Ultrafiltration cellulose acetate membrane can be transformed by annealing into reverse osmosis membranes (RO type). Annealing brings about changes in structural properties of the membranes, accompanied by changes in their permeability behaviour and electrical properties. Correlations between structure parameters and electrochemical properties are shown for the temperature range 20-90 °C. Relations have been derived which explain the role played by the dc electrical conductivity in the characterization of rejection ability of the membranes in the reverse osmosis, i.e. rRO = (1 + exp (A-B))-1, where exp A and exp B are statistically significant correlation functions of electrical conductivity and salt permeation, or of electrical conductivity and water flux through the membrane, respectively.
The effect of natural antibiotics Moringa oleifera seeds powder in cellulose acetate membranes as biofouling reducer agent was investigated. Mixed matrix membranes (MMM) were synthesized by adding 100 mesh M. oleifera seeds powder with variation of three concentrations (1 wt%, 2 wt%, and 3 wt%), into a mix polymer solution of CA (cellulose acetate) and two different solvents, i.e., DMF (dimethylformamide) and DMAc (dimethylacetamide). The synthesized membranes morphology was observed under scanning electron microscopy and from the images can be seen that the membranes made of DMAc formed rather large macrovoid as compared to DMF-based membranes. The microstructure affected the water flux through the membranes, in which the DMAc membranes provided a higher flux value and served as high-throughput microfiltration membranes. Antibacterial properties of MMM were tested using Escherichia coli adhesion onto membrane surfaces. The results showed that M. oleifera has been proven to eradicate E. coli activity on the membrane surfaces due to interaction between bacterial cells and phenolic compounds from M. oleifera, through absorption processes involving hydrogen bonds.
The aim of recearch is study the effect of MSG in coagulation basin on cellulose acetat membranes properties. It was preparated by phase inversion technique. As the result showed that the higher the concentration of MSG in coagulation basin, which is character of membrane permeability coefficients and lower water flux. Dextran rejection of 11, 40, 100-200, and 500 kDa increased. The morphology analysis has shown that sub layer membranes structure with 2% MSG addition more uniform than 0,5% MSG addition.Keywords: cellulose acetat, phase inversion, MSG, coagulation basin
This study purposed to determine the effect of MSG on the character of cellulose acetate membranes. This membrane preparation using phase inversion technique. The results showed that the higher the concentration of MSG, which is the character of membrane permeability coefficients and higher water flux, whereas for the character of the membrane density test and 100-200 kDa dextran rejection further down. To test the FTIR proved that there are no additives or solvents are trapped in a membrane. Keywords : Cellulose Acetate, phase inversion, MSG, FTIR
Abstract
We present a new method for quantitative determination of alkaline phosphatase isoenzymes. This method consists of electrophoretic separation on cellulose acetate membranes, special fixation technique to avoid elution and diffusion of enzyme protein during incubation, specific staining, and quantitative evaluation by densitometric measurement. We highly recommend the precedure for routine clinical laboratory use. In all normal individuals we observe two isoenzymes of hepatic origin and one isoenzyme each of osseous, intestinal, and biliary origin. Quantitative normal values are presented. Precision of the method is calculated, the CV being less than 10%. The exactness of densitometric quantification is proved by comparison with kinetic assay of alkaline phosphatase isoenzymes by use of an elution method. Clinical implications of alkaline phosphatase isoenzymograms are reported and discussed in detail.
High-Throughput Microfiltration Membranes with Natural Biofouling Reducer Agent for Food Processing
