scholarly journals Inhibiting Effect of Acetic Acid upon Microorganisms in the Presence of Sodium Chloride and Sucrose 12

1940 ◽  
Vol 40 (2) ◽  
pp. 255-269 ◽  
Author(s):  
A. S. Levine ◽  
C. R. Fellers
Keyword(s):  
Acetic Acid ◽  
Sodium Chloride ◽  
Inhibiting Effect

Accelerated ripening of Dhakki dates by artificial means: ripening by acetic acid and sodium chloride

2005 ◽  
Vol 70 (1) ◽  
pp. 61-66 ◽  
Author(s):  
Shahzada A. Saleem ◽  
Ahmad K. Baloch ◽  
Musa Kaleem Baloch ◽  
Waqar A. Baloch ◽  
Abdul Ghaffoor
Keyword(s):  
Acetic Acid ◽  
Sodium Chloride ◽  
Accelerated Ripening

Taste sensitivity in various strains of mice

1962 ◽  
Vol 202 (6) ◽  
pp. 1200-1204 ◽  
Author(s):  
Keiichiro Hoshishima ◽  
Sadasuke Yokoyama ◽  
Katsuo Seto
Keyword(s):  
Acetic Acid ◽  
Sodium Chloride ◽  
Thyroid Gland ◽  
Taste Sensitivity ◽  
The Relationship ◽  
Taste Thresholds

The present study was designed to elucidate the differences in taste sensitivity in various strains of mice, and to study the relationship between taste sensitivity and color of the fur. Taste thresholds for four kinds of taste substance, i.e., sodium chloride, saccharine, acetic acid, and phenylthiocarbamide (PTC), were measured with three black and three white strains of mice. Taste sensitivity in mice with hypofunction of the suprarenal body, thyroid gland, and liver was also studied to clarify the bearing of the functions of those organs on the sense of taste. The taste sensitivity of mice differed according to strain. A white strain (aa) showed the lowest taste thresholds for all substances tested, whereas a black strain (0–61) showed the highest. Other strains showed intermediate thresholds, the white strains showing lower ones except in the case of saccharine. Hypofunction of the suprarenal body, thyroid gland, and liver caused a rise in the taste thresholds: a) after cauterization of the suprarenal body, the threshold for acetic acid was raised, whereas those for other taste substances were unchanged; b) reduction of thyroid and hepatic functions resulted in a rise of the taste thresholds for saccharine, acetic acid, and PTC.

THE CONCENTRATION OF ELECTROLYTES IN NORMAL HUMAN SALIVA

1955 ◽  
Vol 33 (1) ◽  
pp. 217-225 ◽  
Author(s):  
J. A. Hildes ◽  
Marion H. Ferguson
Keyword(s):  
Acetic Acid ◽  
Sodium Chloride ◽  
Potassium Concentration ◽  
Serum Levels ◽  
Human Saliva ◽  
Parotid Saliva ◽  
Cyclic Variations ◽  
Normal Human ◽  
Appreciable Variation ◽  
Secretion Rates

Parotid saliva was collected into graduated tubes by fitting small cups over the parotid papillae. The sodium, chloride, and bicarbonate concentrations and the pH of parotid saliva increased with increasing rates of secretion, but the potassium and phosphate concentrations remained constant at secretion rates greater than 0.5 ml. per minute. Although the latter two ions were always at concentrations higher than serum levels, the parotid juice was always hypotonic but decreasingly so as the rate of flow increased. There was appreciable variation between individuals and also in the same subject from time to time. No difference was noted between the two gustatory stimuli used, dilute acetic acid and glucose candy. The potassium concentration in parotid saliva was higher than in mixed submaxillary and sublingual saliva. Continuous recording of the rate of secretion on a smoked drum showed cyclic variations from minute to minute, indicating that timed collections over a period of minutes give mean rather than actual rates of flow.

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