scholarly journals Corrosion behaviour of tin electrode in citric acid, malic acid and glutamic acid

1991 ◽  
pp. 081-094
Author(s):  
Arzu YEDİGÜN ◽  
Gözen BEREKET
Keyword(s):  
Citric Acid ◽  
Glutamic Acid ◽  
Malic Acid ◽  
Corrosion Behaviour

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).

scholarly journals REBUSAN RIMPANG ALANG-ALANG (IMPERATA CYLINDRICAL L) MEMBERIKAN EFEK DIURETIK PADA MENCIT (MUS MUSCULUS) DI MENIT KE 90

2019 ◽  
Vol 8 (3) ◽  
pp. 299-304
Author(s):  
D. Elysa Putri Mambang
Keyword(s):  
Citric Acid ◽  
Mus Musculus ◽  
Malic Acid

Obat tradisional yang digunakan sebagai diuretik salah satunya adalah tumbuhan alang-alang(Imperata cylindrical L) dan yang digunakan adalah rimpangnya. Rimpang alang-alang mengandungmanitol, glukosa, sakarosa, malic acid, citric acid, coixol, arundoin, cylindrene, cylindol A, graminoneB, imperanene, stigmasterol, campesterol, β-sitosterol, fernenol, arborinone, arborinol, isoarborinol,simiarenol, anemonin dan tanin. Penelitian ini bertujuan untuk menguji efek diuretik dari rebusanrimpang alang-alang yang diberikan secara oral pada mencit sebagai hewan percobaan. Rebusan padapenelitian ini adalah sediaaan cair yang dibuat secara merebus rimpang alang-alang dengan air padasuhu 90˚C selama 30 menit. Penelitian ini merupakan penelitian eksperimental, dimana hewan ujiyang digunakan adalah 18 ekor mencit, yang terbagi dalam 6 kelompok masing-masing kelompokterdiri dari 3 ekor mencit. Kelompok 1 sebagai kontrol (tidak diberikan apa-apa), kelompok 2diberikan aquadest kelompok 3 diberikan rebusan rimpang alang-alang konsentrasi 30%, kelompok 4diberikan rebusan rimpang alang-alang konsentrasi 40%, kelompok 5 diberikan rebusan rimpangalang-alang konsentrasi 30% dan kelompok 6 diberikan suspensi furosemida. Mencit kelompok 1, 2,3, 4, 5 dan 6 diteliti selama 4 jam. Hasil penelitian menunjukkan bahwa rebusan rimpang alang-alangkonsentrasi 30%, 40% dan 50% menghasilkan efek diuretik pada menit ke 90. Sedangkan suspensifurosemida memberikan efek diuretik pada menit ke 60. Suspensi furosemida lebih cepat memberikanefek diuretik dari pada rebusan rimpang alang-alang

scholarly journals The Cardioprotective Effects of Citric Acid and L-Malic Acid on Myocardial Ischemia/Reperfusion Injury

2013 ◽  
Vol 2013 ◽  
pp. 1-11 ◽  
Author(s):  
Xilan Tang ◽  
Jianxun Liu ◽  
Wei Dong ◽  
Peng Li ◽  
Lei Li ◽  
...  
Keyword(s):  
Citric Acid ◽  
Myocardial Ischemia ◽  
Organic Acids ◽  
Reperfusion Injury ◽  
Malic Acid ◽  
Ischemia Reperfusion Injury ◽  
Ischemia Reperfusion ◽  
Protective Effects ◽  
Myocardial Ischemia Reperfusion Injury ◽  
Myocardial Ischemia Reperfusion

Organic acids in Chinese herbs, the long-neglected components, have been reported to possess antioxidant, anti-inflammatory, and antiplatelet aggregation activities; thus they may have potentially protective effect on ischemic heart disease. Therefore, this study aims to investigate the protective effects of two organic acids, that is, citric acid and L-malic acid, which are the main components ofFructus Choerospondiatis, on myocardial ischemia/reperfusion injury and the underlying mechanisms. Inin vivorat model of myocardial ischemia/reperfusion injury, we found that treatments with citric acid and L-malic acid significantly reduced myocardial infarct size, serum levels of TNF-α, and platelet aggregation.In vitroexperiments revealed that both citric acid and L-malic acid significantly reduced LDH release, decreased apoptotic rate, downregulated the expression of cleaved caspase-3, and upregulated the expression of phosphorylated Akt in primary neonatal rat cardiomyocytes subjected to hypoxia/reoxygenation injury. These results suggest that both citric acid and L-malic acid have protective effects on myocardial ischemia/reperfusion injury; the underlying mechanism may be related to their anti-inflammatory, antiplatelet aggregation and direct cardiomyocyte protective effects. These results also demonstrate that organic acids, besides flavonoids, may also be the major active ingredient ofFructus Choerospondiatisresponsible for its cardioprotective effects and should be attached great importance in the therapy of ischemic heart disease.

The effects of fruit juices and fruits on the absorption of iron from a rice meal

1987 ◽  
Vol 57 (3) ◽  
pp. 331-343 ◽  
Author(s):  
D. Ballot ◽  
R. D. Baynes ◽  
T. H. Bothwell ◽  
M. Gillooly ◽  
J. Macfarlane ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Malic Acid ◽  
Acid Content ◽  
Orange Juice ◽  
Geometric Mean ◽  
Citrus Fruit ◽  
Fruit Juices ◽  
Persea Americana ◽  
Better Than

1. The effects of the chemical composition of fruit juices and fruit on the absorption of iron from a rice (Oryza sativa) meal were measured in 234 parous Indian women, using the erythrocyte utilization of radioactive Fe method.2. The corrected geometric mean Fe absorptions with different juices varied between 0.040 and 0.129, with the variation correlating closely with the ascorbic acid contents of the juices (rs 0.838, P < 0.01).3. Ascorbic acid was not the only organic acid responsible for the promoting effects of citrus fruit juices on Fe absorption. Fe absorption from laboratory ‘orange juice’ (100 ml water, 33 mg ascorbic acid and 750 mg citric acid) was significantly better than that from 100 ml water and 33 mg ascorbic acid alone (0.097 and 0.059 respectively), while Fe absorption from 100 ml orange juice (28 mg ascorbic acid) was better than that from 100 ml water containing the same amount of ascorbic acid (0.139 and 0.098 respectively). Finally, Fe absorption from laboratory ‘lemon juice’ (100 ml orange juice and 4 g citric acid) was significantly better than that from 100 ml orange juice (0.226 and 0,166 respectively).4. The corrected geometric mean Fe absorption from the rice meal was 0.025. Several fruits had little or no effect on Fe absorption from the meal (0.013–0.024). These included grape (Vitis vinifera), peach (Prunuspersica), apple (Malus sylvestris) and avocado pear (Persea americana). Fruit with a mild to moderate enhancing effect on Fe absorption (0.03 1–0.088) included strawberry (Fragaria sp.) (uncorrected values), plum (Prunus domestica), rhubarb (Rheum rhaponticum), banana (Musa cavendishii), mango (Mangifera indica), pear (Pyrus cornmunis), cantaloup (Cucumis melo) and pineapple (Ananas comosus) (uncorrected values). Guava (Psidium guajava) and pawpaw (Carica papaya) markedly increased Fe absorption (0.126–0.293).5. There was a close correlation between Fe absorption and the ascorbic acid content of the fruits tested (rs 0.738, P < 0.0001). There was also a weaker but significant correlation with the citric acid content (rs 0.55, P < 0.03). Although this may have reflected a direct effect of citric acid on Fe absorption, it should be noted that fruits containing citric acid also contained ascorbic acid (rs 0.70, P < 0.002). Similarly, the negative correlation (rs –0.62, P < 0,008) between Fe absorption and the malic acid content of fruits may have been due to the fact that fruits with a high malic acid content tended to have low levels of ascorbic acid (rs–0.45, P < 0.06).6. These various results suggested that most fruits have only a limited effect on overall Fe nutrition. However, the presence of citrus fruit, guava or pawpaw would be expected to increase Fe absorption markedly from diets of low Fe availability.

ChemInform Abstract: SYNTHESES OF (S)-(-)-3-PIPERIDINOL FROM L-GLUTAMIC ACID AND (S)-MALIC ACID

1985 ◽  
Vol 16 (33) ◽  
Author(s):  
R. K. OLSEN ◽  
K. L. BHAT ◽  
R. B. WARDLE ◽  
W. J. HENNEN ◽  
G. D. KINI
Keyword(s):  
Glutamic Acid ◽  
Malic Acid

STUDIES ON WHEAT PLANTS USING C14 COMPOUNDS: IV. DISTRIBUTION OF C14 IN GLUTAMIC ACID, ASPARTIC ACID, AND THREONINE ARISING FROM ACETATE-1-C14 AND -2-C14

1957 ◽  
Vol 35 (6) ◽  
pp. 365-371 ◽  
Author(s):  
E. Bilinski ◽  
W. B. McConnell
Keyword(s):  
Amino Acids ◽  
Citric Acid ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Citric Acid Cycle ◽  
Carbon Skeleton ◽  
Major Pathway ◽  
Acid Cycle ◽  
Carbon 14

Glutamic acid, aspartic acid, and threonine isolated from the gluten of wheat plants to which acetate-1-C14 or -2-C14 was administered during growth have been degraded to determine the complete intramolecular distribution of C14. Sixty-three per cent of the activity in glutamic acid arising from acetate-1-C14 was in carbon-5 and 20% in carbon-1; glutamic acid from acetate-2-C14 contained 43% of the activity in carbon-4 and about 18% in each of carbons 2 and 3. Acetate-1-C14 resulted in labelling largely in the terminal carbons of aspartic acid, and acetate-2-C14 preferentially labelled the internal carbons. The results show that the Krebs' citric acid cycle provides a major pathway for the biosynthesis of the dicarboxylic amino acids of wheat gluten.Striking parallelism in the intramolecular distribution of carbon-14 in aspartic acid and threonine demonstrates that these amino acids are closely linked biosynthetically and is in accord with the idea that aspartic acid provides the carbon skeleton for threonine.

Method for the isolation of citric acid and malic acid in Japanese apricot liqueur for carbon stable isotope analysis

2017 ◽  
Vol 217 ◽  
pp. 112-116 ◽  
Author(s):  
Fumikazu Akamatsu ◽  
Tomokazu Hashiguchi ◽  
Yuri Hisatsune ◽  
Takaaki Oe ◽  
Takafumi Kawao ◽  
...  
Keyword(s):  
Citric Acid ◽  
Stable Isotope ◽  
Stable Isotope Analysis ◽  
Malic Acid ◽  
Isotope Analysis ◽  
Carbon Stable Isotope ◽  
Japanese Apricot

Composition of Pomegranate Juice

2012 ◽  
Vol 95 (1) ◽  
pp. 163-168 ◽  
Author(s):  
Dana A Krueger
Keyword(s):  
Citric Acid ◽  
Tartaric Acid ◽  
Malic Acid ◽  
Pomegranate Juice ◽  
Published Data ◽  
Statistical Tools ◽  
Isocitric Acid ◽  
Pee Dee ◽  
Sample Set

Abstract A database of 793 commercial pomegranate juices was analyzed to produce a profile for authentication of pure pomegranate juice. The database consisted of data from a mix of authentic and adulterated samples. Statistical tools were used to reduce the database to a stable sample set of 477 presumably authentic samples. The profile obtained (mean, SD at 16 Brix) are as follows: fructose (g/100 g) 6.83, 0.50; glucose (g/100 g) 6.66, 0.44; sucrose (g/100 g) 0.00, 0.00; sorbitol (g/100 g) 0.00, 0.01; acidity (g/100 g as citric acid) 1.25, 0.32; citric acid (g/100 g) 1.19, 0.30; malic acid (g/100 g) 0.065, 0.034; tartaric acid (g/100 g) 0.00, 0.00; isocitric acid (mg/kg) 63, 21; potassium (mg/kg) 2320, 400; proline (mg/kg) 7, 5; formol value [milliequivalents/100 g] 1.00, 0.24; 13C/12C ratio [o/oo Pee Dee belemnite]–26.4, 0.8. The profile samples had a consistent anthocyanin pattern consisting of four major peaks corresponding to delphinidin-3,5-diglucoside, delphinidin-3-glucoside, cyanidin-3,5-diglucoside, and cyanidin-3-glucoside. Minor peaks corresponding to pelargonidin-3,5-diglucoside and pelargonidin-3-glucoside were also generally present. No maltose, D-malic acid, or tartaric acid were detected in any of the samples. The profile obtained corresponds closely with previously published data.

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