Differentiation of Actinomyces propionicus from Actinomyces israelii and Actinomyces naeslundii by gas chromatography

1968 ◽  
Vol 14 (7) ◽  
pp. 749-753 ◽  
Author(s):  
Yu-Ying F. Li ◽  
Lucille K. Georg
Keyword(s):  
Gas Chromatography ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Liquid Chromatography ◽  
Formic Acid ◽  
The Other ◽  
Gas Liquid Chromatography ◽  
Actinomyces Naeslundii ◽  
Actinomyces Species ◽  
End Products

Gas–liquid chromatography (g.l.c.) was used for the analysis of certain metabolic end products of Actinomyces propionicus, as an aid in the separation of this organism from the morphologically similar Actinomyces species, A. israelii and A. naeslundii. Profiles of the chromatograms for the major volatile acids of five strains of A. propionicus studied were found to be distinct from those of four strains of A. israelii and four strains of A. naeslundii. The ratio of propionic acid to acetic acid was approximately 50 times as great for A. propionicus as for the other Actinomyces species. Formic acid was present in significant amounts in both A. israelii and A. naeslundii, but was present only in trace amounts in A. propionicus.Two major nonvolatile acids, lactic and succinic, were identified for the A. israelii and A. naeslundii strains. One of the A. propionicus strains also showed both acids in significant amounts; however, the other four strains of A. propionicus showed succinic acid in large amounts, but only trace amounts of lactic acid.

REARRANGEMENT STUDIES WITH C14: IX. THE FORMOLYSIS OF METHYL-C14-ISOPROPYLCARBINYL p-TOLUENESULPHONATE

1960 ◽  
Vol 38 (6) ◽  
pp. 787-792
Author(s):  
A. J. Finlayson ◽  
C. C. Lee
Keyword(s):  
Acetic Acid ◽  
Liquid Chromatography ◽  
Formic Acid ◽  
Substitution Reaction ◽  
Gas Liquid Chromatography ◽  
Neighboring Group ◽  
Group Participation ◽  
Neighboring Group Participation ◽  
Reflux Temperature

Formolysis of methyl-C14-isopropylcarbinyl p-toluenesulphonate (I) at reflux temperature gave a mixture of 2-methyl-2-butene (II), 2-methyl-1-butene (III), and 3-methyl-l-butene (IV). The relative amounts of olefins II, III, IV were measured by gas-liquid chromatography to be 88%, 11%, and 1%, respectively. When the formolysis was carried out at 50 °C, besides olefins II, III, and IV, some t-amyl formate was obtained indicating a substitution reaction with neighboring hydrogen participation. Degradation of the mixture of olefins from formolysis gave, among other compounds, radioactive acetone, indicating an isotope position rearrangement in the chief product, 2-methyl-2-butene (II). This rearrangement may be attributed to a 1,2-methyl shift in one of the processes that gave rise to olefin II. A comparison of the data from the acetolysis and the formolysis of I showed that in the E1 reactions, neighboring hydrogen participation is predominant in either solvent. For a change of solvent from acetic acid to the more ionizing formic acid, it was demonstrated that there is a greater degree of neighboring methyl participation while the process involving no neighboring group participation assumes less importance.

Glucose Metabolism of Bacteria from Commercial Fish

1942 ◽  
Vol 6a (1) ◽  
pp. 45-52 ◽  
Author(s):  
G. J. Sigurdsson ◽  
A. J. Wood
Keyword(s):  
Carbon Dioxide ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Glucose Metabolism ◽  
Formic Acid ◽  
The Other ◽  
Commercial Fish ◽  
Fermentation System ◽  
Resting Cell ◽  
Optimum Ph

The products of fermentation of glucose by "resting cell" suspensions of certain bacteria (Serratia, Achromobacter, and Micrococcus) isolated from decomposing cod muscle include lactic acid, acetic acid, formic acid, ethyl alcohol, carbon dioxide and small amounts of acetylmethylcarbinol. With increased acidity in the fermentation system there is a marked increase in the percentage of lactic acid formed, with a corresponding decrease in the other products. The optimum pH for the fermentation of glucose appears to be in the vicinity of 6.8—that is at, or near, the pH of fresh cod muscle.

Gas-Liquid Chromatographic Determination of Congeners in Alcoholic Products with Confirmation by Gas Chromatography/Mass Spectrometry

1981 ◽  
Vol 64 (1) ◽  
pp. 186-190
Author(s):  
Glenn E Martin ◽  
James M Burggraff ◽  
Randolph H Dyer ◽  
Peter C Buscemi
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Acetic Acid ◽  
Liquid Chromatography ◽  
Chromatographic Determination ◽  
Gas Chromatography Mass Spectrometry ◽  
Gas Liquid Chromatography ◽  
Liquid Chromatographic Determination ◽  
Liquid Chromatographic

Abstract A procedure is described for the separation and determination of the following compounds which are found as congeners in alcoholic products: acetaldehyde, ethyl acetate, methanol, ethanol, n-propanol, isobutanol, n-butanol, acetic acid, and the amyl alcohols (2-methyl-l-butanol and 3-methyl-l-butanol). These compounds were separated by gas-liquid chromatography (GLC) using 5% Carbowax 20M on Carbopack B as the column packing. The results obtained by using this method were compared with those obtained using the present AOAC methods for these compounds. GLC chromatograms show better resolution by the method presented.

scholarly journals The enzymes of B. Coli communis which are concerned in the decomposition of glucose and mannitol. Part IV. —The fermentation of glucose in the presence of formic acid

1920 ◽  
Vol 91 (640) ◽  
pp. 294-305 ◽  
Keyword(s):  
Carbon Dioxide ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Formic Acid ◽  
Succinic Acid ◽  
The Other ◽  
Gaseous Products ◽  
Glucose Molecule

In this series of communications the writer is endeavouring to show how, by varying the conditions of the experiment, it is possible to alter the proportion between the products which arise from the fermentation of glucoseand allied substances, and to point out how, by a consideration of the manner in which these products group themselves, conclusions may be drawn as to the order in which such products arise during the degradation of the glucose molecule. Substances which can be shown to arise in constant proportions under varying conditions of experiment may be considered as being produced by one and the same enzyme. In Parts II and III it was shown that the formation of lactic acid by B . coli communis ran a separate course to that of the other products, so that it may be regarded as being produced by a separate enzyme, but the other products of the fermentation, viz., succinic acid, acetic acid, formic acid, and alcohol, together with the gaseous products of the decomposition of formic acid, i. e ., carbon dioxide and hydrogen, all appeared to be grouped together and to form an alternative course for the decomposition of the glucose.

GROWTH OF STAPHYLOCOCCUS AUREUS IN ACIDIFIED PASTEURIZED MILK1

1970 ◽  
Vol 33 (11) ◽  
pp. 516-520 ◽  
Author(s):  
T. E. Minor ◽  
E. H. Marth
Keyword(s):  
Staphylococcus Aureus ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Hydrochloric Acid ◽  
Ph Value ◽  
The Other ◽  
Antagonistic Effects ◽  
Pasteurized Milk ◽  
Ph Values ◽  
Effect On Growth

The effect of gradually reducing the pH of pasteurized milk with acetic, citric, hydrochloric, lactic, and phosphoric acids over periods of 4, 8, and 12 hr on growth of Staphylococcus aureus 100 in this substrate was determined. In addition, 1: 1 mixtures of lactic acid and each of the other acids, and of acetic and citric acids were evaluated for their effect on growth of this organism. To achieve a 90% reduction in growth over a 12 hr period, a final pH value of 5.2 was required for acetic, 4.9 for lactic, 4.7 for phosphoric and citric, and 4.6 for hydrochloric acid. A 99% reduction during a 12 hr period was obtained with a final pH value of 5.0 for acetic, 4.6 for lactic, 4.5 for citric, 4.1 for phosphoric, and 4.0 for hydrochloric acid. A pH value of 3.3 was required for a 99.9% reduction with hydrochloric acid, whereas the same effect was produced at a pH value of 4.9 with acetic acid. Correspondingly lower pH values were required to inhibit growth within 8 and 4 hr periods. Mixtures of acids adjusted to pH values at the borderline for growth (12 hr period) exhibited neither synergistic nor antagonistic effects between two acids.

DETERMINATION OF PLASMA OESTRIOL IN NORMAL PREGNANCY AND LABOUR USING GAS-LIQUID CHROMATOGRAPHY

1971 ◽  
Vol 51 (3) ◽  
pp. 447-454 ◽  
Author(s):  
W. COOPER ◽  
M. G. COYLE ◽  
J. A. MILLS
Keyword(s):  
Gas Chromatography ◽  
Liquid Chromatography ◽  
Quantitative Determination ◽  
Internal Standard ◽  
Normal Pregnancy ◽  
Gas Liquid Chromatography ◽  
Chemical Purification ◽  
Peripheral Plasma ◽  
Pregnancy And Delivery

SUMMARY A method is described for estimating oestriol in 2–10 ml samples of human pregnancy peripheral plasma. It incorporates acid hydrolysis, chemical purification, methylation, chromatography on alumina columns, formation of a derivative and quantitative determination by gas chromatography. A radioactive internal standard was added to correct for procedural losses. Plasma oestriol determinations in five normal patients throughout pregnancy and delivery are reported.

scholarly journals The effect of coffee beans roasting on its chemical composition

10.5219/1062 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 344-350 ◽  
Author(s):  
Pavel Diviš ◽  
Jaromír Pořízka ◽  
Jakub Kříkala
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Formic Acid ◽  
Chlorogenic Acid ◽  
Total Phenolic ◽  
Coffee Beans ◽  
Aroma Characteristics ◽  
Phenolic Substances ◽  
Almost All ◽  
Coffee Cultivation

Drinking coffee has become part of our everyday culture. Coffee cultivation is devoted to over 50 countries in the world, located between latitudes 25 degrees North and 30 degrees South. Almost all of the world's coffee production is provided by two varieties, called ‘Arabica’ and ‘Robusta’ whereas the share of Arabica is 70% of the world's coffee harvest. Green (raw) coffee can not be used to prepare coffee beverages, coffee beans must first be roasted. Roasting coffee and reaching a certain degree of coffee roasting determine its flavor and aroma characteristics. In the present study the fate of sucrose, chlorogenic acid, acetic acid, formic acid, lactic acid, caffeic acid, total phenolic compounds and 5-hydroxymethylfurfural was studied in coffee (Brazil Cerrado Dulce, 100% Arabica) roasted in two ways (Medium roast and Full city roast). It has been found that almost all sucrose has been degraded (96 – 98%) in both roasting ways. During Medium roast 65% of chlorogenic acid contained in green coffee was degraded while during Full city roast it was 85%. During both Medium and Full city roasting, the formation of acetic acid but especially formic and lactic acid was recorded. The highest concentration of organic acids was recorded at Full City roasting at medium roasting times (3.3 mg.g-1 d.w. acetic acid, 1.79 mg.g-1 d.w. formic  acid, 0.65 mg.g-1d.w. lactic acid). The amount of phenolic substances also increased during roasting up to 16.7 mg.g-1 d.w. of gallic acid equivalent. Highest concentrations of 5-hydroxymethylfurfural were measured at medium roasting times at both Medium (0.357 mg.g-1 d.w.) and French city (0.597 mg.g-1 d.w.) roasting temperatures. At the end of roasting, the 5-hydroxymethylfurfural concentration in coffee were 0.237 mg.g-1 d.w. (Medium roast) and 0.095 mg.g-1 d.w. (Full city roast).

Quantitation of anticonvulsant drugs in serum by gas-chromatography on the stationary phase SP-2510.

1978 ◽  
Vol 24 (3) ◽  
pp. 483-485 ◽  
Author(s):  
W Godolphin ◽  
J Thoma
Keyword(s):  
Gas Chromatography ◽  
Liquid Chromatography ◽  
Stationary Phase ◽  
Serum Cholesterol ◽  
Anticonvulsant Drugs ◽  
Gas Liquid Chromatography ◽  
Column Packing ◽  
Extraction Procedures

Abstract A new column packing, SP-2510 DA (Supelco, Inc., Bellefonte, Pa. 16823), is an excellent stationary phase for the determination of a wide variety of anticonvulsant drugs by gas--liquid chromatography without derivatization. However, when uncomplicated extraction procedures are used, serum cholesterol interferes with the determination of primidone. By the simple expedient of adding a short "pre-column" containing another phase (SP-2250 DA) the problem is overcome.

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