Valencia orange (Citrus sinensis) peel was employed in this work as raw material for the production of citric acid (CA) by solid-state fermentation (SSF) of Aspergillus niger CECT-2090 (ATCC 9142, NRRL 599) in Erlenmeyer flasks. To investigate the effects of the main operating variables, the inoculum concentration was varied in the range 0.5·10(3) to 0.7·10(8) spores/g dry orange peel, the bed ...

Four new methods are described for the assay of salbutamol sulphate(SBS) in bulk drug and in dosage forms using chloramine-T and two dyes, methyl orange and indigocarmine, as reagents. In direct titrimetry (method A), aqueous solution of SBS is titrated with chloramine-T(CAT) in hydrochloric acid medium and in the presence of excess of potassium bromide, using methyl orange indicator. Back titr...

5-Aminosalicylic acid (5-ASA) is currently prepared by electrochemical reduction of 5-nitrosalicylic acid (5-NSA) in acidic media. In this work, electrolytic reduction of 5-NSA in alkaline media is presented. Reactionconditions and parameters such as anode and cathode electrodes, electrolyte type, reaction time, temperature,current, and the pH for isolation of product are investigated. The yiel...

Photodegradation of methyl orange was investigated using synthesized TiO2:Mg2+/zeolite as the photocatalyst. The photocatalyst was characterized by X-ray, XRF, FT-IR, and SEM. The photocatalytic activities of TiO2:Mg2+/zeolite samples were evaluated in the degradation of methyl orange under visible light irradiation. The appropriate content of Mg in the composite was obtained as 4.711 wt% with ...

Diacetyl has been associated with the "buttermilk off-flavor" sometimes found in orange juice and in frozen concentrated orange juice. Bacteria of the Lactobacillus and Leuconostoc genera have been identified as causative agents of this type of spoilage (Hays, 1951; Hays and Riester, 1952; Murdock et al., 1952, 1953; and Hill et al., 1954). Growth rates of these spoilage organisms have been inv...

Food additives, such as antioxidants and preservatives, are added to increase the shelf life of food items. In this Application Note, we describe a method to quantify an antioxidant (vitamin C) and preservatives (citric acid, benzoic acid) in orange juice. The method was developed on an Agilent 1260 Infinity LC system using an Agilent Poroshell EC-C18 column. Partial method validation was perfo...

Dear editor,I read with interest article that published entitled *Isolation and identification of bioactive compound producing Rhodococcus spp. isolated from soil samples {IJMCM/5(1) (2015) 463-468}* [1]. Some of the genus such as Nocardia, Gordonia, Mycobacterium and Rhodococcus are in actinomycete family and they are Gram-positive and partially acid-fast. Rhodococcus species usually stain Gra...

The aim of this study was to compare tooth surface pH after drinking orange juice or water in 39 patients with dental erosion and in 17 controls. The following investigations were carried out: measurement of pH values on selected tooth surfaces after ingestion of orange juice followed by ingestion of water (acid clearance), measurement of salivary flow rate and buffering capacity. Compared with...