• Journal of the Korean Society of Safety
• /
• v.22 no.4
• /
• pp.37-42
• /
• 2007

Flash points for the flammable binary systems, n-propanol+acetic acid and n-propanol+n-propionic acid, were measured by Cleveland open cup tester. The Raoult's law, the van Laar equation and the UNIQUAC equation were used for predicting flash points and were compared with experimentally-derived data. The calculated values based on the van Laar and UNIQUAC equations were found to be better than those based on the Raoult's law. And the predictive curve of the flash point prediction model based on the UNIQUAC equation described the experimentally-derived data more effectively than was the case when the prediction model was based upon the the van Laar equation.

• Korean Journal of Soil Science and Fertilizer
• /
• v.24 no.4
• /
• pp.302-305
• /
• 1991

Six low-molecular-weight organic acids from decomposing plant residues were analyzed, which were formic, acetic, succinic, malic, tartaric, and citric acids. Straws of rice, barley, wheat, and rye were put under acid- hydrolysis after decomposition for different periods of time. The contents of organic acids in the hydrolysates were determined. 1. The relative molarity of a low-molecular-weight organic acid varies with the passage of the time of decomposition. 2. In general, formic and acetic acids were the major low-molecular-weight organic acids in all samples. 3. Malic acid was found to be only in a trace amount in rice and barley straws, and in their decomposed residues. 4. The relative molarities of total monocarboxylic acids(formic and acetic) increased with the progressing time of decomposition, far exceeding those of dicarboxylic and tricarboxylic acids combined together. 5. Formic and acetic acids were compensatory for each other and they were supposed to persist for a long time in soil environment.

• Korean journal of food and cookery science
• /
• v.31 no.1
• /
• pp.1-8
• /
• 2015

Organic acids are known as natural sanitizers. We examined the sanitizing effects of five organic acids (acetic acid, propionic acid, citric acid, malic acid, and lactic acid) and their persistence on three pectinolytic yeast strains isolated from decayed citrus, and the persistence of their sanitizing effects was determined during storage at $4^{\circ}C$ and $16^{\circ}C$. The 7~8 log CFU/mL of the mixed three yeast mixture was exposed to various concentrations of each organic acid for 1 min. The yeast mixtures decreased under detection limit(1 log CFU/mL) in 1% of acetic acid, followed by in 3% of propionic acid with the reduction of 5 log CFU/mL. The citric acid, malic acid, and lactic acid decreased the number of yeasts under detection limit at 7.5%. When treated with deionized water and 1~5% of organic acids were treated on the surfaces of citrus contaminated by yeasts, total numbers of the yeasts decreased under detection limit(3 log CFU) at 5% of acetic acid and 4 log CFU/piece at 5% propionic acid compared with deionized water. When treated with acetic acid and propionic acid on the stem ends of the contaminated citrus, total numbers of the yeasts significantly decreased 0.5 log CFU/piece at 3% of both organic acids. During storage at $4^{\circ}C$ and $16^{\circ}C$ for 20 days, total number of yeasts significantly decreased at 2% acetic acid compared with deionized water. This study suggested that organic acids could be used to sanitize microbial contaminants from citrus for storage and transportation.

• Korean Chemical Engineering Research
• /
• v.56 no.5
• /
• pp.687-693
• /
• 2018

The selective removal and recovery of fermentation inhibitors during purification of sugars from biomass hydrolysates can increase the economic efficiency of the entire process to produce bioalcohol from lignocellulosic biomass. This study investigated the effect of furans in phenols-free biomass hydrolysate on acetic acid extraction in an emulsion liquid membrane system. Under specific operating conditions, more than 99% of acetic acid could be extracted within 5 minutes, and the degrees of extraction of furfural and 5-hydroxymethylfurfural were about 10% and 4%, respectively. The extraction rate of acetic acid was also lower at a higher initial concentration of furfural in the feed phase, which was greater for furfural than 5-hydroxymethylfurfural. Thus, if furfural is first removed from the hydrolysate prior to acetic acid extraction, emulsion liquid membrane would be a more economically efficient way of removing acetic acid.

• Applied Biological Chemistry
• /
• v.22 no.3
• /
• pp.150-159
• /
• 1979

Physiological characteristics of the acetic acid bacteria isolated from the clover flower vinegar were studied and the results were summarized as follows. 1. The strains No. 1, 3, 5 were employed. By their biochemical properties observed, they seemed to belong to Acetobacter aceti. Particluarly, the strain No. 3 had the highest productivity of acetic acid. 2, When the acetic acid bacteria preincubated in $7^{\circ}Bx$ Koji extract was inoculated to $3^{\circ}Bx$ Koji extract added 0.15% yeast extract the productivity and peroxidation of acetic acid increased considerably. 3. $3^{\circ}Bx$ Koji extract added 0.005 to 0.01% of $MgSO_4{\cdot}7H_2O$ was good in the maintenance of high concentration of acetic acid. 4. Initial optimum pH of media was 6.0. 5. 2 to 4% of ethanol concentration brought a good result of the productivity and peroxidation of acetic acid in short terms.

• Resources Recycling
• /
• v.26 no.1
• /
• pp.37-42
• /
• 2017

It has been reported that aqueous indirect carbonation process of calcium silicate mineral could be one of the most promising methods for $CO_2$ sequestration. The process consists of two main steps, extraction of Ca from calcium silicate and carbonation of the extracted solution by $CO_2$. Many types of acids such as HCl and $HNO_3$ can be used in the extraction step of the process. In the case of using aqueous acetic acid solution as the extraction solvent, acetic acid can be reproduced at the carbonation step of the extracted solution by $CO_2$ and recycled to extraction step for reuse it. Industrial by-products such as iron and steel slags are potential raw materials of the indirect carbonation process due to their high contents of calcium silicate. In this study, in order to examine the extraction efficiency of domestic electric arc furnace steel slag by aqueous acetic acid solution, extraction experiments of the slag were performed by using the aqueous acetic acid solutions of varying extraction conditions ; acetic acid concentrations, extraction temperatures and times.

• Corrosion Science and Technology
• /
• v.23 no.2
• /
• pp.154-165
• /
• 2024

Acetic acid and acetonitrile produced in the chemical process of petrochemical plants are used at high temperatures and pressures. They are exposed to harsh corrosive environments. The present investigation aimed to evaluate corrosion characteristics of metals with excellent corrosion resistance by performing immersion and electrochemical experiments with different composition ratios of acetic acid and acetonitrile in a high-temperature and high-pressure environment. Results of immersion experiment revealed that as acetic acid concentration increased, surface damage and corrosion also increased. In immersion experiments under all conditions, super austenitic stainless steel (UNS N08367) had the best corrosion resistance among various metals. The maximum damage depth under the most severe immersion conditions was observed to be 4.19 ㎛, which was approximately 25.25 ㎛ smaller than that of highly damaged stainless steel (UNS S31804). As a result of electrochemical experiments, electrochemical characteristics of various metals presented some differences with different composition ratios of acetic acid and acetonitrile. However, super austenitic stainless steel (UNS N08367) had the best corrosion resistance at a high pressure condition with a high concentration of acetic acid.

• Korean Journal of Microbiology
• /
• v.43 no.4
• /
• pp.304-310
• /
• 2007

Bacillus cereus 1-1 strain produced 2 mM of ALA in the aerobic dark condition without any inhibitor like levulinic acid. The optimum culture conditions for the ALA production were that preculture and main culture were continued for 18 hr in TCY medium, and 16 mM of organic acids like acetic acid were added at the late log phase when the pH was 6.8. And the addition of 0.3% glucose was effective at the beginning of the main culture. ALA production was continued for more than 8 hr by the addition of glutamic acid instead of acetic acid, and was inhibited by addition of $40\;{\mu}M$ gabaculine seriously. These results confirmed that B. cereus 1-1 strain produced ALA through C-5 pathway.

• Journal of Life Science
• /
• v.32 no.2
• /
• pp.119-124
• /
• 2022

To effectively isolate acetic acid bacteria for producing makgeolli vinegar, various products were researched, and Acetobacter pasteurianus CK-1, a strain that is excellent in acetic acid production, was finally isolated. The optimal growth temperature of the isolated strain was confirmed to be 30℃, and it grew well in the pH range of 5.5~6.5, with optimal growth at pH 6. A. pasteurianus CK-1 had the most active proliferation when the initial ethanol concentration in the medium was 4%, and growth was possible even at an ethanol concentration of 7%. When inoculating the isolated strain into makgeolli to induce acetic acid fermentation, the pH at the beginning of fermentation was 3.54, which was gradually lowered to 2.77 after 18 days of fermentation. The acidity was 0.75% at the beginning of fermentation and gradually started to increase from the 4th day of fermentation. The final acidity at the end of fermentation was 5.54%. In the vinegar fermented by inoculating A. pasteurianus CK-1, acetic acid content was detected to be as high as 3,575.7±48.6 mg%, and the malic acid and citric acid contents were 2,150.8±27.6 and 55.8±3.7 mg%, respectively. Further, it was confirmed that the content and ratio of the organic acids produced significantly differed depending on the type of inoculated bacterial strain. During acetic acid fermentation, the populations of yeast and A. pasteurianus CK-1 were inversely changed. In the initial stage of fermentation, yeast dominated, and after 10 days of fermentation, A. pasteurianus CK-1 slowly proliferated and reached stationary phase.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.11
• /
• pp.1685-1690
• /
• 2016

Xanthine oxidase (XO) inhibitors play an important role in the treatment of gout and many other diseases related to superoxide anion metabolism. In this study, four commercial fruit juices and three vinegars were evaluated for their inhibitory activity of XO (XOI), as well as contents of organic acids by HPLC with UV detection. Five different organic acids were detected in commercial samples: acetic acid and malic acid were the most prominent in vinegars and fruit juices, respectively. The vinegars showed high XOI activity (33.8~64.9%) related to the great concentration of acetic acid ($R^2=0.7192$). The presence of acetic acid in vinegar could be responsible for its XOI effect.