Analysis lactic acid

Oxidation of a glycol can lead to a variety of products. Periodic acid quantitatively cleaves 1,2-glycols to aldehydes and is used as an analysis method for glycols (12,13). The oxidation of propylene glycol over Pd/C modified with Pb, Bi, or Te forms a mixture of lactic acid, hydroxyacetone, and pymvic acid (14). Air oxidation of propylene glycol using an electrolytic crystalline silver catalyst yields pymvic aldehyde. 

FIGURE 9.32 Analysis of biodegradable poly(lactic acid). Columns PSS PFG 100 + 1000. Eluent TFE + 0.1 M NatFat. Temp 2S°C. Detection UV 230 nm, Rl. Calibration PSS PMMA ReadyCal kit. 

The chemical engineering approach began with an analysis of the biochemistry of platelet metabolism. Like many cells, platelets consume glucose by two pathways, an oxidative pathway and an anaerobic pathway. The oxidative pathway produces carbon dioxide, which makes the solution containing the platelets more acidic (lower pH) and promotes anaerobic metabolism. This second metabolic pathway produces large amounts of lactic acid, further lowering pH. The drop in pH from both pathways kills the platelets. 

An analysis of partition coefficient data and drug solubilities in PCL and silicone rubber has been used to show how the relative permeabilities in PCL vary with the lipophilicity of the drug (58,59). The permeabilities of copolymers of e-caprolactone and dl-lactic acid have also been measured and found to be relatively invariant for compositions up to 50% lactic acid (67). The permeability then decreases rapidly to that of the homopolymer of dl-lactic acid, which is 10 times smaller than the value of PCL. These results have been discussed in terms of the polymer morphologies. 

Thus, while these two polymers differ greatly in their rate of hydrolytic chain cleavage, gel permeation chromatography (GPC) analysis of a 1 1 blend of PCL and poly(glycolic acid-co-lactic acid) in pH 7.4 buffer showed that both components of the blend were subject to the same rate of chain cleavage (65). 

Prediction and analysis of diastereoselectivity are based on steric, stereoelectronic, and complexing interactions in the TS.82 In the case of the lactic acid auxiliary, a chelated structure promotes facial selectivity. In the TiCl4 complex of 0-acryloyl ethyl lactate,... 

As a model esterification reaction, the formation of ethyl lactate has been studied and its complete kinetic and thermodynamic analysis has been performed. The formation rate of ethyl lactate has been examined as a function of temperature and catalyst loading. In early experiments, it was determined that lactic acid itself catalyzes esterification, so that there is significant conversion even without ion exchange resin present. The Arrhenius plot for both resin-catalyzed and uncatalyzed reactions indicates that the uncatalyzed... 

In similar work, Sturgeon et al. [125] compared direct furnace methods with extraction methods for cadmium in coastal seawater samples. They could measure cadmium down to 0.1 pg/1. They used 10 pg/1 ascorbic acid as a matrix modifier. Various organic matrix modifiers were studied by Guevremont [116] for this analysis. He found citric acid to be somewhat preferable to EDTA, aspartic acid, lactic acid, and histidine. The method of standard additions was required. The standard deviation was better than 0.01 pg/1 in a seawater sample containing 0.07 pg/1. Generally, he charred at 300 °C and atomised at 1500 °C. This method required compromise between char and atomisation temperatures, sensitivity, heating rates, and so on, but the analytical results seemed precise and accurate. Nitrate added as sodium nitrate delayed the cadmium peak and suppressed the cadmium signal. 

The inability to obtain complete protein sequence analysis of purified bacteriocins has been reason to suspect the presence of N-blocked peptide sequences (34) or lantibiotic residues (14). Recently, Piard et al. (14) have shown from partial sequencing and composition analysis that lacticin 481, a broad spectrum bacteriocin produced by L. lactis 481, also contains lanthionine residues. The early widespread interest in nisin and nisin-producing strains had given the impression that lantibiotics may be characteristic of bacteriocins of lactic acid bacteria. However, recent studies with other LAB bacteriocins suggest that simple peptide bacteriocins may prevail among the LAB. 

Even prior to Pasteur, alcohol content determination was important as a basis for local, import, and export taxes. Other important applications of accurate wine analysis have been to detect and to accurately determine food additives now there are legal reasons for analyzing wines for sulfur dioxide, organic chloride or bromide, sodium, cyanide, diglucoside pigments, various insecticides, fungicides, etc. Winery control calls for analytical determination of iron, copper, protein, total acidity, pH, tartaric, malic and lactic acids, etc. Finally, quality control... 

Chemical Analysis. It is suggested that a set procedure be established for running specific analyses according to a specific timetable. For example, a visual and taste inspection of all wines every two weeks (two months for wines in barrels), malic and lactic acid analyses at weekly intervals during the malo-lactic secondary fermentation, and S02 and color analyses of white wines at least every two weeks until the wine is bottled. Basic analyses to monitor are V.A., S02, alcohol, pH, and T.A. 

The typical percent acid for the Basic Protocol will depend on the standard acid chosen. For example, if sulfuric acid is chosen as the standard acid, the percent acid will range from 0.1% to 2.4%. However, if lactic acid is chosen as the standard acid, the percent acid will range from 0.15% to 4.3% acid. Therefore, the limits of this analysis are dependent on the standard acid chosen. In general, it is hard to measure titratable acidity below 0.1% and above 4% using this method. If the titratable acidity is... 

It is important to perform a comprehensive literature review prior to analysis. This is not only for the purpose of preparing standards and the addition of internal standards but also because there can be interactions between sugars and acids. For example, it has been documented that lactose can interfere with the measurement of lactic acid, which will overestimate the concentration of lactic acid in the sample. Thus, it is good to have prior knowledge of the concentrations of the acids typically found in the sample. If the resolution of the organic acid peaks is poor, it will be necessary to separate the nonvolatile acids from sugars (unit eu), anthocyanins, and polyphenolics. 

RF McFeeters, RL Thompson, HP Renting. Liquid chromatographic analysis of sugars, acids, and ethanol in lactic acid vegetable fermentations. J Assoc Anal Chem 67(4) 710-714, 1984. 

In the analysis of fruit juices, it is important to determine the levels of the individual acids to assess authenticity and quality. A range of these acids can be determined using an enzyme-linked assays and these procedures have been collaboratively tested and published in the IFU compendium of methods (citric no. 22, isocitric no. 54, D-malic no. 64, L-malic no. 21 and D-and L-lactic acids no. 53). r-Biopharm now distributes the Boehringer Mannheim kits to assess the levels of these acids. Similar kits are available from other suppliers. 

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