Distilled white vinegar (5% acetic acid) as a potential decontamination method for adult zebra mussels

نویسندگان

  • Eric A. Davis
  • David Wong
  • Willard N. Harman
  • Justin McDonald
چکیده

The spread of zebra mussels into new bodies of water is of great concern in the United States due to their economic and ecological costs. Some government agencies suggest the use of vinegar as a decontamination option but do not provide data to explain this decision. This study examined the toxicity of distilled white vinegar on adult zebra mussels at varying concentrations and exposure times. All tested concentrations (25, 50, 75, and 100%) caused complete mortality within four hours. These results indicate that distilled white vinegar can be used for the decontamination of adult zebra mussels.

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Utilization of bee (Apis mellifera) honey for vinegar production at laboratory scale.

Vinegar was obtained from bee (Apis mellifera) honey. The wort was prepared by diluting honey in distilled water to 21% total solids and by adding ammonium sulfate and ammonium phosphate. Saccharomyces cerevisiae was inoculated to the wort (4 g/L). Ethanol production was carried out at room temperature during 84 hours. In this study, 1 Kg of honey yielded about 5 L of wine, containing 8% alcoho...

متن کامل

A novel high ethanol-thermo-tolerant Acetobacter pasteurianus KBMNS-IAUF-2 strain and the optimization of acetic acid production using the Taguchi statistical method

Because of the high energy consumption for fermentor cooling, the isolation of thermo-tolerant Acetobacter strains for vinegar production has a high priority. The aims of this study were the isolation and identification of a high ethanol-thermo-tolerant Acetobacter spp. from grapes as well as the optimization of conditions for increasing the acetic acid production. The grape e...

متن کامل

Isolation, identification and characterization of thermo-tolerant acetic acid bacteria for semi-continuous acetous fermentation at high temperature

Nowadays, vinegar is industrially produced by mesophilic acetic acid bacteria (AAB). However, temperature fluctuation during acetous fermentation is inevitable, and may cause process disturbances. This can be mostly avoided using thermo-tolerant AAB. The main purpose of the present study was to isolate thermo-tolerant AAB. Fermentation performances were then evaluated. Twenty-eight different is...

متن کامل

A novel high ethanol-thermo-tolerant Acetobacter pasteurianus KBMNS-IAUF-2 strain and the optimization of acetic acid production using the Taguchi statistical method

Because of the high energy consumption for fermentor cooling, the isolation of thermo-tolerant Acetobacter strains for vinegar production has a high priority. The aims of this study were the isolation and identification of a high ethanol-thermo-tolerant Acetobacter spp. from grapes as well as the optimization of conditions for increasing the acetic acid production. The grape e...

متن کامل

Isolation, identification and characterization of thermo-tolerant acetic acid bacteria for semi-continuous acetous fermentation at high temperature

Nowadays, vinegar is industrially produced by mesophilic acetic acid bacteria (AAB). However, temperature fluctuation during acetous fermentation is inevitable, and may cause process disturbances. This can be mostly avoided using thermo-tolerant AAB. The main purpose of the present study was to isolate thermo-tolerant AAB. Fermentation performances were then evaluated. Twenty-eight different is...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:

دوره   شماره 

صفحات  -

تاریخ انتشار 2015