Production Of Benzoic Acid Research Articles

The role of benzoic acid and phenolic compounds in latency in fruits of two apple cultivars infected with Pezicula malicorticis or Nectria galligena

Pezicula malicorticis forms a latent infection of apples which develops into a bitter rot in stored fruits. Phenolic compounds do not apppear to be significant in maintaining latency in fruits of Cox's Orange Pippin or of Bramley's Seedling since (a) the concentration of neither total phenolics norofchlorogenic acid, the major phenolic constituent of apples, decreased significantly during storage and (b) chlorogenic acid is, in any case, a poor inhibitor of growth of the fungus. Benzoic acid, particularly at low pH, inhibited the growth of P. malicorticis and of N. galligena, which also causes latent infections in apple. Both fungi elicited benzoic acid production in fruits of the two apple cultivars, harvested at various times during the growing season. With fruits taken from store, however, while Bramley's were still healthy and capable of producing benzoic acid following inoculation, some Cox's were showing symptoms of natural Pezicula infections and healthy Cox's did not produce benzoic acid following inoculation. These results suggest that the accumulation of inhibitory concentrations of benzoic acid is the primary mechanism responsible for establishing and maintaining latency in bitter rot of both Cox's Orange Pippin and Bramley's Seedling and N. galligena rot of Cox's Orange Pippin. They also confirm the operation of the same mechanism in rot of Bramley's Seedling caused by N. galgena.

The biosynthesis of benzoic acid in Bramley's Seedling apples infected by Nectria galligena Bres

Radioactive benzoic acid was synthesized from glucose- 14C and l-phenylalanine- 14C in apples infected with Nectria galligena and in apples infused with protease extracted from tissue rotted by N. galligena. Phenylalanine ammonia-lyase (PAL) activity was rapidly induced in apples infused with the fungal protease but a lag phase occurred following inoculation with the pathogen. Production of benzoic acid was maximal approximately 3 days after maximum PAL production. Enzymes extracted from necrotic apple tissue converted phenylalanine to cinnamic and benzoic acids. P. expansum, a non-protease producing apple pathogen, did not induce either PAL activity or elicit benzoic acid accumulation in apples.

Role of the phytoalexin pisatin in controlling saprophytic fungal growth on pea leaves

Czapek-Dox medium were transferred to flasks containing a benzoic acid solution (0'2 mgjml). Air containing 0, 2'5, 5'0, 7'5 and 10'0 %CO 2 was bubbled through the medium in the flasks. Following 12 h incubation the hyphae were removed from the flasks and the concentrations of benzoic acid remaining in the media were determined as previously described (Brown & Swinburne, 1973b). The rate of benzoic acid metabolism was apparently independent of the concentration of CO 2 in the aeration mixtures . It is believed that benzoic acid production arises indirectly from the shikimic acid pathway (Swinburne & Brown, 1975). The increased concentration of atmospheric CO 2 may result in the suppression of CO 2 release from reactions in this pathway and consequently partially inhibit the biosynthetic path.

50,000,000 POUNDS OF BENZOIC ACID PRODUCTION ADDED to our new Beaumont Facility.

50,000,000 POUNDS OF BENZOIC ACID PRODUCTION ADDED to our new Beaumont Facility.

50,000,000 POUNDS OF BENZOIC ACID PRODUCTION ADDED to our new Beaumont Facility.

50,000,000 POUNDS OF BENZOIC ACID PRODUCTION ADDED to our new Beaumont Facility.

Factors affecting the accumulation of benzoic acid in Bramley's Seedling apples infected with Nectria galligena

Apples, cv. Bramley's Seedling, were picked and inoculated with Nectria galligena at various dates in two consecutive growing seasons. The concentrations of benzoic acid present in infected tissues 10 days after inoculation were highest in apples picked approximately 100 days after full blossom (late August to early September) in both years. The rate of production of benzoic acid was also greatest at that time. The maximum concentration of benzoic acid accumulated in apples of any age was independent of the numbers of conidia in the inoculum, but the time taken to reach the maximum decreased with increasing spore numbers. The concentrations of benzoic acid which accumulated after inoculation of various parts of apples were determined. Most benzoic acid was found in the cortical tissues adjacent to the core in apples picked 56 days after full blossom; in later picks the highest concentrations were found in the middle of the cortex. Similar concentrations of benzoic acid accumulated in inoculated slices of equal thickness cut from both the stem and calyx end of fruit, but the concentration decreased with decreasing slice thickness. In vitro tests showed that the increase in toxicity of benzoic acid to N. galligena obtained by the addition of sap expressed from healthy apples decreased with increasing fruit maturity. The slight increase in sap pH observed with increasing fruit maturity was insufficient to account for this change.

Gas Chromatography Control in the Industrial Production of Benzoic Acid

Journal Article Gas Chromatography Control in the Industrial Production of Benzoic Acid Get access A. Manjarrez A. Manjarrez Instituto de Quimica, Universidad Nacional Autonoma de Mexico, Mexico 20, D.F. Search for other works by this author on: Oxford Academic PubMed Google Scholar Journal of Chromatographic Science, Volume 3, Issue 4, April 1965, Pages 140–141, https://doi.org/10.1093/chromsci/3.4.140 Published: 01 April 1965 Article history Received: 28 August 1964 Published: 01 April 1965

コカインの生體内分解に關する研究

Analyzing the fators of “Cocaineinactivation” by rabbit's liver the following results were obtained. (1) By the biological estimation of cocaine it was demonstrated that the liver extract of rabbits could inactivate cocaine and its important mechanism was suggested to be destruction. (2) Its destructive products, methyl alcohol, bezoic acid and ecgonine, were chemically demonstrated. (3) The quantitative micro-determination of benzoic acid was testified to be albe to measure benzoic acid derived from cocaine by rabbitt's liver extract. (4) Using this method, it could be proved that the production of benzoic acid was enzymatically performed. (5) The destructive ability was compared among the tissues of rabbits and the livers of several animals, and the liver of rabbits showed the most active destruction.