Organic acids persistence

ANEDCO AC-163 is a versatile basic intermediate which can be further modified by reacting with dimer-trimer acids to obtain an excellent film persistent-corrosion inhibitor. Various surfactants may be added to obtain improved water dispersibility. ANEDCO AC-163 may be reacted with a short chain organic acid such as acetic acid, hydroxy acetic acid, etc. to form a water-soluble corrosion inhibitor. 

CCA has decades of proven performanee in field trials and in-service. With the correct species and treatment CCA provided an assured in-ground service life in excess of 50 years. Reeently Bull (2001) has proposed that the fixation produets of CCA are dominated by ehromium (III) arsenate, chromium (III) hydroxide and wood-carboxylate-eopper (II) eomplexes. CCA is potent precisely because it is bioavailable - and persistent. Signifieantly the separation of copper from chromium and arsenic is consistent with the observation that acetie aeid and chelating organic acids - and silage or eompost - under eertain eireumstanees ean promote leaching and early failure (Cooper and Ung, 1995 Kazi and Cooper, 1998). 

Figure 6. In this graph, the leveling off of oxygen uptake disappears completely in the presence of propionic acid in the solvent. The results indicate that the conversion of the copper stearate to inhibitors is prohibited by the presence of fatty acid, and the catalytic activity of the copper stearate persists through the reaction. In the absence of the copper stearate, the oxidation of the polymer was accelerated also by the addition of propionic acid in the solvent. The similar effect of organic acids was observed also and was explained by the accelerated decomposition of hydroperoxide in a polar solvent (38,39). A favorable chain reaction might be another factor in the acceleration of the oxidation since the solubility of the polymer decreases by adding propionic acid.

In addition to common soil and plant bacteria that do not persist in wine formation, members of the lactic and acetic acid bacterial families can be found on the surface of the grape. These bacteria can pose a problem in wine fermentation, particularly if an antimicrobial agent like sulfur dioxide is not used or if the yeasts are inhibited in their abiUty to dominate the fermentation, allowing other organisms to proliferate. The metaboUc activities of these bacteria often lead to high acetic and organic acid concentrations that can be inhibitory to yeast. 

With our routine GLC-system for iirinary organic acid analysis in use for the screening for inborn errors of metabolism we detected persistent uraciluria in a few children. One of these patients will be described briefly here. Another patient showed a persistent excretion of thymine and uracil both. This child has been studied more in detail the results will be given in the present paper. 

O Halloran 1996). The proteins are likely to degrade quickly in the environment leading to precipitation of the Cr(III), whereas the organic acid complexes are more persistent. 

A further development in the description of the disease was reported by Robinson et al. (1979), who reported a patient, a female child of unrelated French-Canadian parents, who presented with metabolic acidosis, acetonuria and coma after a fever at 30 months of age. Her clinical condition deteriorated and she died with features of salicylism, including a serum salicylate of 20 mg dl A second child (female) born several years later to the same family subsequently presented at 1 year with fever, metabolic acidosis, vomiting and persistent tachypnoea. She had ketonuria, and an apparent serum salicylate of 11.2 mg dl despite having received no salicylates during the previous 6 days. GC-MS of urinary organic acids extracted using solvents revealed the presence of increased concentrations of lactate (510 mg per g of creatinine), 3-hydroxy-butyrate (2310 mg per g of creatinine), acetoacetate (2080 mg per g of creatinine), 2-methyl-3-hydroxybutyrate (480 mg per g of creatinine), 2-methylacetoacetate (572 mg per g of creatinine), 3-hydroxyisovalerate (470 mg per g of creatinine) and tiglylglycine (152 mg per g of creatinine). The apparent salicylate in serum was found to be due to acetoacetate. 

A persistent idea is that there is a very small number of flavor quaUties or characteristics, called primaries, each detected by a different kind of receptor site in the sensory organ. It is thought that each of these primary sites can be excited independently but that some chemicals can react with more than one site producing the perception of several flavor quaUties simultaneously (12). Sweet, sour, salty, bitter, and umami quaUties are generally accepted as five of the primaries for taste sucrose, hydrochloric acid, sodium chloride, quinine, and glutamate, respectively, are compounds that have these primary tastes. Sucrose is only sweet, quinine is only bitter, etc saccharin, however, is slightly bitter as well as sweet and its Stevens law exponent is 0.8, between that for purely sweet (1.5) and purely bitter (0.6) compounds (34). There is evidence that all compounds with the same primary taste characteristic have the same psychophysical exponent even though they may have different threshold values (24). The flavor of a complex food can be described as a combination of a smaller number of flavor primaries, each with an associated intensity. A flavor may be described as a vector in which the primaries make up the coordinates of the flavor space. 

Acid amide herbicides are nonionic and moderately retained by soils. The sorption of several acid amide herbicides has been investigated (369). Acetochlor [34256-82-1] is sorbed more than either alachlor or metolachlor, which are similarly sorbed by a variety of soils. Sorption of all the herbicides is well correlated to soil organic matter content. In a field lysimeter study, metolachlor has been found to be more mobile and persistent than alachlor (370) diphenamid [957-51-7] and napropamide [15299-99-2] have been found to be more readily leached (356). 

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