with a dipping treatment into solutions of lactic acid or acetic acid after processing and inoculation. Pork frankfurters were formulated with 1.8% SL or 0.25% SD or combinations of 1.8% SL with 0.25 or 0.125% SD. After processing, frankfurters were inoculated (2 to 3 log CFU/cm2) with a 10-strain composite of Listeria monocytogenes and left undipped or were dipped (2 min) in 2.5% solutions of lactic acid or acetic acid (23 ± 2°C) before vacuum packaging and storage at 10°C for 40 days. Total microbial populations and L. monocytogenes, lactic acid bacteria, and yeasts and molds were enumerated during storage. Sensory evaluations also were carried out on frankfurters treated and/or formulated with effective antimicrobials. The combination of 1.8% SL with 0.25% SD provided complete inhibition of L. monocytogenes growth throughout storage. Dipping in lactic acid or acetic acid reduced initial populations by 0.7 to 2.1 log CFU/cm2, but log CFU/cm2. For samples containing single antimicrobials and dipped in lactic acid or acetic acid, L. monocytogenes growth was completely inhibited or reduced over 12 and 28 days, respectively, whereas final populations were lower (P < 0.05) than those in undipped samples of the same formulations. Bactericidal effects during storage (reductions of 0.6 to 1.0 log CFU/cm2 over 28 to 40 days) were observed in frankfurters containing combinations of SL and SD that were dipped in organic acid solutions. Inclusion of antimicrobials in the formulation and/or dipping the product into organic acid solutions did not affect (P > 0.05) the flavor and overall acceptability of products compared with controls. The results of this study may be valuable to meat processors as they seek approaches for meeting new regulatory requirements in the United States.

Wet Chemical Etching with Lactic Acid Solutions for InP ‐ based Semiconductor Devices

1995 ◽  
Vol 142 (10) ◽  
pp. 3558-3564 ◽  
Author(s):  
K. Ikossi‐Anastasiou ◽  
S. C. Binari ◽  
G. Kelner ◽  
J. B. Boos ◽  
C. S. Kyono ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Chemical Etching ◽  
Semiconductor Devices ◽  
Acid Solutions ◽  
Wet Chemical ◽  
Wet Chemical Etching

Acid Adaptation Does Not Promote Survival or Growth of Listeria monocytogenes on Fresh Beef following Acid and Nonacid Decontamination Treatments

2003 ◽  
Vol 66 (6) ◽  
pp. 985-992 ◽  
Author(s):  
J. S. IKEDA ◽  
J. SAMELIS ◽  
P. A. KENDALL ◽  
G. C. SMITH ◽  
J. N. SOFOS
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Residual Activity ◽  
Hot Water ◽  
Acid Solutions ◽  
Acid Adaptation ◽  
Lean Beef ◽  
Water Based ◽  
Survival And Growth

The objective of this study was to evaluate the survival and growth of acid-adapted and nonadapted Listeria monocytogenes inoculated onto fresh beef subsequently treated with acid or nonacid solutions. Beef slices (2.5 by 5 by 1 cm) from top rounds were inoculated with acid-adapted or nonadapted L. monocytogenes (4.6 to 5.0 log CFU/cm2) and either left untreated (control) or dipped for 30 s in water at 55°C, water at 75°C, 2% lactic acid at 55°C, or 2% acetic acid at 55°C. The beef slices were vacuum packaged and stored at 4 or 10°C and were analyzed after 0, 7, 14, 21, and 28 days of storage. Dipping in 75°C water, lactic acid, and acetic acid resulted in immediate pathogen reductions of 1.4 to 2.0, 1.8 to 2.6, and 1.4 to 2.4 log CFU/cm2, respectively. After storage at 10°C for 28 days, populations of L. monocytogenes on meat treated with 55°C water increased by ca. 1.6 to 1.8 log CFU/cm2. The pathogen remained at low population levels (1.6 to 2.8 log CFU/cm2) on acid-treated meat, whereas populations on meat treated with 75°C water increased rapidly, reaching levels of 3.6 to 4.6 log CFU/cm2 by day 14. During storage at 4°C, there was no growth of the pathogen for at least 21 days in samples treated with 55 and 75°C water, and periods of no growth were longer for acid-treated samples. There were no differences between acid-adapted and nonadapted organisms across treatments with respect to survival or growth. In conclusion, the dipping of meat inoculated with L. monocytogenes into acid solutions reduced and then inhibited the growth of the pathogen during storage at 4 and 10°C, while dipping in hot water allowed growth despite initial reductions in pathogen contamination. The results of this study indicate a residual activity of acid-based decontamination treatments compared with water-based treatments for refrigerated (4°C) or temperature-abused (10°C) lean beef tissue in vacuum packages, and these results also indicate that this activity may not be counteracted by prior acid adaptation of L. monocytogenes.

Viscosity and Density of Aqueous Lactic Acid Solutions

1951 ◽  
Vol 43 (5) ◽  
pp. 1143-1146 ◽  
Author(s):  
Ralph A. Troupe ◽  
William L. Aspy ◽  
Paul R. Schrodt
Keyword(s):  
Lactic Acid ◽  
Acid Solutions

SELECTION OF A CATION EXCHANGE RESIN TO PRODUCE LACTIC ACID SOLUTIONS FROM WHEY FERMENTATION BROTHS

1997 ◽  
Vol 15 (2) ◽  
pp. 329-345 ◽  
Author(s):  
JESUSA RINCON ◽  
JUAN FUERTES ◽  
JUAN F. RODRIGUEZ ◽  
LOURDES RODRIGUEZ ◽  
JOSE M. MONTEAGUDO
Keyword(s):  
Lactic Acid ◽  
Cation Exchange ◽  
Exchange Resin ◽  
Cation Exchange Resin ◽  
Acid Solutions ◽  
Fermentation Broths ◽  
Selection Of

Thermodynamic parameters of poly(lactic acid) solutions in dialkyl phthalate

Polymer ◽  
2004 ◽  
Vol 45 (13) ◽  
pp. 4491-4498 ◽  
Author(s):  
Jae Sung Lee ◽  
Hwan Kwang Lee ◽  
Sung Chul Kim
Keyword(s):  
Lactic Acid ◽  
Thermodynamic Parameters ◽  
Poly Lactic Acid ◽  
Acid Solutions ◽  
Dialkyl Phthalate

Oxidative stress responses of pathogen bacteria in poultry to plasma-activated lactic acid solutions

Food Control ◽  
2020 ◽  
Vol 118 ◽  
pp. 107355
Author(s):  
Jing Qian ◽  
Chen Wang ◽  
Hong Zhuang ◽  
Jianhao Zhang ◽  
Wenjing Yan
Keyword(s):  
Oxidative Stress ◽  
Lactic Acid ◽  
Stress Responses ◽  
Acid Solutions ◽  
Oxidative Stress Responses
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