Citric oxidative

Crystallizes from water in large colourless prisms containing 2H2O. It is poisonous, causing paralysis of the nervous system m.p. 101 C (hydrate), 189°C (anhydrous), sublimes 157°C. It occurs as the free acid in beet leaves, and as potassium hydrogen oxalate in wood sorrel and rhubarb. Commercially, oxalic acid is made from sodium methanoate. This is obtained from anhydrous NaOH with CO at 150-200°C and 7-10 atm. At lower pressure sodium oxalate formed from the sodium salt the acid is readily liberated by sulphuric acid. Oxalic acid is also obtained as a by-product in the manufacture of citric acid and by the oxidation of carbohydrates with nitric acid in presence of V2O5. 

The BZ reaction involves the oxidation of an organic molecule (citric acid, malonic acid (MA)) by an... 

The existence of chaotic oscillations has been documented in a variety of chemical systems. Some of tire earliest observations of chemical chaos have been on biochemical systems like tire peroxidase-oxidase reaction [12] and on tire well known Belousov-Zhabotinskii (BZ) [13] reaction. The BZ reaction is tire Ce-ion-catalyzed oxidation of citric or malonic acid by bromate ion. Early investigations of the BZ reaction used tire teclmiques of dynamical systems tlieory outlined above to document tire existence of chaos in tliis reaction. Apparent chaos in tire BZ reaction was found by Hudson et a] [14] aiid tire data were analysed by Tomita and Tsuda [15] using a return-map metliod. Chaos was confinned in tire BZ reaction carried out in a CSTR by Roux et a] [16, E7] and by Hudson and... 

In appHcations as hard surface cleaners of stainless steel boilers and process equipment, glycoHc acid and formic acid mixtures are particularly advantageous because of effective removal of operational and preoperational deposits, absence of chlorides, low corrosion, freedom from organic Hon precipitations, economy, and volatile decomposition products. Ammoniated glycoHc acid Hi mixture with citric acid shows exceUent dissolution of the oxides and salts and the corrosion rates are low. 

Tartaric acid and tartrates are poorly absorbed from the intestine. Their metaboHsm is different from that of citric acid in that tartaric acid is only slightly oxidized. The acid that is absorbed is excreted unchanged in the urine. So far as is known, all nutritional and physiological investigations have been made with the dextrorotatory enantiomer. 

Two types of magnesia, caustic-calcined and periclase (a refractory material), are derived from dolomitic lime. Lime is required in refining food-grade salt, citric acid, propjiene and ethylene oxides, and ethylene glycol, precipitated calcium carbonate, and organic salts, such as calcium stearate, lactate, caseinate. 

Formulated metal poHshes consist of fine abrasives similar to those involved in industrial buffing operations, ie, pumice, tripoH, kaolin, rouge and crocus iron oxides, and lime. Other ingredients include surfactants (qv), eg, sodium oleate [143-19-1] or sodium dodecylben2enesulfonate [25155-30-0], chelating agents (qv), eg, citric acid [77-92-9], and solvents, eg, alcohols or aUphatic hydrocarbons. 

Chelants at concentrations of 0.1 to 0.2% improve the oxidative stabiUty through the complexation of the trace metal ions, eg, iron, which cataly2e the oxidative processes. Examples of the chelants commonly used are pentasodium diethylenetriarninepentaacetic acid (DTPA), tetrasodium ethylenediarninetetraacetic acid (EDTA), sodium etidronate (EHDP), and citric acid. Magnesium siUcate, formed in wet soap through the reaction of magnesium and siUcate ions, is another chelant commonly used in simple soap bars. 

Polyunsaturated fatty acids in vegetable oils, particularly finolenic esters in soybean oil, are especially sensitive to oxidation. Even a slight degree of oxidation, commonly referred to as flavor reversion, results in undesirable flavors, eg, beany, grassy, painty, or fishy. Oxidation is controlled by the exclusion of metal contaminants, eg, iron and copper addition of metal inactivators such as citric acid minimum exposure to air, protection from light, and selective hydrogenation to decrease the finolenate content to ca 3% (74). Careful quality control is essential for the production of acceptable edible soybean oil products (75). 

Linalool has been used to prepare a mixture of terpenes useful for enhancing the aroma or taste of foodstuffs, chewing gums, and perfume compositions. Aqueous citric acid reaction at 100°C converts the linalool (3) to a complex mixture. A few of the components include a-terpineol (34%) (9), Bois de Rose oxide (5.1%) (64), ocimene quintoxide (0.5%) (65), linalool oxide (0.3%) (66), tij -ocimenol (3.28%) (67), and many other alcohols and hydrocarbons (131). 

Tin does not react directly with nitrogen, hydrogen, carbon dioxide, or gaseous ammonia. Sulfur dioxide, when moist, attacks tin. Chlorine, bromine, and iodine readily react with tin with fluorine, the action is slow at room temperature. The halogen acids attack tin, particularly when hot and concentrated. Hot sulfuric acid dissolves tin, especially in the presence of oxidizers. Although cold nitric acid attacks tin only slowly, hot concentrated nitric acid converts it to an insoluble hydrated stannic oxide. Sulfurous, chlorosulfuric, and pyrosulfiiric acids react rapidly with tin. Phosphoric acid dissolves tin less readily than the other mineral acids. Organic acids such as lactic, citric, tartaric, and oxaUc attack tin slowly in the presence of air or oxidizing substances. 

Other Acids. Ascorbic acid (3) is used primarily as an antioxidant and to a lesser extent as an added nutrient ia beverages. It oxidizes readily, preventing the oxidation of certain flavoting compounds. Tartaric (4) and adipic acids are used to a lesser extent ia grape flavored beverages. Malic acid can be used as an alternative to citric acid ia some fmit flavored beverages. 

Fig. 1. Thermal decomposition of citric acid (1) to aconitric acid (2), citraconic acid (3), itaconic acid (4), and oxidation to acetonedicarboxylic acid (5).

Oxidation. Citric acid is easily oxidized by a variety of oxidizing agents such as peroxides, hypochlorite, persulfate, permanganate, periodate, hypobromite, chromate, manganese dioxide, and nitric acid. The products of oxidation are usually acetonedicarboxyhc acid (5), oxaUc acid (6), carbon dioxide, and water, depending on the conditions used (5). 

Physiological Role of Citric Acid. Citric acid occurs ia the terminal oxidative metabolic system of virtually all organisms. This oxidative metabohc system (Fig. 2), variously called the Krebs cycle (for its discoverer, H. A. Krebs), the tricarboxyUc acid cycle, or the citric acid cycle, is a metaboHc cycle involving the conversion of carbohydrates, fats, or proteins to carbon dioxide and water. This cycle releases energy necessary for an organism s growth, movement, luminescence, chemosynthesis, and reproduction. The cycle also provides the carbon-containing materials from which cells synthesize amino acids and fats. Many yeasts, molds, and bacteria conduct the citric acid cycle, and can be selected for thek abiUty to maximize citric acid production in the process. This is the basis for the efficient commercial fermentation processes used today to produce citric acid. 

Citric acid also inhibits color and flavor deterioration in frozen fmit. Here again the function is to inhibit enzymatic and trace metal-catalyzed oxidation. 

Canned Fruits and Vegetables. The use of citric acid to bring the pH below 4.6 can reduce heat treatment requirements in caimed fmits and vegetables. In addition, citric acid chelates trace metals to prevent enzymatic oxidation and color degradation, and enhances the flavor, especially of caimed fmits. 

Fats and Oils. The oxidation of fats and oils in food products can be prevented by the addition of citric acid to chelate the trace metals that catalyze the oxidation. Citric acid is also used in the bleaching clays and the degumming process during oil refining to remove chlorophyll and phosphohpids (59—63). 

Metal Cleaning. Citric acid, partially neutralized to - pH 3.5 with ammonia or triethanolamine, is used to clean metal oxides from the water side of steam boilers and nuclear reactors with a two-step single fill operation (104—122). The resulting surface is clean and passivated. This process has a low corrosion rate and is used for both pre-operational mill scale removal and operational cleaning to restore heat-transfer efficiency. 

The TBDMS derivative of a /3-lactam nitrogen is reported to be stable to lithium diisopropylamide, citric acid, Jones oxidation, and BH3-diisopropylamine, but not to Pb(OAc)4 oxidation. 

Example. The Pechini method for fuel cell electrode preparation. La, Ba, Mn niU ates - - CgHgO — citrate complex - - C2FI6O2 — gel. Metal nitrates are complexed with citric acid, and then heated with ethylene glycol to form a transparent gel. This is then heated to 600 K to decompose the organic content and then to temperatures between 1000 and 1300K to produce tire oxide powder. The oxide materials prepared from the liquid metal-organic procedures usually have a more uniform particle size, and under the best circumstances, this can be less than one micron. Hence these particles are much more easily sintered at lower temperatures than for the powders produced by tire other methods. 

The combustion of the acetyl groups of acetyl-CoA by the citric acid cycle and oxidative phosphorylation to produce COg and HgO represents stage 3 of catabolism. The end products of the citric acid cycle, COg and HgO, are the ultimate waste products of aerobic catabolism. As we shall see in Chapter 20, the oxidation of acetyl-CoA during stage 3 metabolism generates most of the energy produced by the cell. 

FIGURE 18.16 Compartmentalization of glycolysis, the citric acid cycle, and oxidative phosphorylation. 

Glycolysis and the citric acid cycle (to be discussed in Chapter 20) are coupled via phosphofructokinase, because citrate, an intermediate in the citric acid cycle, is an allosteric inhibitor of phosphofructokinase. When the citric acid cycle reaches saturation, glycolysis (which feeds the citric acid cycle under aerobic conditions) slows down. The citric acid cycle directs electrons into the electron transport chain (for the purpose of ATP synthesis in oxidative phosphorylation) and also provides precursor molecules for biosynthetic pathways. Inhibition of glycolysis by citrate ensures that glucose will not be committed to these activities if the citric acid cycle is already saturated. 

Another important piece of the puzzle came from the work of Carl Martius and Franz Knoop, who showed that citric acid could be converted to isocitrate and then to a-ketoglutarate. This finding was significant because it was already known that a-ketoglutarate could be enzymatically oxidized to succinate. At this juncture, the pathway from citrate to oxaloacetate seemed to be as shown in Figure 20.3. Whereas the pathway made sense, the catalytic effect of succinate and the other dicarboxylic acids from Szent-Gyorgyi s studies remained a puzzle. 

Oxidation of 2 molecules of glyceraldehyde-3-phosphate yields 2 NADH Pyruvate conversion to acetyl-CoA (mitochondria) 2 NADH Citric acid cycle (mitochondria) 2 molecules of GTP from 2 molecules of succinyl-CoA + 2 + 2... 

Trimethyl amine Ethylane oxide Citric acid... 

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