• KSBB Journal
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• v.11 no.2
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• pp.125-131
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• 1996

In this study, Bucillus amyloliquefaciens was adopted as bacterial source to investigate the concentration of carbon source by adding inhibitors in the batch culture. By adding acetic acid at $10g/\ell$ of initial glucose concentration, maximum dry cell density was obtained with the highest value of /$\3.9gell$ at $1.0g/\ell$ of initial acetic acid concentration. By adding acetic acid al 10g/$\ell$ of initial glucose concentration, maximum ${\alpha}$-amylase production was obtained with 331.55unit/m1 at $2.0g/\ell$ of initial acetic acid concentration. ${\alpha}$-Amylase production was decreased with the increase of initial acetic acrid concentration. By adding acetic acid to the medium, cell growth and ${\alpha}$-amylase production was higher in glucose than in maltose. By adding lactic acid to the medium, cell growth was decreased.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.266-272
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• 2004

The objective of this study was to investigate the physicochemical characteristics of gelatin extracted from pork skin under soaking in various acid solutions (lactic acid, acetic acid, and citric acid). Gelatin sol was extracted at 8$0^{\circ}C$, frozen at -2$0^{\circ}C$ and lyophilized it for 3 days to be completely dried in freeze drying unit. In the evaluation of gelatin quality, gelatin soaked in citric acid showed higher L- and a-values than those of any other gelatin (p<0.05). Gelatin treated by acetic acid showed the highest gel strength, cohesiveness, and brittleness. The content of hydroxyproline amino acid in gelatin treated by acetic acid was larger than one of gelatin treated in lactic and citric acid in order. From the experimental results, the highest quality of gelatin in all of period, which was soaked in acetic acid and lactic acid, has a more good quality than gelatin soaked in citric acid.

• Food Science and Preservation
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• v.7 no.3
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• pp.241-244
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• 2000

Grapes(Vitis labruscana B) were fumigated with acetic acid at 20mg/liter to reduce storage decay and packaged with polyethylene film(0.03mm), then stored for 90 days at 2$^{\circ}C$. Modified atmosphere packaging reduced slightly weight loss and soluble solids content during storage. Acetic acid fumigation decreased effectively berry shattering and achieved remarkable control of rotting for storage. Two grape cultivars, 'Campbell Early' and 'Sheridan', fumigated with acetic acid had only 0.7~2.9 berries rot compared with 8.3~27.6 berries rot of cluster for grapes that were not fumigated.

• Journal of Energy Engineering
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• v.13 no.3
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• pp.228-233
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• 2004

This paper reports production of low-molecular weight carboxylic acids from the hydrothermal treatment of representative organic wastes and compounds with or without oxidant (H$_2$O$_2$). Organic acids such as acetic, formic, succinic and lactic acids were obtained. This result increased to 42mg/g dry waste fish entrails in the presence of H$_2$O$_2$. Experiments on glucose representing cellulosic wastes were also carried out, getting acetic acid of about 29mg/g glucose. Studies on temperature dependance of formation of organic acids showed thermal stability of acetic acid, whereas, formic acid decomposed readily under hydrothermal conditions. In general. results demonstrated that the presence of oxidants favored formation of organic acids with acetic acid being the major product.

• Journal of the Korean Society of Safety
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• v.28 no.2
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• pp.49-54
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• 2013

The autoignition temperature(AIT) is important index for the safe handling of flammable liquids which constitute the solvent mixtures. This study measured the AITs and ignition delay time for n-Decane and Acetic acid system by using ASTM E659 apparatus. The AITs of n-Decane and Acetic acid which constituted binary system were $212^{\circ}C$ and $512^{\circ}C$, respectively. The experimental AITs of n-Decane and Acetic acid system were a good agreement with the calculated AITs by the proposed equations with a few A.A.D.(average absolute deviation). And n-Decane and Acetic acid system was shown the minimum autoignition temperature behavior(MAITB).

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.845-848
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• 1994

The fermenting conditions for acetic acid production with Acetobacter sp. FM-10 which could grow in the medium containing 10% ehtanol were investigated. Initial concentration of acetic acid in broth medium affected greatly to the fermentation speed. For example , the acetic acid production increased proportionally by the increasing of initial concentration was higher that 1.0%. When the cultivation was started with broth medium containing 5% ethanol, the additional adding ethanol during the fermentation was not significantly increased the acidity of the medium. The acidity of the medium containing 10% ethanol was reached to 8.3% after shaking than static cultivation by about 10 days with 150 rpm shaking speed. Acetic acid production with shaking cultivation was faster the static cultivation by abot 10 days under the same condition except shaking. In acetic acid fermentation with the batch style fermentor , the optimum fermentation condition was 700 rpm of agitation speed and 5L/min air flow rate in 3L culture medium .

• Membrane and Water Treatment
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• v.7 no.2
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• pp.143-154
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• 2016

Acetic acid can be removed from wastewater by esterification in a membrane reactor. Pervaporation membrane reactor (PVMR) is an alternative process to conventional separation processes. It is an environmentally friendly process. The main advantages of the PVMR are simultaneous water removal and production of an ester economically. In this study, the synthetic wastewater has been used. Esterification reaction of acetic acid with isopropanol has been studied in the presence of tungstosilicic acid hydrate as a catalyst in a batch reactor and in a PVMR. The effects of important operating parameters such as reaction temperature, initial molar ratio of isopropanol to acetic acid and catalyst concentration has been examined. Removal of acetic acid (conversion of acetic acid) was obtained as 85% using a PVMR by removal of water from the reaction mixture.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.939-947
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• 2009

In order to produce vinegar using onions, 12 acetic acid bacteria were screened from the juice of fallen peaches, and a strain showing the highest acetic acid productivity among them was selected and identified as Acetobacter tropicalis No. 22. The culture broth containing 2.5%(w/v) of initial sugar concentration showed maximum acetic production after 10 days of cultivation, and the acetic acid was produced at the highest rate and reached the maximum acidity after 2 to 6 days of cultivation when the residual sugar and the ethanol concentration were in the range of 1.6 to 2%(w/v) and 0.6 to 1.8%(v/v), respectively. Also optimum conditions for acetic acid production by response surface method using the fractional factorial design with 3 variables and 5 levels were involved with initial ethanol content of 4.67%(v/v), initial acidity of 0.03%, and initial glucose concentration of 2.35%(w/v) and predicted level of acetic acid production at these conditions was 3.77%.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.29 no.3
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• pp.150-158
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• 2016

Objectives : We want to know the effect of Gyejakjimo-tang in mice model of acute pain.Methods : We investigated writhing reflex in mice with acetic acid-induced abdominal pain using mice, we observed c-Fos protien expression by immunohistochemistry dyeing method in the paraventricular nucleus(PVN) and supraoptic nucleus(SON) of the hypothalamus.Results : All of Gyejakjimo-tang treated group suppressed acetic acid-induced writhing response as acetic acid injuction group, but in 100㎎/㎏ Gyejakjimo-tang treated group and 200㎎/㎏ Gyejakjimo-tang treated groups represernted significance. All of Gyejakjimo-tang treated groups(50, 100 and 200㎎/㎏ Gyejakjimo-tang-treated group), Fos-positive cells in PNV significantly decreased as acetic acid injuction group, and All of Gyejakjimo-tang-treated groups Fos-positive cells in SON significantly decreased as acetic acid injuction group.Conclusions : The present results showed that the mice pre-treated with the aqueous extract of Gyejakjimo-tang showed analgesic effect on acetic acid-induced abdominal pain.

• Journal of the Korean Home Economics Association
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• v.38 no.3
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• pp.121-130
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• 2000

This study attempted to determine the effects of sucrose, NaCl and acetic acid on the quality characteristics of cooked rice stored at 20$\^{C}$ for 72 hours. It conducted a moisture content, color value, texture and RVA(Rapid Visco Analyser) viscosity on stored cooked rice. Moisture contents of all groups ecreased during storage and that of cooked rice with NaCl were significantly lower than that of other groups. In color, lightness(L) of cooked rice with various additives seemed higher than that of control group and reduced b value of cooked rice with acetic acid showed that the color became less yellow. In texture, the hardness of cooked rice with NaCl and sucrose was higher than that of control group, whereas that of cooked rice with acetic acid was similar to that of control group. Adhesiveness of cooked rice with acetic acid was higher than that of other groups and it was shown that texture could be improved by the addition of acetic acid. The initial viscosity of cooked rice with acetic acid was markedly higher than that of other groups and finial viscosity was lower than that of other groups. It seemed that addition of acetic acid could retard the retrogradation of stored cooked rice.