Extractability and physicochemical properties of cobia ( Rachycentron canadum ) skin collagen as influenced by lactic acid concentration

2020 ◽  
Author(s):  
Norzulaiha Sukeri ◽  
Nune Satya Sampath Kumar ◽  
Mannur Ismail Shaik ◽  
Norizah Mhd Sarbon
Keyword(s):  
Lactic Acid ◽  
Physicochemical Properties ◽  
Acid Concentration ◽  
Lactic Acid Concentration ◽  
Rachycentron Canadum ◽  
Skin Collagen

Post-Mortem Diagnosis of Hypoxia by Means of Brain Lactic Acid Concentration

1958 ◽  
Vol 192 (3) ◽  
pp. 577-580 ◽  
Author(s):  
Donald D. Van Fossan ◽  
Robert T. Clark
Keyword(s):  
Lactic Acid ◽  
Acid Concentration ◽  
Oxygen Deficiency ◽  
Postmortem Brain ◽  
Post Mortem ◽  
Lactic Acid Concentration ◽  
Altitude Exposure ◽  
Post Mortem Brain ◽  
Exposure Levels ◽  
The Brain

Simulated altitude exposure elevates the postmortem brain lactic acid concentration up to 98 mg/100 gm above controls depending on species used, duration, and intensity of exposure. The sharp difference in post-mortem brain lactic acid concentration between altitude exposed animals and controls remains demonstrable for the longest postmortem intervals studied (20 hr. in the dog, 30 hr. in the rabbit, and 6 hr. in the rat). Upon recovery from altitude exposure the brain lactic acid and/or precursors return toward pre-exposure levels in accordance with first order reaction kinetics during the first few minutes. The velocity constant is .32 and the half-life is 2.2 minutes. Elevated post-mortem brain lactic acid concentration is a constant finding in animals which were hypoxic at the time of death and appears to be a suitable criterion for establishing ante-mortem altitude exposure or other physiologically similar oxygen deficiency situations.

scholarly journals Regulation of lactic acid concentration in its bioproduction from wheat flour

2016 ◽  
Vol 54 ◽  
pp. 202-213 ◽  
Author(s):  
Karen Gonzalez ◽  
Sihem Tebbani ◽  
Filipa Lopes ◽  
Aurore Thorigné ◽  
Sébastien Givry ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Wheat Flour ◽  
Acid Concentration ◽  
Lactic Acid Concentration

Optimization of Lactic Acid Production from Food Waste by the Saccharification of Bacillus subtili

2010 ◽  
Vol 113-116 ◽  
pp. 1080-1083 ◽  
Author(s):  
Ying Ying Liu ◽  
Qun Hui Wang ◽  
Li Wei Chen ◽  
Xiao Qiang Wang ◽  
Juan Wang
Keyword(s):  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Acid Concentration ◽  
Food Waste ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Total Sugar ◽  
Lactic Acid Concentration ◽  
Two Phase ◽  
Better Than

In order to reduce the costs of production and increase the lactic acid yields, this research adopts Bacillus subtilis to substitute enzymes. The method used in the study is two-phase fermentation - inoculate Bacillus subtilis to food waste to produce sugar, and then inoculate Lactobacillus to food waste to yield lactic acid. 87.22 g l–1 of total sugar can be obtained from non-autoclaved food waste in 30 h of saccharification at 40 centigrade. After two-phase fermentation, the optimal lactic acid concentration was 50.77g/L. The results indicate that two-phase fermentation is better than synchronous saccharification fermentation.

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