Copper doped Mesoporous MCM-41 Synthesized Using Coconut Oil and Characterized by Spectroscopic Techniques

2018 ◽  
Vol 8 (5) ◽  
pp. 850-855
Author(s):  
S. Periasamy
Keyword(s):  
Coconut Oil ◽  
Spectroscopic Techniques ◽  
Mcm 41

PALLDIUM SUPPORTED MCM-41 MESOPOROUS MOLECULAR SIEVES: SYNTHESIS, CHARACTERIZATION AND CATALYTIC TEST FOR THE REDUCTION OF NO BY CO

2011 ◽  
Vol 10 (04n05) ◽  
pp. 1051-1056
Author(s):  
VILAS RAVAT ◽  
PREETI AGHALAYAM
Keyword(s):  
Molecular Sieves ◽  
Oxide Phase ◽  
Palladium Oxide ◽  
Mesoporous Molecular Sieves ◽  
Molar Ratio ◽  
Spectroscopic Techniques ◽  
Tetrahedral Framework ◽  
Molar Ratios ◽  
Reactor Temperature ◽  
Mcm 41

Palladium supported MCM-41 molecular sieves with Si/Pd (molar) ratios of 400, 200, 100 and 50 were synthesized by hydrothermal method. All catalysts characterized by various analytical and spectroscopic techniques, viz, XRD, N2 sorption, TEM, DRUV-VIS, Raman. XRD at low angle and high angle studies suggest that the substitution of palladium and presence of palladium oxide phase in the silicate tetrahedral framework structure of MCM-41. TEM investigations confirm the highly ordered cubic structure with irregular distribution of palladium nanoparticles on surface PdMCM-41 . DRUV-VIS and Raman spectra studies indicate the presence of palladium oxide moieties in all PdMCM-41 catalysts. The effect of Si/Pd molar ratio, particle size and reusability with respect to reactor temperature on the catalytic activity of PdMCM-41 catalyst was examined. Comparative study of all these palladium substituted catalysts shows that PdMCM-41(50) catalyst having higher palladium contents shows higher activity at lower temperatures as compared with other PdMCM-41 ( Si/Pd = 100, 200, 400) catalysts.

scholarly journals Gasoline Production from Coconut Oil Using The Ni-MCM-41 and Co/Ni-MCM-41 Catalyst

2017 ◽  
Vol 2 (1) ◽  
pp. 22
Author(s):  
Lailatul Badriyah ◽  
Iip Izul Falah
Keyword(s):  
Gas Chromatography ◽  
Mass Spectroscopy ◽  
Fourier Transformation ◽  
Liquid Product ◽  
Coconut Oil ◽  
Infra Red ◽  
Catalyst Pellets ◽  
Gas Chromatography Mass Spectroscopy ◽  
Cracking Process ◽  
Mcm 41

<strong><em></em></strong><p>Gasoline have been produced from coconut oil using MCM-41, NiMCM-41, and Co/NiMCM-41 catalyst. The acidity of catalyst was analysed by <em>Fourier Transformation Infra-Red Spectroscopy</em> (FTIR). The yields of cracking product were analysed by <em>Gas Chromatography-Mass Spectroscopy</em> (GC-MS). The catalyst of Co/NiMCM-41 has the highest acidity than MCM-41 and NiMCM-41. It is caused by the effect of adding <em>d</em><em> </em>orbital from Co and Ni. This cracking process is <em>batch</em><em> </em>system, and the catalyst pellets were made at the temperature of 400 ºC. The highest <em>gasoline</em> product was obtained using the Co/NiMCM-41 catalyst with 89.53 % w/w yield. The major liquid product from the cracking process using MCM-41, NiMCM-41, dan Co/NiMCM-41 catalysts were estimated as 1-octena, octane, nonane; 1-octene, 1-nonene, nonane; 1-octene, octane, nonane, respectively.</p><p> </p>

Differential polarization imaging of sickled cells

1988 ◽  
Vol 46 ◽  
pp. 62-63
Author(s):  
Marcos F. Maestre
Keyword(s):  
Optical Properties ◽  
Theoretical Approach ◽  
Polarized Light ◽  
Polarization Microscopy ◽  
Spectroscopic Techniques ◽  
Polarization Imaging ◽  
Circularly Polarized Light ◽  
Circularly Polarized ◽  
Microscopic Scale ◽  
Chiral Structures

Recently we have developed a form of polarization microscopy that forms images using optical properties that have previously been limited to macroscopic samples. This has given us a new window into the distribution of structure on a microscopic scale. We have coined the name differential polarization microscopy to identify the images obtained that are due to certain polarization dependent effects. Differential polarization microscopy has its origins in various spectroscopic techniques that have been used to study longer range structures in solution as well as solids. The differential scattering of circularly polarized light has been shown to be dependent on the long range chiral order, both theoretically and experimentally. The same theoretical approach was used to show that images due to differential scattering of circularly polarized light will give images dependent on chiral structures. With large helices (greater than the wavelength of light) the pitch and radius of the helix could be measured directly from these images.

Characterization of intergranular cuprous oxide in polycrystalline YBa2Cu3O7-x

1988 ◽  
Vol 46 ◽  
pp. 880-881
Author(s):  
Bradley L. Thiel ◽  
Chan Han R. P. ◽  
Kurosky L. C. Hutter ◽  
I. A. Aksay ◽  
Mehmet Sarikaya
Keyword(s):  
Grain Boundary ◽  
Cuprous Oxide ◽  
Room Temperature ◽  
Boundary Phase ◽  
Spectroscopic Techniques ◽  
Transition Width ◽  
Practical Applications ◽  
Thin Foils ◽  
Superconducting Oxides

The identification of extraneous phases is important in understanding of high Tc superconducting oxides. The spectroscopic techniques commonly used in determining the origin of superconductivity (such as RAMAN, XPS, AES, and EXAFS) are surface-sensitive. Hence a grain boundary phase several nanometers thick could produce irrelevant spectroscopic results and cause erroneous conclusions. The intergranular phases present a major technological consideration for practical applications. In this communication we report the identification of a Cu2O grain boundary phase which forms during the sintering of YBa2Cu3O7-x (1:2:3 compound).Samples are prepared using a mixture of Y2O3. CuO, and BaO2 powders dispersed in ethanol for complete mixing. The pellets pressed at 20,000 psi are heated to 950°C at a rate of 5°C per min, held for 1 hr, and cooled at 1°C per min to room temperature. The samples show a Tc of 91K with a transition width of 2K. In order to prevent damage, a low temperature stage is used in milling to prepare thin foils which are then observed, using a liquid nitrogen holder, in a Philips 430T at 300 kV.

The design and catalytic performance of molybdenum active sites on an MCM-41 framework for the aerobic oxidation of 5-hydroxymethylfurfural to 2,5-diformylfuran

2019 ◽  
Vol 9 (3) ◽  
pp. 811-821 ◽  
Author(s):  
Zhao-Meng Wang ◽  
Li-Juan Liu ◽  
Bo Xiang ◽  
Yue Wang ◽  
Ya-Jing Lyu ◽  
...  
Keyword(s):  
Catalytic Activity ◽  
Active Sites ◽  
Aerobic Oxidation ◽  
Catalytic Performance ◽  
Mcm 41

The catalytic activity decreases as –(SiO)3Mo(OH)(O) > –(SiO)2Mo(O)2 > –(O)4–MoO.

Benzene confined in MCM-41 below its melting point : A proton NMR study

2000 ◽  
Vol 10 (PR7) ◽  
pp. Pr7-99-Pr7-102 ◽  
Author(s):  
G. Dosseh ◽  
D. Morineau ◽  
C. Alba-Simionesco
Keyword(s):  
Melting Point ◽  
Proton Nmr ◽  
Nmr Study ◽  
Mcm 41

A neutron scattering investigation of the structural properties of glassforming m-toluidine confined in MCM-41

2000 ◽  
Vol 10 (PR7) ◽  
pp. Pr7-95-Pr7-98 ◽  
Author(s):  
D. Morineau ◽  
F. Casas ◽  
C. Alba-Simionesco ◽  
A. Grosman ◽  
M.-C. Bellissent-Funel ◽  
...  
Keyword(s):  
Neutron Scattering ◽  
Structural Properties ◽  
Mcm 41

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

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