scholarly journals Cyclic Carbonates Based on Vegetable Oils

2014 ◽  
Vol 27 ◽  
pp. 20-29 ◽  
Author(s):  
D. Miloslavskiy ◽  
E. Gotlib ◽  
O. Figovsky ◽  
D. Pashin
Keyword(s):  
Carbon Dioxide ◽  
Chemical Composition ◽  
Vegetable Oils ◽  
Catalyst Concentration ◽  
Raw Materials ◽  
Cyclic Carbonates ◽  
Carbonation Reaction ◽  
Carbonation Process ◽  
Carbon Dioxide Pressure ◽  
Vegetable Raw Materials

The analysis of literary data on the obtaining of cyclic carbonates based on the vegetable oils has been carried out. The influence on carbonation reaction the type of vegetable oil, the chemical composition and catalyst concentration, state of carbon dioxide, pressure and temperature have thus been considered. The carbonation process of epoxidized oils that are valuable renewable vegetable raw materials is studied insufficiently.

scholarly journals Influencing Factors of the Mineral Carbonation Process of Iron Ore Mining Waste in Sequestering Atmospheric Carbon Dioxide

2021 ◽  
Vol 13 (4) ◽  
pp. 1866
Author(s):  
Noor Allesya Alis Ramli ◽  
Faradiella Mohd Kusin ◽  
Verma Loretta M. Molahid
Keyword(s):  
Carbon Dioxide ◽  
Particle Size ◽  
Chemical Composition ◽  
Iron Ore ◽  
Divalent Cations ◽  
Mining Industry ◽  
Mining Waste ◽  
Aluminum Silicate ◽  
Mineral Carbonation ◽  
Carbonation Process

Mining waste may contain potential minerals that can act as essential feedstock for long-term carbon sequestration through a mineral carbonation process. This study attempts to identify the mineralogical and chemical composition of iron ore mining waste alongside the effects of particle size, temperature, and pH on carbonation efficiency. The samples were found to be alkaline in nature (pH of 6.9–7.5) and contained small-sized particles of clay and silt, thus indicating their suitability for mineral carbonation reactions. Samples were composed of important silicate minerals needed for the formation of carbonates such as wollastonite, anorthite, diopside, perovskite, johannsenite, and magnesium aluminum silicate, and the Fe-bearing mineral magnetite. The presence of Fe2O3 (39.6–62.9%) and CaO (7.2–15.2%) indicated the potential of the waste to sequester carbon dioxide because these oxides are important divalent cations for mineral carbonation. The use of small-sized mine-waste particles enables the enhancement of carbonation efficiency, i.e., particles of <38 µm showed a greater extent of Fe and Ca carbonation efficiency (between 1.6–6.7%) compared to particles of <63 µm (0.9–5.7%) and 75 µm (0.7–6.0%). Increasing the reaction temperature from 80 °C to 150–200 °C resulted in a higher Fe and Ca carbonation efficiency of some samples between 0.9–5.8% and 0.8–4.0%, respectively. The effect of increasing the pH from 8–12 was notably observed in Fe carbonation efficiency of between 0.7–5.9% (pH 12) compared to 0.6–3.3% (pH 8). Ca carbonation efficiency was moderately observed (0.7–5.5%) as with the increasing pH between 8–10. Therefore, it has been evidenced that mineralogical and chemical composition were of great importance for the mineral carbonation process, and that the effects of particle size, pH, and temperature of iron mining waste were influential in determining carbonation efficiency. Findings would be beneficial for sustaining the mining industry while taking into account the issue of waste production in tackling the global carbon emission concerns.

scholarly journals Mineral carbonation process of carbon dioxide using animal bone

2021 ◽  
Vol 104 (2) ◽  
pp. 003685042110196
Author(s):  
Brendon Mpofu ◽  
Hembe E Mukaya ◽  
Diakanua B Nkazi
Keyword(s):  
Carbon Dioxide ◽  
Carbon Capture ◽  
Carbon Capture And Storage ◽  
Economic Feasibility ◽  
Mineral Carbonation ◽  
Agitation Rate ◽  
Carbonation Reaction ◽  
Carbonation Process ◽  
The Cost ◽  
Cow Bone

Carbon dioxide has been identified as one of the greenhouse gases responsible for global warming. Several carbon capture and storage technologies have been developed to mitigate the large quantities of carbon dioxide released into the atmosphere, but these are quite expensive and not easy to implement. Thus, this research analyses the technical and economic feasibility of using calcium leached from cow bone to capture and store carbon dioxide through the mineral carbonation process. The capturing process of carbon dioxide was successful using the proposed technique of leaching calcium from cow shinbone (the tibia) in the presence of HCl by reacting the calcium solution with gaseous carbon dioxide. AAS and XRF analysis were used to determine the concentration of calcium in leached solutions and the composition of calcium in cow bone respectively. The best leaching conditions were found to be 4 mole/L HCl and leaching time of 6 h. Under these conditions, a leaching efficiency of 91% and a calcium conversion of 83% in the carbonation reaction were obtained. Other factors such as carbonation time, agitation rate, and carbonation reaction temperature had little effect on the yield. A preliminary cost analysis showed that the cost to capture 1 ton of CO2 with the proposed technique is about US$ 268.32, which is in the acceptable range of the capturing process. However, the cost of material used and electricity should be reviewed to reduce the preliminary production cost.

ENRICHMENT OF FUNCTIONAL DRINKS FROM VEGETABLE RAW MATERIALS WITH PROTEINS OF GRAIN CROPS

2020 ◽  
Author(s):  
О.В. ПРИСТУПКО ◽  
Л.Я. РОДИОНОВА
Keyword(s):  
Chemical Composition ◽  
Ph Value ◽  
Raw Materials ◽  
Optimal Ratio ◽  
Grain Crops ◽  
Complexing Ability ◽  
Functional Orientation ◽  
Materials Used ◽  
Vegetable Raw Materials ◽  
Pectin Substances

Разработаны рецептуры напитков функционального назначения из овощных соков с добавлением концентрата из пророщенного зерна полбы Руно . Исследована комплексообразующая способность (КС) напитка при оптимальном соотношении белка и пектина. Определен химический состав используемого сырья и энергетическая ценность готовых напитков. Установлено содержание в 100 г разработанного напитка, образец 1 и 2 соответственно: сухих веществ 8,6 и 7,2 пектиновых веществ 1,80 и 1,79 белков 3,46 и 3,40 г углеводов 10,46 и 7,87 г жиров по 0,14 г. КС образцов 1 и 2 соответственно (58 0,1) и (56 0,2) мг Pb2/мл значение pH 5,1 0,3 и 5,3 0,4. Разработанные овощные соки с мякотью, обогащенные пророщенным зерном полбы Руно , могут быть рекомендованы в качестве овощных напитков функциональной направленности. Recipes of functional drinks from vegetable juices with the addition of concentrate from sprouted grain of spelt Runo have been developed. The complexing ability of the drink with the optimal ratio of protein and pectin was studied. Was determined the chemical composition of the raw materials used and the energy value of the finished beverages. The content of 100 g of developed drinks, the samples 1 and 2, respectively: dry solids 8,6 and 7,2 pectin substances 1,80 and 1,79 proteins 3,46 and 3,40 g carbohydrates 10,46 and 7,87 g of fats in each sample of 0,14 g. The complexing ability of samples 1 and 2, respectively (58 0,1) and (56 0,2) mg Pb2/ml the pH value, respectively 5,1 0,3 and 5,3 0,4. Developed vegetable juices with pulp, enriched with sprouted grain of spelt Runo , can be recommended as vegetable drinks of a functional orientation.

INFLUENCE OF VEGETABLE RAW MATERIALS AND CO2 EXTRACTS OF SPICES ON COMMODITY RESEARCH CHARACTERISTICS OF THE SAUCES ON WHEY BASED

2019 ◽  
Author(s):  
Л.Н. ШУБИНА ◽  
Г.И. КАСЬЯНОВ ◽  
О.В. КОСЕНКО ◽  
А.А. ЗАПОРОЖСКИЙ ◽  
С.В. БЕЛОУСОВА ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Optimization Problem ◽  
Raw Materials ◽  
New Product ◽  
Organoleptic Evaluation ◽  
Tomato Paste ◽  
Organoleptic Characteristics ◽  
Vegetable Raw Materials ◽  
Three Factor

Проведено конструирование рецептуры соусов на основе творожной сыворотки к мясным и рыбным блюдам. Разработана рецептура пикантных соусов с использованием творожной сыворотки, овощного сырья и СО2-экстрактов пряностей. Сбалансированность рецептурного состава новых пищевых продуктов достигнута симплекс-методом. Оптимизационная задача решена по органолептическим показателям, химическому составу и энергетической ценности продукта. Для моделирования рецептур использовали трехфакторные симплекс-центроидные планы. Согласно матрице планирования приготовлены образцы смесей, содержащие в качестве постоянной части творожную сыворотку (43%); оставшуюся вариативную часть составили, %: пшеничные хлопья 13,0; томатная паста 34,4; растительное масло 2,3; соль 3,0; сахар 3,0; уксус столовый 1,0; хитозан 0,2; СО2-экстракты 0,004. Образцы с различным соотношением компонентов получили высокую органолептическую оценку по 5-балльной дегустационной шкале. Пищевая ценность разработанного соуса 116,6 ккал – выше классического томатного (95 ккал), ниже майонеза (510 ккал/100 г), что позволяет рекомендовать новый продукт для диетического питания. The formulation of sauces based on curd whey for meat and fish dishes was designed. The formulation of spicy sauces using curd whey, vegetable raw materials and СО2-extracts of spices was developed. The balance of the formulation composition of new foods is achieved by simplex method. The optimization problem is solved on organoleptic characteristics, chemical composition and energy value of the product. Three-factor simplex-centroid plans were used to model formulations. According to the planning matrix prepared samples of mixtures containing as a permanent part of the whey (43%); the remaining variable part was, %: wheat flakes 13,0; tomato paste 34,4; vegetable oil 2,3; salt 3,0; sugar 3,0; vinegar table 1,0; chitosan 0,2; СО2-extracts 0,004. Samples with different ratios of components received high organoleptic evaluation by five-points tasting scale of assessments. The nutritional value of the developed sauce 116,6 kcal – above the classic tomato sauce (95 kcal), below mayonnaise (510 kcal/100 g), which allows us to recommend a new product for dietary nutrition.

Pore Structural Changes and Carbonated Depth of Carbonated Steel Slag

2011 ◽  
Vol 306-307 ◽  
pp. 1122-1125 ◽  
Author(s):  
Hao Ze Wu ◽  
Jun Chang ◽  
Hua Wang
Keyword(s):  
Carbon Dioxide ◽  
Structural Changes ◽  
Raw Materials ◽  
Steel Slag ◽  
Crystal Layer ◽  
Carbonation Reaction ◽  
Carbon Dioxide Gas ◽  
Granular Crystals ◽  
Before And After ◽  
Granular Crystal

Steel slag and carbon dioxide were used as raw materials to prepare building material by carbonation. Effects of forming pressure on carbonation of steel slag and carbonated depth were studied by pore structural changes before and after carbonation and carbonated region. The results showed that these were visible pore structural changes between non-carbonated and carbonated steel slag, and after carbonation, the porosity of steel slag samples were decreased, the number of fine pore was increased and large pore was opposite. Carbon dioxide gas which was sequestrated by Ca(OH)2 and C3S were combined in CaCO3 crystal, and this process was form surface to interior. Clustered granular crystals were generated in the surface and 12 mm depth of samples, while none in the 20 mm depth of samples, no obvious granular crystal growth. The granular crystals which produced by carbonation filled the pores of the sample, in particular the arrangement of dense granular surface of crystal layer, which may impede the spread of CO2 gas to the depths, and carbonation reaction focused on the surface to 12 mm depth region.

scholarly journals THE EFFECT OF THE ENERGY PROCESS ON THE CHEMICAL COMPOSITION OF PLANT RAW MATERIAL OB-TAINED FROM LEAVES OF THE ASPEN OF THE GENERAL

2018 ◽  
pp. 251-259
Author(s):  
Aleksandra Viktorovna Nekhorosheva ◽  
Sergey Viktorovich Nekhoroshev ◽  
Aleksey Anatol'yevich Drenin ◽  
Erkin Hozhiakbirovich Botirov ◽  
Nikolay Viktorovich Gornikov ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Comparative Characteristic ◽  
Active Components ◽  
Extractive Substances ◽  
Vegetable Raw Materials ◽  
Analytical Approaches

The analysis of the chemical composition of the vegetable raw materials received from leaves of an aspen ordinary, family plants Willow (Salicaceae), growing in the territory of the Khanty-Mansi autonomous district Yugra is provided in article. The choice of raw materials is caused by a large supply and fast reproducibility of a raw resource. In work numerical indicators and indicators of high quality of raw materials are established (humidity, the general ashes, sulphatic ashes, ashes not soluble in 10% to hydrochloric acid, extractive substances). The way of extraction of vegetable raw materials is reasonable, the comparative characteristic of content of extractive substances is provided in the received extracts. It is shown that the average content of extractive substances in native samples is 27.9%, the content of polysaccharides – 10.9%. The qualitative and quantitative analysis of biologically active agents is carried out by method of a highly effective liquid chromatography. The dominating components in samples of the plants growing in the territory of one land plot are салицин 510 mg of %, гиперозид 170 mg of %, routines of 210 mg of %. Influence of process of fermentation on the chemical composition of the vegetable raw materials received from leaves of an aspen ordinary is studied. The greatest exit of phenolic connections at impact on vegetable raw materials of fermentation is established by cold. The positive effect of impact of fermentation by crushing on quantity of the identified biologically active components is defined. Work was carried out for assessment of phytochemical parameters of quality of vegetable raw materials and formation of justification of analytical approaches to diagnostics of vegetable raw materials of the explored territory.

scholarly journals SPECIES OF THE GENUS ALCHEMILLA L. (ROSACEAE): CHEMICAL COMPOSITION, BIOLOGICAL ACTIVITY AND USE IN MEDICINE (REVIEW)

2019 ◽  
pp. 5-22
Author(s):  
Ирина (Irina) Евгеньевна (Evgenievna) Лобанова (Lobanova) ◽  
Галина (Galina) Ивановна (Ivanovna) Высочина (Vysochina) ◽  
Наталья (Natal'ya) Алексеевна (Alekseevna) Мазуркова (Mazurkova) ◽  
Татьяна (Tat'yana) Абдулхаиловна (Abdulkhailovna) Кукушкина (Kukushkina) ◽  
Екатерина (Ekaterina) Игоревна (Igorevna) Филиппова (Filippova)
Keyword(s):  
Biological Activity ◽  
Chemical Composition ◽  
Raw Materials ◽  
Medical Application ◽  
Difficult Genus ◽  
Wide Range ◽  
Active Research ◽  
Vegetable Raw Materials ◽  
First Time ◽  
Medicine Review

Data about on taxonomy of Alchemilla L.genus, distribution of Alchemilla species in world flora, use in traditional and official medicine of the different countries are presented. Questions of chemical composition, biological activity and pharmacological studying are considered. It is shown that in the last decades in Russia there is an active research of Alchemilla species at the level of regional and local floras. Species of this difficult genus in the systematic relation are offered to be used as the vegetable medicinal raw materials of different function containing compounds of different chemical classes and possessing a wide range of biological activity. As a result of complex studying with application of the latest methods of a research and standardization of vegetable raw materials a lady's mantle on existence and content of the main active ingredients 13 types of the Alchemilla species growing in Russia have been recommended for medical application. For the first time researches on antiviral activity of preparations from plant extracts of Alchemilla vulgaris L.s.I concerning some RNA - and DNA - genomic viruses are discussed. Analysis of the literature data reveals the prospects for the use of species of the genus Alchemilla.

scholarly journals Research of chemical composition of vegetable raw materials for use in innovative technologies of beverages for child nutrition

2021 ◽  
pp. 53-62
Author(s):  
Anna Sobko ◽  
Karуna Svidlo ◽  
Victoria Horobets
Keyword(s):  
Chemical Composition ◽  
Child Nutrition ◽  
Functional Foods ◽  
Raw Materials ◽  
Scientific Data ◽  
Innovative Technologies ◽  
Energy Value ◽  
Technological Characteristics ◽  
Vegetable Raw Materials ◽  
Selection Of

The relevance of the study is due to the establishment of scientific data on the inferiority of child nutrition and the possibility of improving the diet through innovative technologies of beverages based on vegetable raw materials. The data on the substantiation of the choice of vegetable raw materials for the production of child smoothies are given. Their expediency, nutritional and energy value are characterized. Data on the chemical composition of the created beverages are given, which confirm the effectiveness of used raw materials. Functional foods should meet 10‑50 % of daily needs. When creating functional compositions, a key place is occupied by a set of predicted functional and technological characteristics and properties, compatibility and specificity of interaction with other components of recipe mixtures and finished products. Just this complex determines the feasibility of using functional compositions for culinary products. Functional products are created on the principle of food combinatorics by reasonable quantitative selection of basic raw materials, ingredients, food supplements, the combination of which provides the formation of the desired organoleptic and physicochemical properties, as well as a given level of nutritional, biological and energy value. The aim of the study: to establish the chemical composition of vegetable raw materials and the development of innovative technologies for child food beverages based on functional compositions, recipe mixtures and finished products

CHEMICAL COMPOSITION OF EXTRACTS OF GINSENG REAL ROOT (PANAX GINSENG) OBTAINED BY SEQUENTIAL EXTRACTION WITH DIFFERENT-POLAR SOLVENTS

2021 ◽  
Author(s):  
Т.В. ПЕЛИПЕНКО ◽  
Н.М. АГЕЕВА ◽  
В.И. АБАКУМОВ ◽  
А.С. ТЕСЛЕНКО ◽  
В.А. РОСТОВЦЕВА
Keyword(s):  
Carbon Dioxide ◽  
Chemical Composition ◽  
Sequential Extraction ◽  
Aqueous Extract ◽  
Ethyl Alcohol ◽  
Raw Materials ◽  
Biologically Active ◽  
Gas Liquid Chromatography ◽  
Alcohol Extract ◽  
Two Samples

Экстракцию корней женьшеня осуществляют водно-спиртовыми растворами или водой с последующим консервированием этиловым спиртом. При этом отмечается неполное извлечение биологически активных компонентов. Анализ химического состава корней женьшеня показал, что в них содержатся вещества различной полярности, поэтому целесообразно для лучшего извлечения экстрактивных веществ (ЭВ) проводить экстракцию этого лекарственного сырья в три этапа с использованием в качестве растворителей сжиженного диоксида углерода, этилового спирта и воды. Объектами исследования были экстракты, полученные из двух образцов измельченных корней женьшеня: из образца сырья 1 получены при последовательной экстракции СО2-экстракт из исходного сырья, спиртовой и водный экстракты; из образца сырья 2 – спиртовой экстракт из исходного сырья и водный экстракт из сырья, подвергнутого экстракции этиловым спиртом. Установлено, что последовательная экстракция сжиженным диоксидом углерода, этиловым спиртом и водой увеличивает выход ЭВ на 7% в сравнении с экстракцией только этиловым спиртом и водой. В составе СО2-экстракта корней женьшеня содержание токоферолов и других соединений фенольного ряда составляет 3,8%, каротиноидов 0,04%. Предварительная экстракция сжиженным диоксидом углерода корней женьшеня увеличивает выход органических кислот, флавоноидов и анионов солей в 5,8 раза; органических веществ, определенных методом ГЖХ, в 2,5 раза; моно-, ди- и полисахаридов в водном экстракте на 33,2% . В спиртовых экстрактах отмечено наибольшее содержание минеральных веществ: макроэлементов – магния, калия и фосфора; микроэлементов – марганца, железа, меди и йода. Общий выход сапонинов при последовательной экстракции корней женьшеня, включающей СО2-экстракцию, увеличивается на 9,7%. Результаты исследования подтверждают целесообразность разработки технологии комплексной переработки корней женьшеня, включающей применение в качестве растворителей сжиженного диоксида углерода, этилового спирта и воды. Extraction of ginseng roots is carried out with water-alcohol solutions or water, followed by preservation with ethyl alcohol. At the same time incomplete extraction of biologically active components is noted. Analysis of the chemical composition of ginseng roots shows that they contain substances of different polarities, so it is advisable to extract this medicinal raw material in three stages using liquefied carbon dioxide, ethyl alcohol and water as solvents for better extraction of extractive substances (ES). The objects of the study were extracts obtained from two samples of crushed ginseng roots: from a sample of raw materials 1, CO2-extract from the feedstock, alcohol and water extracts were obtained by sequential extraction; from a sample of raw materials 2 an alcohol extract from the feedstock and water aqueous extract from raw materials extracted with ethyl alcohol. It was found that sequential extraction with liquefied carbon dioxide, ethyl alcohol and water increases the ES yield by 7% in comparison with extraction with only ethyl alcohol and water. In the composition of the CO2-extract of ginseng roots, the content of tocopherols and other phenolic compounds is 3,8%, carotenoids 0,04%. Preliminary extraction of ginseng roots with liquefied carbon dioxide increases the yield of organic acids, flavonoids and anions of salts by 5,8 times; organic substances determined by the gas-liquid chromatography method by 2,5 times; mono-, di- and polysaccharides in an aqueous extract by 33,2%. The alcohol extracts have the highest content of minerals: macronutrients – magnesium, potassium and phosphorus; microelements – manganese, iron, copper and iodine. The total yield of saponins during sequential extraction of ginseng roots, including CO2-extraction, increases by 9,7%. The results of the study confirm the feasibility of developing a technology for complex processing of ginseng roots, including the use of liquefied carbon dioxide, ethyl alcohol and water as solvents.

scholarly journals Robust bifunctional aluminium–salen catalysts for the preparation of cyclic carbonates from carbon dioxide and epoxides

2015 ◽  
Vol 11 ◽  
pp. 1614-1623 ◽  
Author(s):  
Yuri A Rulev ◽  
Zalina Gugkaeva ◽  
Victor I Maleev ◽  
Michael North ◽  
Yuri N Belokon
Keyword(s):  
Carbon Dioxide ◽  
Cyclic Carbonates ◽  
Cyclohexene Oxide ◽  
Aromatic Rings ◽  
Reaction Conditions ◽  
Chloride Complexes ◽  
Carbon Dioxide Pressure ◽  
Salen Ligand

Two new one-component aluminium-based catalysts for the reaction between epoxides and carbon dioxide have been prepared. The catalysts are composed of aluminium–salen chloride complexes with trialkylammonium groups directly attached to the aromatic rings of the salen ligand. With terminal epoxides, the catalysts induced the formation of cyclic carbonates under mild reaction conditions (25–35 °C; 1–10 bar carbon dioxide pressure). However, with cyclohexene oxide under the same reaction conditions, the same catalysts induced the formation of polycarbonate. The catalysts could be recovered from the reaction mixture and reused.

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