Acetic Acids: Chemical Properties, Production and Applications

Angelo Basile, PhD (Editor)
Institute on Membrane Technology, University of Calabria via P. Bucci, Rende, Italy

Series: Biochemistry Research Trends
BISAC: SCI007000

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Volume 10

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Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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This book provides some important aspects of acetic acid, especially those concerning its recent use and applications, including the fermentation process of ethanol with acetic acid bacteria, its use in meat preservation, medicinal effects of acetic acid, as well as health and safety considerations.

Other aspects include the properties of auxins, an important category of acetic acids influencing a number of physiological and developmental processes in plants, the characterization of the synthesis, structural and vibrational properties of three quinoline acetic acid derivatives with potential biological activities and the use of acetic acid in food preparation/production and the coproduction of vinegar and electricity through fermentation. (Imprint: Nova Biomedical )

Preface
pp,vii-viii
Chapter 1. Chemistry and Industrial Use of Acetic Acid
(Job O. Mapesa, Symon M. Mahungu, Kenya Methodist University, Department of Human Nutrition and Dietetics, Nairobi, Kenya, and others)pp,1-18

Chapter 2. Acetic Acids: Indole-3-acetic Acid (IAA), Indole-3-Butyric Acid (IBA), A-Naphthaleneacetic Acid (A-NAA) and 2,4 Dichlorophenoxy Acetic Acid (2,4-D): Chemical Properties, Production and Applications in Tissue Culture, on Rooting and on Biochemical Parameters
(Virginia Sarropoulou, Kortessa Dimassi-Theriou, Ioannis Therios, Laboratory of Pomology, Department of Horticulture, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece)pp,19-74

Chapter 3. Structural and Vibrational Properties of Some Quinoline Acetic Acid Derivatives with Potential Biological Activities
(E. Romano, J.L. Pergomet, J. Zinczuk, S.A. Brandán, Cátedra de Química General, Instituto de Química Inorgánica, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Tucumán, Argentina, and others)pp,75-98

Chapter 4. Use of Acetic Acid as an Acetylating Agent of Alcohols and Phenols Catalyzed by Recyclable Solid Acids
(Luis R. Pizzio, Gustavo P. Romanelli, Mirta N. Blanco, Centro de Investigación y Desarrollo en Ciencias Aplicadas “Dr. Jorge J. Ronco” (CINDECA), Departamento de Química, Facultad de Ciencias Exactas, Universidad Nacional de La Plata-CCT La Plata, La Plata, Argentina)pp,99-134

Chapter 5. Hydrogen Production via Acetic Acid Steam Reforming Reaction Using Membrane Reactors
(A. Iulianelli, S. Liguori, F. Dalena, A. Basile, CNR-ITM, c/o University of Calabria, Via Pietro Bucci, Rende (CS), Italy)pp,135-150

Chapter 6. Acetic Acid in Micropaleontology: Its Efficiency in Disaggregating Carbonate Rocks and Recovering Calcareous and Siliceous Microfossils
(Marlone H. Hünnig Bom, Karlos Guilherme Diemer Kochhann, Gislaine Bertoglio Rodrigues and Gerson Fauth, Instituto de Micropaleontologia (ITT FOSSIL), Universidade do Vale do Rio dos Sinos, São Leopoldo, Rio Grande do Sul, Brazil)pp,151-162

Chapter 7. Acetic Acid in the Food Industry
(Đurđica Ačkar, Drago Šubarić, Antun Jozinović, Jurislav Babić, Faculty of Food Technology Osijek, Osijek, Croatia)pp,163-176

Chapter 8. Coproduction of Vinegar and Electricity by Application of Microbial Fuel Cell Technology to Acetic Acid Fermentation
(Takanori Tanino, Division of Environmental Engineering Science, Faculty of Science and Technology, Gunma University, Gunma, Japan)pp,177-188

Index pp,189-201

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