scholarly journals Life in acid: interactive effects of pH and natural organic acids on growth, development and locomotor performance of larval striped marsh frogs (Limnodynastes peronii)

2010 ◽  
Vol 213 (8) ◽  
pp. 1293-1300 ◽  
Author(s):  
B. J. Barth ◽  
R. S. Wilson
Keyword(s):  
Organic Acids ◽  
Interactive Effects ◽  
Locomotor Performance ◽  
Effects Of Ph ◽  
Growth Development

Olivine dissolution at 25°C: Effects of pH, CO2, and organic acids

1991 ◽  
Vol 55 (4) ◽  
pp. 943-954 ◽  
Author(s):  
Roy A Wogelius ◽  
John V Walther
Keyword(s):  
Organic Acids ◽  
Effects Of Ph

208 The interactive effects of a matrix coated organic acids blend and antibiotic supplementation in growing pigs

2017 ◽  
Vol 95 (suppl_2) ◽  
pp. 99-99
Author(s):  
M. M. Hossain ◽  
B. Jayaraman ◽  
S. C. Kim ◽  
K. Y. Lee ◽  
I. H. Kim ◽  
...  
Keyword(s):  
Organic Acids ◽  
Growing Pigs ◽  
Interactive Effects

Effects of pH, solid/solution ratio, ionic strength, and organic acids on Pb and Cd sorption on kaolinite

1991 ◽  
Vol 57-58 (1) ◽  
pp. 423-430 ◽  
Author(s):  
Robert W. Puls ◽  
Robert M. Powell ◽  
Donald Clark ◽  
Cynthia J. Eldred
Keyword(s):  
Solid Solution ◽  
Ionic Strength ◽  
Organic Acids ◽  
Effects Of Ph

Independent Effects of Acetic Acid and pH on Survival ofEscherichia coli in Simulated Acidified Pickle Products†‡

2004 ◽  
Vol 67 (1) ◽  
pp. 12-18 ◽  
Author(s):  
F. BREIDT ◽  
J. S. HAYES ◽  
R. F. McFEETERS
Keyword(s):  
Acetic Acid ◽  
Organic Acids ◽  
Acid Resistance ◽  
Ofescherichia Coli ◽  
Acid Solutions ◽  
Specific Effects ◽  
Effects Of Ph ◽  
Ph Range ◽  
Independent Effects ◽  
D Values

Our objective was to determine the effects of organic acids and pH on the rate at which selected strains ofEscherichia coli O157:H7 die in acid solutions representative of acidified pickle products (pH < 4.6). We used gluconic acid/sodium gluconate (pKa = 3.7) as a noninhibitory buffer to maintain pH at selected values in the absence of other organic acids. This was possible because we found that the inhibitory effects of this acid onE. coli strains at pH 3.1 were independent of acid concentration over a range of 2 to 200 mM. By this method, the lethal effects of acetic acid solutions (100 to 400 mM) at selected pH values between 3.1 and 4.1 were compared with the effects of pH alone (as determined using gluconate buffer). We found D-values were two- to fourfold lower with acetic acid compared with the effect of pH alone for simulated pickle brines in this pH range. Glutamic acid, an amino acid that is known to enhance acid resistance inE. coli and is a component of pickle brines, protected theE. coli strains from the specific effects of acetic acid.

Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids

2009 ◽  
Vol 74 (4) ◽  
pp. S165-S169 ◽  
Author(s):  
E.R.D. Neta ◽  
S.D. Johanningsmeier ◽  
M.A. Drake ◽  
R.F. McFeeters
Keyword(s):  
Organic Acids ◽  
Taste Intensity ◽  
Sodium Ions ◽  
Sour Taste ◽  
Ph Adjustment ◽  
Effects Of Ph
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