This investigation was carried out to study the effect of different concentrations of citric acid and glycine, which are common in freshwaters, on the kinetics of the adsorption of Hg by kaolinite under various pH conditions. The data indicate that Hg adsorption by kaolinite at different concentrations of citric acid and glycine obeyed multiple first order kinetics. In the absence of the organic acids, the rate constants of the initial fast process were 46 to 75 times faster than those of the slow adsorption process in the pH range of 4.00 to 8.00. Citric acid had a significant retarding effect on both the fast and slow adsorption process at pHs of 6.0 and 8.0. It had a significant promoting effect on the fast and slow adsorption process at pH 4.00. Glycine had a pronounced enhancing effect on the rate of Hg adsorption by kaolinite during the fast process. The rise in pH of the system further increased the effect of glycine on Hg adsorption. The magnitude of the retarding/promoting effect upon the rate of Hg adsorption was evidently dependent upon the pH, structure and functionality of organic acids, and molar ratio of the organic acid/Hg. The data obtained suggest that low-molecular-weight organic acids merit close attention in studying the kinetics and mechanisms of the binding of Hg by sediment particulates and the subsequent food chain contamination.

The surface microtopography of hematite over the course of dissolution in oxalic and citric acids was examined by in-situ and ex-situ atomic-force microscopy. In-situ imaging of the basal-plane surface of a centimeter-scale natural hematite sample immersed in 2 mM citric acid demonstrated that the basal-plane surface was relatively unreactive; rather, dissolution occurred along step edges and via etch-pit formation. Ex-situ imaging of synthetic hematite particles following batch dissolution in 1 mM oxalic acid showed similar dissolution features on basal-plane surfaces; in addition, etching along particle edges was apparent. The presence of etch features is consistent with a surface-controlled dissolution reaction. The results are in agreement with previous investigations suggesting that the basal-plane surface is relatively unreactive with respect to ligand exchange. Both in-situ and ex-situ imaging of particle surfaces can provide valuable information on the roles of surface structures and microtopographic features in mineral dissolution.

The cause of pH and ionic strength-dependent proton and hydroxyl adsorption onto kaolinite is specific binding at edge Al and Si sites, and it can be modeled as a function of temperature with a triple layer model (TLM) of the mineral-solution interface. Exchange of Al for protons and hydroxyls is observed at low pH, with a stoichiometry approaching 1:3 (Al:H+). Adsorption of organic acids from dilute solutions depends on: 1) solution pH; 2) the functionality of the acid; and, to a lesser extent, 3) temperature. Such adsorption may occur primarily at Al sites exposed on kaolinite edges, as indicated by sorption experiments on the constituent oxides, where negligible sorption was observed on SiO2 (quartz), but was significant on Al2O3 (corundum) surfaces. Under similar conditions, oxalate adsorbs more strongly than acetate or formate to aluminol sites.

Most previous studies of the kaolin deposits in the southeastern United States have focused on their mineralogy and petrology to understand better the depositional and diagenetic environments of the kaolins. Many studies suggest, however, that much of the information held within the minerals was changed during extensive post-depositional groundwater and microbial alteration. Organic δ13C and biomarker analyses were used, therefore, to provide further information on the nature of the original sediments, the depositional environment(s), and the amount of diagenetic alteration that has occurred in Georgia kaolin deposits.

Two different types of kaolin can be discerned, based on their total organic carbon contents: organic-lean kaolin and lignitic kaolin. The bulk organic δ13C in the Georgia kaolins ranges from ~−26 to −19% (VPDB, Vienna Pee Dee Belemnite standard), with a noticeable enrichment in 13C with decrease in organic carbon concentration. The lean kaolins are by far the more dominant types, with an organic-matter composition primarily of C16–C22n-alkanes, C16 and C18 fatty acids, and unresolved complex mixtures. Lignitic kaolin has a distinctly different organic matter (OM) composition. The lignitic material is primarily C15–C33n-alkanes with a greater abundance of C23–C31n-alkanes and lesser amounts of resinous and microbial constituents along with the oxidized forms of the saturated lipid fractions.

Biomarker data suggest that the lignitic material is primarily terrestrially derived from conifers with minor input from microbial lipids. The OM in both types of kaolin shows strong signs of microbial decomposition that yield the organically lean kaolins. The oxidation of the detrital organic matter would subsequently yield organic acids that would have exerted significant influence on the mineralogy and metal mobility.

The objective of this study was to describe and explain the effect of adding corn meal (CM) on losses, fermentation characteristics and nutritional value of silages from two elephant grass [Cenchrus purpureus (Schumach.) Morrone] genotypes (Taiwan A-146 2.37 and IRI-381) mixed with butterfly pea (Clitoria ternatea L.) legume. The forage was harvested at 75 days of regrowth from elephant grass plots intercropped with butterfly pea legume and ensiled with or without CM at 5% of dry matter (DM) content. Greater gas losses (12 g/kg) and pH (4.2) were observed in the Taiwan A-146 2.37 + butterfly pea silages. The greatest crude protein content was observed in the ‘Taiwan A-146 2.37’ + butterfly pea silage added with CM (116 g/kg). Silages with additive and those containing IRI-381 had a greater acid detergent fibre content (367 and 366 g/kg, respectively). CM increased the silage DM (221 g/kg), remaining water-soluble carbohydrates contents (26 g/kg) and in vitro digestibility of DM. The aerobic stability was maintained until 45 h after opening the silos. All silages presented a good fermentative profile and were not affected by the relatively large proportion of butterfly pea (>34%) in the ensiled mass as indicated by the reduced contents of butyric acid and ammonia nitrogen. CM reduces total losses, increases DM recovery and improves the nutritional value of silages from mixed elephant grass–butterfly pea legume.

This study characterised the in vitro ileal fermentability of different substrates in the growing pig, adopted as an animal model for the adult human, and compared in vitro ileal and caecal fermentation in the pig. Substrates (arabinogalactan (AG), cellulose, fructo-oligosaccharide (FOS), inulin, mucin, citrus pectin and resistant starch) were fermented in vitro (ileal 2 h and caecal 24 h) with an ileal or caecal inoculum prepared from ileal or caecal digesta collected from growing pigs (n 5) fed a human-type diet for 15 d. The organic matter (OM) fermentability and production of organic acids were determined. In general, there was considerable in vitro ileal fermentation of fibre, and the substrates differed (P < 0·001) for both in vitro ileal and caecal OM fermentability and for organic acid production. Pectin had the greatest in vitro ileal OM fermentability (26 %) followed by AG, FOS and resistant starch (15 % on average), and cellulose, inulin and mucin (3 % on average). The fermentation of FOS, inulin and mucin was greater for in vitro caecal fermentation compared with the ileal counterpart (P ≤ 0·05). In general, the organic acid production was higher for in vitro caecal fermentation (P ≤ 0·05). For instance, the in vitro ileal acetic acid production represented 4–46 % of in vitro caecal production. Energy from fibre fermentation of 0·6–11 kJ/g substrate fermented could be expected in the ileum of the pig. In conclusion, substrates are fermented in both the ileum and caecum. The degree of fermentation varies among substrates, especially for in vitro ileal fermentation.

This study examines the leaching of aluminium from calcined kaolin (metakaolin) with citric, oxalic and lactic acid and binary combinations of these organic acids. The investigated parameters were the pulp density, acid concentration, pH, agitation speed, temperature and contact time. The kinetics of aluminium dissolution from metakaolin in binary organic acid mixtures were determined and scanning electron microscopy examination and energy-dispersive spectrometry mapping of Si and Al of untreated kaolin and residual solids were also carried out. Aluminium dissolution increased with temperature, time, acid concentration, pulp density and acidity. At maximum dissolution, citric–oxalic (1:4 w/w) and lactic–oxalic (1:4 w/w) mixtures dissolved 77% and 78% aluminium, respectively, from metakaolin in 11 h. The activation energy ranged from 57.8 to 74.6 kJ/mol. The most effective parameter in the dissolution of aluminium was the temperature, indicating that the reaction was not diffusion-controlled. It was concluded on the basis of the activation energy values and the sensitivity of the reaction to temperature that the dissolution was under chemical-reaction control.

Concentrations of organic acids ranging up to several thousand parts per million have previously been found in oil-field waters. These acids are of interest because of their potential to enhance porosity by the dissolution of carbonates and aluminosilicates. They are believed to be generated from organic geopolymers (kerogen) in the late-diagenetic-early-catagenetic stage of thermal maturation.

During the course of artificial maturation experiments in which kerogens of varying type were heated in the presence of water (so-called ‘hydrous pyrolysis’) and different minerals, the distribution and abundance of low molecular weight water-soluble acids were determined by gas chromatography and gas chromatography-mass spectrometry. Preliminary results suggest that significant quantities of mono- and di-carboxylic acids are produced during hydrous pyrolysis. The amounts and types of acid appear to vary as a function of kerogen type, maturity and mineralogy. Implications of these findings regarding the development of secondary porosity are discussed.

The mechanism by which secondary porosity in sandstone reservoirs is produced is poorly understood. Previous hypotheses to account for the increased dissolution of framework silicates have invoked the introduction of acidic and/or organic-rich fluids capable of complexing metals. In order to evaluate the relative effects of these factors, the rates of K-feldspar dissolution have been measured at 70°C and 95°C, at pH values of 1, 4, and 9, with and without oxalic acid, at a total pressure of 50 MPa, using direct sampling autoclaves. The presence of oxalic acid increased the dissolution rate of Kfeldspar at pH 4 and 9, but decreased the rate at pH 1 at both temperatures. The maximum increase in dissolution rate was observed at pH 4, 95°C by a factor ∼4. In oxalic-free experiments, the rate of dissolution increased an order of magnitude with each unit decrease in pH in the pH regime 1–4. In the presence of oxalic acid, this dependency of dissolution upon pH decreased to approximately an order of magnitude increase with each decrease in pH by 2pH units. The dissolution process was observed to be stoichiometric under all conditions, indicating that the mechanism by which rates are increased was not due to preferential complexation of aluminium, but rather by an increase in the overall solubility of feldspar in the neutral pH region. This regime of increased rate of reaction of feldspar coincides with that expected to be naturally buffered by the introduction of organic acids into a sandstone reservoir system.

The influence of different pasture-based feeding systems on fatty acids, organic acids and volatile organic flavour compounds in yoghurt was studied. Pasture is the main source of nutrients for dairy cows in many parts of the world, including southeast Australia. Milk and milk products produced in these systems are known to contain a number of compounds with positive effects on human health. In the current study, 260 cows were fed supplementary grain and forage according to one of 3 different systems; Control (a traditional pasture based diet offered to the cows during milking and in paddock), PMR1 (a partial mixed ration which contained the same supplement as Control but was offered to the cows as a partial mixed ration on a feedpad), PMR 2 (a differently formulated partial mixed ration compared to Control and PMR1 which was offered to the cows on a feedpad). Most of the yoghurt fatty acids were influenced by feeding systems; however, those effects were minor on organic acids. The differences in feeding systems did not lead to the formation of different volatile organic flavour compounds in yoghurt. Yet, it did influence the relative abundance of these components.

High growth rates in modern-day broilers require diets concentrated in digestible protein and energy. In addition to affecting feed conversion efficiency, it is important to prevent surplus dietary protein because of greater amounts of undigested protein entering the hindgut that may be fermented by the resident microbiota. The latter may result in increased formation of a wide range of protein-derived compounds including ammonia, amines, indoles and phenols, in addition to secondary products (lactate, succinate) and gases such as methane, hydrogen and carbon dioxide. In poultry, studies have shown the presence of protein fermentation products such as biogenic amines and branched chain fatty acids (BCFA) in the ileal and caecal digesta. The production and metabolism of nitrogenous waste products (as a result of protein fermentation) such as uric acid and ammonia may lead to a burden on the organism and cause additional energy losses. Although biogenic amines are important for normal gut development, greater concentrations may cause gizzard erosion, mortality and depressed growth rate in broilers. A decrease in indigestible protein reduces hindgut protein fermentation. In broilers, feeding diets with coarse particles (between 600 to 900 μm) and/or using feed additives, such as pre- and probiotics and organic acids, especially butyric acid, may improve protein digestion, thereby, potentially reducing hindgut protein fermentation. Studies are therefore needed to determine the extent and importance of hindgut protein fermentation on performance and gut health in broilers.

Introduction. The genus Phoenix has 13 species. Dates from P. dactylifera and P. theophrasti are the only ones that have been characterised so far. The aim of our study was to evaluate the physico-chemical and functional characteristics of date fruits in the Khalal and Rutab stages of P. loureiroi, P. canariensis, P. reclinata and P. roebelenii, and compare them with P. dactylifera. Materials and methods. Two samples of 15 date fruits in the Khalal stage and another 15 date fruits in the Rutab stage were chosen from each species for analyses and quality parameters. Results and discussion. Significant differences in the measured parameters were observed among the different species. Dates of P. dactylifera were larger than those of the other species and had the lowest [seed weight/fruit weight] proportion. In the Khalal stage, dates from P. canariensis and P. dactylifera were yellow, P. loureiroi and P. reclinata were dark yellow to orange, and those of P. roebelenii were brown purple. Dates of P. dactylifera (Rutab stage) showed higher sugar and lower organic acid contents than those of the other dates. Dates of P. reclinata, P. roebelenii and P. canariensis presented values of antioxidant activity and total phenols in the Khalal stage that were very high compared with those of P. dactylifera. These species are used as ornamental palms but their fruits are consumed locally as food. These dates presented high nutritional quality and can be used as novel foods for different purposes, such as snacks or food fortification, especially due to their high value in functional properties.

The present article summarises the effect of dietary supplements viz., dietary organic acid (OA) supplements, mannan-oligosaccharide (MOS) and β-glucan supplementation on poultry. The article focuses on the effects on immunity, and the follow on benefits to gut development and performance in growing poultry.

Human biotin requirements are unknown and the identification of reliable markers of biotin status is necessary to fill this knowledge gap. Here, we used an outpatient feeding protocol to create states of biotin deficiency, sufficiency and supplementation in sixteen healthy men and women. A total of twenty possible markers of biotin status were assessed, including the abundance of biotinylated carboxylases in lymphocytes, the expression of genes from biotin metabolism and the urinary excretion of biotin and organic acids. Only the abundance of biotinylated 3-methylcrotonyl-CoA carboxylase (holo-MCC) and propionyl-CoA carboxylase (holo-PCC) allowed for distinguishing biotin-deficient and biotin-sufficient individuals. The urinary excretion of biotin reliably identified biotin-supplemented subjects, but did not distinguish between biotin-depleted and biotin-sufficient individuals. The urinary excretion of 3-hydroxyisovaleric acid detected some biotin-deficient subjects, but produced a meaningful number of false-negative results and did not distinguish between biotin-sufficient and biotin-supplemented individuals. None of the other organic acids that were tested were useful markers of biotin status. Likewise, the abundance of mRNA coding for biotin transporters, holocarboxylase synthetase and biotin-dependent carboxylases in lymphocytes were not different among the treatment groups. Generally, datasets were characterised by variations that exceeded those seen in studies in cell cultures. We conclude that holo-MCC and holo-PCC are the most reliable, single markers of biotin status tested in the present study.

Mineral availability is one of the most important concerns in poultry nutrition. In modern, high-producing, meat and laying poultry, mineral metabolism disorders often lead to decreased eggshell quality and osteoporosis in laying hens and bone weakness in broiler chickens. This has negative effects not only on the economic profitability of production but also on the welfare of the birds. The article discusses the results of studies on the effect of chosen feed additives, namely organic acids and prebiotic fructans, on mineral utilisation in poultry. The results of some of the experiments presented in the article indicate that the use of these additives may have a positive impact on mineral metabolism in poultry.

Introduction. Red and black currants are a valuable component of a healthy diet because they are an excellent source of ascorbic acid, anthocyanins and minerals. Materials and methods. Three red currant cultivars and eight black currant cultivars were evaluated in terms of fruit quality. Some selected physicochemical characteristics such as berry weight, dry matter, soluble solids, total sugars, titratable acidity and total anthocyanins were investigated. Total anthocyanin content was measured with the pH differential absorbance method while citric, malic, tartaric and ascorbic acid were quantified by a reversed-phase HPLC method. Sodium, calcium, magnesium, iron, manganese, chromium and zinc were determined by ICP-MS following a microwave digestion, while potassium content was determined by FAAS. Results. Significant differences in the physicochemical and mineral content were detected among the cultivars. The range of total anthocyanins of the tested samples was 12.14–22.06 mg·100 g-1 (red currants) and 116.17–287.78 mg·100 g-1 (black currants). Ascorbic acid content varied between 23.23–44.62 mg·100 g-1 (red currants) and 161.58–284.46 mg·100 g-1 (black currants). Citric acid was predominant in all studied black and red currant cultivars, followed by malic and tartaric acids. Black and red currants have rich mineral composition, especially potassium, calcium and magnesium. Black currant fruits were superior to red currants with regard to calcium and magnesium content.

For conducting effective risk management in long-stay elderly people at a health service facility, we performed an open case-controlled study to evaluate the effect of the intake of probiotic-fermented milk containing Lactobacillus casei strain Shirota (LcS-fermented milk) on norovirus gastroenteritis occurring in the winter season during the intake period. A total of seventy-seven elderly people (mean age 84 years) were enrolled in the study. During a 1-month period, there was no significant difference in the incidence of norovirus gastroenteritis between the LcS-fermented milk-administered (n 39) and the non-administered (n 38) groups; however, the mean duration of fever of >37°C after the onset of gastroenteritis was 1·5 (sd 1·7) d in the former and 2·9 (sd 2·3) d in the latter group, showing a significant shortening in the former group (P < 0·05). RT-quantitative PCR analysis targeting ribosomal RNA showed both Bifidobacterium and Lactobacillus to be significantly dominant, whereas Enterobacteriaceae decreased in faecal samples from the administered group (n 10, mean age 83 years), with a significant increase in faecal acetic acid concentration. Continuous intake of LcS-fermented milk could positively contribute to the alleviation of fever caused by norovirus gastroenteritis by correcting the imbalance of the intestinal microflora peculiar to the elderly, although such consumption could not protect them from the disease.

Campylobacter are the primary cause of food poisoning in the UK and many other countries so, because chicken are recognised as one of the main routes by which this organism gets into the human food chain, there is considerable interest in identifying potential sources of Campylobacter on the farm. One potential source of infection is water, which may also be a means by which the organism is transmitted through the flock following initial infection. Studies into the role of water in Campylobacter infection of chickens have identified the importance of factors such as biofilm in protecting the organisms and, potentially, the viable but non-culturable form (VNC) of Campylobacter. While difficulties in identifying the VNC form in field outbreaks may have led to an underestimate of the importance of water as a risk factor there are contradictory views regarding the ability of the VNC form to cause infection under field conditions. Producers may treat drinking water with a range of products to reduce the number of microbial contaminants, Campylobacter included, that reach the growing bird in the drinking water. Examples of products used by producers include chlorine, chlorine dioxide, organic acids, peracetic acid and hydrogen peroxide. The efficacy of these products differs depending on the environment in which they are used, pH for example having a significant effect on the efficacy of chlorine. If the full benefits of drinking water treatment are to be realised then further evidence is required, in terms of the effects on the normal production parameters such as weight gain, feed conversion efficiency, flock uniformity as well as on the prevalence of infection such as that caused by Campylobacter.

Organic acids and their salts appear to be potential alternatives to prophylactic in-feed antibiotics and growth promoters in order to improve the performance of weaned piglets, fattening pigs and reproductive sows, although their growth-promoting effects are generally less than that of antibiotics. Based on an analysis of published data, the growth-promoting effect of formates, fumarates and citrates did not differ in weaned piglets. In fattening pigs, formates were the most effective followed by fumarates, whereas propionates did not improve growth performance. These acids improved the feedgain ratio of both weaned piglets and fattening pigs. In weaned piglets, the growth-promoting effects of dietary organic acids appear to depend greatly on their influence on feed intake. In sows, organic acids may have anti-agalactia properties. Successful application of organic acids in the diets for pigs requires an understanding of their modes of action. It is generally considered that dietary organic acids or their salts lower gastric pH, resulting in increased activity of proteolytic enzymes and gastric retention time, and thus improved protein digestion. Reduced gastric pH and increased retention time have been difficult to demonstrate, whereas improved apparent ileal digestibilities of protein and amino acids have been observed with growing pigs, but not in weaned piglets. Organic acids may influence mucosal morphology, as well as stimulate pancreatic secretions, and they also serve as substrates in intermediary metabolism. These may further contribute to improved digestion, absorption and retention of many dietary nutrients. Organic acid supplementation reduces dietary buffering capacity, which is expected to slow down the proliferation and|or colonization of undesirable microbes, e.g. Escherichia coli, in the gastro-ileal region. However, reduced scouring has been observed in only a few studies. As performance responses to dietary organic acids in pigs often varies, more specific studies are necessary to elucidate an explanation.

Lactic acid-fermented foods have been shown to increase Fe absorption in human subjects, possibly by lowering pH, activation of phytases, production of organic acids, or by the viable lactic acid bacteria. In this study the effect of a heat-inactivated lactic acid-fermented oat gruel with and without added viable, lyophilized Lactobacillus plantarum 299v on non-haem Fe absorption was investigated. Furthermore, Fe absorption in the distal intestine was determined. In a randomized, double-blinded crossover trial eighteen healthy young women aged 22 (sd 3) years with low Fe status (serum ferritin < 30 μg/l) were served the two test gruels, extrinsically labelled with 59Fe and served with two enterocoated capsules (containing 55Fe(II) and 55Fe(III), respectively) designed to disintegrate in the ileum. The meals were consumed on two consecutive days, e.g. in the order AA followed by BB in a second period. Non-haem Fe absorption was determined from 59Fe whole-body retention and isotope activities in blood samples. The concentrations of Fe, lactate, phytate, and polyphenols, and the pH were similar in the heat-inactivated lactic acid-fermented oat gruels with and without added L. plantarum 299v, and no difference in Fe absorption was observed between the test gruels (1·4 and 1·3 %, respectively). Furthermore, no absorption of Fe in the distal intestine was observed. In conclusion, addition of viable, lyophilized lactobacillus to a heat-inactivated lactic acid-fermented oat gruel does not affect Fe absorption, and no absorption seems to occur in the distal part of the intestine from low Fe bioavailability meals in these women.