Two studies concerning low molecular weight organic acids in soils were conducted. In the first study, anion exclusion chromatography was used to separate and identify 12 common organic acids, and the accuracy, precision and detection limits of the method were determined. The method was found to be sensitive and accurate...
This study evaluated the potential of the aerobic Mycobacterium strain JS6O to grow on a variety of organic acid substrates, and the possible effects an organic acid would have on the degradation rate of vinyl chloride (VC). A series of batch growth tests were designed to determine the time it...
Acidulants are an important functional ingredient group in the food industry, providing sourness, lowering pH, ensuring safe processing, and extending shelf life. Hence, understanding the effect of acids on sensory characteristics of foods is critical. Of the many topics dealing with acidulants, sourness is a topic where considerable research has...