Topic
Citric acid
About: Citric acid is a research topic. Over the lifetime, 17745 publications have been published within this topic receiving 277125 citations. The topic is also known as: citrate & H3cit.
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TL;DR: It is shown that organic acids differ in their inhibitory or lethal activity against acid- Adapted and unadapted E. coli O157:H7 cells, and acid-adapted cells are more tolerant than un Adapted cells when subsequently exposed to reduced pH caused by these acids.
90 citations
TL;DR: A negative correlation between adsorption of low molecular weight organic acids and sugars onto a hydroxyapatite surface and biodegradation rates of the compounds in the presence of the mineral was observed.
Abstract: A negative correlation between adsorption of low molecular weight organic acids and sugars onto a hydroxyapatite surface and biodegradation rates of the compounds in the presence of the mineral was observed. Qualitatively, the effect was the same whether the organics were equilibrated with the surface prior to the addition of organisms or the organisms were preattached to the surface. Glucose, acetic acid, succinic acid, glutamic acid, and citric acid showed equilibrium adsorption values ranging from 0–94% from a 2μM solution. Changes in both respiration and assimilation of the substrates in the presence of hydroxyapatite were inversely correlated with adsorption.
90 citations
TL;DR: The operation of more effective mechanism(s) in addition to or other than the exudation of citric and malic acids for Al tolerance of some of the plant species and cultivars used in the present investigation are suggested.
Abstract: It was reported that differential Al tolerance between two cultivars of taro (Colocasia esculenta [L.] Schott) did not correspond to the amount of oxalic acid in Al medium (Ma and Miyasaka 1998: Plant Physiol., 118, 861-865). We compared the amount of organic acids, especially, citric and malic acids, in Al media of randomly selected seven plant species (AI tolerance order: Brachiaria brizantha, rice, tea > maize > pea, Cassia tora L. > barley) and of two Al-tolerant and AI-sensitive cultivars each in five plant species (rice, maize, wheat, pea, and sorghum). A larger amount of citric acid was found in the Al medium than in the medium without Al in all the plants except for Brachiaria brizantha and the AI-sensitive cultivar of pea. The largest amount of citric acid was detected in the Al medium of C. tora among the plant species, but its growth was inhibited considerably by both short- and long-term treatments with Al. In maize, wheat, and pea, a larger amount of citric and malic acids was detect...
90 citations
TL;DR: The accuracy of methods that utilize the color-forming reaction between pyridine, acetic anhydride and citric acid for the determination of citric acids in milk and milk sera has been examined as mentioned in this paper.
Abstract: The accuracy of methods that utilize the colour-forming reaction between pyridine, acetic anhydride and citric acid for the determination of citric acid in milk and milk sera has been examined. A method based on that of Saffran & Denstedt (1948), in which a trichloroacetic acid (TCA) filtrate is used, gave values 3–5% low for the citric acid content of both milk and milk ultrafiltrate. The method of Merier & Boulet (1958), in which aqueous samples are analysed, gave an accurate value for the citric acid content of milk. The same technique but applied to aqueous-NaOH samples (Marier & Boulet, 1960) gave values about 7% high for the citric acid content of milk and about 3% high for the citric acid content of ultrafiltrate. However, a method using the technique of Marier & Boulet and TCA filtrate gave accurate values for the citric acid content of both milk and milk ultrafiltrate.
89 citations
Patent•
13 Mar 1984
TL;DR: In this paper, effervescent, water-soluble compositions containing water soluble and oil soluble vitamins and amino acid chelated minerals in bioavailable form are contained in a composition consisting of 20-30% of a vitamin blend.
Abstract: Flavored, effervescent, water soluble compositions containing water-soluble and oil-soluble vitamins and amino acid chelated minerals in bioavailable form are contained in a composition consisting of 20-30% of a vitamin blend consisting of water-soluble and oil-soluble vitamins adsorbed on a lactose carrier containing a minor amount of propylene glycol, 5-25% of one or more amino acid chelated minerals selected from the group consisting of calcium, magnesium, iron, zinc, copper and manganese, 20-45% citric acid, 5-25% of one or more alkali or alkaline earth metal bicarbonates or carbonates, 1-5% flavoring agent, 0.5-2% of a sweetening agent and sufficient additional lactose carrier to provide the desired vitamin and mineral content per unit dosage which will normally vary between about 2 and 6 grams. When dissolved in water a flavored, lightly carbonated drink is provided which will contain in soluble bioavailable form between about 50 to 100% of the U.S. RDA of one or more vitamins contained in a dosage unit of the composition and between about 20 to 50% of the U.S. RDA of one or more of the trace minerals iron, zinc, copper and magnesium as contained in a unit dosage of the composition as amino acid chelates. Separate effervescent vitamin compositions without minerals and mineral compositions without vitamins are also disclosed.
89 citations