Lactic Acid

Kinetic Effects on Hydroxyapatite Whiskers Synthesized by the Chelate Decomposition Method

“…In this study, reaction solutions were prepared at pH=4 and were measured to decrease to pH≈3 after precipitation. Furthermore, the boiling point of lactic acid has been reported to be in the range of 100°–140°C (7–27 kPa) 76,77 . Thus, these observations suggest that increased temperature led to decomposition and decreased concentration of the calcium carboxylate chelate, decreased pH, and increased free calcium concentration.…”

Kinetic Effects on Hydroxyapatite Whiskers Synthesized by the Chelate Decomposition Method

“…In this study, reaction solutions were prepared at pH=4 and were measured to decrease to pH≈3 after precipitation. Furthermore, the boiling point of lactic acid has been reported to be in the range of 100°–140°C (7–27 kPa) 76,77 . Thus, these observations suggest that increased temperature led to decomposition and decreased concentration of the calcium carboxylate chelate, decreased pH, and increased free calcium concentration.…”

Vapor Liquid Equilibria of the Mixtures Involved in the Esterification of Lactic Acid with Methanol

“…Quantitative analysis of monomeric lactic acid in the vapor phase was also carried out by titration with sodium hydroxide, using phenolphthalein as the indicator. This method is only accurate for very weak lactic acid solutions …”

Lactic acid separation and recovery from fermentation broth by ion-exchange resin: A review

“…However, as lactic acid is the primary metabolic end-product, the medium's pH will significantly drop as the fermentation progresses and subsequently affect bacterial growth (Abdel-Rahman et al 2013 ; Komesu et al 2017b ). Chahal ( 1990 ) and Litchfield ( 1996 ) reported that bacteria's growth is likely to stop when the levels of free lactic acid reached 1–2 wt % of total combined lactic acid. LAB fermentation without any neutralizing or buffering agents will decrease pH during bioconversion due to the dissociation of acid, which eventually leads to slow fermentation kinetics, inhibiting the bacterial metabolism, and reducing lactic acid yield (Moldes et al 2003 ).…”

Kinetic Effects on Hydroxyapatite Whiskers Synthesized by the Chelate Decomposition Method

“…In this study, reaction solutions were prepared at pH=4 and were measured to decrease to pH≈3 after precipitation. Furthermore, the boiling point of lactic acid has been reported to be in the range of 100°–140°C (7–27 kPa) 76,77 . Thus, these observations suggest that increased temperature led to decomposition and decreased concentration of the calcium carboxylate chelate, decreased pH, and increased free calcium concentration.…”

Vapor Liquid Equilibria of the Mixtures Involved in the Esterification of Lactic Acid with Methanol

“…Quantitative analysis of monomeric lactic acid in the vapor phase was also carried out by titration with sodium hydroxide, using phenolphthalein as the indicator. This method is only accurate for very weak lactic acid solutions …”

Lactic acid separation and recovery from fermentation broth by ion-exchange resin: A review

“…However, as lactic acid is the primary metabolic end-product, the medium's pH will significantly drop as the fermentation progresses and subsequently affect bacterial growth (Abdel-Rahman et al 2013 ; Komesu et al 2017b ). Chahal ( 1990 ) and Litchfield ( 1996 ) reported that bacteria's growth is likely to stop when the levels of free lactic acid reached 1–2 wt % of total combined lactic acid. LAB fermentation without any neutralizing or buffering agents will decrease pH during bioconversion due to the dissociation of acid, which eventually leads to slow fermentation kinetics, inhibiting the bacterial metabolism, and reducing lactic acid yield (Moldes et al 2003 ).…”

Kinetic Effects on Hydroxyapatite Whiskers Synthesized by the Chelate Decomposition Method

“…In this study, reaction solutions were prepared at pH=4 and were measured to decrease to pH≈3 after precipitation. Furthermore, the boiling point of lactic acid has been reported to be in the range of 100°–140°C (7–27 kPa) 76,77 . Thus, these observations suggest that increased temperature led to decomposition and decreased concentration of the calcium carboxylate chelate, decreased pH, and increased free calcium concentration.…”

Vapor Liquid Equilibria of the Mixtures Involved in the Esterification of Lactic Acid with Methanol

“…Quantitative analysis of monomeric lactic acid in the vapor phase was also carried out by titration with sodium hydroxide, using phenolphthalein as the indicator. This method is only accurate for very weak lactic acid solutions …”

Lactic acid separation and recovery from fermentation broth by ion-exchange resin: A review

“…However, as lactic acid is the primary metabolic end-product, the medium's pH will significantly drop as the fermentation progresses and subsequently affect bacterial growth (Abdel-Rahman et al 2013 ; Komesu et al 2017b ). Chahal ( 1990 ) and Litchfield ( 1996 ) reported that bacteria's growth is likely to stop when the levels of free lactic acid reached 1–2 wt % of total combined lactic acid. LAB fermentation without any neutralizing or buffering agents will decrease pH during bioconversion due to the dissociation of acid, which eventually leads to slow fermentation kinetics, inhibiting the bacterial metabolism, and reducing lactic acid yield (Moldes et al 2003 ).…”