Quantitative Analysis of the Acetic Acid Content in Substances Used by Athletes for the Possible Prevention and Alleviation of Exercise-Associated Muscle Cramps

2020 ◽  
Vol 34 (6) ◽  
pp. 1539-1546
Author(s):  
Stephanie E. Hooper Marosek ◽  
Vijay Antharam ◽  
Katayoon Dowlatshahi
Keyword(s):  
Acetic Acid ◽  
Quantitative Analysis ◽  
Acid Content ◽  
Muscle Cramps ◽  
Acetic Acid Content ◽  
Exercise Associated Muscle Cramps

scholarly journals Effect of Co-Inoculation with Saccharomyces cerevisiae and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes

2019 ◽  
Vol 20 (7) ◽  
pp. 1659
Author(s):  
Katarzyna Pielech-Przybylska ◽  
Maria Balcerek ◽  
Grzegorz Ciepielowski ◽  
Barbara Pacholczyk-Sienicka ◽  
Łukasz Albrecht ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Isopropyl Alcohol ◽  
Quantitative Composition ◽  
Acetic Acid Content ◽  
Initial Ph

The qualitative and quantitative composition of volatile compounds in fermented distillery mash determines the quality of the obtained distillate of agricultural origin (i.e., raw spirit) and the effectiveness of further purification steps. Propan-2-ol (syn. isopropyl alcohol), due to its low boiling point, is difficult to remove by rectification. Therefore, its synthesis needs to be limited during fermentation by Saccharomyces cerevisiae yeast, while at the same time controlling the levels of acetaldehyde and acetic acid, which are likewise known to determine the quality of raw spirit. Lactic acid bacteria (LAB) are a common but undesirable contaminant in distillery mashes. They are responsible for the production of undesirable compounds, which can affect synthesis of propan-2-ol. Some bacteria strains are able to synthesize isopropyl alcohol. This study therefore set out to investigate whether LAB with S. cerevisiae yeast are responsible for conversion of acetone to propan-2-ol, as well as the effects of the amount of LAB inoculum and fermentation parameters (pH and temperature) on the content of isopropyl alcohol, acetaldehyde, lactic acid and acetic acid in fermented mashes. The results of NMR and comprehensive two-dimensional gas chromatography coupled with time of flight mass spectrometry (GC × GC-TOF MS) analysis confirmed the ability of the yeast and LAB strains to metabolize acetone via its reduction to isopropyl alcohol. Efficient fermentation of distillery mashes was observed in all tested mashes with an initial LAB count of 3.34–6.34 log cfu/mL, which had no significant effect on the ethanol content. However, changes were observed in the contents of by-products. Lowering the initial pH of the mashes to 4.5, without and with LAB (3.34–4.34 log cfu/mL), resulted in a decrease in propan-2-ol and a concomitant increase in acetaldehyde content, while a higher pH (5.0 and 5.5) increased the content of propan-2-ol and decreased acetaldehyde content. Higher temperature (35 °C) promoted propan-2-ol synthesis and also resulted in increased acetic acid content in the fermented mashes compared to the controls. Moreover, the acetic acid content rose with increases in the initial pH and the initial LAB count.

Preparation and Properties of Acidified Prevulcanized Natural Rubber Latex

2014 ◽  
Vol 997 ◽  
pp. 239-242
Author(s):  
Guang Lu ◽  
He Ping Yu ◽  
Yong Zhou Wang ◽  
Yong Yue Luo ◽  
Zong Qiang Zeng
Keyword(s):  
Tensile Strength ◽  
Acetic Acid ◽  
Natural Rubber ◽  
Acid Content ◽  
Natural Rubber Latex ◽  
Rubber Latex ◽  
Elongation At Break ◽  
Acetic Acid Content ◽  
Hot Air ◽  
Aging Resistance

After a maturation of three days at ambient temperature, the sulfur-prevulcanized natural rubber latex (SNRL) was stabilized by 20wt% Peregal O, and then acidified with the 36wt% acetic acid by a ratio of 5, 15, 25, 35 and 45 g of 36wt% acetic acid to 100g SNRL, to obtain acidified prevulcanized NR latex (ASNRL) with different acidity, respectively. The viscosity of ASNRL increased, while the nitrogen content decreased, with the increment of acetic acid content and the decrease in pH; for unaged samples, the tensile strength, elongation at break, 300% and 500% moduli of the ASNRL films were only slightly lower than those of SNRL film; however the hot-air aging resistance decreased with the increment of acetic acid content.

Enantioselective analysis of naproxen using chiral molecular imprinting polymers based thin-layer chromatography

e-Polymers ◽  
2013 ◽  
Vol 13 (1) ◽  
Author(s):  
Fengyun Huangfu ◽  
Bing Wang ◽  
Juanjuan Shan ◽  
Zhiliang Zhang
Keyword(s):  
Particle Size ◽  
Acetic Acid ◽  
Particle Size Distribution ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Size Distribution ◽  
Acid Content ◽  
Rational Design ◽  
Acetic Acid Content ◽  
Layer Chromatography

Abstract This paper describes a rational design and testing of molecularly imprinted polymers (MIPs) as chiral stationary phases of thin-layer chromatography (TLC) for enantiomeric purity of naproxen. Using D-naproxen as template, MIPs with particle size between 10~90 μm were prepared by precipitation polymerization in acetonitrile/methanol mixed solvent. The interactions between functional monomers and template were verified by UV absorption spectrometry. The morphology, particle size distribution and specific surface area of MIPs were also observed by scanning electron microscopy, particle size distribution meter and liquid nitrogen adsorption instrument, respectively. Binding capacities of MIPs had been studied by equilibrium binding assay. Preparation conditions of TLC and impact of acetic acid content on the separation of enantiomers were investigated. The results indicated that when acetic acid content was 4%, the racemates of templates were completely separated, and the chiral separation factor α was 1.58.

scholarly journals KUALITAS DAGING ITIK FERMENTASI YANG DIRENDAM MENGGUNAKAN L. plantarum DENGAN LEVEL YANG BERBEDA DAN DISIMPAN PADA SUHU RENDAH

ZOOTEC ◽  
2014 ◽  
Vol 34 (2) ◽  
pp. 99
Author(s):  
Rahmawati Hadju
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Content ◽  
Acid Content ◽  
Cooling Temperature ◽  
Acetic Acid Content ◽  
Randomized Design ◽  
Significant Difference ◽  
Meat Fermentation

THE CHEMICAL QUALITIES OF FERMENTED DUCK IMMERSED WITH DIFFERENT LEVELS OF L. plantarum AND STORED UNDER LOW TEMPERATURE. The objective of this research was study the effect of soaking time on chemical (pH, water content, acetic acid content and total lactic acid bacteria) of duck meat fermentation using L. plantarum. Ducks was done by soaking duck meat in culture L.plantarum and stroraged at cooling temperature. Soaking was done with different level of L. plantarum. This experiment was arranged in a completely randomized design consisted of five levels of L. plantarum. Data were analyzed by variance analysis. Significantly difference treatment effects on variable measures were tested using honestly significant difference (HSD). The result showed that treatments had significantly difference (P<0,01) on pH and total lactic acid bacteria of duck meat fermentation, but did not affect significant (P>0,05) on water content and acetic acid content of duck meat fermentation. Therefore, it can be concluded that soaking at 15% level of L. plantarum and storage at cooling temperature can conserve duck meat until 16 days and ducks fermentation were still constant. Keywords: Fermentation, duck meat, pH, water, acetic acid, lactic acid.

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