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Acetic Acid - Wiley Online Library

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Last Updated: 10 October 2022

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Use of Cyclopentyl Methyl Ether (CPME) as Green Membrane for Acetic Acid Removal by Facilitated Bulk Liquid Membrane: A Transport and Kinetic Study

In this latest research, cyclopentyl methyl ether was tested as a novel membrane solvent for acetic acid removal from aqueous medium in the facilitated bulk liquid membrane. A mass transfer model was developed and the mass transfer coefficients were determined as a result of this. At 2 mol. L. u22121 carrier concentration in membrane solvent and 78. 01% for receiving yields at yields of 93. 4% and 78. 01% at extraction and 78. 11% for receiving yields at 2 mol. Lu22121 carrier concentration in membrane solvent and 4 mol. Lu22121 NaOH of receiving phase concentration.

Source link: https://onlinelibrary.wiley.com/doi/10.1002/cjce.24711


Synergistic effect of high hydrostatic pressure, allyl isothiocyanate, and acetic acid on the inactivation and survival of pathogenic Escherichia coli in ground chicken

Mild levels of high hydrostatic pressure were blocked with food-u2010grade additives to kill pathogenic Escherichia coli in ground chicken, despite retaining meat quality while still assuring microbial food safety. The reductions of Shiga toxin-produced E. coli O157:H7 and uropathogenic E. coli were attributed to increased hydrostatic pressure, processu2010holding time, AITC concentration, and a titorial layout. According to the E. coli O157:H7 and UPEC by 1. 52 log and 2. 52 log respectively, without the antimicrobials, a high-u00b0C for 15 min, a low-u2010pressure therapy at 300 MPa and 4u00b0C for 15 min. In our test matrix, the STEC O157:H7 was found marginally more effective than UPEC. The designed models were found to be compatible with experimental results, and they may help processors determine/optimize the processing parameters to meet the desired foodborne pathogens reduction for food safety reductions.

Source link: https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.16346


Reduction of lactic acid bacteria and acetic acid bacteria from natural apple cider by UVC irradiation

Cider is a habitat that encourages the growth of various bacteria essential to fermentation. The process involves reactions between yeasts, lactic acid bacteria, and acetic acid bacteria. This report investigates the use of UVC for reducing the microbial load in natural cider and characterizes the different lab and AAB colonies. In addition, PCR has investigated the presence of the genes related to cider spoiling. The study has shown that UVC irradiation has been very effective in all flow rates, decreasing the bacterial load by 90%, u201399%.

Source link: https://onlinelibrary.wiley.com/doi/10.1111/jfpp.17136


Portable Electrochemical Sensing of Indole‐3‐acetic Acid Based on Self‐assembled MXene and Multi‐walled Carbon Nanotubes Composite Modified Screen‐printed Electrode

Indole, u2010acetic acid, as a common plant hormone, can regulate plant growth and differentiation. IAA's unique electroanalytical technique of IAA was applied to the new SPE, with the detection range set as 0. 05 to u2013125. 0 nmol/L and the detection limit as 16. 7 nmol/L. With positive findings, the sensor was used for IAA content analysis in a different area of pea seedlings.

Source link: https://onlinelibrary.wiley.com/doi/10.1002/elan.202200279

* Please keep in mind that all text is summarized by machine, we do not bear any responsibility, and you should always check original source before taking any actions

* Please keep in mind that all text is summarized by machine, we do not bear any responsibility, and you should always check original source before taking any actions