The length of time that cilia from the gills of Mylilus continue to beat in acidified sea water depends to some extent on the pH of the solution but to a greater extent on its carbon dioxide tension.

The aim of the study was to compare the two reference methods for the determination of boron in water samples and further assess the impact of the method of preparation of samples for analysis on the results obtained. Samples were collected during different desalination processes, ultrafiltration and the double reverse osmosis system, connected in series. From each point, samples were prepared ...

Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety.  Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables...

Over a period of three years, microbial communities in acidified soil with high sulfur content were analyzed. In soil water extracts ureolytic, proteolytic, oxidoreductive, and lipolytic activity were detected. The presented results indicate that the enzymatic activity of soil microbial communities varied considerably over time. Isolated 26 (80%) bacterial strains belonged to genus Bacillus sp....

Recovering resources from water purification sludge (WPS) have been gradually stipulated in environmental protection laws and regulations in many nations. Hence, reusing the WPS is becoming an important topic, and recovering alum from WPS is one of the many practical alternatives. Most previous research efforts have been conducted on studying the amphoteric characteristic of aluminum hydroxide ...

Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety.  Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables...

This investigation was designed to examine whether or not deionized water could be acidified by roots of intact rice seedlings. Roots of intact rice seedlings caused significant acidification of the deionized water in which they were immersed and this acidification could be repeated after replacement of acidified water with fresh deionized water. The addition of K, Na, and Mg* to the deionized ...

This study compared the efficacy of lactoferricin B (LB), peroxyacetic acid (PAA), acidified sodium chlorite (ASC), cetylpyridinium chloride (CPC), acetic acid (AA), lactic acid (LA), acidified chlorite (AC) and water when analyzed as dipping solutions for fresh beef carcass tissue (BCT) surfaces for reducing populations of Escherichia coli O157:H7. In this study, CPC reduced E. coli O157:H7 po...