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While DHA can be recycled back to ascorbic acid, a portion irreversibly degrades to 2,3-diketogulonic acid (DKG), which then breaks down to both oxalate and the sugars L-erythrulose and threosone. [ 14 ] [ 15 ] [ 16 ] Research conducted in the 1960s suggested ascorbic acid could substantially contribute to urinary oxalate content (possibly over ...
Nitric acid, with a pK value of around −1.7, behaves as a strong acid in aqueous solutions with a pH greater than 1. [23] At lower pH values it behaves as a weak acid. pK a values for strong acids have been estimated by theoretical means. [24] For example, the pK a value of aqueous HCl has been estimated as −9.3.
Ascorbic acid is a weak sugar acid structurally related to glucose. In biological systems, ascorbic acid can be found only at low pH, but in solutions above pH 5 is predominantly found in the ionized form, ascorbate. [8] Many analytical methods have been developed for ascorbic acid detection.
Erythorbic acid is very easily produced by fermentation, being obtainable in just one step compared to ascorbic acid's two. A number of Penicillium naturally produce this chemical from glucose. This is the original process developed in the 1960s, but it has low volumetric efficiency and glucose yield compared to the modern method.
Dehydroascorbic acid (DHA) is an oxidized form of ascorbic acid (vitamin C). It is actively imported into the endoplasmic reticulum of cells via glucose transporters. [ 1 ] It is trapped therein by reduction back to ascorbic acid by glutathione and other thiols . [ 2 ]
See Amino acid for the pK a values of all amino acid side chains inferred in such a way. There are also numerous experimental studies that have yielded such values, for example by use of NMR spectroscopy. The table below lists the model pK a values that are often used in a protein pK a calculation, and contains a third column based on protein ...
Malic and tartaric acid are the primary acids in wine grapes. The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria.
While the value measures the tendency of an acidic solute to transfer a proton to a standard solvent (most commonly water or DMSO), the tendency of an acidic solvent to transfer a proton to a reference solute (most commonly a weak aniline base) is measured by its Hammett acidity function, the value. Although these two concepts of acid strength ...