Evaluation of the ultrasonically accelerated debitterizing with citric acid solutions of different p H: On the basis of amino acids changes in apricot kernels during debitterizing

2021 ◽  
Author(s):  
Meng‐Jia Liu ◽  
Fang‐Fang Shi ◽  
Qing‐An Zhang
Keyword(s):  
Amino Acids ◽  
Citric Acid ◽  
Acid Solutions ◽  
Apricot Kernels

Effect of variation of the structure of amino acids on inhibition of the corrosion of low-alloy steel in ammoniated citric acid solutions

2013 ◽  
Vol 40 (4) ◽  
pp. 1675-1690 ◽  
Author(s):  
Hesham T. M. Abdel-Fatah ◽  
Hesham S. Abdel-Samad ◽  
Aliaa A. M. Hassan ◽  
Hala E. E. El-Sehiety
Keyword(s):  
Amino Acids ◽  
Citric Acid ◽  
Alloy Steel ◽  
Acid Solutions ◽  
Low Alloy Steel

scholarly journals Green extraction of proteins, umami and other free amino acids from brown macroalgae Ascophyllum nodosum and Fucus vesiculosus

2021 ◽  
Author(s):  
Viruja Ummat ◽  
Marco Garcia-Vaquero ◽  
Mahesha M. Poojary ◽  
Marianne N. Lund ◽  
Colm O’Donnell ◽  
...  
Keyword(s):  
Amino Acids ◽  
Citric Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Food Industry ◽  
Ascophyllum Nodosum ◽  
Fucus Vesiculosus ◽  
Green Solvents ◽  
Brown Macroalgae ◽  
Extraction Solvent

AbstractSeaweeds are a valuable potential source of protein, as well as free amino acids (FAAs) with umami flavour which are in high demand by the food industry. The most commonly used flavouring agents in the food industry are chemically synthesised and therefore are subject to concerns regarding their safety and associated consumer resistance. This study focuses on the effects of extraction time (1 and 2 h) and solvents (0.1 M HCl, 1% citric acid and deionised water) on the extraction of protein and FAAs including umami FAAs from Irish brown seaweeds (Ascophyllum nodosum and Fucus vesiculosus). Extraction yields were influenced by both the extraction solvent and time, and also varied according to the seaweed used. Both seaweeds investigated were found to be good sources of protein, FAAs including umami FAAs, demonstrating potential application as flavouring agents in the food industry. Overall, the use of green solvents (deionised water and citric acid) resulted in higher recoveries of compounds compared to HCl. The results of this study will facilitate the use of more sustainable solvents in industry for the extraction of proteins and flavouring agents from seaweed.

scholarly journals Citric acid inhibits Cd uptake by improving the preferential transport of Mn and triggering the defense response of amino acids in grains

2021 ◽  
Vol 211 ◽  
pp. 111921
Author(s):  
Weijie Xue ◽  
Peipei Wang ◽  
Li Tang ◽  
Changbo Zhang ◽  
Changrong Wang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Citric Acid ◽  
Defense Response ◽  
Cd Uptake ◽  
Preferential Transport

Studying the Efficiency of Inhibitors in Chemical Cleaning of Heat-and-Power Equipment by Citric Acid Solutions

2020 ◽  
Vol 67 (1) ◽  
pp. 68-71
Author(s):  
R. T. Burganov ◽  
A. R. Gilmullina ◽  
M. A. Kirilova ◽  
E. A. Kovrizhnykh
Keyword(s):  
Citric Acid ◽  
Power Equipment ◽  
Acid Solutions ◽  
Chemical Cleaning

Molecular Interactions Investigation of L-Histidine in Water and in Aqueous Citric Acid at Different Temperatures Using Volumetric and Acoustic Methods

2018 ◽  
Vol 232 (3) ◽  
pp. 393-408 ◽  
Author(s):  
Dinesh Kumar ◽  
Shashi Kant Sharma
Keyword(s):  
Citric Acid ◽  
Molar Volume ◽  
Atmospheric Pressure ◽  
Apparent Molar Volume ◽  
Adiabatic Compressibility ◽  
Acid Solutions ◽  
Solvent Interactions ◽  
Intermolecular Free Length ◽  
Acoustic Methods ◽  
Different Temperatures

AbstractDensities,ρand ultrasonic speeds, u of L-histidine (0.02–0.12 mol·kg−1) in water and 0.1 mol·kg−1aqueous citric acid solutions were measured over the temperature range (298.15–313.15) K with interval of 5 K at atmospheric pressure. From these experimental data apparent molar volume ΦV, limiting apparent molar volume ΦVOand the slopeSV, partial molar expansibilities ΦEO, Hepler’s constant, adiabatic compressibilityβ, transfer volume ΦV, trO, intermolecular free length (Lf), specific acoustic impedance (Z) and molar compressibility (W) were calculated. The results are interpreted in terms of solute–solute and solute–solvent interactions in these systems. It has also been observed that L-histidine act as structure maker in water and aqueous citric acid.

scholarly journals An aquatic vertebrate can use amino acids from environmental water

2016 ◽  
Vol 283 (1839) ◽  
pp. 20160996 ◽  
Author(s):  
Noboru Katayama ◽  
Kobayashi Makoto ◽  
Osamu Kishida
Keyword(s):  
Amino Acids ◽  
Organic Matter ◽  
Amino Acid ◽  
Dissolved Organic Matter ◽  
Larval Growth ◽  
Environmental Water ◽  
Acid Solutions ◽  
Aquatic Vertebrates ◽  
Amino Acid Solutions ◽  
Salamander Larvae

Conventional food-web theory assumes that nutrients from dissolved organic matter are transferred to aquatic vertebrates via long nutrient pathways involving multiple eukaryotic species as intermediary nutrient transporters. Here, using larvae of the salamander Hynobius retardatus as a model system, we provide experimental evidence of a shortcut nutrient pathway by showing that H. retardatus larvae can use dissolved amino acids for their growth without eukaryotic mediation. First, to explore which amino acids can promote larval growth, we kept individual salamander larvae in one of eight different high-concentration amino acid solutions, or in control water from which all other eukaryotic organisms had been removed. We thus identified five amino acids (lysine, threonine, serine, phenylalanine, and tyrosine) as having the potential to promote larval growth. Next, using 15 N-labelled amino acid solutions, we demonstrated that nitrogen from dissolved amino acids was found in larval tissues. These results suggest that salamander larvae can take up dissolved amino acids from environmental water to use as an energy source or a growth-promoting factor. Thus, aquatic vertebrates as well as aquatic invertebrates may be able to use dissolved organic matter as a nutrient source.

scholarly journals INCREASING THE STRENGTH AND FROST RESISTANCE OF CERAMIC PRODUCTS AT USING MELASSES BARDS AS PLASTICIZER

2020 ◽  
pp. 19-29
Author(s):  
S.V. Sverguzova ◽  
I. Shayhiev ◽  
Tom Otiti ◽  
Zh.A. Sapronova
Keyword(s):  
Amino Acids ◽  
Citric Acid ◽  
Frost Resistance ◽  
Ceramic Materials ◽  
Calcium Citrate ◽  
Organic Substances ◽  
Ceramic Samples ◽  
Natural Clays ◽  
Loss Of Mass ◽  
Clay Materials

ways of production of ceramic materials with use as the plasticizing additive of the sulphitic and alcohol bards (SAB), the calcium citrate filtrate (CCF) which is liquid withdrawal of production of citric acid in the microbiological way are known. However introduction to raw mix of CoB reduces forming humidity and fall of the formed products insufficiently, and an essential lack of FTsK is the low durability of products on compression with a big volume mass of samples. In work the possibility of use as the plasticizing additive to a clay lot of withdrawal of the spirit industry – melasses bards is investigated. As a part of molasses the remains of amino acids and other organic substances which have the plasticizing effect on clay materials contain. On the example of natural clays of three various fields the plasticizing action melasses bards is proved, and the number of plasticity of the studied clays increases in direct ratio to increase in additive melassny bards in clay raw mix. It is shown that introduction to raw mix melasses bards leads to improvement of appearance of pottery, decrease in jointing, increase in durability for Veselovsky clay for 7%, for the Oryol clay for 67%, for Bessonovskaya – for 23%. Research of the received ceramic samples on frost resistance according to requirements of GOST bards unlike the products which aren’t containing additive bards showed high frost resistance of products with additive melass. Also lowered decrease in durability and loss of mass of the samples containing additive melassny bards is noted

scholarly journals The Impact of (bio-)organic substances on the ice nucleation activity of the K-feldspar microcline in aqueous solutions

2021 ◽  
Author(s):  
Kristian Klumpp ◽  
Claudia Marcolli ◽  
Thomas Peter
Keyword(s):  
Amino Acids ◽  
Citric Acid ◽  
Carboxylic Acids ◽  
Water Activity ◽  
Active Sites ◽  
Ice Nucleation ◽  
Organic Substances ◽  
Nucleation Activity ◽  
Ice Nucleation Activity ◽  
The Impact

Abstract. Potassium-feldspars (K-feldspars), such as microcline, are considered key dust minerals inciting ice nucleation in mixed phase clouds. Besides the high ice nucleation activity of microcline, recent studies also revealed a high sensi-tivity of microcline towards interaction with solutes on its surface. Here, we investigate the effect of organic and bio-organic substances on the ice nucleation activity of microcline, with the aim to better understand the underlying sur-face interactions. We performed immersion freezing experiments with microcline in solutions of three carboxylic acids, five amino acids and two polyols to represent these compound classes. By means of a differential scanning calorimeter we investigated the freezing of emulsified droplets of microcline suspended in various solutions. Depend-ing on the type of solute, different effects were observed. In the case of carboxylic acids (acetic, oxalic and citric acid), the measured heterogeneous onset temperatures, Thet, showed no significant deviation from the behavior pre-dicted by the water activity criterion, Thet(aw) = Tmelt(aw+Δaw), which relates Thet with the melting point temperature Tmelt via a constant water activity offset Δaw. While this behavior could be interpreted as a lack of interaction of the solute molecules with the surface, the carboxylic acids caused the fraction of heterogeneously frozen water, Fhet(aw), to decrease by up to 40 % with increasing solute concentrations. In combination, unaltered Thet(aw) and reduced Fhet(aw) suggest that active sites were largely deactivated by the acid molecules, but amongst those remaining active are also the best sites with the highest Thet. A deviation from this behavior is citric acid, which showed not only a de-crease in Fhet, but also a decrease in Thet of up to 4 K for water activities below 0.99, pointing to a depletion of the best active sites by interactions with the citrate ions. When neutralized solutions of the acids were used instead, the de-crease in Fhet became even more pronounced. The slope of Thet(aw) was different for each of the neutralized acid solu-tions. In the case of amino acid solutions, we found a decrease in Thet (up to 10 K), significantly below the Δaw-criterion, as well as a reduction in Fhet (up to 60 %). Finally, in case of the investigated polyols, no significant devia-tion of Thet from the Δaw-criterion was observed, and no significant deviation of Fhet in comparison to a pure water suspension was found. Furthermore, we measured the effects of aging on the ice nucleation activity in experiments with microcline suspended in solutions for up to seven days, and tested the reversibility of the interaction with the solutes after aging for 10 days. For citric acid, an ongoing irreversible degradation of the ice nucleation activity was observed, whereas the amino acids showed completely reversible effects. In summary, our experiments demonstrate a remarkable sensitivity of microcline ice nucleation activity to surface interactions with various solutes, underscoring the importance of the history of such particles from source to frozen cloud droplet in the atmosphere.

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