ISSN:
1052-9306
Keywords:
Chemistry
;
Analytical Chemistry and Spectroscopy
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Chemistry and Pharmacology
Notes:
The 13C/12C isotopic ratios of samples of acetic acid of biogenic origin obtained by fermentation and of synthetic ones produced from petroleum were determined. The biogenic products had a higher 13C content than the synthetic ones. The origin of vinegar can be determined on this basis. Biogenic acetic acid possesses a lower 13C content in the methyl than in the carboxyl group. This regularity was not observed for synthetic acetic acid. The 13C distribution within the molecule seems to depend on the type of synthetic process applied.
Additional Material:
1 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/bms.1200081006
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