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The determination of the volatile fatty acids formed during the fermentation of grass/water mixtures

Published online by Cambridge University Press:  27 March 2009

A. J. G. Barnett  and
R. E. B. Duncan
A. J. G. Barnett
Affiliation:
Division of Agricultural Biochemistry, Department of Biological Chemistry, University of Aberdeen
R. E. B. Duncan
Affiliation:
Division of Agricultural Biochemistry, Department of Biological Chemistry, University of Aberdeen
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Extract

1. The use of the technique of gas-partition chromatography in the investigation of the formation of volatile acids in minced grass/water slurries is discussed.

2. Slurries kept anaerobically at 17, 37 and 62° for 13 weeks have been examined, and the amounts of the different volatile acids formed have been estimated. It has been noted that butyric acid forms most readily in the slurry at 37°, while in aerated slurries at 17°, the formation of volatile fatty acids is more speedy than under anaerobic conditions.

3. Only acetic, propionic and butyric acids have been noted so far, and the highest concentrations of the acids observed in any slurry were 5, 1·25 and 4% respectively.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 43 , Issue 3 , July 1953 , pp. 260 - 264
Copyright
Copyright © Cambridge University Press 1953

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References

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