volatile acid


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volatile acid

An acid produced from carbon dioxide (CO2). It can be excreted by the body by ventilation (colloquially, “blowing off CO2”).
See also: acid
References in periodicals archive ?
The increase in pH with consequential decrease in titratable acidity during drying might be due to the loss of volatile acids. The pH of fermented beans whose pods were stored for 3 and 7 days were 5.26 and 5.56, respectively after drying for 7 days.
Concentration of phenols in laboratory phenolic water samples, obtained by washing model samples of shale oil and gasoline fraction, varied from 1 to 8 g/L, that of volatile acids and bases in total is below 90 mg/L in the water from shale oil washing and below 160 mg/L in the water from gasoline fraction washing.
It also reduces volatile acids, which prevents metal part corrosion.
Among the volatile acids identified, acetic acid and 3-methyl-butanoic acid were the only two volatile acids produced by both cultures.
Alkalinity and volatile acids were quantified by potentiometric methods, as described by Dilallo and Albertson [24] and Ripley et al.
Crop reduction may increase free and bound terpenes, (4) individual monoterpenes and norisoprenoids, (5) anthocyanins and phenols, (6) as well as increasing volatile acids. (7) Delay of harvest also is linked to an increase in Brix by a reduction in berry weight due to dehydration processes.
The monitoring of the reactor performance treating the textile effluent was verified by the following physical and chemical parameters: pH, total alkalinity, volatile acids, COD and color removal.
Titratable acidity (TA) is a measure of the organic acid content of the juice, must or wine sample which include the non-volatile (malic and tartaric) and volatile acids. A measure of volatile acidity is used routinely as an indicator of wine spoilage.