scholarly journals Physical-Chemical Properties of Thermoactivated Defecate for Purification of Acid Waste Waters

2019 ◽  
Vol 9 (2) ◽  
pp. 1184-1186
Keyword(s):  
Heat Treatment ◽  
Physicochemical Properties ◽  
Functional Groups ◽  
Chemical Properties ◽  
Adsorption Properties ◽  
Waste Waters ◽  
Thermally Activated ◽  
Physical Chemical ◽  
Acidic Wastewater ◽  
Acid Waste

In this work, we studied the physicochemical properties of thermally activated defecate at 650°C and studied their neutralizing and adsorption properties in the treatment of acidic wastewater. It was found that after heat treatment at 650°C the main functional groups of the defect, i.e. CaCO3 practical has not changed

Preparation of Glass-Ceramics Using Molybdenum Tailings

2011 ◽  
Vol 284-286 ◽  
pp. 1431-1434 ◽  
Author(s):  
Jin Rui Zhang ◽  
Ru Wang
Keyword(s):  
Heat Treatment ◽  
Thermal Analysis ◽  
Differential Thermal Analysis ◽  
Crystalline Phase ◽  
Glass Ceramics ◽  
Chemical Properties ◽  
The Other ◽  
Raw Material ◽  
Physical Chemical ◽  
Nucleation Agents

In order to utilization the molybdenum tailings which be deposited in large quantities. Test used it to prepare glass-ceramics as main raw material, TiO2 as nucleation agents and CaO-Al2O3-SiO2 system and wollastonite as the principal crystalline phase. Heat treatment system of glass-ceramics was based on the differential thermal analysis. The crystalline phase, microstructure and characteristics of glass-ceramics were analysis by XRD, SEM and physical, chemical properties test. The result shows that the performance of glass-ceramics was superior to the other types of building decoration stone.

Transformation of functional groups during lignite heat-treatment and its effects on moisture re-adsorption properties

2019 ◽  
Vol 192 ◽  
pp. 210-219 ◽  
Author(s):  
Fanjing Wei ◽  
Junjie Liao ◽  
Liping Chang ◽  
Yanna Han ◽  
Weiren Bao
Keyword(s):  
Heat Treatment ◽  
Functional Groups ◽  
Adsorption Properties

Effects of heat treatment of cream on the physical–chemical properties of model oil-in-buttermilk emulsions

2012 ◽  
Vol 26 (1) ◽  
pp. 88-93 ◽  
Author(s):  
D. Guggisberg ◽  
M. Chollet ◽  
K. Schreier ◽  
R. Portmann ◽  
L. Egger
Keyword(s):  
Heat Treatment ◽  
Chemical Properties ◽  
Physical Chemical ◽  
Model Oil

scholarly journals Changes of physical-chemical properties of beef during 14 days of chilling

2012 ◽  
Vol 28 (1) ◽  
pp. 77-85 ◽  
Author(s):  
N. Stanisic ◽  
M. Petricevic ◽  
D. Zivkovic ◽  
M.M. Petrovic ◽  
D. Ostojic-Andric ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Skeletal Muscles ◽  
Chemical Properties ◽  
Gluteus Medius ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Physical Chemical

The objective of the work was to evaluate the effect of conditioning time (during 14 days of ageing at +4?C) on physicochemical properties of two cattle skeletal muscles. Investigations were conducted on the m. longissimus dorsi (n=9) and m. gluteus medius (n=9) of Domestic Spotted breed. Muscle analyses were carried out 1st, 7th and 14th day post mortem, during storage at +4?C. Colour (CIE L

Influence of heat treatment on physical–chemical properties of PAN-based carbon fiber

2006 ◽  
Vol 32 (3) ◽  
pp. 291-295 ◽  
Author(s):  
Song Wang ◽  
Zhao-Hui Chen ◽  
Wu-Jun Ma ◽  
Qing-Song Ma
Keyword(s):  
Heat Treatment ◽  
Carbon Fiber ◽  
Chemical Properties ◽  
Physical Chemical

scholarly journals Effect of Chitosan, Clay, and CMC on Physicochemical Properties of Bioplastic from Banana Corm with Glycerol.

2021 ◽  
Vol 10 (1) ◽  
pp. 31-35
Author(s):  
Agung Sugiharto ◽  
Adilla Syarifa ◽  
Nindita Handayani ◽  
Rizky Mahendra
Keyword(s):  
Tensile Strength ◽  
Physicochemical Properties ◽  
Physical Properties ◽  
Organic Material ◽  
Chemical Properties ◽  
The Other ◽  
Physical Chemical ◽  
Composition Variation ◽  
Elongation Percentage

Bioplactic from banana corm and glycerol has been studied in this research. In addition, the physical chemical properties of it has been improved by adding chitosan, clay and CMC as filler and glycerol as plasticizer. Plastic that produced form organic material such as starch usually has poor properties in physical and mechanical. Composition variation of chitosan, clay and CMC as filler then combined by variation of glycerol as plasticizer have produced significant improve of the bioplastic physical properties. Properties of the bioplastic that studied in this research was focused to biodegradation, elongation, and tensile strength. The addition of fillers and plasticizers is carried out to produce a better bioplastics. This study used 3 variations of the filler composition : 4, 5, and 6 grams and 2 variations of the plasticizer composition: 1 ml and 2 ml. The bioplastics that produced were tested for tensile strength, elongation, and biodegradation of the soil for 7 days. The best tensile strength results is 8.43 MPa for bioplastic that using CMC fillers. On the other side, the best elongation percentage is 9.87% for bioplastic which using CMC fillers. The bioplastic that added Clay as filler can be degraded up to 100% in 7 days.

Influence of PBO Fibers Heat-Treatment on Physical-Chemical Properties and Surface

2012 ◽  
Vol 512-515 ◽  
pp. 2076-2079
Author(s):  
Zhao Lei ◽  
Yuan Jun Song ◽  
Jing Jing Wu ◽  
Dai Shi ◽  
Li Ying Zhu ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Tensile Strength ◽  
Chemical Properties ◽  
Nitrogen Atmosphere ◽  
Sem Analysis ◽  
Single Fiber ◽  
Physical Chemical ◽  
Different Temperatures

The influence of heat-treatment in nitrogen atmosphere at different temperatures, time and stress on the physical–chemical properties and the surface of PBO fibers were investigated through Single fiber tensile, TG and SEM analysis. The results show that the tensile strength of PBO fibers dose not change so much before 600°C, but for heat-treatment at 650°C, there is a significant decrease in strength. Heat-treatment also makes the surface of fibers rougher than untreated fibers.

scholarly journals Sifat-Sifat Fisikokimia Pati Ubi Kayu Terfermentasi Khamir Indigenus Tapai

2018 ◽  
Vol 38 (2) ◽  
pp. 140
Author(s):  
Heru Widyatmoko ◽  
Achmad Subagio ◽  
Nurhayati Nurhayati
Keyword(s):  
Thermal Properties ◽  
Physicochemical Properties ◽  
Functional Groups ◽  
Amylose Content ◽  
Chemical Properties ◽  
Cassava Starch ◽  
Candida Guilliermondii ◽  
Saccharomycopsis Fibuligera ◽  
Ft Ir ◽  
Paste Properties

Tapai is a cassava food product fermented by yeast starter (“Ragi”). Among the amylolitic yeasts that had been isolated from the tapai were Candida guilliermondii, C. tropicalis, Trichosporon mucoides, and Saccharomycopsis fibuligera. The aim of this research was to characterize the physicochemical properties of fermented cassava starch by amylolytic yeasts of indigenus tapai i.e. C. guilliermondii, C. tropicalis, T. mucoides, and S. fibuligera. The process of fermentation of cassava starch was done by inoculating each pure isolate by 5% v / v (105 CFU / ml) into cassava starch suspension 50% b/v (100g starch into 200ml sterile distilled water). The incubation was carried out at 28 °C for 24 h, 48 h, and 72 h. The fermented cassava starch was dried at 50 °C for 24 h. Characterization of physicochemical properties of cassava starch included chemical properties (amylose content), paste properties (RVA), thermal properties (DSC), physical properties (SEM granule macrostructure) and functional groups (FT-IR) of unfermented (native) or fermented cassava starch. The results showed that during the fermentation process, the yeast was able to grow up to 7 log10 CFU/ml and the acidity decreased to pH 3,9. The amylose content of fermented cassava starch decreased to 11,22% from native starch amylose content (15,85%). The paste properties of fermented cassava starch increased at the value of trough viscosity, breakdown, final viscosity, and swelling power. The thermal properties of fermented cassava starch increased to 64,7-67 °C for the initial temperature value of gelatinization (To), 69,1-71,2 °C for gelatinization peak temperature (Tp), 73,9-75 °C for the final temperature of gelatinization (Tc), but decreased gelatinization enthalpy in the range of ΔH 4,84-6,38 J/g. The macrostructure of the longest fermented starch granules (72 hours)occurred liberation into irregular granular shapes. The profile of fermented cassava starch functional groups had a similarity with native cassava starch that had the highest absorption spectra at 3291,2 cm-1 peak (vibration of the O-H bonding group) and 2920 cm-1 peak (C-H group vibration). ABSTRAKTapai merupakan produk pangan ubi kayu yang terfermentasi oleh starter khamir (ragi). Di antara khamir amilolitik yang sudah diisolasi dari tapai yaitu Candida guilliermondii, C. tropicalis, Trichosporon mucoides, dan Saccharomycopsis fibuligera. Tujuan penelitian ini adalah melakukan karakterisasi sifat-sifat fisikokimia pati ubi kayu yang difermentasi oleh khamir amilolitik indigenus tapai yaitu C. guilliermondii, C. tropicalis, T. mucoides, dan S. fibuligera. Proses fermentasi pati ubi kayu dilakukan dengan menginokulasikan masing-masing isolat murni sebanyak 5% v/v (105 CFU/ml) ke dalam suspensi pati ubi kayu 50% b/v (100g pati ke dalam 200ml akuades steril). Selanjutnya dilakukan inkubasi pada suhu 28 °C selama 24, 48, dan 72 jam. Pati ubi kayu terfermentasi dikeringkan pada suhu 50 oC selama 24 jam. Karakterisasi sifat-sifat fisikokimia pati ubi kayu meliputi sifat kimia (kadar amilosa), sifat pasta (RVA), sifat termal (DSC), sifat fisik (makrostruktur granula SEM) dan gugus fungsi (FT-IR) pati ubi kayu alami maupun pati ubi kayu terfermentasi. Hasil penelitian menunjukkan bahwa selama proses fermentasi, khamir mampu tumbuh hingga mencapai 7 log10 CFU/ml dan derajat keasaman mengalami penurunan mencapai pH 3,9. Kadar amilosa pati ubi kayu terfermentasi mengalami penurunan menjadi 11,22% dari kadar amilosa pati alami (15,85%). Sifat pasta pati ubi kayu terfermentasi khamir mengalami peningkatan pada nilai viskositas trough, breakdown, viskositas akhir, dan daya kembang. Sifat termal pati ubi kayu terfermentasi menglamai peningkatan menjadi 64,7-67 °C untuk nilai suhu awal gelatinisasi (To), 69,1-71,2 °C untuk suhu puncak gelatinisasi (Tp), 73,9-75 °C untuk suhu akhir gelatinisasi (Tc), tetapi mengalami penurunan entalpi gelatinisasi pada kisaran ∆H 4,84-6,38 J/g. Makrostruktur granula pati yang terfermentasi paling lama (72 jam) mengalami liberasi dengan bentuk granula yang tidak beraturan. Profil gugus fungsi pati ubi kayu terfermentasi oleh khamir memiliki kemiripan dengan pati ubi kayu alami yaitu memiliki spektra penyerapan tertinggi pada puncak 3291,2 cm-1 (getaran gugus ikatan O-H) dan puncak 2920 cm-1 (getaran gugus C-H). 

scholarly journals Synthesis of nitrogen-containing phenol formaldehyde oligomers,grafted with vegetable oils

2015 ◽  
Vol 11 (8) ◽  
pp. 3819-3827
Author(s):  
M.N. Amiraslanova
Keyword(s):  
Double Bond ◽  
Ir Spectroscopy ◽  
Soybean Oil ◽  
Functional Groups ◽  
Vegetable Oils ◽  
Phenol Formaldehyde ◽  
Chemical Properties ◽  
Probable Structure ◽  
Coating Materials ◽  
Physical Chemical

Synthesis of nitrogen-containing phenolformaldehyde oligomers (phfo), grafted with vegetable  oils is aimed at the acquisition of new range coating materials. Oil has been used as an example of soybean and linseed oils. The interaction  between phfo and vegetable oil is carried out by  means of functional groups as result of the oxidation prosesses on carbon atoms adjacent to the double bond and the functional groups,including oligomer macromolecules. Physical-chemical properties of nitrogen-containing as result of modification by means of benzoguanamine (bga)  monoalkyl (C8-C12)phfo, grafted with soybean oil is reflected. The probable structure  of the nitrogen-containing monoalkyl(C8-C12)phfo, grafted with soybean oil has been studied by means of NMR- and IR-spectroscopy methods. The mechanism of the occurrence of first and second stages of the process are described.

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