scholarly journals Effect of Chitosan Concentration on the Rheological Properties of Acetic and Lactic Acid Solutions

2019 ◽  
pp. 20-24
Author(s):  
Clara A. Tovar ◽  
M. Carmen Gómez-Guillén ◽  
M. Pilar Montero
Keyword(s):  
Lactic Acid ◽  
Rheological Properties ◽  
Acid Solutions ◽  
Chitosan Concentration

Factors affecting the ability of dental cements to alter the pH of lactic acid solutions

2000 ◽  
Vol 27 (12) ◽  
pp. 1030-1033 ◽  
Author(s):  
M. Patel ◽  
H. Tawfik ◽  
Y. Myint ◽  
D. Brocklehurst ◽  
J. W. Nicholson
Keyword(s):  
Lactic Acid ◽  
Acid Solutions ◽  
Factors Affecting

Ultra-low friction achieved by diluted lactic acid solutions

RSC Advances ◽  
2014 ◽  
Vol 4 (55) ◽  
pp. 28860 ◽  
Author(s):  
Yuan Gao ◽  
Liran Ma ◽  
Dan Guo ◽  
Jianbin Luo
Keyword(s):  
Lactic Acid ◽  
Acid Solutions ◽  
Low Friction

Rheological Properties of Starch-Based Materials and Starch/Poly(lactic acid) Blends

2007 ◽  
Vol 249-250 (1) ◽  
pp. 529-534 ◽  
Author(s):  
Fengwei Xie ◽  
Tao Xue ◽  
Long Yu ◽  
Ling Chen ◽  
Xiaoxi Li ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Rheological Properties ◽  
Poly Lactic Acid

scholarly journals EVALUATION OF HYDROPHILIC GLOBULES WITH SODIUM ALGINATE CONTAINING A LACTIC ACID– CHITOSAN COMPLEX

2021 ◽  
Vol 26 ◽  
pp. 170-177
Author(s):  
Katarzyna Małolepsza-Jarmołowska ◽  
Keyword(s):  
Lactic Acid ◽  
Rheological Properties ◽  
Sodium Alginate ◽  
Contact Time ◽  
Experimental Studies ◽  
Vaginal Mucosa

An important issue in the treatment of vaginitis is the amount of time the drug remains on the vaginal mucosa. If the contact time is too short, the drug cannot work effectively to ensure the correct pH in the vaginal environment. This study evaluated formulations of globules containing sodium alginate, lactic acid and chitosan with different pH and rheological properties. The experimental studies revealed that it is possible to produce a preparation with optimal pharmaceutical and application properties. The use of an appropriate ratio of lactic acid to chitosan in the complex and the appropriate concentration of sodium alginate produces a preparation with excellent properties to coat the surface of the vaginal mucosa.

Thermal, mechanical and rheological properties of poly (lactic acid)/epoxidized soybean oil blends

2008 ◽  
Vol 62 (1) ◽  
pp. 91-98 ◽  
Author(s):  
Fathilah Ali ◽  
Young-Wook Chang ◽  
Shin Choon Kang ◽  
Joon Yong Yoon
Keyword(s):  
Lactic Acid ◽  
Soybean Oil ◽  
Rheological Properties ◽  
Epoxidized Soybean Oil ◽  
Poly Lactic Acid ◽  
Oil Blends

Control of Listeria monocytogenes on Frankfurters with Antimicrobials in the Formulation and by Dipping in Organic Acid Solutions

2004 ◽  
Vol 67 (11) ◽  
pp. 2456-2464 ◽  
Author(s):  
I. M. BARMPALIA ◽  
I. GEORNARAS ◽  
K. E. BELK ◽  
J. A. SCANGA ◽  
P. A. KENDALL ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Organic Acid ◽  
The United States ◽  
Acid Solutions ◽  
Overall Acceptability ◽  
Bactericidal Effects ◽  
Yeasts And Molds ◽  
And Storage

The antilisterial activity of sodium lactate (SL) and sodium diacetate (SD) was evaluated in a frankfurter formulation and in combination with a dipping treatment into solutions of lactic acid or acetic acid after processing and inoculation. Pork frankfurters were formulated with 1.8% SL or 0.25% SD or combinations of 1.8% SL with 0.25 or 0.125% SD. After processing, frankfurters were inoculated (2 to 3 log CFU/cm2) with a 10-strain composite of Listeria monocytogenes and left undipped or were dipped (2 min) in 2.5% solutions of lactic acid or acetic acid (23 ± 2°C) before vacuum packaging and storage at 10°C for 40 days. Total microbial populations and L. monocytogenes, lactic acid bacteria, and yeasts and molds were enumerated during storage. Sensory evaluations also were carried out on frankfurters treated and/or formulated with effective antimicrobials. The combination of 1.8% SL with 0.25% SD provided complete inhibition of L. monocytogenes growth throughout storage. Dipping in lactic acid or acetic acid reduced initial populations by 0.7 to 2.1 log CFU/cm2, but log CFU/cm2. For samples containing single antimicrobials and dipped in lactic acid or acetic acid, L. monocytogenes growth was completely inhibited or reduced over 12 and 28 days, respectively, whereas final populations were lower (P < 0.05) than those in undipped samples of the same formulations. Bactericidal effects during storage (reductions of 0.6 to 1.0 log CFU/cm2 over 28 to 40 days) were observed in frankfurters containing combinations of SL and SD that were dipped in organic acid solutions. Inclusion of antimicrobials in the formulation and/or dipping the product into organic acid solutions did not affect (P > 0.05) the flavor and overall acceptability of products compared with controls. The results of this study may be valuable to meat processors as they seek approaches for meeting new regulatory requirements in the United States.

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