scholarly journals Physicochemical characterization of the performance of acidified modified eggshell cyclic adsorption of CO2

2021 ◽  
Vol 2076 (1) ◽  
pp. 012034
Author(s):  
Hanhan Cheng ◽  
Dehong Gong ◽  
Ting Zhao ◽  
Tingyi Wang ◽  
Song Jiang
Keyword(s):  
Citric Acid ◽  
Malic Acid ◽  
Physicochemical Characterization ◽  
Chemical Characterization ◽  
Cycle Stability ◽  
Carbonation Reaction ◽  
Adsorption Analysis ◽  
Before And After ◽  
Adsorption Of Co2 ◽  
Cyclic Adsorption

Abstract The CO2 calcium based adsorbent was prepared by using citric acid monohydrate, L(+)-tartaric acid, glacial acetic acid and L(-)-malic acid modified eggshell. The cyclic calcination/carbonation reaction of the adsorbent before and after modification was carried out by thermogravimetric analyzer to investigate the attenuation characteristics of the cyclic CO2 absorption performance of the calcium-based adsorbent after modification. XRD, N2 adsorption analysis and other methods were used for physical and chemical characterization. The phase composition, morphology, specific surface area and porosity of the acidified calcium based adsorbent were investigated. The results showed that: during 20 cycles of calcination/carbonation after 900°C pre-calcination, the maximum carbonation conversion of CIES900 modified with citric acid is significantly higher than that of the previous adsorbent, and its maximum carbonation conversion is 90.7%. The L(-)-malic acid modified adsorbent MAES900 significantly enhanced the carbonation cycle stability of the adsorbent before modification, and the cycle stability reached 92.9%.

scholarly journals Established an eco-friendly cotton fabric treating process with enhancing anti-wrinkle performance

2021 ◽  
Vol 16 ◽  
pp. 155892502110034
Author(s):  
Xiongfang Luo ◽  
Pei Cheng ◽  
Wencong Wang ◽  
Jiajia Fu ◽  
Weidong Gao
Keyword(s):  
Tensile Strength ◽  
Citric Acid ◽  
Cotton Fabric ◽  
Crosslinking Agent ◽  
Cost Effective ◽  
Waterborne Polyurethane ◽  
Cotton Fabrics ◽  
Wrinkle Resistance ◽  
Before And After ◽  
Strength Retention

This study establishes an eco-friendly anti-wrinkle treating process for cotton fabric. Sodium hydroxide-liquid ammonia pretreatment followed by 6% (w/w) PU100 adding citric acid pad-cure-dry finishing. In this process, citric acid (CA) was used as the fundamental crosslinking agent during finishing because it is a non-formaldehyde based, cost-effective and well wrinkle resistance agent. Environmental-friendly waterborne polyurethane (WPU) was used as an additive to add to the CA finishing solution. Six commercial WPUs were systematically investigated. Fabric properties like wrinkle resistance, tensile strength retention, whiteness, durable press, softness, and wettability were well investigated. Fourier transform infrared spectra and X-ray diffraction spectra were also measured and discussed before and after adding waterborne polyurethane. Tentative mechanism of the interaction among the WPU, CA, and modified cotton fabrics is provided. The effect of cotton fabric pretreatment on fabric performance was also investigated. After the eco-process’s treatment, the fabric wrinkle resistant angle was upgraded to 271 ± 7°, tensile strength retention was maintained at 66.77% ± 3.50% and CIE whiteness was elevated to 52.13 ± 3.21, which are much better than the traditional CA anti-wrinkle finishing based on mercerized cotton fabrics. This study provides useful information for textile researchers and engineers.

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 Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture

2012 ◽  
Vol 78 (15) ◽  
pp. 5395-5405 ◽  
Author(s):  
Gilberto Vinícius de Melo Pereira ◽  
Maria Gabriela da Cruz Pedrozo Miguel ◽  
Cíntia Lacerda Ramos ◽  
Rosane Freitas Schwan
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Dominant Species ◽  
Starter Culture ◽  
Physicochemical Characterization ◽  
Cocoa Bean ◽  
Small Scale ◽  
Content Type ◽  
Cocoa Bean Fermentation

ABSTRACTSpontaneous cocoa bean fermentations performed under bench- and pilot-scale conditions were studied using an integrated microbiological approach with culture-dependent and culture-independent techniques, as well as analyses of target metabolites from both cocoa pulp and cotyledons. Both fermentation ecosystems reached equilibrium through a two-phase process, starting with the simultaneous growth of the yeasts (withSaccharomyces cerevisiaeas the dominant species) and lactic acid bacteria (LAB) (Lactobacillus fermentumandLactobacillus plantarumwere the dominant species), which were gradually replaced by the acetic acid bacteria (AAB) (Acetobacter tropicaliswas the dominant species). In both processes, a sequence of substrate consumption (sucrose, glucose, fructose, and citric acid) and metabolite production kinetics (ethanol, lactic acid, and acetic acid) similar to that of previous, larger-scale fermentation experiments was observed. The technological potential of yeast, LAB, and AAB isolates was evaluated using a polyphasic study that included the measurement of stress-tolerant growth and fermentation kinetic parameters in cocoa pulp media. Overall, strainsL. fermentumUFLA CHBE8.12 (citric acid fermenting, lactic acid producing, and tolerant to heat, acid, lactic acid, and ethanol),S. cerevisiaeUFLA CHYC7.04 (ethanol producing and tolerant to acid, heat, and ethanol), andAcetobacter tropicalisUFLA CHBE16.01 (ethanol and lactic acid oxidizing, acetic acid producing, and tolerant to acid, heat, acetic acid, and ethanol) were selected to form a cocktail starter culture that should lead to better-controlled and more-reliable cocoa bean fermentation processes.

scholarly journals Assessment of Bacteriological Quality of Sheep Carcasses, Effect Level of 2.5% Citric Acid Spray on Bacterial Contamination of Meat, and Hygiene Practices of Workers in a Selected Abattoir in Debrezeit Town, Central Ethiopia

2021 ◽  
Vol 15 ◽  
pp. 117863022110375
Author(s):  
Derebew Aynewa ◽  
Zemichael Gizaw ◽  
Aklilu Feleke Haile
Keyword(s):  
Citric Acid ◽  
Bacterial Contamination ◽  
Total Coliform ◽  
Aerobic Bacteria ◽  
Bacteriological Quality ◽  
Before And After ◽  
Effect Level ◽  
The Mean ◽  
Structured Questionnaire

Background: Meat safety is important for public health. As part of the meat chain abattoirs are required to give attention to meat hygiene and safety in order to minimize hazards. Therefore, the current study was conducted to evaluate the bacteriological quality of sheep carcasses, knowledge and hygienic practices of workers in a selected abattoir and to determine the effect level of 2.5% citric acid spray on total coliforms and aerobic bacteria load of raw sheep carcasses surfaces. Methods: A cross-sectional study design with structured questionnaire and observational checklists observation were used. A systematic random sampling technique was employed. A total of 50 sample swabs (25 swabs before citric acid spray and 25 after citric acid spray) were randomly taken from brisket, flank and rump of sheep’s carcasses. Swabs were moistened with buffered peptone water (BPW) and samples were taken by rubbing 100 cm2 (10 cm × 10 cm) area delineated by sterile aluminum template. In addition, we administered a structured questionnaire and an observational checklists to assess knowledge and hygienic practices of workers. Bacteriological quality of sheep carcasses were analyzed using the methods described by the US bacteriological analytical manual. Results: The mean count for aerobic bacteria of the sheep carcasses before and after citric acid spray were 7.2log10 CFU/ml and 6.4log10 CFU/ml, respectively. The test results also showed that 21 (84%) and 15 (60%) of the swab samples were positive before and after spraying citric acid, respectively. The mean counts for coliform bacterial of the sheep carcasses before and after citric acid spray were 3.5log10 CFU/ml and 2.9log10 CFU/ml, respectively. The mean total aerobic and coliform counts before and after citric acid spray were significantly different ( P < .05). Regarding the hygiene condition of workers, all the respondents reported that they always washed their hands with soap before and after entering the slaughtering room and 23 (53.5%) of the workers reported that they used hot water. Thirty-one (72.1%) of the workers reported that they do not used soap to wash hands after visiting toilet. Thirty-five (81.4%) of the production workers did not wear mouth mask while handling and distribute meat/carcass. On the other hand, all of the workers wore capes, gowns and boots at the time of the observation and only 18 (18.6%) of the production workers wore gloves at the time of the survey. Conclusion: The current study revealed that significant proportion of sheep carcasses were positive for total aerobic bacteria and total coliform. Moreover, the study also showed that spraying of sheep carcasses with 2.5% citric acid significantly reduced the total coliform and aerobic counts. However, we did not assessed how much spray results to this effect. Therefore, we recommended further studies to determine how much spray of 2.5% citric acid significantly reduce bacterial contamination of sheep carcasses. In addition, the abattoir has to follow the food hazard analysis critical control point (HACCP) system to minimize meat contamination during harvesting and processing. The abattoir has to also implement strict operation laws to improve hygiene conditions of the workers. In addition, the abattoir can minimize meat contamination using 2.5% citric acid as a decontaminant.

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.

Investigation and Physicochemical Characterization of Clarithromycin–Citric Acid–Cyclodextrins Ternary Complexes

2007 ◽  
Vol 33 (2) ◽  
pp. 163-171 ◽  
Author(s):  
Xiangrong Zhang ◽  
Yifan Zhang ◽  
Dafang Zhong ◽  
Ying Chen ◽  
Sanming Li
Keyword(s):  
Citric Acid ◽  
Physicochemical Characterization ◽  
Ternary Complexes
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