ChemInform Abstract: The Use of the SPASIBA Spectroscopic Potential for Reproducing the Structures and Vibrational Frequencies of a Series of Acids: Acetic Acid, Pivalic Acid, Succinic Acid, Adipic Acid and L-Glutamic Acid

ChemInform ◽  
2010 ◽  
Vol 25 (16) ◽  
pp. no-no
Author(s):  
M. CHHIBA ◽  
P. DERREUMAUX ◽  
G. VERGOTEN
Keyword(s):  
Acetic Acid ◽  
Glutamic Acid ◽  
Succinic Acid ◽  
Adipic Acid ◽  
Pivalic Acid ◽  
Vibrational Frequencies

Measurement and Correlation for Solubilities of Adipic Acid, Glutaric Acid and Succinic Acid in Acetic Acid + Cyclohexanone Mixtures

2017 ◽  
Vol 62 (4) ◽  
pp. 1269-1277 ◽  
Author(s):  
Weiping Luo ◽  
Xiuqing Li ◽  
Dong Ruan ◽  
Dawei Liu ◽  
Kaili Xie ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Succinic Acid ◽  
Adipic Acid ◽  
Glutaric Acid

Measurement and Correlation for the Solubility of Adipic Acid and Succinic Acid in Glutaric Acid + Cyclohexanone and Glutaric Acid + Acetic Acid Mixtures

2017 ◽  
Vol 62 (10) ◽  
pp. 3473-3482 ◽  
Author(s):  
Xiangji Liao ◽  
Xiuqing Li ◽  
Yujun Han ◽  
Jun Song ◽  
Yingjie Gao ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Succinic Acid ◽  
Adipic Acid ◽  
Glutaric Acid

Effects of succinic acid and adipic acid on the metastable width of glutaric acid in acetic acid

2019 ◽  
Vol 507 ◽  
pp. 1-9 ◽  
Author(s):  
Yulan Huang ◽  
Jingjing Lu ◽  
Honglin Chen ◽  
Weiwei Du ◽  
Xunqiu Wang
Keyword(s):  
Acetic Acid ◽  
Succinic Acid ◽  
Adipic Acid ◽  
Glutaric Acid

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.

SATP (YaaH), a succinate–acetate transporter protein in Escherichia coli

2013 ◽  
Vol 454 (3) ◽  
pp. 585-595 ◽  
Author(s):  
Joana Sá-Pessoa ◽  
Sandra Paiva ◽  
David Ribas ◽  
Inês Jesus Silva ◽  
Sandra Cristina Viegas ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Acetic Acid ◽  
Succinic Acid ◽  
Critical Role ◽  
Amino Acid Residues ◽  
E Coli ◽  
Transporter Protein ◽  
Affinity Constants ◽  
In Trans

In the present paper we describe a new carboxylic acid transporter in Escherichia coli encoded by the gene yaaH. In contrast to what had been described for other YaaH family members, the E. coli transporter is highly specific for acetic acid (a monocarboxylate) and for succinic acid (a dicarboxylate), with affinity constants at pH 6.0 of 1.24±0.13 mM for acetic acid and 1.18±0.10 mM for succinic acid. In glucose-grown cells the ΔyaaH mutant is compromised for the uptake of both labelled acetic and succinic acids. YaaH, together with ActP, described previously as an acetate transporter, affect the use of acetic acid as sole carbon and energy source. Both genes have to be deleted simultaneously to abolish acetate transport. The uptake of acetate and succinate was restored when yaaH was expressed in trans in ΔyaaH ΔactP cells. We also demonstrate the critical role of YaaH amino acid residues Leu131 and Ala164 on the enhanced ability to transport lactate. Owing to its functional role in acetate and succinate uptake we propose its assignment as SatP: the Succinate–Acetate Transporter Protein.

scholarly journals Experimental and Computational Vibration Study of Amino Acids

2013 ◽  
Vol 15 ◽  
pp. 1-17 ◽  
Author(s):  
Musa E. Mohamed ◽  
Abdelhafeez M.A. Mohammed
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Ab Initio ◽  
Vibrational Frequencies ◽  
Empirical Methods ◽  
Vibrational Studies ◽  
Semi Empirical

Vibrational studies of amino acids experimentally and theoretically have been performed. The Semi-empirical methods optimization by PM6 and RM1 on the l- and d-amino acids (alanine, phenylalanine, aspartic and glutamic acid), showed no difference in energy between l-and d-isomers. The vibrational frequencies were calculated by semi-emprical methods (PM6 and RM1) and Ab Initio methods (B3LYP/6-31+G(d) and were scaled down by factors of 0.925 (RM1), 1.09 (PM6) and 0.89 (B3LYP/6-31+G(d)). The calculated and experimental vibrational frequencies have shown good general agreement.

scholarly journals L-GLUTAMIC ACID AND SUCCINIC ACID FERMENTATION BY BREVIBACTERIUM FLAVUM NO. 1996

1961 ◽  
Vol 7 (3) ◽  
pp. 177-191 ◽  
Author(s):  
HIROSHI OKADA ◽  
IWAO KAMEYAMA ◽  
SHINJI OKUMURA ◽  
TOSHINAO TSUNODA
Keyword(s):  
Glutamic Acid ◽  
Succinic Acid ◽  
Acid Fermentation ◽  
Brevibacterium Flavum ◽  
Succinic Acid Fermentation

scholarly journals A method for the separation of peptides and α-amino acids

1968 ◽  
Vol 107 (3) ◽  
pp. 335-340 ◽  
Author(s):  
D. K. J. Tommel ◽  
J. F. G. Vliegenthart ◽  
T. J. Penders ◽  
J F Arens
Keyword(s):  
Amino Acids ◽  
Acetic Acid ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Acetate Buffer ◽  
Acid Fraction ◽  
Peptide Fraction ◽  
Acidic Peptide ◽  
Peptide Fractions ◽  
Acetate Form

1. Peptides and α-amino acids, occurring in mixtures from various sources, can be separated into one fraction containing the amino acids and several peptide fractions. This is achieved by chelation of the mixture with Cu2+ ions and subsequent chromatography of these chelates over the acetate form of diethylaminoethylcellulose or triethylaminoethylcellulose. 2. The amino acid fraction is obtained by elution with 0·01m-collidine–acetate buffer, pH8·0. 3. Peptide fractions are eluted with 0·01m-collidine–acetate buffer, pH4·5, 0·17n-acetic acid and 0·1n-hydrochloric acid respectively. 4. With the exception of aspartic acid and glutamic acid, which are partly found in the acidic peptide fraction, the amino acids are completely separated from the peptides. 5. Contamination of the acidic peptide fraction with glutamic acid and aspartic acid can be largely avoided by previous addition of an excess of arginine. 6. Copper is removed from the eluates by extraction with 8-hydroxyquinoline in chloroform.

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