scholarly journals Identifikasi Kandungan Senyawa Kimia Cuka Kayu dari Sekam Padi

2017 ◽  
Vol 19 (1) ◽  
pp. 30 ◽  
Author(s):  
Dian Laila Nugrahaini ◽  
Endang Kusdiyantini ◽  
Udi Tarwotjo ◽  
A. Heru Prianto
Keyword(s):  
Phenolic Compounds ◽  
Functional Groups ◽  
Rice Husk ◽  
Chemical Compound ◽  
Chemical Compounds ◽  
Pyrolysis Process ◽  
Wood Vinegar ◽  
Rotary Evaporator ◽  
Infrared Spectrophotometer

Wood vinegar rice husk contains a chemical compound that can be used as a biopesticides. Wood vinegar contained compounds which estimated potential as repellent, antifeedant, antimicrobials, antioxidants, disinfectants and as preservatives. The content of chemical compounds in the wood vinegar must be identified. Identification were done by calculating the concentration of acid, phenol and an infrared spectrophotometer. Production of wood vinegar made by the pyrolysis process used pirolisator. Most of the wood vinegar obtained is evaporated using a rotary evaporator and partly extracted using the method of separating funnel. Compound of acid and phenol in wood vinegar evaporation were higher than the extraction of wood vinegar. These results were confirmed by an infrared spectrophotometer spectrum showed the functional groups of acid and phenolic compounds. Keywords: wood vinegar rice husk, acid, phenol, pyrolysis, infrared spetrofotometer

scholarly journals Identifikasi Komponen Kimia Damar Mata Kucing (Shorea Javanica) dengan Metode Pirolisis-GC/MS

2012 ◽  
Vol 14 (1) ◽  
pp. 155 ◽  
Author(s):  
Noryawati Mulyono ◽  
Christofora Hanny Wijaya ◽  
Dedi Fardiaz ◽  
Wuryaningsih Sri Rahayu
Keyword(s):  
Functional Groups ◽  
Infrared Spectra ◽  
Relative Concentration ◽  
Chemical Compounds ◽  
Cyclic Hydrocarbon ◽  
Crude Sample ◽  
Infrared Spectrophotometer ◽  
Natural Gum

The aim of this research was to identify chemical compounds in cat eye dammar. The method included functional groups characterizationby infrared spectrophotometer and identification using Pyrolisis-GC/MS. Infrared spectra of crude sample showed that there were somefunctional groups such as alkyl, carbonyl, vinyl, and hydroxyl. Identification by Pyrolisis-GC/MS showed that dammar consisted of at least67 compounds. This natural gum components could be categorized into 4 groups, i.e. tetra cyclic hydrocarbon (30 compounds, 49.57%),penta cyclic (3 compounds, 2.56%), C 15 compounds (11 compounds, 17.09%), and other group (23 compounds, 18.26%). According to thePy-GC/MS data, brassicasterol is the highest relative concentration in dammar, i.e. 20%.

scholarly journals POTENSI DAUN KATUK SEBAGAI PENURUN KADAR LEMAK PADA PRODUK UNGGAS MELALUI SKRINING FITOKIMIA

2021 ◽  
Vol 9 (2) ◽  
pp. 136-139
Author(s):  
Novia Rahayu ◽  
Firgian Ardigurnita
Keyword(s):  
Phenolic Compounds ◽  
Herbal Medicine ◽  
Chemical Compound ◽  
Screening Test ◽  
Leaf Extract ◽  
Chemical Compounds ◽  
Fat Content ◽  
Test Results ◽  
Phytochemical Screening ◽  
Poultry Products

Katuk leaves are known as vegetables that are rich in nutrients in several regions in Indonesia. In addition, it has the potential as an herbal medicine that needs to be developed based on its chemical compound content. The groups of chemical compounds contained in plants can be analyzed using a phytochemical screening test. Phytochemical screening was carried out on katuk leaf extract samples obtained through the maceration method using methanol solvent which was then concentrated using a rotary evaporator. Phytochemical screening test consisted of phenolic, tannin, flavonoid, saponin, triterpenoid, steroid, and alkaloid screening. Furthermore, the test results will be used as a basis for researchers in developing the potential of katuk leaves as herbs to reduce fat content in poultry product. The class of compounds, especially flavonoids, saponins, and tannins has a role in reducing fat accumulation. The test results showed  that the positive katuk leaf extract contained moderate amounts of phenolic compounds, tannin, flavonoids, saponins, triterpenoids, and alkaloids. That is, katuk leaves have the potential as an herb that can reduce fat levels in poultry products.

scholarly journals Desulfurization and Denitrification Performance of Modified Rice Husk Ash-Carbide Slag Absorbent

Materials ◽  
2020 ◽  
Vol 14 (1) ◽  
pp. 68
Author(s):  
Yali Wang ◽  
Xiaoning Han ◽  
Meina Chen ◽  
Suping Cui ◽  
Xiaoyu Ma ◽  
...  
Keyword(s):  
Functional Groups ◽  
Rice Husk ◽  
Rice Husk Ash ◽  
Research Direction ◽  
Cement Industry ◽  
Hydration Process ◽  
Air Pollution Control ◽  
Large Area ◽  
Carbide Slag ◽  
High Investment

In the cement industry, SO2 and NOx are generally removed separately. There are many problems, such as large area, high investment cost, secondary pollution and so on. Desulfurization and denitrification technology have become a frontier research direction in the field of air pollution control. In this paper, rice husk ash and carbide slag were compounded and modified to prepare modified rice husk ash-carbide slag composite absorbent, and its desulfurization and denitrification performance and mechanism were studied. The results showed that the NO conversion and SO2 conversion of the modified rice husk ash-carbide slag composite absorbent increased by 44% and 2%, respectively, at 700 °C. Fibrous calcium silicate and calcium silicoaluminate hydrates were formed during the hydration process, which made the specific surface area of the absorbent larger and provided more reactive sites. The hydration process increases the content of oxygen-containing functional groups, decreases the hydroxyl/ether C–O functional groups, and increases the content of carboxyl–COO functional groups are conducive to the denitrification reaction.

Effects of the pyrolysis process on the oil sorption capacity of rice husk

2012 ◽  
Vol 98 ◽  
pp. 166-176 ◽  
Author(s):  
I. Uzunov ◽  
S. Uzunova ◽  
D. Angelova ◽  
A. Gigova
Keyword(s):  
Sorption Capacity ◽  
Rice Husk ◽  
Pyrolysis Process ◽  
Oil Sorption

scholarly journals Synthesis of MFe2O4/CNS (M = Zn, Ni, Mn) Composites Derived from Rice Husk by the Hydrothermal-Microwave Method for Remediation of Paddy Fields

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1349
Author(s):  
Tutik Setianingsih ◽  
Bambang Susilo ◽  
Siti Mutrofin ◽  
Bambang Ismuyanto ◽  
Andreas Novan Endaryana ◽  
...  
Keyword(s):  
Functional Groups ◽  
Rice Husk ◽  
Research Work ◽  
Ftir Spectra ◽  
Paddy Fields ◽  
Microwave Method ◽  
Pesticide Degradation ◽  
X Ray ◽  
H2o2 Solution ◽  
Carbamate Pesticide

In this research work, MFe2O4/CNS was prepared using the hydrothermal–microwave method. The influence of cations (M) toward functional groups of composites and their performance in pesticide degradation were studied. Rice husk was pyrolyzed hydrothermally (200 °C, 6 h) and by microwave (800 W, 40 min). Each product was mixed with MCl2 (Zn, Ni, Mn), FeCl3, KOH, and water, and calcined (600 °C, 15 min) to obtain a composite. Characterization by XRD confirmed the MFe2O4/CNS structure. The FTIR spectra of the composites showed different band sharpness related to C-O and M-O. A mixture of dried paddy farm soil, composite, BPMC (buthylphenylmethyl carbamate) pesticide solution (0.25%), and H2O2 solution (0.15%) was kept under dark conditions for 48 h. The solution above the soil was filtered and measured with a UV-Vis spectrophotometer at 217 nm. Applications without the composite and composite–H2O2 were also conducted. The results reveal that dark BPMC degradation with the composite was 7.5 times larger than that without the composite, and 2.9 times larger than that without the composite–H2O2. There were no significantly different FTIR spectra of the soil, soil–BPMC, soil–BPMC-H2O2, and soil–BPMC-H2O2 composite and no significantly different X-ray diffractograms between the soil after drying and soil after application for pesticide degradation using the composite.

scholarly journals Effect of wood vinegar and rice husk biochar on soil properties and growth performances of immature kenaf (Hibiscus cannabinus) planted on BRIS soil

2021 ◽  
Vol 9 (1) ◽  
pp. 48-57
Author(s):  
Mohd Fauzie Jusoh Jusoh ◽  
Lai Jai Xin ◽  
Ch'ng Huck Ywih ◽  
Palsan Sannasi Abdullah ◽  
Noraida Mohd Radzi ◽  
...  
Keyword(s):  
Soil Properties ◽  
Rice Husk ◽  
Hibiscus Cannabinus ◽  
Wood Vinegar ◽  
Growth Performances ◽  
Significant Difference ◽  
Number Of Leaves ◽  
Rice Husk Biochar ◽  
Positive Effect ◽  
Problematic Soil

Beach ridges interspersed with swales (BRIS) soil is identified as one of Malaysia's problematic soil since this type of soil contains a plethora portion of sand texture that contributes to water and nutrient leaching causes infertile soil. A polybag trial was conducted to evaluate the effects of wood vinegar and rice husk biochar on soil properties and growth performances of immature kenaf. The plant was arranged in a completely randomised design with four treatments and three replications. The factors taken for the experiment were four different media compositions, i.e., T1(control), T2(BRIS soil amended with wood vinegar, WV), T3(BRIS soil amended with rice husk biochar, RHB) and T4(BRIS soil amended with wood vinegar and rice husk biochar, WV+RHB). Rice husk biochar and a combination of wood vinegar with rice husk biochar significantly improved soil properties in terms of soil moisture content, organic matter, water retention and soil porosity, as well as significantly increased the kenaf stem diameter. However, there was no significant difference in plant height, number of leaves, leaves area and chlorophyll content on different treatments medium. In conclusion, the application of rice husk biochar and wood vinegar in this study enhanced BRIS soil properties and showed a positive effect on the growth of immature kenaf.

scholarly journals Study of the Combustion , Pyrolysis Characteristics and Synergistic Effect of Co-hydrocharsation Products of Oil Shale and Rice HuskStudy of the Combustion , Pyrolysis Characteristics and Synergistic Effect of Co-hydrocharsation Products of Oil Shale and Rice Husk

2021 ◽  
Author(s):  
Yaoxin LIU ◽  
Enyu Wang ◽  
Ze KAN
Keyword(s):  
Synergistic Effect ◽  
Functional Groups ◽  
Rice Husk ◽  
Oil Shale ◽  
Thermal Transformation ◽  
Combustion Process ◽  
Hydrothermal Temperature ◽  
Fossil Energy ◽  
Pyrolysis Characteristics ◽  
Pyrolysis Processes

Abstract Under the pressure of environmental problems and fossil energy shortage, countries all over the world are looking for fuel to replace fossil energy. Oil shale and rice husk are potential fuels, but they both have some problems, such as high ash content and low calorific value .In the present study,oil shale and rice husk were used as feedstock for the high quality fuel through hydrothermal approach,it provides a new way for the resource utilization of oil shale and rice.Thermogravimetric method was used to analyze the functional groups change and thermal transformation characteristics of mixed hydrochars prepared for oil shale(OS) and rice husk(RH) at different hydrothermal temperatures(150,200 and 250℃), including combustion and pyrolysis processes, and analyze the synergistic effects. Results showed that the co-hydrocharsization pretreatment had a significant effect on the thermal transformation behavior of oil shale and rice husk.On the one hand, the mixture of hydrocar has higher volatile content than its calculated value.On the other hand,a synergistic effect(promoting combustion and pyrolysis behavior) was found in both combustion and pyrolysis processes, and this effect was the most obvious when the hydrothermal temperature was around 200℃,and the characteristic peak of functional groups vibration was strong.Since the synergistic effect of pyrolysis process is lower than that of combustion process, co-hydrocharsation products are considered to be more suitable for combustion.These findings have positive significance of energy generation and utilization of organic waste by the combination of co-hydrocharsization modification and subsequent thermochemical process.

scholarly journals Cinnamic Acid Derivatives as α-Glucosidase Inhibitor Agents

2017 ◽  
Vol 17 (1) ◽  
pp. 151 ◽  
Author(s):  
Teni Ernawati ◽  
Maksum Radji ◽  
Muhammad Hanafi ◽  
Abdul Mun’im ◽  
Arry Yanuar
Keyword(s):  
Functional Groups ◽  
Cinnamic Acid ◽  
Phenyl Group ◽  
Chemical Compounds ◽  
Cinnamic Acid Derivative ◽  
Cinnamic Acid Derivatives ◽  
Glucosidase Inhibitor ◽  
Glucosidase Inhibitors ◽  
Derivatives Of ◽  
Additive Reaction

This paper reviews biological activity of some cinnamic acid derivative compounds which are isolated from natural materials and synthesized from the chemical compounds as an agent of α-glucosidase inhibitors for the antidiabetic drug. Aegeline, anhydroaegeline and aeglinoside B are natural products isolated compounds that have potential as an α-glucosidase inhibitor. Meanwhile, α-glucosidase inhibitor class of derivatives of cinnamic acid synthesized compounds are p-methoxy cinnamic acid and p-methoxyethyl cinnamate. Chemically, cinnamic acid has three main functional groups: first is the substitution of the phenyl group, second is the additive reaction into the α-β unsaturated, and third is the chemical reaction with carboxylic acid functional groups. The synthesis and modification of the structure of cinnamic acid are very influential in inhibitory activity against α-glucosidase.

scholarly journals Sensory Characteristics of Combinations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods

Molecules ◽  
2018 ◽  
Vol 23 (8) ◽  
pp. 1867 ◽  
Author(s):  
Hongwei Wang ◽  
Edgar Chambers ◽  
Jianquan Kan
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Chemical Compound ◽  
Sensory Characteristics ◽  
Aroma Chemical

The sensory characteristics of phenolic compounds combinations were evaluated. A highly trained descriptive panel evaluated combinations of chemicals (two chemicals at a time) containing either one smoky aroma and one non-smoky aroma chemical compound, two smoky aroma chemicals, or two non-smoky aroma chemicals. The non-smoky compounds had been associated with smoke aroma in other studies, but were not found to be smoky when tested individually. Smoked flavor characteristics and intensities were changed significantly when two phenolic compounds were combined. Non-smoky phenolic compounds often contributed the smoked flavor when combined with one smoky phenolic compound or another non-smoky phenolic compound. It is necessary to understand the sensory characteristics of compound combinations as well as individual compounds.

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