Sugars acetic acid

Total sugars Acetic acid Formic acid HMF Furfural Phenolics Raw hydrolyzate EJpH5.5 Activated charcoal B Anion-exchange resins... 

Extensive research and development of microbial sensors has been carried out by Suzuki et al. (89-94) and Rechnitz et al. (95-97) (see Table III). Microbial sensors consisting of membrane-bound whole cells and an oxygen electrode were constructed for the determination of substrates such as assimilable sugars, acetic acid, alcohols and ammonia, and for the estimation of biochemical oxygen demand (BOD) (98-104). Glutamic acid was determined with a microbial sensor which consists of membrane-bound whole cells containing glutamate decarboxylase and a carbon dioxide gas electrode. These microbial sensors have been applied and evaluated for on-line measurements in fermentation processes (105,106). 

Many microbial electrodes have been constructed and used in the determination of assimilable sugars, acetic acid, ethyl alcohol, cell population, vitamin B, nicotinic acid, glutamic acid and the estimation of biochemical oxygen demand (BOD). The characteristics of these microbial electrodes are summarized in Table IV. These microbial electrodes may be apllied to fermentation industries in near future. 

The production of various hydrazones of sugars acetic acid solution has been described. ... 

Simply by passing gaseous H2—CO2 through an aqueous sugar mixture, the carbon dioxide is fixed into acetic acid ... 

Other methods of production iaclude hydrolysis of glycolonittile [107-16 ] with an acid (eg, H PO or H2SO2) having a piC of about 1.5—2.5 at temperatures between 100—150°C glycolonittile produced by reaction of formaldehyde with hydrogen cyanide recovery from sugar juices and hydrolysis of monohalogenated acetic acid. None of these has been commercially and economically attractive. 

Primitive people very likely encountered vinegar-like Hquids in hoUows in rocks or downed timber into which berries or fmit had fallen. Wild yeasts and bacteria would convert the natural sugars to alcohol and acetic acid. Later, when eady peoples had learned to make wines and beers, they certainly would have found that these Hquids, unprotected from air, would turn to vinegar. One can postulate that such eady vinegars were frequendy sweet, because the fmit sugars would have been acted on simultaneously by both bacteria and yeast. Only since the middle 1800s has it been known that yeast and bacteria are the cause of fermentation and vinegar formation. 

Both the fermentation of hexose sugars to ethanol and carbon dioxide and the oxidation of ethanol to acetic acid are exothermic (heat yielding) processes (see Sugar). The first reaction is expressed as foUows ... 

In contrast with the well-known Embden-Meyerhof-Pamass glycolysis pathway for the conversion of hexose sugars to alcohol, the steps in conversion of ethanol to acetic acid remain in some doubt. Likely, ethanol is first oxidized to acetaldehyde and water (39). For further oxidation, two alternative routes are proposed more likely, hydration of the acetaldehyde gives CH2CH(OH)2, which is oxidized to acetic acid. An alternative is the Cannizzaro-type disproportionation of two molecules of acetaldehyde to one molecule of ethanol and one molecule of acetic acid. Jicetobacter... 

HemiceUulose is a mixture of amorphous branched-chain polysaccharides consisting of a few hundred sugar residues. They are easily hydrolyzed to monomeric sugars and uronic and acetic acids. Many different hemiceUuloses have been isolated from wood. 

Heptyl alcohol has been prepared by the reduction of heptaldehyde with zinc dust and acetic acid,i with sodium amalgam and acetic acid, with sodium in toluene and acetic acid, and with hydrogen and a platinum catalyst. Heptaldehyde has also been reduced biochemically by adding it to a fermenting sugar solution. Heptyl alcohol has been prepared by the reduction of heptoamide with sodium and amyl alcohol. ... 

Spray solution For sugars [3] dissolve 3 g 2-aminodiphenyl in 100 ml glacial acetic acid and add 1.5 ml 85% orthophosphoric acid. 

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