Word: malic
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...caused 30 times the damage of fresh-brewed tea or coffee. The worst offenders were noncolas like Mountain Dew, which caused two to five times as much damage as the cola drinks. The main culprit in this dental destruction, says Fraunhofer, is the presence of chemicals, such as citric, malic and tartaric acids, that are added to impart tartness to the drinks. Of the soft drinks tested, the one that caused virtually no harm to teeth was A&W root beer. Reason: it has the fewest flavor additives...
...about one-third less expensive than fast-food counterparts. And though there are minor differences in preserving, cooking and packaging techniques, both companies follow roughly the same procedures. Chickens are injected with water (Holly Farms) or broth (Perdue), along with seasonings and such preservatives as dextrose, sodium phosphate, malic or citric acid; many of the Farms products also contain vegetable or coconut oil. Though several samples from both processors were bloody, the meat is generally cooked until well done to kill bacteria...
...recent experiment was to put a "growth inhibitor" (iodoacetic acid) in the water. It did not kill the cells, but stopped their growth by breaking a necessary chain of chemical reactions. Then, one after another, Thimann added likely compounds, hoping to see growth start again. He found that malic acid (which is found in apples) would overbalance the evil influence of iodoacetic acid, allowing the cells to grow. This proved that malic acid was somehow involved in the chain of reactions which the inhibitor had broken...
...Captain populates his island with all kinds of high-toned people, whom he transports to his hideaway at "Latitude Zero" (i.e., somewhere on the Equator) in a submarine. To rescue them he has brushes with huge man-eating crabs and trees, griffons and an evil fellow called Malic, who runs a rocket ship...
...process is feasible because synthetic chemistry has cheapened the manufacture of malic acid, the substance which gives apples their flavor. Dr. Charles Raymond Downs, Manhattan consulting chemist who presented the wine-aging idea, passes a mixture of air and benzene over a catalyst to get maleic acid. Other action turns the maleic to malic acid, which combines with calcium to form the desired calcium malate...