Characterisation of Local Bone Ash for Bone China Production

2013 ◽  
Vol 66 (1) ◽  
Author(s):  
Zainal Zakaria ◽  
Hamdzun Haron
Keyword(s):  
Raw Materials ◽  
Porcelain Body ◽  
Porcelain Factory ◽  
Production Methods ◽  
Bone China ◽  
Local Bone ◽  
Bone Ash ◽  
Clay Body ◽  
Materials Used ◽  
The Way

Clay body can be defined as a mixture of clay or other minerals to achieve a specific purpose in the production of ceramics. Among the types of clay that can produce white translucent ceramic products is porcelain. 'Porcelain' is derived from Italian word porselino which means 'piglet'. It is said that the name was given based on a cowry shell which is small and plump like a piglet or porselino and the shell also has shiny transparent finish like porcelain. Porcelain was produced in the 10th century during the reign of Emperor Hou Zhou Shi Zong, China. In 1748 a modification was carried out to the porcelain body by a British ceramic manufacturer Thomas Frye in Bow porcelain factory, London. The new body was known as 'fine porcelain'. He has formulated 45 % cattle bone ash in his porcelain mix to produce finer porcelain body, stronger, lower level of maturity during firing and its translucent effect was even greater. The term 'Bone China' was introduced by Josiah Spode in 1789 from Stoke after he successfully improved the formulation created by Frye. The beauty of bone china product in various forms is interesting enough for people to collect this exclusive product. However, bone china product has becoming an issue for Muslims who questions the materials used such as the permissible status of the bone used in its production. To solve this problem, a research has been carried out to identify the raw materials, the production methods and the way of detecting what type of bone used in the production of bone china. 

Fabrication of Biphasic Calcium Phosphate Bioceramics from the Recycling of Bone Ash

2012 ◽  
Vol 610-613 ◽  
pp. 2328-2331 ◽  
Author(s):  
Nan Hee Lee ◽  
Kyu Hong Hwang ◽  
Jong Kook Lee
Keyword(s):  
Calcium Phosphate ◽  
Tricalcium Phosphate ◽  
Biphasic Calcium Phosphate ◽  
Raw Materials ◽  
Liquid Environment ◽  
Bone China ◽  
Calcium Phosphate Ceramics ◽  
Bone Ash ◽  
Naoh Solution ◽  
Moisture Protection

Biphasic calcium phosphate bioceramics were fabricated from the recycling of bone ash which is mostly used as raw materials of bone china. Precursor calcium phosphate powders were prepared by soaking the commercial bone ash in 0.1 M of NaOH solution at 80°C for 4 h. Calcium phosphate powders was obtained by calcination at 800°C for 1 h to completely remove residual organics. Biphasic calcium phosphate bioceramics which is composed of hydroxyapatite and tricalcium phosphate was fabricated by the sintering of pressed compacts at 1200°C for 1 h under moisture protection. The bone ash derived-biphasic calcium phosphate ceramics consists of mostly HA and small amounts of α-tricalcium phosphate, magnesium oxide and calcium oxide. After polishing the HA ceramics, they were immersed in buffered water at 37°C for 3 and 7 days. The bone ash derived- biphasic calcium phosphate ceramics show high biostability in liquid environment with immersion time compared with commercial calcium phosphate ceramics.

scholarly journals Sitokinin Organik: Pendampingan Kelompok Tani Sumber Urip-1 Desa Wonosari Kecamatan Poncokusumo Kabupaten Malang

2020 ◽  
Vol 2 (3) ◽  
pp. 143
Author(s):  
Moch. Agus Krisno Budiyanto ◽  
Tien Aminah ◽  
H. Husamah ◽  
Fendy Hardian Permana ◽  
Lud Waluyo
Keyword(s):  
Organic Matter ◽  
Community Service ◽  
Raw Materials ◽  
Local Potential ◽  
Further Training ◽  
Production Methods ◽  
Biological Potential ◽  
Training Activities ◽  
Materials Used

Mitra dalam pengabdian masyarakat ini Kelompok Tani Sumber Urip-1 yang berlokasi di Desa Poncokusumo Kecamatan Wonorejo Kabupaten Malang Provinsi Jawa Timur-mengalami kendala penggunaan sitokinin organik, yaitu pasokan sitokinin organik terkadang tidak lancar dan harganya mahal sedangkan di banyak daerah mitra terdapat potensi biologis yang dapat digunakan sebagai bahan organik sitokinin. Setelah berdiskusi dengan mitra, permasalahan kongkrit dan prioritas yang akan dibenahi, yaitu  1) Mitra belum menguasai cara pembuatan sitokinin organik berbasis potensi lokal dan 2) Mitra belum menguasai cara penggunaan sitokinin organik menurut bahan baku lokal yang digunakan pada tanaman tertentu. Solusi yang akan dilakukan adalah 1) melakukan pelatihan dan pendampingan produksi sitokinin organik dan 2) pelatihan dan pendampingan sitokinin organik menggunakan ToT Organik (Training of Trainer) yang diikuti oleh 5 orang petani dari perwakilan Kelompok Tani Sumber Urip-1. Hasil pelatihan dan pendampingan selanjutnya disebarluaskan kepada anggota petani lainnya. Melalui rangkaian kegiatan pelatihan, dan pendampingan pembuatan dan pemanfaatan sitokinin organik di Kelompok Tani Sumber Urip-1 Desa Wonorejo, Kecamatan Poncokusumo, Kabupaten Malang, mitra PPMI telah menguasai: 1) cara produksi auksin dan giberelin organik dan 2) Metode penggunaan sitokinin. Produk sitokinin organik diberi merk “Sitonik-BP” (dari Bonggol Pisang) dan “Sitonik-JM” (dari Jagung Muda)Organic Cytokinins: Mentoring to Sumber Urip-1 Farmer Group in Wonosari Village, Poncokusumo District, Malang Regency. Partners in this community service-Sumber Urip-1 Farmer Group, located in Poncokusumo Village, Wonorejo District, Malang Regency, East Java Province-experienced problems in the use of organic cytokines, namely the supply of organic cytokinins sometimes not smooth and expensive, while in many partner areas there is biological potential can be used as cytokinin organic matter. After discussions/deliberations with partners, concrete issues and priorities that will be addressed, namely 1) Partners have not mastered how to make organic cytokinins based on local potential and 2) Partners have not mastered how to use organic cytokinins according to local raw materials used in certain plants. Solutions to be undertaken are 1) conducting training and mentoring of organic cytokinins production and 2) training and mentoring of cytokinins organic ToT (Training of Trainer) followed by 5 farmers from representatives of Sumber Urip-1 Farmers Group. The results of further training and assistance are disseminated to other farmer members. Through a series of training activities, and assisting the manufacture and use of organic cytokinins at Sumber Urip-1 Farmer Group Wonorejo Village, Poncokusumo Sub-district, Malang Regency, the PPMI partners have mastered: 1) organic cytokinin production methods and 2) Methods of cytokinins use. Organic cytokinin products are branded "Sitonik-BP" (from Banana Veewil),  and "Sitonik-JM" (from corn).

Sustainability in Nanomanufacturing: Status and Vision for the Future

2011 ◽  
Author(s):  
Dhanasekaran S. Puttagounder ◽  
Devi K. Kalla ◽  
Bangwei Zhang ◽  
Ramazan Asmatulu
Keyword(s):  
Life Cycle Analysis ◽  
Raw Materials ◽  
Sustainable Manufacturing ◽  
Physical And Mechanical Properties ◽  
Gas Production ◽  
Environmental Benefits ◽  
Optimal Method ◽  
Production Methods ◽  
Energy Current ◽  
Materials Used

Nanomaterials and nanomanufacturing is one of the fast growing and interesting fields in recent research and industries, and gaining huge interest around the world. As the nanomaterials has a higher physical and mechanical properties compared to their metal counterparts, it is expected that significant amount (15–20%) of nanomaterials will be put into use in less than five years periods almost in all fields of manufacturing. As the nanomaterial manufacturing is new, it is essential to establish an optimal method so as to reduce wastages and to increase the ratio of output to input materials used. It’s important to use the minimal energy, water and other raw materials. Thus, this review will more concentrate on the sustainability of inputs, need to improve or optimize the production methods or sustainable manufacturing and green gas production and its global effects. Suitability of both top-down and bottom-up processing for nanoparticles will be addressed. Need of life cycle analysis to understand feasibility of recyclable at the end of the life with least possible wastage and reduced energy. Current research on environmental benefits and risk of potential toxicity and health effects of nanoproducts will be discussed.

The Development of Dan-Kwian Ceramic Jewelry for Contemporary Aesthetics in Nakhon Ratchasima Province

2018 ◽  
Vol 766 ◽  
pp. 44-50
Author(s):  
Kriangkrai Duangkhachon ◽  
Onlamee Kamon In
Keyword(s):  
Rice Husk ◽  
Electric Furnace ◽  
Raw Materials ◽  
Mixing Ratio ◽  
Clay Body ◽  
Dark Color ◽  
Materials Used ◽  
Orange Color ◽  
Black Color ◽  
Light Medium

This research aims to development of Dan-Kwian ceramic jewelry from past to present. In terms of design, the raw materials and decorative techniques used in designed and developed Dan-Kwian ceramic jewelry for unique contemporary beauty. As a result, developed from the original by adopting simple shapes of geometry to be used for modern purposes, the emphasis is on creating different sizes in jewelry, which are large, medium and small. And highlight the color of clay body to light, medium and dark. The raw materials used to create Dan-Kwian ceramic jewelry prototype is Dan-Kwian clay mixed with kaolin and compound clay. At difference mixing ratio to determine the shade, then design and create masterpieces. Test fired with electric furnace at 800 and 1200°C, emphasize the natural brown and orange color of clay body. Decorated with smoked technique with rice husk in clay pot using charcoal stove owing to create a black color in the finished workpiece. Then, put it to sort the appropriate of each set. After that, design a piece of 5 different styles, in which the set consists of necklaces, bracelets and earrings. The most popular set of Dan-Kwian ceramic jewelry from the producer group is the first set inspired by the sphere, which can be prepared easily. Outstanding, the attraction is that the sphere in the center can be rotated. And the dark color in the center contrasted with the light outer circle. Overall, the five set are well received by the producer group. Make a way to see how to produce for sale, by selling it with existing products.

scholarly journals Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread

2014 ◽  
Vol 2 (3) ◽  
pp. 144 ◽  
Author(s):  
Hasan Tangüler
Keyword(s):  
Raw Materials ◽  
Fermented Foods ◽  
Traditional Foods ◽  
Fermentation Conditions ◽  
Production Methods ◽  
Therapeutic Value ◽  
The World ◽  
Materials Used ◽  
Almost All ◽  
Fermented Products

Fermented products are one of the important foodstuffs in many countries of the world. People have gradually recognized the nutritional, functional and therapeutic value of these products and this has made them even more popular. Today, almost all consumers have a significant portion of their nutritional requirements fulfilled through these products. Scientific and technological knowledge is quite well developed for some fermented products such as wine, beer, cheese, and bread. These products are produced universally. However, scientific knowledge for some traditional foods produced locally in Turkey is still poor and not thorough. Numerous traditional, cereal-based fermented foods are produced in Turkey. The aim of this paper is to provide knowledge regarding the characterization, raw materials used for production, production methods, fermentation conditions and microorganisms which are effective in the fermentation of traditional foods. The study will focus on Boza, Tarhana, and Chickpea bread which are foods widely produced in Turkey.

scholarly journals Problems, Suggestions and Last Trends Related to Salgam Beverage which is Traditional Product of Turkey

2020 ◽  
Vol 8 (6) ◽  
pp. 1266-1271
Author(s):  
Hasan Tangüler ◽  
Selin Özge Dinç ◽  
Sermet Can Beylikci
Keyword(s):  
Lactic Acid ◽  
Raw Materials ◽  
Review Article ◽  
Raw Material ◽  
Salt Rock ◽  
Acid Fermentation ◽  
Alcohol Fermentation ◽  
Production Methods ◽  
Recent Trends ◽  
Materials Used

Salgam (Şalgam, shalgam) is our conventional fermented purple carrot beverage. Purple carrot (Daucus carota) is the basic raw material, and other raw materials used in the production are sourdough/ bakers’ yeast, salt (rock), bulgur flour and/or turnip (Brassica rapa L.). There are two fermentations that occur due to microorganisms (lactic-acid bacteria and yeast) that are effective during production; primarily lactic-acid fermentation and ethyl alcohol fermentation. It is very popular in our country, especially southerly cities of Turkey. Although shalgam is mostly produced and consumed in Mersin/İcel, Osmaniye, Hatay-Antakya and Kahramanmaras cities, the most known and loved city is the Adana. Lately, it has begun to be consumed almost every parts of Turkey. In addition, it is sold in the cities where the densities of the Turks in Europe. The aim of this review article is to give information about the production methods of salgam, scientific studies and recent trends, problems related to salgam and solutions.

SIFAT MEKANIK PAPAN GYPSUM DARI SERBUK LIMBAH KAYU NON KOMERSIAL

2014 ◽  
Vol 6 (2) ◽  
pp. 1
Author(s):  
Saibatul Hamdi
Keyword(s):  
Raw Materials ◽  
Wood Particle ◽  
Quality Standards ◽  
Gypsum Board ◽  
Average Value ◽  
Wood Particles ◽  
Sawn Timber ◽  
Materials Used ◽  
Artocarpus Elasticus ◽  
Ficus Glomerata

The purpose of this research is to know the mechanical strength of gypsum board by utilizing waste sawn wood. Raw materials used consist of flour, gypsum,wood particles, boraks and kambang (Goniothalamus sp), wood tarap (Artocarpus elasticus REINW) and lua (Ficus glomerata ROXB). Wood particle 40 mesh and 60 mesh, concentrations boraks of 1 and 2 and the percentage particles of gypsum sawn timber is 300, 400 and 500%. The results showed that the average value Modulus of Rufture (MoR) in lua wood ranges from 12.55 – 14,47 kgcm2, wood kambang 25.10-31,11 kgcm2 and wood tarap 19.20- 24,18 kgcm2. As for Modulus of Elasticity (MoE) on the lua 1129,80- 2092,70 kgcm2, wood kambang 2512,37-3971,32 kgcm2 and tarap 2050,63-2691,09 kgcm2. Gypsum board are mechanical properties do not meet quality standards created SNI 03-6434-2000.Keywords: sawdust, lua, kambang, tarap, gypsum, mechanical

COMPARATIVE ANALYSIS OF BIOACTIVE SUBSTANCES CONTENT IN THE LEAVES AND FRUITS OF A ROWAN-TREE (SORBUS AUCUPARIA FRUCTUS) AND ASSESSMENT OF PROSPECTS IN MEDICINE AND PHARMACY

2020 ◽  
pp. 58-62
Author(s):  
Chernichkina A.D.
Keyword(s):  
Raw Materials ◽  
Wide Distribution ◽  
Biologically Active ◽  
Bioactive Substances ◽  
Plant Raw Materials ◽  
Mountain Ash ◽  
The Russian Federation ◽  
Materials Used ◽  
Active Substances ◽  
Pectin Substances

A large number of biologically active substances, organic acids, tannins, and pectin substances were detected during the study of fruits, leaves, and pulp of the fruits of mountain Ash. The content of these substances in leaves and pulp will significantly expand the arsenal of medicinal plant raw materials used. Given the wide distribution of mountain Ash in the territory of the Russian Federation, harvesting leaves from the same plants after harvesting the fruit and using pulp will make it possible to obtain new phytopreparations.

Mutual Influence Study of Food Acids and Polysaccharides of Different Nature on the Sensory Perception of Low-Calorie Sweet Dishes

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 71-78
Author(s):  
Ekaterina Minnikhanova ◽  
Nataliya Zavorokhina ◽  
Anna Gilina
Keyword(s):  
Mutual Influence ◽  
Raw Materials ◽  
Sucrose Solution ◽  
Complex Mixture ◽  
The Body ◽  
Sensory Characteristics ◽  
Apple Pectin ◽  
Low Calorie ◽  
Functional Reserves ◽  
Materials Used

Abstract The inclusion of polysaccharide thickeners in the recipes of sweet dishes increases the functional reserves of the body, contributes to the preservation of health and the prevention of diseases. The purpose of the research is to study the sensory characteristics of polysaccharides of various nature when combined with food acids, to develop a recipe for a basic mixture of low-calorie meals for public catering. The authors analyzed citric, lactic and succinic acids in combinations with polysaccharides of various nature. Organoleptic tests were evaluated by a touch panel. The organization of the tasting analysis corresponded to GOST ISO 6658-2016; the consistency was determined according to GOST 31986-2012, GOST ISO 11036-2017, GOST ISO 8588-2011. The optimal organoleptic combinations of the presented food acids and complex additives of sweeteners (CDP) were identified, which included aspartame, sodium saccharinate, Sucralose, sweetness coefficient – 340: the mixture with citric acid had a long pleasant aftertaste without foreign tastes and the best taste characteristics. Using the “A-not A” method, we found that the sample with the addition of CDP is identical to the sucrose solution. In the second part of the study, polysaccharides were added to model samples of acids with complex sweeteners; the best sensory characteristics were obtained by model samples consisting of a mixture of low-esterified Apple pectin with lactic acid and KDP. The technology of obtaining a stable elastic jelly using low-esterified Apple pectin has been developed, since the complex mixture of sweeteners and food acids does not have a dehydrating effect. Developed a dry mix recipe that can serve as a basic development, low-calorie sweet products for catering and has a variance of use of lactic and succinic acids, depending on the flavor characteristics of the raw materials used and its corrective ability.

DAMPAK SUBSITUSI IMPORT TERHADAP DEFISIT NERACA PERDAGANGAN: STUDI KASUS IMPOR KULIT INDONESIA

2020 ◽  
Vol 4 (2) ◽  
Author(s):  
Ivan Yulianto ◽  
Ario Seno Nugroho
Keyword(s):  
General Equilibrium ◽  
Foreign Exchange ◽  
Computable General Equilibrium ◽  
Trade Balance ◽  
Raw Materials ◽  
Import Substitution ◽  
Leather Industry ◽  
Materials Used ◽  
Net Export ◽  
Balance Deficit

An alternative strategy to reduce the trade balance deficit simultaneously to increase the net foreign exchange is the import-substitution for raw materials used to produce an export goods. This paper proposes an import substitution study on footwear products that have a dependency on imported raw materials by 70 percent, with the largest composition being leather raw materials by 67 percent. This paper analyzes the relationship between subsidies on the leather industry to leather import-substitution, multiplier effect to footwear sector, and Indonesia trade balance. Author make use of simulation the on Input-Output 2010 table and Computable General Equilibrium (CGE) Model. The simulation shows 100 billion subsidies on the leather sector, lead for the substitution-import of leather by 7,94 million rupiah, increase the net export foreign exchange by 1.1 billion rupiah of the footwear sector, and for overall, increase Indonesia trade balance deficit by 68 billion rupiah. Keywords: Computable General Equilibrium, footwear, leather, net foreign exchange, subsidy.ABSTRAK: Salah satu terobosan untuk mengurangi defisit neraca perdagangan dan meningkatkan nilai neto devisa ekspor adalah dengan substitusi impor bahan baku yang digunakan untuk memproduksi barang ekspor. Paper ini mengusulkan kajian substitusi impor pada produk alas kaki yang mempunyai ketergantungan bahan baku impornya sebesar 70 persen, dengan komposisi terbesar adalah bahan baku kulit sebesar 67 persen. Tujuan penelitian ini adalah untuk mengetahui dampak stimulus subsidi pada industri kulit terhadap subtitusi impor kulit, dukungan multiplier sektor kulit terhadap sektor alas kaki, serta terhadap devisa ekspor Indonesia. Penelitian ini menggunakan simulasi model Computable General Equilibrium (CGE). Hasil simulasi menunjukkan stimulus subsidi sebesar 100 milyar rupiah pada sektor kulit memberikan substitusi bahan baku kulit sebesar 7,94 juta rupiah, menaikkan devisa ekspor sektor alas kaki sebesar 1.1 miliar rupiah, serta secara keseluruhan menambah defisit neraca berjalan Indonesia sebesar 68 miliar rupiah. Kata kunci: alas kaki, Computable General Equilibrium (CGE), devisa ekspor, kulit, subsidi.

Sign in / Sign up

Export Citation Format

Share Document