root end resiction ...what is the codtioning:
a- cetric acid***
b- tetracyclin
c- EDTA
Citric acid plays a central role in the metabolism of all living organisms.
Lemon, a natural source of citric acid.
Citric acid is naturally present in lemon in large quantities (it accounts for more than 95% of the acidity of this fruit). It is actually an intermediate of the metabolism of aerobic organisms, and it is also the other name of the Krebs cycle (citric acid cycle). It is constituted, during this cycle, by condensation of acetyl-CoA and oxaloacetate, by citrate synthetase. Man, for example, produces about 2 kilograms a day, which are broken down immediately.
Citric acid is biodegradable and is not toxic to humans or the environment. However, it is irritating and can cause burns if it comes into prolonged contact with mucous membranes: it should therefore be used with some precautions (especially wearing gloves).
The dissociation of citric acid is in three reversible stages.
uses:
- Citric acid is a food additive (number E330) used in the food industry as acidifier (soda), acidity regulator, leavening agent, in the flavor composition (FEMA / GRAS number 2306) ;
- cosmetic and pharmaceutical products;
- can cause skin allergies, it is therefore to handle with care;
- carbonated beverages in the form of magnesium citrate (Mg3 (C6H5O7) 2, 4H2O
- blood anticoagulant;
- reduction of rust;
- manufacture of artisanal modeling dough;
- fungicide, bactericide, anti-algae (fight against lichen).
- complexing iron in wines to delay ferric breakage
- Citric acid is also used as a stop bath in argentic photography.
History and production:
In England, in 1869, a doctor obtained, in crystalline form, citric acid. By mixing lemon juice saturated with milk of lime, which is decomposed by sulfuric acid, one obtains citric acid. The intermediate of this reaction is calcium citrate.
Although, as early as 1893, it was thought that filamentous fungi contained citric acid, it was not until 1923 that citrate was isolated from a fermented fungal culture. This small-scale (petri-sized) laboratory method has been expanded to support the demand for citric acid where it is now produced in large rotating tanks. It is therefore prepared by fermentation of a sugar solution, such as molasses.
In Belgium, Alphonse Cappuyns student in Leuven, began to study the production of biologically citric acid in 1916. Initially cultivating des'citromyces' (?) Of refined sugar, then with des'Aspergillus Niger-schimmel. Organic economic production became possible, and a Belgian-Italian company, La Citrique Belge, was founded in 1929.
Citric acid and wine:
Citric acid is present in grapes of all grapes and in greater quantities in musts concentrated by rotting or grapes. The citric acid contents of wines are particularly variable. A lot of red wines are lacking. In fact, along with the malolactic fermentation they cause, a lot of lactic acid bacteria ferment the citric acid, giving rise in particular to the formation of acetic acid. Citric acid has a high degree of property of engaging ferric iron in a complex double anion. For this reason, it is used routinely in the treatment of ferric case. It is always used to raise the fixed acidity and thus improve the taste acidity of a wine especially in dry white wines. Its use in red wines names some reserves, because it is not particularly stable and may be fermented by lactic acid bacteria with increased volatile acidity.
Citric acid plays a central role in the metabolism of all living organisms.
Lemon, a natural source of citric acid.
Citric acid is naturally present in lemon in large quantities (it accounts for more than 95% of the acidity of this fruit). It is actually an intermediate of the metabolism of aerobic organisms, and it is also the other name of the Krebs cycle (citric acid cycle). It is constituted, during this cycle, by condensation of acetyl-CoA and oxaloacetate, by citrate synthetase. Man, for example, produces about 2 kilograms a day, which are broken down immediately.
Citric acid is biodegradable and is not toxic to humans or the environment. However, it is irritating and can cause burns if it comes into prolonged contact with mucous membranes: it should therefore be used with some precautions (especially wearing gloves).
The dissociation of citric acid is in three reversible stages.
uses:
- Citric acid is a food additive (number E330) used in the food industry as acidifier (soda), acidity regulator, leavening agent, in the flavor composition (FEMA / GRAS number 2306) ;
- cosmetic and pharmaceutical products;
- can cause skin allergies, it is therefore to handle with care;
- carbonated beverages in the form of magnesium citrate (Mg3 (C6H5O7) 2, 4H2O
- blood anticoagulant;
- reduction of rust;
- manufacture of artisanal modeling dough;
- fungicide, bactericide, anti-algae (fight against lichen).
- complexing iron in wines to delay ferric breakage
- Citric acid is also used as a stop bath in argentic photography.
History and production:
In England, in 1869, a doctor obtained, in crystalline form, citric acid. By mixing lemon juice saturated with milk of lime, which is decomposed by sulfuric acid, one obtains citric acid. The intermediate of this reaction is calcium citrate.
Although, as early as 1893, it was thought that filamentous fungi contained citric acid, it was not until 1923 that citrate was isolated from a fermented fungal culture. This small-scale (petri-sized) laboratory method has been expanded to support the demand for citric acid where it is now produced in large rotating tanks. It is therefore prepared by fermentation of a sugar solution, such as molasses.
In Belgium, Alphonse Cappuyns student in Leuven, began to study the production of biologically citric acid in 1916. Initially cultivating des'citromyces' (?) Of refined sugar, then with des'Aspergillus Niger-schimmel. Organic economic production became possible, and a Belgian-Italian company, La Citrique Belge, was founded in 1929.
Citric acid and wine:
Citric acid is present in grapes of all grapes and in greater quantities in musts concentrated by rotting or grapes. The citric acid contents of wines are particularly variable. A lot of red wines are lacking. In fact, along with the malolactic fermentation they cause, a lot of lactic acid bacteria ferment the citric acid, giving rise in particular to the formation of acetic acid. Citric acid has a high degree of property of engaging ferric iron in a complex double anion. For this reason, it is used routinely in the treatment of ferric case. It is always used to raise the fixed acidity and thus improve the taste acidity of a wine especially in dry white wines. Its use in red wines names some reserves, because it is not particularly stable and may be fermented by lactic acid bacteria with increased volatile acidity.
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