Kinetic Model with Effect of Water Content for Enzyme-Catalyzed Citronellyl Laurate Esterification Process

2013 ◽  
Vol 284-287 ◽  
pp. 423-428 ◽  
Author(s):  
Siti Asyura Zulkeflee ◽  
Suhairi Abd Sata ◽  
Norashid Aziz
Keyword(s):  
Experimental Data ◽  
Kinetic Model ◽  
Water Content ◽  
Model Development ◽  
Initial Water Content ◽  
Initial Water ◽  
Effect Of Water ◽  
Proposed Model ◽  
Optimal Value ◽  
Influence Of Water

A kinetic model with effect of water content for enzyme-catalyzed citronellyl laurate was developed. These models incorporate the combined influences of established kinetics model with the function model on the effect of initial water content with kinetic parameters. The model development was carried out by performing a linear and nonlinear regression based on the behavior of the kinetic parameter profiles and validated with experimental data. Using the developed models, the influence of water content towards the enzyme-catalyzed initial rate of reaction was theoretically explained. It has been shown that the proposed model have good agreement between experimental data and intends to capture the effect of water content towards the conversion of ester. With this model, the optimal value of initial water content for this process could be estimated.

scholarly journals Anionic Polymerization of ε-Caprolactam under the Influence of Water: 2. Kinetic Model

2020 ◽  
Vol 4 (1) ◽  
pp. 8 ◽  
Author(s):  
Rainer Wendel ◽  
Philipp Rosenberg ◽  
Michael Wilhelm ◽  
Frank Henning
Keyword(s):  
Experimental Data ◽  
Kinetic Model ◽  
Reaction Kinetics ◽  
Water Content ◽  
Anionic Polymerization ◽  
Polyamide 6 ◽  
External Influences ◽  
Influence Of Water ◽  
Kinetics Of

The reaction kinetics of anionic polymerization for the production of anionic polyamide 6 (aPA6) are widely understood. It is also known that this reaction is very sensitive to external influences such as water. This paper analyzes and quantifies the influence of water on the reaction of ε-caprolactam to anionic polyamide 6. A kinetic model is developed in which the reactive molecules of the activator and catalyst are defined as variables and the concentrations of activator and catalyst as well as water content are considered. A model for the calculation of the reaction kinetics is established and validated with experimental data. The developed model can be used to predict the influence and compensation of water by addition of surplus activator and catalyst during the polymerization of ε-caprolactam.

scholarly journals Modified Liu-Carter Compression Model for Natural Clays with Various Initial Water Contents

2016 ◽  
Vol 2016 ◽  
pp. 1-8 ◽  
Author(s):  
Sen Qian ◽  
Jian Shi ◽  
Jian-wen Ding
Keyword(s):  
Water Content ◽  
Soil Structure ◽  
Initial Water Content ◽  
Initial Water ◽  
Compression Behaviour ◽  
Compression Model ◽  
Proposed Model ◽  
Natural Clays ◽  
Water Contents ◽  
Carter Model

The initial water content has a significant effect on the compression behaviour of reconstituted clays. This effect has to be considered in the Liu-Carter model to ensure the addition voids ratio only related to soil structure. A modified Liu-Carter compression model is proposed by introducing the empirical equations for reconstituted clays at different initial water contents into the Liu-Carter model. The proposed model is verified against the experimental results from the literature. The simulations by the proposed method are also compared with that by old method where the influence of initial water content is not considered. The results show that the predicted virgin compression curves of natural clays are similar, but the values ofbandΔeymay be very different.

scholarly journals Colour variation in immature coffee dried under different dry bulb and dew point temperature conditions

2020 ◽  
Vol 9 (7) ◽  
pp. e539974419
Author(s):  
Paula de Almeida Rios ◽  
Ednilton Tavares de Andrade ◽  
Danilo Barbosa Cardoso ◽  
Samuel Vieira de Oliveira Silva
Keyword(s):  
Experimental Data ◽  
Water Content ◽  
Fixed Bed ◽  
Reduction Rate ◽  
Dew Point ◽  
Initial Water Content ◽  
Initial Water ◽  
Colour Variation ◽  
Final Water Content ◽  
Drying Conditions

This study evaluated colour variation as a function of the drying kinetics of immature coffee subjected to different drying conditions. Additionally, mathematical models were fitted to experimental data for green coffee berries dried in a thin layer under different drying conditions, besides the water reduction rate (WRR) was determined. Each of the drying environments was determined by the combination of three different dry bulb temperatures (Tdb) (35, 40 and 45 °C) and three different dew point temperatures (Tdp) (2.6, 10.8 and 16.2 °C). Coffee (Coffea arabica L.) berries of the Topázio Amarelo variety were collected manually and selectively with initial water content of 2.106 ± 0.05 kg.kg-1 (dry basis, db); they were processed by the dry-processing method and dried to a final water content of 0.124 ± 0.05 kg.kg-1 (db) in a fixed-bed dryer combined with a laboratory air conditioning system (LACS). Following this process, the samples were separated into two parts, one containing beans with black-green and sour defects and the other containing the remaining beans, and the colour was read for each group. For all drying combinations, the Midilli model best fit the experimental data. The lowest WRR was 0.063 kg.kg-1.h-1 and occurred in the combination with the Tdb of 35 °C and Tdp of 16.2 °C. In the portion of coffee without defects, among the treatments performed at the Tdb of 35 °C, the combination with the Tdp of 2.6 °C had the lowest luminance values. For the “a” coordinate, the lowest values were found in the combination of the Tdb of 35 °C and Tdp of 2.6 °C.

Influence of initial water content and strain rate on remolded yield stress in marine clay

2021 ◽  
pp. 1-8
Author(s):  
Xiaobing Li ◽  
Jianpeng Chen ◽  
Xiuqing Hu ◽  
Hongtao Fu ◽  
Jun Wang ◽  
...  
Keyword(s):  
Strain Rate ◽  
Water Content ◽  
Yield Stress ◽  
Initial Water Content ◽  
Marine Clay ◽  
Initial Water

scholarly journals Application of the Calorimetric Methods to the Characteristics of Seeds from Olives

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 90
Author(s):  
Andrzej Bryś ◽  
Joanna Bryś ◽  
Marko Obranović ◽  
Dubravka Škevin ◽  
Szymon Głowacki ◽  
...  
Keyword(s):  
Olive Oil ◽  
Water Content ◽  
Cooling System ◽  
Waste Product ◽  
Normal Pressure ◽  
Ash Content ◽  
Initial Water Content ◽  
Scanning Calorimetry ◽  
Initial Water

The olive oil industry represents an important productive sector in the Mediterranean basin countries. Olive stone is an essential by-product generated in the olive oil extraction industries and it represents roughly 10% by weight of the olive fruit. The seeds of pickled olives are also a significant waste product. In the present study, we have investigated the possibility of the use of differential scanning calorimetry for the thermal characterization of seeds from green and black pickled olives from Croatia. The differential scanning calorimeter (DSC) with a normal pressure cell equipped with a cooling system was used to determine the thermal properties of seeds from olives. The following analyses were also performed: the determination of calorific values in a pressure bomb calorimeter, the determination of initial water content, the determination of changes of water content during drying at the temperatures of 30 °C, 50 °C and 80 °C, the determination of a percentage content of seeds mass to the mass of the whole olives, and the determination of ash content. Seeds from olives are characterized by very good parameters as a biomass. The analyzed olive seeds were characterized by low water content, low ash content, and a relatively high caloric value.

scholarly journals Effects of Initial Water Content on Microstructure and Mechanical Properties of Lean Clay Soil Stabilized by Compound Calcium-Based Stabilizer

Materials ◽  
2018 ◽  
Vol 11 (10) ◽  
pp. 1933 ◽  
Author(s):  
Chenglong Yin ◽  
Wei Zhang ◽  
Xunli Jiang ◽  
Zhiyi Huang
Keyword(s):  
Water Content ◽  
Soil Stabilization ◽  
Clay Soil ◽  
Soil Aggregates ◽  
Optical Microscope ◽  
Initial Water Content ◽  
Reaction Products ◽  
Unconfined Compression Test ◽  
Initial Water ◽  
X Ray

Initial water content significantly affects the efficiency of soil stabilization. In this study, the effects of initial water content on the compressibility, strength, microstructure, and composition of a lean clay soil stabilized by compound calcium-based stabilizer were investigated by static compaction test, unconfined compression test, optical microscope observations, environment scanning electron microscopy, energy dispersive X-ray spectroscopy, and X-ray diffraction. The results indicate that as the initial water content increases in the range studied, both the compaction energy and the maximum compaction force decrease linearly and there are less soil aggregates or agglomerations, and a smaller proportion of large pores in the compacted mixture structure. In addition, for specimens cured with or without external water supply and under different compaction degrees, the variation law of the unconfined compressive strength with initial water content is different and the highest strength value is obtained at various initial water contents. With the increase of initial water content, the percentage of the oxygen element tends to increase in the reaction products of the calcium-based stabilizer, whereas the primary mineral composition of the soil-stabilizer mixture did not change notably.

scholarly journals Solidification of High Organic Matter Content Sludge by Cement, Lime and Metakaolin

2018 ◽  
Author(s):  
Ke Rui ◽  
Wang Hongxing ◽  
Tan Yunzhi ◽  
Wang Lehua
Keyword(s):  
Organic Matter ◽  
Water Content ◽  
Organic Matter Content ◽  
Microscopic Analysis ◽  
Chemical Components ◽  
Orthogonal Experimental Design ◽  
Initial Water Content ◽  
Initial Water ◽  
Lime Content ◽  
Sheet Structure

Based on orthogonal experimental design, the key solidification controlling technology of Solidified/Stabilized (S/S) sludge with high total organic content (TOC) by cement, lime and metakaolin was explored by macroscopic tests, chemical components measurements and microscopic analysis. The macroscopic tests show that, the permeability coefficient is mainly affected by initial water content and lime content, and the unconfined compression strength is mainly affected by cement content and lime content. The chemical components measurements show that, the solidification effect of S/S sludge with high TOC is controlled by organic matter consumption, and organic matter consumption is determined by the alkaline environment from the cement and lime hydration reactions, which is mainly affect by the initial water content and lime-metakaolin content ratio. The microscopic analysis results show that, lime consumes parts of organic matter while excess lime produces weak Ca(OH)2 crystal fluffy sheet structure, matakaolin produces pozzolanic reactions with cement and lime instead of soil particles, and consumes the weak Ca(OH)2 crystal fluffy sheet structure produced by superfluous lime. The research has confirmed key controlling points of S/S sludge in case of high TOC, which will provide theoretical guidance and technical support for S/S sludge promotion with high TOC.

Determination of the tensile strength of unsaturated tailings using bending tests

2015 ◽  
Vol 52 (11) ◽  
pp. 1874-1885 ◽  
Author(s):  
Bibiana Narvaez ◽  
Michel Aubertin ◽  
Faustin Saleh-Mbemba
Keyword(s):  
Tensile Strength ◽  
Water Content ◽  
Water Retention ◽  
Water Retention Curve ◽  
Initial Water Content ◽  
Ambient Conditions ◽  
Initial Water ◽  
Bending Tests ◽  
Retention Curve ◽  
Apparent Cohesion

Bending tests were conducted on specimens of unsaturated tailings from three hard rock mines to evaluate their tensile strength. Saturated samples were prepared at an initial water content, w0, of 40% and then naturally dried under ambient conditions to pre-selected degrees of saturation, Sr, which can be related to the corresponding suction using the water retention curve. The basic interpretation of the bending tests results is based on an elastic–brittle behavior. The results show how the tensile strength, σt, of unsaturated tailings varies with water content, w (and Sr). The experimental data are also used to evaluate Young’s modulus in tension, Et, and to estimate the apparent cohesion, capp, as a function of Sr. Predictive equations are also applied to estimate the values of σt of unsaturated tailings using the water retention curve.

scholarly journals Temperature and seed moisture content affect electrical conductivity test in pea seeds

2017 ◽  
Vol 39 (4) ◽  
pp. 410-416 ◽  
Author(s):  
Lara Bernardes da Silva Ferreira ◽  
Nayara Alves Fernandes ◽  
Luan Costa de Aquino ◽  
Anderson Rodrigo da Silva ◽  
Warley Marcos Nascimento ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Moisture Content ◽  
Water Content ◽  
Initial Water Content ◽  
Seed Moisture Content ◽  
Initial Water ◽  
Test Efficiency ◽  
Seed Moisture ◽  
Pea Seeds ◽  
Initial Seed

Abstract: Several factors affect the electrical conductivity test efficiency, with emphasis given to the initial water content and the temperature during imbibition. This study aimed to evaluate the effect of the initial water content of pea seeds and the temperature on the electrical conductivity test efficiency. Six lots of ‘Mikado’ pea were used, which were previously tested for initial characterization. In the first trial, based on the initial value of the samples, the seed moisture content was adjusted to 9, 11, 13 and 15% and then the seeds were submitted to the electrical conductivity test. In the second trial, the water for seed imbibition was kept for 24 hours at 10, 15, 20, 25 and 30 ºC, and after that time the seeds were added and soaked for other 24 hours at the temperatures already mentioned. It was observed that initial seed moisture content and water temperature during imbibition influenced the results of the electrical conductivity test. This test should be carried out with distilled water, previously maintained for 24 hours at 25 °C for temperature stabilization. Then, the seeds with seed moisture content between 11 and 15% should be put to soak at 25 °C, and maintained at this temperature for 24 hours.

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