Acetic acid assay
| Product | Method | Size | Catalog | Price | Quantity |
| Acetic acid assay | UV | R1 5x20, R2 4x10ml | AT7304 | £184.07 | |
| Shipping costs will be added at the checkout stage, click here for charges. | |||||
- Material Safety Data Sheets
Intended Use
For the quantitative in vitro determination of Acetic Acid in wine, beer, and fruit juices. This product is suitable for use on the Hitachi 717, Hitachi 911/912 analysers.
Clinical Significance
Acetic acid is the most common of the volatile acids and is found in foodstuffs. It is present in low concentrations in food and beverages and is involved in the metabolic processes during the ripening of fruit. Acetic acid is formed during normal bacteria free alcoholic fermentation and is found in most foodstuffs. It is the main constituent of vinegar. Wines with high levels of acetic acid can indicate that spoilage organisms (Acetobacter) are present. Acetic acid is present in low concentrations in food and beverages and is involved in the metabolic processes during the ripening of fruit.
Principle
Acetic acid (acetate) is converted to acetyl - CoA by acetyl CoA synthetase (ACS). Acetyl CoA reacts with oxaloacetate in the presence of citrate synthase (CS) to produce citrate. The oxaloacetate for this reaction is produced from the conversion of malate by L-malate dehydrogenase (L-MDH) with the reduction of NAD to NADH. The formation of NADH is measured as an increase in absorbance although this is not directly proportional to the concentration of acetic acid.
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