scholarly journals Stabilitas Zeolit HY Hidrofobik terhadap Uji Hot Liquid Water (HLW)

2021 ◽  
Vol 10 (2) ◽  
pp. 58-62
Author(s):  
Yuni Susanti ◽  
Yeni Variyana
Keyword(s):  
Liquid Water ◽  
Raw Materials ◽  
Sodium Aluminate ◽  
Zeolite Catalysts ◽  
Wave Number ◽  
Physical Test ◽  
Hy Zeolite ◽  
Ftir Spectrometer ◽  
Two Phases ◽  
The Stability

Initially, zeolite catalysts cannot be used for reactions involving hot liquid water, so it is necessary to modify the zeolite to be stable under these conditions. The synthesis of HY and hydrophobic zeolites aimed to determine the stability of zeolite in hot liquid water (HLW). The stability of zeolite in HLW is related to zeolite hydrophobicity. In this study, the main raw materials for the synthesis of HY zeolite were sodium aluminate (NaAlO2) and Ludox HS-40 by calcining the product at 350 oC for 1 hour. Furthermore, increasing the hydrophobicity of HY zeolite was carried out by modifying the external zeolite surface using organosilanes (aminopropyltriethoxysilane). The stability of two zeolites in HLW was set at 200 oC. Zeolite analysis used physical test and Fourier Transform-Infra Red (FTIR) Spectrometer. The results of the zeolite distribution in two phases confirmed that HY zeolite was completely dispersed in the water phase, while the zeolite one was dispersed in the organic phase. Moreover, the IR spectra of HY zeolite showed that the wide peak detection at wave number 720 cm-1 for beginning to disappear. This means that the HLW condition could be damaged to the d6r unit. Another result was shown by hydrophobic zeolite spectra with a stable peak for 72 hours. This indicates that the hydrophobic zeolite has thermal stability in HLW so that it can be used in chemical reaction catalytic applications that use on phase.

FUNDAMENTAL CAPITAL FINANCING OF PRODUCTION

2020 ◽  
Vol 8 (3) ◽  
pp. 74-78
Author(s):  
Farrux Zulfiyev ◽  
Keyword(s):  
Raw Materials ◽  
Economic Reforms ◽  
Equity Financing ◽  
Capital Financing ◽  
The Republic ◽  
The Stability

This article is based on the principles of shared financing of the production of raw materials. The article is aimed at financing the production of capital on the basis of equity in order to further strengthen the stability of economic reforms in the republic. At the same time, the essence of equity financing, the risks associated with it, and the efficiency of raw materials are covered

PENGEMBANGAN MINUMAN BERBASIS TEH DAN REMPAH SEBAGAI MINUMAN FUNGSIONAL

2019 ◽  
Vol 1 (2) ◽  
Author(s):  
Siti Chairiyah Batubara ◽  
Nindia Arum Pratiwi
Keyword(s):  
Ph Value ◽  
Raw Materials ◽  
Mixture Design ◽  
Total Sugar ◽  
Brown Sugar ◽  
Physical Test ◽  
Chemical Test ◽  
Carbohydrate Level ◽  
Optimum Formula ◽  
Functional Drink

Teh dan rempah memiliki kandungan antioksidan yang berguna untuk kesehatan. Tujuan dari pembelajaran ini adalah untuk mendapatkan formula minuman fungsional teh dan rempah terbaik. Penelitian ini menggunakan mixture design untuk menentukan formula optimum minuman fungsional terbaik yang terdiri dari gula merah, bubuk kayu manis dan bubuk kapulaga. Berdasarkan input batas atas dan batas bawah dari bahan baku sehingga didapatkan 16 formulasi yang akan diteliti. Untuk batas atas gula merah yaitu 40 dan batas bawah gula merah yaitu 35. Untuk batas atas bubuk kayu manis yaitu 15 dan batas bawah kayu manis yaitu 10. Untuk batas atas bubuk kapulaga yaitu 50 dan batas bawah bubuk kapulaga yaitu 45. Untuk menentukan kualitas minuman fungsional dilakukan uji kimia (uji karbohidrat, gula total dan nilai pH, uji fisik (Uji viskositas), uji organoleptik (uji hedonik untuk warna, aroma, rasa dan kekentalan) dan mutu hedonik yang ditentukan dari kesukaan panelis terhadap warna, aroma, rasa dan kekentalan) dan uji antioksidan. Penelitian ini untuk mendapatkan formula optimum yang terbaik dari hasil pengacakan oleh mixture design. Hasil dari pengolahan mixture design adalah anova, grafik dan duncan. Berdasarkan hasil penelitian formula minuman fungsional yang masih dapat diterima adalah formulasi 11 yang terdiri dari 40% gula merah, 12.67% bubuk kayu manis dan 47.32% bubuk kapulaga. Formula 11 mengandung 0.39% karbohidrat, 15.46% gula total, 5.38% pH 4.98%  viskositas dan 255.41 mg antoksidanSpice tea have antioxidants compounds that are beneficial for health. The purpose of this study was to get the best spice tea formulation as a functional drink. This research used a mixture design to obtain the best optimum formula functional drink that composed by brown sugar, cinnamon powder and cardamom powder. Based on input the upper and lower limits of raw materials then get 16 formulations will be researched. The upper limit of brown sugar, cinnamon powder and cardamom powder is 40, 15 and 50. The lower limit of brown sugar, cinnamon powder and cardamom powder is 35, 10 and 45. The functional drink quality determined by chemical test (carbohydrate level, total sugar and pH value), physical test (viscosity level), organoleptic test and antioxidan level. Data was processed statistically using Design Expert application with one-way analysis (one way ANOVA) at 95% confidence level. Duncan`s follow-up was carried out to find out the differences between treatments if ANOVA had a significant effect. Based on the results of the research, formulation functional drink are still aceptable is formulation 11 of 40% brown sugar, 12.67% cinnamon powder and 47.32% cardamom powder. Formulation 11 contained carbohydrate level 0.39%, total sugar 15.46% and pH value 5.38%, viscosity level 4.98%, and antioxidan level 255.41 mg

Influence of viscosity temperature dependence on the spectral characteristics of the thermoviscous liquids flow stability equation

2019 ◽  
Vol 14 (1) ◽  
pp. 52-58 ◽  
Author(s):  
A.D. Nizamova ◽  
V.N. Kireev ◽  
S.F. Urmancheev
Keyword(s):  
Reynolds Number ◽  
Spectral Characteristics ◽  
Wave Number ◽  
Critical Parameters ◽  
Fluid Viscosity ◽  
Flat Channel ◽  
Stability Equation ◽  
The Stability ◽  
Thermoviscous Fluid ◽  
Sommerfeld Equation

The flow of a viscous model fluid in a flat channel with a non-uniform temperature field is considered. The problem of the stability of a thermoviscous fluid is solved on the basis of the derived generalized Orr-Sommerfeld equation by the spectral decomposition method in Chebyshev polynomials. The effect of taking into account the linear and exponential dependences of the fluid viscosity on temperature on the spectral characteristics of the hydrodynamic stability equation for an incompressible fluid in a flat channel with given different wall temperatures is investigated. Analytically obtained profiles of the flow rate of a thermovisible fluid. The spectral pictures of the eigenvalues of the generalized Orr-Sommerfeld equation are constructed. It is shown that the structure of the spectra largely depends on the properties of the liquid, which are determined by the viscosity functional dependence index. It has been established that for small values of the thermoviscosity parameter the spectrum compares the spectrum for isothermal fluid flow, however, as it increases, the number of eigenvalues and their density increase, that is, there are more points at which the problem has a nontrivial solution. The stability of the flow of a thermoviscous fluid depends on the presence of an eigenvalue with a positive imaginary part among the entire set of eigenvalues found with fixed Reynolds number and wavenumber parameters. It is shown that with a fixed Reynolds number and a wave number with an increase in the thermoviscosity parameter, the flow becomes unstable. The spectral characteristics determine the structure of the eigenfunctions and the critical parameters of the flow of a thermally viscous fluid. The eigenfunctions constructed in the subsequent works show the behavior of transverse-velocity perturbations, their possible growth or decay over time.

scholarly journals Causality and stability conditions of a conformal charged fluid

2020 ◽  
Vol 2020 (8) ◽  
Author(s):  
Farid Taghinavaz
Keyword(s):  
Chemical Potential ◽  
Second Law Of Thermodynamics ◽  
Dense Medium ◽  
Wave Number ◽  
Second Law ◽  
Stability Conditions ◽  
Charged Fluid ◽  
Large Wave ◽  
The Stability ◽  
Large Wave Number

Abstract In this paper, I study the conditions imposed on a normal charged fluid so that the causality and stability criteria hold for this fluid. I adopt the newly developed General Frame (GF) notion in the relativistic hydrodynamics framework which states that hydrodynamic frames have to be fixed after applying the stability and causality conditions. To do this, I take a charged conformal matter in the flat and 3 + 1 dimension to analyze better these conditions. The causality condition is applied by looking to the asymptotic velocity of sound hydro modes at the large wave number limit and stability conditions are imposed by looking to the imaginary parts of hydro modes as well as the Routh-Hurwitz criteria. By fixing some of the transports, the suitable spaces for other ones are derived. I observe that in a dense medium having a finite U(1) charge with chemical potential μ0, negative values for transports appear and the second law of thermodynamics has not ruled out the existence of such values. Sign of scalar transports are not limited by any constraints and just a combination of vector transports is limited by the second law of thermodynamic. Also numerically it is proved that the most favorable region for transports $$ {\tilde{\upgamma}}_{1,2}, $$ γ ˜ 1 , 2 , coefficients of the dissipative terms of the current, is of negative values.

PRODUCTION OF GRANULATED INSTANT KISSEL BASED ON WHEY AND VEGETABLE RAW MATERIALS

2020 ◽  
Author(s):  
А.Л. Майтаков ◽  
Л.Н. Берязева ◽  
Н.Т. Ветрова ◽  
К.Б. Плотников
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Storage Period ◽  
Technical Documentation ◽  
Plant Raw Materials ◽  
Temperature Conditions ◽  
Aronia Melanocarpa ◽  
Organoleptic Characteristics ◽  
Local Plant ◽  
The Stability

Разработан новый быстрорастворимый продукт (кисель) с определенным фазовым составом и строением на основе молочной сыворотки и местного растительного сырья – черноплодной рябины (Aronia melanocarpa). Разработана модель технологии производства быстрорастворимого гранулированного продукта (кисель) на основе молочной сыворотки и черноплодной рябины. Исследована сохраняемость киселя в трех температурных режимах: 1-й (21 ± 1)°С; 2-й с низкой плюсовой температурой (5 ± 1)°С; 3-й с повышенной (39 ± 1)°С при влажности окружающей среды 80%. По окончании годичного исследования сохраняемости при температурных режимах (21 ± 1)°С и (5 ± 1)°С изменений в органолептических показателях продукта не наблюдали. Скорость растворения продукта при температурных условиях хранения (21 ± 1)°С и (5 ± 1)°С не изменялась на протяжении 9 мес. Установлено, что при хранении в условиях пониженных положительных температур 4–6°С и в режиме комнатной температуры (21 ± 1)°С исследуемый пищеконцентрат по окончании 6 мес. хранения не изменил свойств по показателям качества. Сроки испытания продукта превышали по длительности в 2 раза заданный срок хранения (коэффициент запаса). Результаты испытаний явились основанием для разработки технической документации на производство быстрорастворимых гранулированных плодово-ягодных киселей. A new fast – soluble product (kissel) with a certain phase composition and structure based on whey and local plant raw materials Aronia melanocarpa. A model of technology for the production of a rapidly soluble granular product (kissel) based on whey and Aronia melanocarpa has been developed. The stability of kissel in three temperature modes was studied: 1st (21 ± 1)°C; 2nd with a low plus temperature (5 ± 1)°C; the 3rd with the increased (39 ± 1)°C at 80% ambient humidity. At the end of a year-long study at temperature conditions (21 ± 1)°С and (5 ± 1)°С, no changes in the organoleptic characteristics of the product were observed. Dissolution rate of the product under storage temperature conditions (21 ± 1)°C and (5 ± 1)°C did not change for 9 months. It is established that when stored at low positive temperatures 4–6°C. With and at room temperature (21 ± 1)°C. At the end of 6 months of storage, the food concentrate under study did not change its properties in terms of quality. The product testing period was 2 times longer than the specified storage period. The test results were the basis for the development of technical documentation for the production of instant granulated fruit and berry kissel.

scholarly journals Two-Dimensional Convection Induced by Gravity and Centrifugal Forces in a Rotating Porous Layer Far Away from the Axis of Rotation

1998 ◽  
Vol 4 (2) ◽  
pp. 73-90 ◽  
Author(s):  
Peter Vadasz ◽  
Saneshan Govender
Keyword(s):  
Rayleigh Number ◽  
Porous Layer ◽  
Temperature Fields ◽  
Wave Number ◽  
Marginal Stability ◽  
Two Dimensional ◽  
Wide Range ◽  
Gravity Driven ◽  
Gravity Driven Flow ◽  
The Stability

The stability and onset of two-dimensional convection in a rotating fluid saturated porous layer subject to gravity and centrifugal body forces is investigated analytically. The problem corresponding to a layer placed far away from the centre of rotation was identified as a distinct case and therefore justifying special attention. The stability of a basic gravity driven convection is analysed. The marginal stability criterion is established in terms of a critical centrifugal Rayleigh number and a critical wave number for different values of the gravity related Rayleigh number. For any given value of the gravity related Rayleigh number there is a transitional value of the wave number, beyond which the basic gravity driven flow is stable. The results provide the stability map for a wide range of values of the gravity related Rayleigh number, as well as the corresponding flow and temperature fields.

The Meniscus Instability of a Thin Liquid Film

1988 ◽  
Vol 55 (4) ◽  
pp. 975-980 ◽  
Author(s):  
H. Koguchi ◽  
M. Okada ◽  
K. Tamura
Keyword(s):  
Thin Film ◽  
Analytical Solution ◽  
Liquid Film ◽  
Tilt Angle ◽  
Stability Criterion ◽  
Thin Liquid Film ◽  
Normal Direction ◽  
Wave Number ◽  
The Stability ◽  
Maximum Amplification

This paper reports on the instability for the meniscus of a thin film of a very viscous liquid between two tilted plates, which are separated at a constant speed with a tilt angle in the normal direction of the plates. The disturbances on the meniscus moving with movement of the plates are examined experimentally and theoretically. The disturbances are started when the velocity of movement of the plates exceeds a critical one. The wavelength of the disturbances is measured by using a VTR. The instability of the meniscus is studied theoretically using the linearized perturbation method. A simple and complete analytical solution yields both a stability criterion and the wave number for a linear thickness geometry. These results compared with experiments for the instability show the validity of the stability criterion and the best agreement is obtained with the wave number of maximum amplification.

A Dynamical Model for Studying the Stability of Thermo-Solutal Convection Under the Effect of Vertical Vibration

2005 ◽  
Author(s):  
Y. P. Razi ◽  
M. Mojtabi ◽  
K. Maliwan ◽  
M. C. Charrier-Mojtabi ◽  
A. Mojtabi
Keyword(s):  
Stability Analysis ◽  
Mechanical Vibration ◽  
Stability Limit ◽  
Lewis Number ◽  
Vertical Vibration ◽  
Wave Number ◽  
Dimensionless Wave Number ◽  
Non Linear ◽  
Linear Differential ◽  
The Stability

This paper concerns the thermal stability analysis of porous layer saturated by a binary fluid under the influence of mechanical vibration. The linear stability analysis of this thermal system leads us to study the following damped coupled Mathieu equations: BH¨+B(π2+k2)+1H˙+(π2+k2)−k2k2+π2RaT(1+Rsinω*t*)H=k2k2+π2(NRaT)(1+Rsinω*t*)Fε*BF¨+Bπ2+k2Le+ε*F˙+π2+k2Le−k2k2+π2NRaT(1+Rsinω*t*)F=k2k2+π2RaT(1+Rsinω*t*)H where RaT is thermal Rayleigh number, R is acceleration ratio (bω2/g), Le is the Lewis number, k is the dimensionless wave-number, ε* is normalized porosity and N is the buoyancy ratio (H and F are perturbations of temperature and concentration fields). In the follow up, the non-linear behavior of the problem is studied via a generalization of the Lorenz model (five coupled non-linear differential equations with periodic coefficients). In the presence or absence of gravity, the stability limit for the onset of stationary as well as Hopf bifurcations is determined.

Extraction Process of Amaranthine Pigment Keeping the Water Wax Fuit Biological Active

2013 ◽  
Vol 295-298 ◽  
pp. 150-154
Author(s):  
Feng Jie Wang ◽  
Xin Qiao Dong ◽  
Xiao Liu
Keyword(s):  
Citric Acid ◽  
Extraction Method ◽  
Raw Materials ◽  
Extraction Process ◽  
Extraction Yield ◽  
Extraction Temperature ◽  
Natural Pigment ◽  
Pigment Extraction ◽  
Acid Aqueous Solution ◽  
The Stability

Development natural pigment retained a variety of nutrition composition is extremely research value.Water Wax Trees Fruit was as raw materials,citric acid aqueous solution was as extracting agent.Amaranthine pigment extraction method were studied on fully grasping the stability of the natural amaranthine pigment and no damage to the water wax fruit biological activity.The effect of extraction yield were studied on Water Wax Trees Fruit natural amaranthine pigment.The results show that the better extraction conditions are extraction temperature at 70 °C, extraction time for 3h,citric acid concentration1.0 % , the material/liquid ration(g/ml) 1:5.The extraction yield is 2.95%.Ultraviolet absorption maximum wavelength is 280 nm.

scholarly journals PEMANFAATAN LIMBAH FLY ASH DARI PEMBAKARAN BATUBARA PADA PEMBUATAN SEMEN PCC (PORTLAND COMPOSITE CEMENT) DI PT SEMEN XYZ LAMPUNG

2020 ◽  
Vol 4 (2) ◽  
Author(s):  
Dwi Septiyana Sari ◽  
◽  
Susanti Sundari
Keyword(s):  
Compressive Strength ◽  
Fly Ash ◽  
Raw Materials ◽  
Testing Machine ◽  
Technical Aspect ◽  
Raw Material ◽  
Physical Test ◽  
Composite Cement ◽  
The Difference ◽  
The Cost

Abstract This study discusses the use of fly ash waste from coal burning on the manufacture of PCC (Portland composite cement) at PT. XYZ Lampung. The purpose of this research is to look at the technical studies and the efficiency of raw materials in the use of fly ash in cement making, in this case PCC cement (Portland Composite Cement). The steps taken in analyzing the data in this study were viewed from a technical aspect by means of a physical test, namely the cement compressive strength test at the age of 3 days, 7 days, and 28 days using the Compression Testing Machine. This test was conducted to see the comparison of the compressive strength of PCC cement using limestone and fly ash as raw materials, then calculate the difference in raw material costs in the year before and after the replacement of limestone with fly ash. The results showed that cement with the addition of fly ash after 3 days, 7 days and 28 days had an increased compressive strength value, which increased 21.69%, 16.07% and 8.05% respectively of the compressive strength of cement using limestone. The use of fly ash as a substitute for limestone has an effect on the cost of raw materials, where the difference between the cost of raw materials in 2019 and the cost of raw materials in 2018 is Rp. 39,440,952,074.

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