Parallel Transport by Solid-Phase and Macropore Diffusion in a Polyaminated Highly Porous Chitosan Bead in Case of Acetic Acid and Lactic Acid.

2001 ◽  
Vol 34 (1) ◽  
pp. 55-65 ◽  
Author(s):  
WATARU TAKATSUJI ◽  
HIROYUKI YOSHIDA
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Solid Phase ◽  
Parallel Transport ◽  
Chitosan Bead ◽  
Porous Chitosan ◽  
Highly Porous

Breakthrough curve for adsorption of mercury (II) on polyaminated highly porous chitosan beads

1997 ◽  
Vol 35 (7) ◽  
pp. 97-105 ◽  
Author(s):  
Yoshihide Kawamura ◽  
Hiroyuki Yoshida ◽  
Satoru Asai ◽  
Hiroaki Tanibe
Keyword(s):  
Breakthrough Curve ◽  
Transport Model ◽  
Parallel Transport ◽  
Effective Diffusivity ◽  
Mean Value ◽  
Chitosan Beads ◽  
Surface Diffusivity ◽  
Chelate Resin ◽  
Porous Chitosan ◽  
Highly Porous

The equilibrium isotherm and the breakthrough curve for adsorption of Hg(II) on polyaminated highly porous chitosan beads (PEI-CS) were compared with those for Unicellex UR-120H which was the best commercial chelate resin for removal of Hg(II) in Japan. As the intraparticle effective diffusivity Deff in PEI-CS was about two times larger than that in UR 120H, and adsorption capacity Hg(II) on PEI-CS was also larger than that on UR-120H, adsorption of Hg(II) on PEI-CS appeared feasible technically. The intraparticle concentration profiles of Hg(II) were measured for different period of time using X-ray micro-analyzer. The value of Deff was almost constant at 4 Re′ 7, and the mean value was 3.86 × 10−12 m2/s. The value od Deff increased in proportion to the influent concentration of Hg(II) Co,Hg. The pore diffusivity and surface diffusivity were determined using Deff based on the parallel transport model of surface and pore diffusions. The result showed that both the pore and surface diffusions of Hg(II) in PEI-CS particle were significant.

scholarly journals Saccharomyces cerevisiae Fermentation of 28 Barley and 12 Oat Cultivars

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 59
Author(s):  
Timothy J. Tse ◽  
Daniel J. Wiens ◽  
Jianheng Shen ◽  
Aaron D. Beattie ◽  
Martin J. T. Reaney
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Succinic Acid ◽  
Alcoholic Fermentation ◽  
Ethanol Yield ◽  
Cereal Crops ◽  
Fermentation Products ◽  
Barley Cultivars ◽  
Oat Cultivars

As barley and oat production have recently increased in Canada, it has become prudent to investigate these cereal crops as potential feedstocks for alcoholic fermentation. Ethanol and other coproduct yields can vary substantially among fermented feedstocks, which currently consist primarily of wheat and corn. In this study, the liquified mash of milled grains from 28 barley (hulled and hull-less) and 12 oat cultivars were fermented with Saccharomyces cerevisiae to determine concentrations of fermentation products (ethanol, isopropanol, acetic acid, lactic acid, succinic acid, α-glycerylphosphorylcholine (α-GPC), and glycerol). On average, the fermentation of barley produced significantly higher amounts of ethanol, isopropanol, acetic acid, succinic acid, α-GPC, and glycerol than that of oats. The best performing barley cultivars were able to produce up to 78.48 g/L (CDC Clear) ethanol and 1.81 g/L α-GPC (CDC Cowboy). Furthermore, the presence of milled hulls did not impact ethanol yield amongst barley cultivars. Due to its superior ethanol yield compared to oats, barley is a suitable feedstock for ethanol production. In addition, the accumulation of α-GPC could add considerable value to the fermentation of these cereal crops.

scholarly journals FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 894
Author(s):  
Johannes Pitsch ◽  
Georg Sandner ◽  
Jakob Huemer ◽  
Maximilian Huemer ◽  
Stefan Huemer ◽  
...  
Keyword(s):  
Irritable Bowel Syndrome ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Low Temperature ◽  
Quantitative Assessment ◽  
Bakery Products ◽  
Fermentation Products ◽  
Fermentation Temperature ◽  
Digestive Disorders ◽  
Irritable Bowel

Fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are associated with digestive disorders and with diseases such as irritable bowel syndrome. In this study, we determined the FODMAP contents of bread, bakery products, and flour and assessed the effectiveness of sourdough fermentation for FODMAP reduction. The fermentation products were analyzed to determine the DP 2–7 and DP >7 fructooligosaccharide (FOS) content of rye and wheat sourdoughs. FOSs were reduced by Acetobacter cerevisiae, Acetobacter okinawensis, Fructilactobacillus sanfranciscensis, and Leuconostoc citreum to levels below those in rye (−81%; −97%) and wheat (−90%; −76%) flours. The fermentation temperature influenced the sourdough acetic acid to lactic acid ratios (4:1 at 4 °C; 1:1 at 10 °C). The rye sourdough contained high levels of beneficial arabinose (28.92 g/kg) and mannitol (20.82 g/kg). Our study contributes in-depth knowledge of low-temperature sourdough fermentation in terms of effective FODMAP reduction and concurrent production of desirable fermentation byproducts.

scholarly journals Recovery heat in muscular contraction without lactic acid formation

1931 ◽  
Vol 108 (757) ◽  
pp. 279-301 ◽  
Keyword(s):  
Acetic Acid ◽  
Oxygen Consumption ◽  
Lactic Acid ◽  
Muscular Contraction ◽  
Acid Formation ◽  
Anaerobic Conditions ◽  
Spontaneous Breakdown ◽  
Rate Of Oxygen Consumption ◽  
Resting Muscle

In a comparison of muscles poisoned with mono-iodo-acetic acid (IAA) in the presence and in the absence of oxygen respectively, Lundsgaard (1930) found:- (1) That the spontaneous breakdown of phosphagen in poisoned resting muscle is much more rapid under anaerobic conditions. (2) That the onset of the characteristic contracture produced by IAA is accompanied always by an increase in the rate of oxygen consumption.

PhFl acetic acid: A new linker for solid phase organic synthesis

1998 ◽  
Vol 39 (26) ◽  
pp. 4591-4594 ◽  
Author(s):  
Konrad H. Bleicher ◽  
James R. Wareing
Keyword(s):  
Acetic Acid ◽  
Organic Synthesis ◽  
Solid Phase ◽  
Solid Phase Organic Synthesis

Bacterial Spoilage of Citrus Products at pH Lower than 3.51

1976 ◽  
Vol 39 (12) ◽  
pp. 819-822 ◽  
Author(s):  
B. J. JUVEN
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Thermal Resistance ◽  
Tartaric Acid ◽  
Lactobacillus Brevis ◽  
Acid Inhibition ◽  
Temperature Range ◽  
Ph Values ◽  
Sugar Syrup ◽  
Z Value

A strain of Lactobacillus brevis, L-3, was isolated from a blown can of grapefruit segments in sugar syrup; it caused spoilage of citrus products having pH values lower than 3.5. When inoculated into orange (pH 3.38) and grapefruit (pH 2.99) juices, after 5 h at 30 C L-3 produced 15 and 22 μg diacetyl/ml, respectively, and off-flavor was detectable. L-3 grew in APT broth acidified to pH 3.0 with citric, hydrochloric, phosphoric, or tartaric acid. However, its growth was inhibited at pH 3.6 if the acidulant was lactic acid, while with acetic acid inhibition occurred at a pH between 3.7 and 4.0. The thermal resistance of L-3 in orange serum (pH 3.4) was studied in the temperature range of 52 to 60 C: a z value of 8.3 was obtained. A simple and reliable capillary technique for studying the thermal resistance of gas-producing organisms in liquid foods and media is presented.

Effect of pH, Acidulant, Time, and Temperature on the Growth and Survival of Listeria monocytogenes

1989 ◽  
Vol 52 (8) ◽  
pp. 571-573 ◽  
Author(s):  
KENT M. SORRELLS ◽  
DAVIN C. ENIGL ◽  
JOHN R. HATFIELD
Keyword(s):  
Antimicrobial Activity ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Citric Acid ◽  
Hydrochloric Acid ◽  
Malic Acid ◽  
Incubation Temperature ◽  
Growth And Survival ◽  
Ph Values

The effect of different acids, pH, incubation time, and incubation temperature on the growth and survival of four strains of Listeria monocytogenes in tryptic soy broth was compared. Hydrochloric acid (HCl), acetic acid (AA), lactic acid (LA), malic acid (MA), and citric acid (CA) were used to acidify tryptic soy broth to pH values 4.4, 4.6, 4.8, 5.0, and 5.2 pH. Incubation times were 1, 3, 7, 14, and 28 d at 10, 25, and 35°C. The inhibition of L. monocytogenes in the presence of high acidity appears to be a function of acid and incubation temperature. Based on equal pH values, the antimicrobial activity is AA > LA > CA ≥ MA > HCl at all incubation times and temperatures. When based on equal molar concentration, the activity appeared to be CA ≥ MA > LA ≥ AA > HCl at 35 and 25°C, and MA > CA > AA ≥ LA > HCl at 10°C. Greatest antimicrobial activity occurred at 35°C. Greatest survival occurred at 10°C and greatest growth occurred at 25°C. Final pH of the medium was as low as 3.8 in HCl at 28 d. All strains grew well at pH values lower than the minimum previously reported (5.5–5.6).

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.

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