Showing papers on "Acetic acid published in 2007"

Chemical Preservatives and Natural Antimicrobial Compounds

Abstract: Antimicrobials are classified as traditional when they (i) have been used for many years, (ii) are approved by many countries for inclusion as antimicrobials in foods (e.g., lysozyme and lactoferrin, which are naturally occurring but regulatory-agency approved), or (iii) are produced by synthetic means (as opposed to natural extracts). Many organic acids are used as food additives, but not all have antimicrobial activity. Research suggests that the most active are acetic, lactic, propionic, sorbic, and benzoic acids. Acetic acid was the most effective antimicrobial in ground roasted beef slurries against Escherichia coli O157:H7 growth in comparison with citric or lactic acid. Sorbate is applied to foods by direct addition, dipping, spraying, dusting, or incorporation into packaging. The mechanism by which dimethyl dicarbonate (DMDC) acts is most likely related to inactivation of enzymes. A related compound, diethyl dicarbonate, reacts with imidazole groups, amines, or thiols of proteins. Lysozyme is most active against gram-positive bacteria, most likely because the peptidoglycan of the cell wall is more exposed. The primary use for sodium nitrite as an antimicrobial is to inhibit Clostridium botulinum growth and toxin production in cured meats. Sulfites may be used to inhibit acetic acid-producing bacteria, lactic acid bacteria, and spoilage bacteria in meat products. In the future, traditional food antimicrobials will continue to play an important role in food preservation.

Two methods for direct ortho-arylation of benzoic acids.

Abstract: Two new palladium-catalyzed methods for the direct ortho-arylation of free benzoic acids have been developed. The first method employs stoichiometric silver acetate for iodide removal, aryl iodide as the coupling partner, and acetic acid solvent. This method is applicable to the arylation of electron-rich to moderately electron-poor benzoic acids and tolerates chloride and bromide substituents on both coupling partners. The second method involves the use of aryl chloride, cesium carbonate base, n-butyl-di-1-adamantylphosphine ligand, and DMF solvent and is suitable for both electron-rich and electron-poor benzoic acids. Mechanistic studies of the second method point to the heterolytic C-H bond cleavage as the rate-determining step.

Iron-catalyzed olefin epoxidation in the presence of acetic acid: insights into the nature of the metal-based oxidant.

Abstract: The iron complexes [(BPMEN)Fe(OTf)2] (1) and [(TPA)Fe(OTf)2] (2) [BPMEN = N,N‘-bis-(2-pyridylmethyl)-N,N‘-dimethyl-1,2-ethylenediamine; TPA = tris-(2-pyridylmethyl)amine] catalyze the oxidation of olefins by H2O2 to yield epoxides and cis-diols. The addition of acetic acid inhibits olefin cis-dihydroxylation and enhances epoxidation for both 1 and 2. Reactions carried out at 0 °C with 0.5 mol % catalyst and a 1:1.5 olefin/H2O2 ratio in a 1:2 CH3CN/CH3COOH solvent mixture result in nearly quantitative conversions of cyclooctene to epoxide within 1 min. The nature of the active species formed in the presence of acetic acid has been probed at low temperature. For 2, in the absence of substrate, [(TPA)FeIII(OOH)(CH3COOH)]2+ and [(TPA)FeIVO(NCCH3)]2+ intermediates can be observed. However, neither is the active epoxidizing species. In fact, [(TPA)FeIVO(NCCH3)]2+ is shown to form in competition with substrate oxidation. Consequently, it is proposed that epoxidation is mediated by [(TPA)FeV(O)(OOCCH3)]2+, genera...

Growth inhibition of food-borne pathogens by lactic and acetic acids and their mixtures

Abstract: Summary The inhibition of Salmonella enteritidis and E. coli by lactic and acetic acids, individually and as equimolar mixtures, was measured. Results confirm that the undissociated acid is the active antimicrobial species. In weakly buffered media an apparently synergistic interaction is observed between the two acids; this is ascribed to the potentiation of acetic acid in the lower pH environment created by the lactic acid. The effect could account for the stability of vegetable fermentations where no starter culture is used and asepsis is not observed.

Minimizing acetate formation in E. coli fermentations

Abstract: Escherichia coli remains the best-established production organism in industrial biotechnology. However, when aerobic fermentation runs at high growth rates, considerable amounts of acetate are accumulated as by-product. This by-product has negative effects on growth and protein production. Over the last 20 years, substantial research efforts have been expended on reducing acetate accumulation during aerobic growth of E. coli on glucose. From the onset it was clear that this quest would not be a simple or uncomplicated one. Simple deletion of the acetate pathway reduced the acetate accumulation, but other by-products were formed. This mini review gives a clear outline of these research efforts and their outcome, including bioprocess level approaches and genetic approaches. Recently, the latter seems to have some promising results.

Investigation of steam reforming of acetic acid to hydrogen over Ni–Co metal catalyst

Abstract: Catalytic generation of hydrogen by steam reforming of acetic acid over a series of Ni–Co catalysts have been studied. The catalyst with the molar ratio of 0.25:1 between Ni and Co was superior to other catalysts. The effects of reaction temperature, liquid hourly space velocity (LHSV) and molar ratios of steam-to-carbon (S/C) were studied in detail over this catalyst. At T = 673 K, LHSV = 5.1 h −1 , S/C = 7.5:1, the catalyst exhibited the best performances. Acetic acid was converted completely to hydrogen, while H 2 selectivity reached up to 96.3% and CO 2 selectivity up to 98.1% was obtained, respectively. Ni–Co catalyst showed rather stable performances for the 70 h time-on-stream without any deactivation.

Preparation of peracetic acid from hydrogen peroxide Part I: Kinetics for peracetic acid synthesis and hydrolysis

Abstract: A homogeneous kinetic model for preparation of peracetic acid (PAA) from acetic acid (AA) and hydrogen peroxide (HP) under the catalysis ofsulfuric acid (SA) in the liquid phase was investigated. The kinetic equations of PAA synthesis and hydrolysis were given and the kinetic constantswere estimated according to the experimental data by a simplex optimization method. It was found that the synthesis and hydrolysis of PAA wereboth first-order reactions with respect to reactant concentrations and H + concentration. Linear relationships were discovered between the observedrate constants and H + concentrations at a certain temperature, with the slopes being corresponding intrinsic rate constants. The intrinsic activationenergies of PAA synthesis and hydrolysis were 57.8 and 60.4kJmol −1 , respectively. The mechanisms of PAA synthesis and hydrolysis werediscussed. It has been proved that the rate-determining step in the synthesis of PAA is the reaction between H 2 O 2 with active carbonyl intermediary,and in the hydrolysis of PAA the reaction between water and corresponding active carbonyl intermediary.© 2007 Elsevier B.V. All rights reserved.

Interactions of Ionic Liquids with Polysaccharides 1. Unexpected Acetylation of Cellulose with 1‐Ethyl‐3‐methylimidazolium Acetate

Abstract: The homogeneous conversion of cellulose in the ionic liquid 1-ethyl-3-methylimidazolium acetate with 2-furoyl chloride, p-toluenesulfonyl chloride, and triphenylmethyl chloride yields surprisingly pure cellulose acetate samples in any case. From NMR spectroscopic studies, it may be concluded that during the homogeneous functionalization reactive intermediates including furane-2-carboxylic acid/acetic acid anhydride and acetic acid triphenylmethyl ester are formed leading to the cellulose acetates with DS values in the range from 0.55 to 1.86.

Esterification of acetic acid with ethanol: Reaction kinetics and operation in a packed bed reactive distillation column

Abstract: The reaction kinetics of the esterification of acetic acid with ethanol, catalyzed both homogeneously by the acetic acid, and heterogeneously by Amberlyst 15, have been investigated. The reactions were carried out at several temperatures between 303.15 and 353.15 K and at various starting reactant compositions. Homogeneous and heterogeneous reactions have been described using the models proposed by Popken et al. [T. Popken, L. Gotze, J. Gmehling, Reaction kinetics and chemical equilibrium of homogenously and heterogeneously catalyzed acetic acid esterification with methanol and methyl acetate hydrolysis, Ind. Eng. Chem. Res. 39 (2000) 2601–2611]. These models use activities instead of mole fractions. Activity coefficients have been calculated using ASOG [K. Kojima, K. Tochigi, Prediction of Vapor–liquid Equilibria by the ASOG Method, Elsevier, Tokyo, 1979] and UNIFAC (Aa. Fredenslund, J. Gmehling, P. Rasmussen, Vapor–liquid Equilibria Using UNIFAC. A Group Contribution Method, Elsevier, Amsterdam, 1977] methods. A packed bed reactive distillation column filled with Amberlyst 15 has been employed to obtain ethyl acetate. The influence of feed composition and reflux ratio have been analyzed.

효모종류를 달리한 탁주 술덧의 휘발성 향기성분

Abstract: In this study, we examined the volatile flavor components in the mashes of takju prepared using different yeasts such as Saccharomyces coreanus, S. ellipsoideus, S. carlsbergensis, S. cerevisiae (Baker’s yeast), and S. rouxii by GC and GC-MS. Fourteen alcohols, 13 esters, 5 acids, 3 aldehydes, 7 amines, and 2 other compounds were identified in the mash after 6 days of fermentation. On day 6, the takju fermented by S. coreanus had the greatest variety of volatile flavor components. Fifteen flavor components, including ethanol, isobutyl alcohol, isoamyl alcohol, methyl pentanol, 1,3- butanediol, 3-methylthio-1-propanol, benzeneethanol, ethyl lactate, acetic acid, acetaldehyde, and 1,3-cyclohexane diamine, were typically detected in all the treatments. The relative peak areas of the volatile components were as follows: alcohols (96.758-99.387%), esters (0.081-0.968%), acids (0.040-0.640%), aldehydes (0.266-0.959%), and amines (0.011-0.047%). In particular, 1-propanol, isobutyl alcohol, 3-methyl-1-butanol, 2,3-butanediol, trimethyl benzylalcohol, heptene-2,4-diol, ethyl lactate, diethyl succinate, ethyl nonanoate, methyl hexadecanoate, linoleic acid, hexadecanoic acid, and acetaldehyde were high in the takju made by S. coreanus. Also, ethyl stearate was high in the takju made by S. carlsbergensis, and hexanoic acid was high in the takju made by S. cerevisiae. Finally, methyl pentanol, 1,3-butanediol, 3-methylthio-1-propanol, benzene ethanol, ethyl octadecanoate, acetic acid, pentanal, and 1,3-cyclohexane diamine were high in the takju made by S. rouxii.