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Topic: Pectic acid

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	Basic Steps to Make Wine (Site not responding. Last check: 2007-10-11)
		Then pectic enzyme is added, stirred in well, and the primary is refrigerated for a specified period (usually 24-48 hours).
		Other ingredients, including sugar, water, sulfites, pectic enzyme, acid blend, yeast nutrients, etc., are added in a time-dependent fashion and then the yeast culture is introduced in a starter solution.
		Recipes most generally call for the addition of acid blend, which is a mixture of citric, malic and tartaric acids in crystalline form.
	home.iitk.ac.in /~ashishg/winemaking.htm (5648 words)

	Citrus fruits
		In the case of the the acid citrus fruits, the above mentioned ratio hasn't got any meaning and as the acidity is not a problem, the ripening standards for lemons and limes are decided with the juice percentage that it's possible to obtain (lemon 25-30%, lime 42-50%).
		Generally in lemons the percentage of citric acid doesn't decrease with the ripening of the fruit as happens in the edible fruits, and probably it increases (even if the data on this matter are quite scarce and not completely convincing).
		Other ripening parameters, es the ratio citric acid/ malic acid (that in the oranges increases during the ripening) or the ratio Brix-arginin (both Brix and arginin increase in the orange during the ripening of the fruit) have been proposed but not yet in practice.
	www.contentotrade.com /Terpene/eng/l'agrume.htm (1886 words)

	acid Information Center - acid reflux
		Later on, Brønsted acid and Lowry defined an acid to be a proton donor and a base to be a proton acceptor.
		The Acid number sealed lead acid battery is used to quantify the amount of acid present, for example in a sample of biodiesel.
		Acids acid free are named according acid cigars acid rain to the ending of their anion.
	www.scipeeps.com /Sci-Chemistry_Topics_A_-_An/acid.html (1358 words)

	Television Point \| Dictionary \| Meaning of acid
		Of or pertaining to an acid; as, acid reaction.
		When the hydrogen of an acid is replaced by a positive element or radical, a salt is formed, and hence acids are sometimes named as salts of hydrogen; as hydrogen nitrate for nitric acid, hydrogen sulphate for sulphuric acid, etc.
		In the old chemistry the name acid was applied to the oxides of the negative or nonmetallic elements, now sometimes called anhydrides.
	www.televisionpoint.com /dictionary/default.asp?define=acid (497 words)

	Acid Information Center - acid reflux
		Later on, Brønsted and Lowry defined an acid to be a acid reflux symptoms proton donor and sealed lead acid battery a base to be a proton acceptor.
		The Acid number is used to quantify the amount of acid present, for example in a sample of biodiesel.
		It is the quantity of base, expressed in milligrams of potassium hydroxide, acid trip that is required to neutralize the acidic constituents in 1 g of sample.
	www.scipeeps.com /Sci-Biochemistry_Topics_A/Acid.html (1369 words)

	winemaking: Native North American Grapes and Wines
		The acid must be corrected, of course, but this is usually done by dilution with water and/or cold stabilization and chemical intervention.
		Acid Reduction with Potassium Bicarbonate: For liquors with acid levels of 8 to 10 p.p.t., potassium bicarbonate treatment can be used to reduce acid through precipitation and neutralization.
		The acid is inversely proportional to the volume of liquor, so the steps in reducing acidity from 10 p.p.t., for example, to 7 p.p.t., are: (1) 7 / 10 = 0.70 (2) 100 / 0.70 = 1.428 (3) 1.428 x 128 (oz.
	winemaking.jackkeller.net /nativew1.asp (5948 words)

	418chap7
		Pectic substances account for a large portion of the dry weight of some algal biomass, but they are relatively minor in other plant tissues.
		Pectic substance consists of pectin and pectic acid.
		Demethylated pectin is known as pectic acid (or polygalacturonic acid).
	www.uoguelph.ca /~hlee/418chap7.htm (3799 words)

	Learning, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR
		The pectic substances in the middle lamella are hydrolyzed from an insoluble macromolecule to smaller pectic substances during the maturation and ripening process.
		Pectic substances, large macromolecules primarily of (1->4)-alpha-D-galacturonic acid, are the glue or cementing substances of plant cells.
		In addition to pigment interaction and the presence of acids, bases, and salts, the ripeness of the food is an important contributing factor.
	food.oregonstate.edu /learn/fruitveg.html (3730 words)

	ipedia.com: Acid Article (Site not responding. Last check: 2007-10-11)
		An acid (represented by the generic formula AH) is typically a water-soluble, sour-tasting chemical compound.
		An acid reacts with a base in a neutralization reaction to form a salt.
		Later on, Bronsted and Lowry defined an acid to be a proton donor and a base to be a proton acceptor.
	www.ipedia.com /acid.html (532 words)

	Terms Used
		Acid is necessary for fermentation, and up to one-fourth of the initial acid content will be consumed by the yeast during fermentation.
		Lactic acid is much less acid than malic acid, which improves the wine, but the wine also is endowed with a cleaner, fresher taste.
		Tannic acid, essential for good aging qualities and balance, gives most wines their "zest" or "bite." Tannin is found naturally in the stems, skins and pips (seeds) of most red and dark fruit such as grapes, elderberries, sloes, apples, and plums, but also in pear skins, oak leaves, and dark tea leaves.
	dragoncrestwinery.org /terms.htm (8867 words)

	Acid - Article from FactBug.org - the fast Wikipedia mirror site (Site not responding. Last check: 2007-10-11)
		The acidity constant (or acid dissociation constant) is the equilibrium constant for the reaction of AH with water:
		Later on, Brønsted and Lowry defined an acid to be a proton donor and a base to be a proton acceptor.
		This is how organic acids such as carboxylic acids work, here the Brønsted definition is nice for calculations while the Lewis definition is good for understanding.
	www.factbug.org /cgi-bin/a.cgi?a=656 (1266 words)

	Acid Summary
		Acid and base are terms used by chemists to categorize chemicals according to their pH.
		An acid is generally considered to be any material that gives up a hydrogen ion in solution, while a base is any material that creates a hydroxide ion in solution.
		An acid (often represented by the generic formula HA) is traditionally considered any chemical compound that when dissolved in water, gives a solution with a pH of less than 7.
	www.bookrags.com /Acid (294 words)

	Pectin, Pectinate, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR
		Composition: polymer of galacturonic acids which may be partially esterified.
		A proton magnetic resonance study of hydration of deoxyribonucleic acid.
		The clarification of apple juice by fungal pectic enzyme preparations.
	food.oregonstate.edu /gums/pectin.html (547 words)

	MAKING CIDER AND GROWING CIDER APPLES
		The juice holds in solution sugar, malic acid, tannin, a gummy substance, comprising pectose and pectic acid (from which pectin is obtained and used in connection with the making of jams, etc.) and certain mineral salts.
		It is the presence of apple sugars in the juice which determine the alcoholic content of the cider, while the acids, besides affecting the flavour considerably, play an important part in preventing secondary fermentation and troubles such as sickness, reaminess, ropiness and oiliness.
		Commercially this is prevented, both in the case of storage vats and hogsheads on licensed premises, by the periodical introduction of carbonic acid gas from a cylinder kept for the purpose.
	www.solarnavigator.net /solar_cola/cider.htm (5285 words)

	NORTHERN BREWER: Wine Ingredients
		The use of oak chips in a glass or plastic fermenter emulates the flavor imparted by aging in oak casks; American oak is much stronger in flavor and aroma than French oak.
		Pectic Enzyme physically destroys pectins, which constitute the "fleshy" part of most fruits such as grapes, and apples.
		This is a 40-30-30 mix of citric, malic, and tartaric acid.
	www.northernbrewer.com /wine-ingredients.html (856 words)

	Galacturonans
		Three pectic polysaccharides have been isolated from plant primary cell walls and structurally characterized.
		Homogalacturonan (HG) is a linear chain of 1,4-linked α-D-galactosyluronic acid residues in which some of the carboxyl groups are methyl esterified (see the figure on the right).
		HG with a high degree of methyl esterification is referred to as "pectin" whereas HG with a low degree of methyl esterification is "pectic acid".
	www.ccrc.uga.edu /~mao/galact/gala.htm (684 words)

	Pectic Enzyme, 4 Oz. (Wine Making / Wine Additives)
		Pectic enzyme is added to a fruit either after it has been crushed or at the very beginning of fermentation.
		-- A blend of citric, malic and tartaric acids that is used to increase acidity of juice.
		This is the acid of lemons and other citrus fruits.
	www.homebrewheaven.com /pectic-enzyme-4-oz.htm (681 words)

	Pectin - Wikipedia, the free encyclopedia
		An important part of fruit walls, pectin is broken down by the enzyme pectinase to pectinic acid and finally pectic acid.
		Homogalacturonan, which is composed of repeated D-galacturonic acid monosaccharide subunits, that are methyl-esterified to a varying degree.
		The pectin dissolves into the hot acid, and may then be precipitated as a gel by adding ethanol, methanol or propanol.
	en.wikipedia.org /wiki/Pectin (430 words)

	Printing medium comprising aerogel materials - Patent 7037366
		pectic acid, and alginic acid, and wherein the metal is selected from the group consisting of Go, Cu, Fe, Cr, Ni, Mn, Rh, Ru, Ir, Pd, Pt, Yb, Er, Eu, Sm, and Dy.
		Without being limited to any particular theory, it is contemplated that the OH groups assist in the interaction of the polymer with the silica as it is present in the various stages of preparation and in the final form of aerogel material.
		Other organic polymers suitable for forming the aerogels of this invention include, but are not limited to, alginic acid, gelatin, pectic acid (from apples), carboxylate-modified poly(acrylamide), carboxylate modified chitosan, polyvinyl alcohol that is about 100% hydrolyzed and of weight average molecular weight in the 100,000 to 200,000 range, poly(acrylic acid).
	www.freepatentsonline.com /7037366.html (6073 words)

	Plant Physiology - Cell Walls: Structure & Function
		Other pectic acids include Rhamnogalacturonan II (RGII) which features rhamnose and galacturonic acid in combination with a large diversity of other sugars in varying linkages.
		The wall proteins also have a structural role since: (1) the amino acids are characteristic of other structural proteins such as collagen and gelatin; and (2) to extract the protein from the wall requires destructive conditions.
		The acid effect is induced by indole-3-acetic acid (IAA, auxin), one of the major plant hormones.
	employees.csbsju.edu /ssaupe/biol327/Lecture/cell-wall.htm (2623 words)

	(WO/1993/014129) ESTERS OF PECTIC AND PECTINIC ACID (Site not responding. Last check: 2007-10-11)
		(EN) Pectic acid and pectinic acid may be totally or partially esterified with aliphatic, arylaliphatic, cycloaliphatic or heterocyclic alcohols.
		When the acid is only partially esterified, the remaining free carboxyl groups may be salified with inorganic or organic bases.
		The esters may be prepared from a quaternary ammonium salt of pectic acid or pectinic acid and an esterifying agent such as a halogenide.
	www.wipo.int /pctdb/en/wo.jsp?WO=1993/14129 (197 words)

	Chemicals for winemaking homebrew and cheese making
		Ascorbic acid has previously been touted as an anti-oxidant, but research by the University of Texas has shown that for it to be active it must be combined in a low pH solution with sulfur dioxide.
		Potential use for acid adjustments in wine discouraged due to possible activation of malolactic activity along with strong 'apple' taste apparent in wines with high concentrations of malic acid.
		Use in acid reductions must be considered a last choice, as other materials produce better results with less off flavor.
	www.leeners.com /chemist.html (576 words)

	Degradation of Pectins with Different Degrees of Esterification by Bacteroides thetaiotaomicron Isolated from Human Gut ...
		Effects of pectin and oligogalacturonic acids on excretion and incorporation of lead in subchronic lead exposed rats, p.
		Unsaturated oligogalacturonic acids are generated by in vitro treatment of pectin with human faeces flora.
		Matsuura, Y. Decomposition of pectic acid by transeliminase from Clostridium butyricum-Clostridium beijerinckii isolated from human feces.
	aem.asm.org /cgi/content/full/66/4/1321 (4472 words)

	Isolation from Sugar Beet Cell Walls of Arabinan Oligosaccharides Esterified by Two Ferulic Acid Monomers -- Levigne et ...
		Guillon F, Thibault J-F (1989) Methylation analysis and mild acid hydrolysis of the "hairy" fragments of sugar beet pectins.
		Kamisaka S, Takeda S, Takahashi K, Shibata K (1990) Diferulic and ferulic acid in the cell wall of Avena coleoptiles: their relationships to mechanical properties of the cell wall.
		Saulnier L, Thibault J-F (1999) Ferulic acid and diferulic acids as components of sugar-beet pectins and maize bran heteroxylans.
	www.plantphysiol.org /cgi/content/full/134/3/1173 (3275 words)

	Apple - Herb Database + Images
		Sugars, fruit acids, pectin, Vitamins A, B1, C and minerals.
		17% pectin, pectic acid tannins, wax, traces of essential oil, quercetin, isoquercitain, ursolic aci, oleanolic acid, pomolic acid C30H48O4, pomonic acid, alpha-farnesene, shikimic acid, leucocyanadin, cyanidin-3-galactoside, epicatechin, catechin, chlorogenic acid, quercetin 3-glucoside, quercetin 3-rhamnoglucoside, p-coumaric acid.
		It is thought the pectins work by binding with bile acids and also increasing excretion of bile acids.
	earthnotes.tripod.com /apple.htm (2123 words)

	[No title]
		Pectin molecules have a linear backbone composed of units of (1,4)-linked α-D-galacturonic acid and its methyl ester.
		The galacturonic acid units may be in the salt form – galacturonate – making pectin an anionic polymer.
		Completely de-esterified pectin (DE = 0) is termed pectic acid or pectate.
	www.cpkelco.com /pectin/industrial/molecular_structure.html (97 words)

	Acid blend - Tannin - Pectic enzyme - Sorbate - Nutrient - Wine making supplies
		It is the primary acid found in fruits such as lemon, lime, grapefruit, orange, pineapple and others.
		Citric acid is also used in smaller doses along with metabisulfite or campden tablets to enhance their sterilizing effectiveness.
		Also known as glycerol, glycerin is a carbohydrate (sugar) that is not a substantial food source for most wine yeast strains, though it can be consumed by some lactic acid and acetic acid bacteria.
	www.homebrewit.com /aisle/1080 (1735 words)

	Lactuca serriola (Prickly Lettuce) - Wild Plants of Malta (by Stephen Mifsud)
		Lactucarium has never been thoroughly and satisfactorily investigated in relation to its therapeutical influences: indeed, various experimenters differ in their views on this point, some asserting it to be a stimulant and others a sedative.
		Lactucic acid (Ludwig, Archiv der Pharm., 1847) is light yellow, very bitter, soluble in water and alcohol, and does not readily crystallize.
		It is a brown, amorphous, bitter body, faintly acid in reaction, soluble in water and alcohol.
	www.maltawildplants.com /ASTR/Lactuca_serriola.html (4564 words)

	Athletes.com - Apple Pectin Info And Products! Full Apple Pectin Guide!
		If the fuit is overripe, the Pectin becomes pectic acid, which does not form jelly with sugar solutions.
		The principle monosaccharide unit of Pectin is D-Galacturonic acid.
		If more than 50% of the galaturonic acid residues are esterified, the Pectin is called high methoxyl or HM Pectin.
	www.athletes.com /store/apec.html (633 words)

	Citric Acid (Treatments & Additives) (Site not responding. Last check: 2007-10-11)
		Acid Blend -- Blend of Malic, Citric, and Tartaric acids for balance in wine
		Acid Reducing Compound -- Potassium carbonate in glycerin, for balancing excess acids in wine
		Pectic Enzyme, Dry Powder -- Neutralizes pectins in fruit juices
	www.thehomebrewstore.com /HTMLCatalog/citric-acid.htm (251 words)

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