scholarly journals Fighting Covid-19 with the Help of Alkaline Diet

2021 ◽  
pp. 244-247
Author(s):  
Jaya Khandar ◽  
Achita Sawarkar ◽  
Madhuri Shambharkar ◽  
Sonali Kolhekar ◽  
Khushbu Meshram ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Acetic Acid ◽  
Citric Acid ◽  
Phosphoric Acid ◽  
Tartaric Acid ◽  
Tannic Acid ◽  
Fruits And Vegetables ◽  
Black Tea ◽  
Red Meat ◽  
Relative Acidity

The relative acidity or alkalinity of all substances in nature can be categorised. The term acid is derived from the Latin word "acidus," that is to state "to eat."" which meaning "sour or tangy." Several of them the typical substances that are acidic we come into  touch with have these characteristics, such as salad dressing vinegar, Beverages, which contain phosphoric acid and carbon dioxide, and black tea, which contains tannic acid, all contain acetic acid. Grapefruits, oranges, lemons, and limes contain citric acid, while grapes have tartaric acid. The acid-alkaline diet, or alkaline ash diet, is another name for the alkaline diet. Food is divided into three groups in the alkaline diet: acidic, neutral, and alkaline. Red meat, poultry, fish, chocolate, wheat, and alcohol are all acidic foods. Natural fats such as butter, most oils, milk, and cream are all included in neutral meals. Foods that are alkaline make up the majority of fruits and vegetables.

224. The decomposition of citric acid by Betacoccus cremoris

1939 ◽  
Vol 10 (2) ◽  
pp. 250-266 ◽  
Author(s):  
J. Van Beynum ◽  
J. W. Pette
Keyword(s):  
Carbon Dioxide ◽  
Acetic Acid ◽  
Citric Acid ◽  
Fermentation Process ◽  
Carbonic Acid ◽  
Atmospheric Oxygen ◽  
Extreme Case ◽  
Reciprocal Relation ◽  
Fermentation Products ◽  
Neutral Media

The fermentation products of Betacoccus cremoris in neutral milk are acetic acid and carbonic acid. In acidified milk or in mixed cultures of this bacterium and lactic acid streptococci the products are acetic acid, C02, diacetyl, acetylmethyl carbinol and 2–3 butylene glycol. The latter three substances may be called “C4 compounds”. Diacetyl is only formed when an oxidation with atmospheric oxygen can take place. Carbinol is found in aerobic and in anaerobic cultures. It may be reduced to butylene glycol. This reduction is more complete at lower acidity, but also depends on the strain of Betacoccus used.All these substances are formed from the citric acid of the milk. However, small amounts of acetic acid may be produced from sugar.From 1 mol. of citric acid are formed: 2 mol. of carbon dioxide, 1–1·5 mol. of acetic acid, 0·5–0 mol. of C4 compounds.A reciprocal relation exists between the quantities of acetic acid and C4 compounds. When the amount of acetic acid is high the C4 compounds content is low. The higher the acidity of the medium in which the betacocci are cultivated the higher is the amount of C4 compounds. This means that the fermentation in neutral media is the extreme case of the fermentation process. Then the production of C4 compounds is minimal (0) and that of acetic acid is maximal (1·5).

Inhibition or Inactivation of Listeria monocytogenes by Sodium Benzoate together with some Organic Acids

1989 ◽  
Vol 52 (11) ◽  
pp. 771-776 ◽  
Author(s):  
MOUSTAFA A. EL-SHENAWY ◽  
ELMER H. MARTH
Keyword(s):  
Acetic Acid ◽  
Listeria Monocytogenes ◽  
Citric Acid ◽  
Organic Acids ◽  
Tartaric Acid ◽  
Sodium Benzoate ◽  
Test Conditions ◽  
Slight Growth

Tests were done to determine the fate of Listeria monocytogenes at 13 or 35°C in Tryptose Broth (TB) with and without the pH adjusted to 5.6 or 5.0 using acetic, tartaric, lactic, or citric acid and containing 0.00, 0.05, 0.15, or 0.3% sodium benzoate. The bacterium grew in all controls (free of benzoate) under all conditions except only slight growth was detected at 13°C when the pH was adjusted to 5.0 using acetic or tartaric acid. When TB was acidified with acetic or tartaric acid and incubated at 35°C, the bacterium was inactivated or inhibited under all conditions except growth occurred at pH 5.6 with 0.05 or 0.15% sodium benzoate and at pH 5.0 with 0.05% benzoate. Incubation at 13°C with the same acids in TB was accompanied by inactivation or inhibition of the bacterium at all test conditions except in the presence of 0.05% sodium benzoate and pH 5.6 obtained by added acetic acid, and in the presence of 0.05 or 0.15% benzoate when tartaric acid was used to adjust the pH to 5.6. Acidifying TB with lactic or citric acid and incubating at 35°C resulted in growth at pH 5.0 and 5.6 regardless of concentration of benzoate except 0.3% which caused inhibition or inactivation at pH 5.6 or 5.0, respectively. Incubation at 13°C with the same acids in TB resulted in inactivation or inhibition of L. monocytogenes, except growth occurred at pH 5.6 when the medium contained 0.05 or 0.15% benzoate. Slight growth was observed in the presence of 0.05% benzoate at pH 5.0 when the medium was acidified by lactic or acetic acid.

Effects of Bentonite Clarificants on Organic Acids Contents in Red Wine during Clarification

2011 ◽  
Vol 194-196 ◽  
pp. 802-805
Author(s):  
Zhan Sheng Wu ◽  
Xi Fang Sun ◽  
Chun Li
Keyword(s):  
Hydrogen Bond ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Organic Acids ◽  
Succinic Acid ◽  
Tartaric Acid ◽  
Malic Acid ◽  
Red Wine ◽  
Titratable Acidity

Effects of different bentonite clarificants on the main organic acids contents in wine were investigated during the clarification process. Citric acid (CA) concentration changed slightly during the first day with average elimination ratio (AER) of 0.57%, and tartaric acid (TA), malic acid (MA), lactic acid (LA) and succinic acid (SA) were varied with AER of 12.39%, 9.80%, 7.27% and 6.27%, respectively, while acetic acid (AA) has the biggest AER of 15.42%. The pH and titratable acidity were significantly dependent on the variation of CA and TA. The –OH group in organic acids could be combined with –Si-O or –AlO groups in bentonite surface by hydrogen bond, which could caused the decrease in concentration various organic acids.

scholarly journals Separation and Determination of Some Organic Acids in Dry Calyces of Iraqi Hibiscus Sabdariffa Linn

2015 ◽  
Vol 12 (2) ◽  
pp. 340-349
Author(s):  
Baghdad Science Journal
Keyword(s):  
Acetic Acid ◽  
Citric Acid ◽  
Oxalic Acid ◽  
Organic Acids ◽  
Formic Acid ◽  
Succinic Acid ◽  
Tartaric Acid ◽  
Malic Acid ◽  
Limit Of Detection

A new reversed phase- high performance liquid chromatographic (RP-HPLC) method with Ultraviolet-Visible spectrophotometry has been optimized and validated for the simultaneous extraction and determination of organic acids present in Iraqi calyces of Hibiscus Sabdraffia Linn. The method is based on using ultrasonic bath for extracting organic acids. Limit of detection in µg/ml of Formic acid, Acetic acid, Oxalic acid, Citric acid, Succinic acid, Tartaric acid, and Malic acid 126.8498×10-6, 113.6005×10-6, 97.0513×10-6, 49.7925×10-6, 84.0753×10-6, 92.6551×10-6, and 106.1633×10-6 ,respectively. The concentration of organic acids found in dry spacemen of calyces of Iraqi Hibiscus Sabdraffia Linn. under study: Formic acid, Acetic acid, Oxalic acid, Citric acid, Succinic acid, Tartaric acid, and Malic acid are 114.896 µg/g, 64.722 µg/g, 342.508 µg/g, 126.902 µg/g, 449.91 µg/g, 268.52 µg/g, and 254.07 µg/g respectively.

scholarly journals Evaluation of Antimicrobial Activity of Four Organic Acids Used in Chicks Feed to ControlSalmonella typhimurium: Suggestion of Amendment in the Search Standard

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Aicha El Baaboua ◽  
Mohamed El Maadoudi ◽  
Abdelhakim Bouyahya ◽  
Omar Belmehdi ◽  
Ayoub Kounnoun ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Organic Acids ◽  
Salmonella Typhimurium ◽  
Tartaric Acid ◽  
Control Program ◽  
Inhibitory Effect ◽  
Poultry Feed

Today, the general public has become increasingly aware of salmonellosis problems. Organic acids are known by their antimicrobial potential and commonly used for improving the quality of poultry feed. In this context, the present work evaluated the inhibitory effect of four organic acids, namely, acetic acid, citric acid, lactic acid, and tartaric acid, at different levels of contamination bySalmonella typhimurium. The neutralization of these organic acidsin vitroand in the presence of one-day-old chick’s organs was also investigated during the search forSalmonellaserovars in birds as described in the Moroccan standard “NM 08.0.550.” The effect of four organic acids onSalmonella typhimuriumwas testedin vitroand in the presence of chick’s organs at different concentrations set of strain and organic acids tested. The MIC results demonstrated that tartaric acid, citric acid, and acetic acid inhibitedSalmonella typhimuriumat concentrations of 0.312%, 0.625%, and 0.512% for the three levels of strain: 10, 100, and 103 CFU/ml, respectively, while lactic acid and depending on the amount of the strain introduced acts differently: 0.078% for 10 CFU/ml and 0.156% for 100 and 103 CFU/ml. The concentration of 0.04M of Na2HPO4solution has proved,in vitro, in caecums and organs of chicks (in presence of organic acids) that strain introduced, even at low concentrations, can be recovered. The use of additives has beneficial effects inSalmonellacontrol program. However, the present results recommend the amendment ofSalmonellaresearch standard, taking into account the probable presence of organic acids in digestive content of one-day-old chicks.

scholarly journals The Contents of Organic Acids of Natural Vegetable and Fruit Fermentation Broth

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 761-761
Author(s):  
Miao Li ◽  
Kai Li ◽  
Hao Song
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Oxalic Acid ◽  
Organic Acids ◽  
Succinic Acid ◽  
Tartaric Acid ◽  
Fermentation Broth ◽  
Natural Fermentation ◽  
Vegetables And Fruits

Abstract Objectives The natural fermentation broth of vegetables and fruits is produced by anaerobic fermentation of vegetables and fruits, so as to form a fermentation beverage with complex components. Some components in the fermentation broth can promote digestion and absorption, alleviate constipation and beautify the face. Fruit and vegetable fermentation can be added into baking products to make natural yeast bread with good flavor and long shelf life. The fermentation broth has broad market application prospects. The contents of organic acids may play an important role in the flavor and nutrition of the natural fermentation broth of vegetables and fruits, which are still under researching. Methods HPLC (High Performance Liquid Chromatography) was used to detect the contents of several kinds of organic acids, such as acetic acid, lactic acid, oxalic acid, citric acid, succinic acid, tartaric acid. Results The contents of acetic acid, lactic acid, oxalic acid, citric acid, succinic acid, tartaric acid in compound natural fermentation broth (grapefruit + apple + lemon) was 5.650 mg/mL, 0.171 mg/mL, 0.013 mg/mL, 0.213 mg/mL, 0.763 mg/mL, 0.628 mg/mL. Conclusions The contents of organic acids were significantly different among different natural fermentation liquors of vegetables and fruits due to different raw materials, formulations and fermentation time. Funding Sources Beijing Yiqing Holding Co., Ltd.

Organic Acids Enhance the Antilisterial Activity of Potassium Sorbate

1991 ◽  
Vol 54 (8) ◽  
pp. 593-597 ◽  
Author(s):  
MOUSTAFA A. EL-SHENAWY ◽  
ELMER H. MARTH
Keyword(s):  
Acetic Acid ◽  
Listeria Monocytogenes ◽  
Citric Acid ◽  
Organic Acids ◽  
Organic Acid ◽  
Tartaric Acid ◽  
Incubation Temperature ◽  
Potassium Sorbate ◽  
Acid Growth ◽  
Time Required

Tryptose broth containing 0.0, 0.05, 0.15, or 0.3% potassium sorbate was acidified to pH 5.0 or 5.6 with acetic, tartaric, lactic or citric acid; inoculated to contain ca. 103 CFU Listeria monocytogenes/ml; and incubated at 13 or 35°C. The pathogen was inactivated in tryptose broth containing (a) 0.3% sorbate and acidified to pH 5.0 with acetic, tartaric, lactic, or citric acid although the time required for inactivation varied from ca. 30 h to > 10 d and (b) 0.15% sorbate and acidified to pH 5.0 with tartaric acid. Growth of the pathogen was inhibited to various degrees by other combinations of sorbate and organic acids. L. monocytogenes grew at pH 5.6 regardless of organic acid or incubation temperature used and at pH 5.0 in all instances except when acetic acid and incubation at 13°C were used.

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