To quantify the relationships between buffering properties and acid erosion and hence improve models of erosive potential of acidic drinks, a pH-stat was used to measure the rate of enamel dissolution in solutions of citric, malic and lactic acids, with pH 2.4-3.6 and with acid concentrations adjusted to give buffer capacities (β) of 2-40 (mmol·l(-1))·pH(-1) for each pH. The corresponding undis...

background: meat products may be unacceptably tough because of the high connective tissue content of meats used in their manufacture. objective: the aim of this study was using meat acid marination method on some physicochemical and sensory characteristics of beef burgers. methods: meat was marinated in three concentrations (0.5%, 1% and 1.5%) of lactic and citric acid solutions (1:4 w/v) at 4 ...

a mild and efficient method has been developed for the preparation of substituted coumarins from reaction of various phenols with different β-ketoesters via pechmann condensation in the presence of brønsted acidic ionic liquid (n-(4-sulfonic acid) butyl triethylammonium hydrogen sulfate) as an effective catalyst under solvent-free conditions. different phenols reacted with ethyl acetoacetate to...

Salmonella typhimurium was adapted to acid by exposure to hydrochloric acid at pH 5.8 for one to two doublings. Acid-adapted cells had increased resistance to inactivation by organic acids commonly present in cheese, including lactic, propionic, and acetic acids. Recovery of cells during the treatment with organic acids was increased 1,000-fold by inclusion of 0.1% sodium pyruvate in the recove...

On solid substrates, yeast colonies pass through distinct developmental phases characterized by the changes in pH of their surroundings from acidic to nearly alkaline and vice versa. At the beginning of the alkali phase colonies start to produce ammonia, which functions as a quorum-sensing molecule inducing the reprogramming of cell metabolism. Such reprogramming includes, among others, the act...

We aimed to determine the effects of variations in dietary composition on equine gut microbiota and their fermentation products, and proposed that dietary modifications profoundly affect microbial ecosystems and their metabolites. Bacterial communities within the large intestine of three groups of horses were compared using oligonucleotide-RNA hybridisation methodology. Each group consisting of...

quantitative determination of br?nsted acid sites in acidic mordenite samples with varying proton concentrations has been studied using aqueous conductometric titration method. conductometric titration of the ammonium form of mordenite with sodium hydroxide is feasible and the results indicate potential number of br?nsted acid sites. however, br?nsted acid sites concentration in acidic mordenit...

* Corresponding author Lactic acid has been first introduced to us as early as 1780 as a sour component of milk. Ever since we have found its applications in food, pharmaceutical, cosmetic industries etc. Now there are emerging uses as a potential feedstock for the biodegradable polymer industry. The microorganisms being used for lactic acid fermentation, the raw materials reported, the various...