Optimization of Conditions for Calcium Lactate Nano-Particle Production by Chemical Precipitation

2012 ◽  
Vol 479-481 ◽  
pp. 314-317 ◽  
Author(s):  
Yu Wang ◽  
Liang Huang ◽  
Jiang Wu
Keyword(s):  
Lactic Acid ◽  
Particle Production ◽  
Chemical Precipitation ◽  
Calcium Lactate ◽  
Nano Particle ◽  
Optimization Strategy ◽  
Optimal Conditions ◽  
Mixture Ratio ◽  
Particle Yield ◽  
Yield And Purity

In this paper, the optimization of conditions for calcium lactate nano-particle production by chemical precipitation by the orthogonal method was reported. The optimal conditions for enhancing yield and purity of calcium lactate were determined as: mixture ratio between lactic acid and Ca(OH)21.35:1, Ca(OH)20.46 mol•L-1, lactic acid 6 mol•L-1, reaction temperature 50 °C,reaction time 30 min, reaction mixing speed 500 r•min-1, mixture ratio between the volume of alcohol addition and total reaction 1:1. This optimization strategy lead to an calcium lactate nano-particle yield of 85% and the purity of 98%, which was considerably higher than that obtained in preliminary studied. The TEM images shown that the width of the calcium lactate was about 100 nm.

scholarly journals The Use of Calcium Lactate to Enhance the Durability and Engineering Properties of Bioconcrete

2021 ◽  
Vol 13 (16) ◽  
pp. 9269
Author(s):  
Saddam Hussein Abo Sabah ◽  
Luis Hii Anneza ◽  
Mohd Irwan Juki ◽  
Hisham Alabduljabbar ◽  
Norzila Othman ◽  
...  
Keyword(s):  
Calcium Lactate ◽  
Engineering Properties ◽  
Optimal Conditions ◽  
Scanning Electronic Microscopy ◽  
Electronic Microscopy ◽  
Sem Images ◽  
X Ray ◽  
Predicted Values ◽  
Potential Option ◽  
Scanning Electron

This study investigated the optimization of the bioconcrete engineering properties and durability as a response of the calcium lactate (CL) content (0.22–2.18 g/L) and curing duration (7–28 days) using the response surface methodology (RSM). Scanning electronic microscopy (SEM) was conducted to evaluate the microstructure of calcium precipitated inside the bioconcrete. The results indicated that the optimal conditions for the engineering properties of concrete and durability were determined at 2.18 g/L of CL content after 23.4 days. The actual and predicted values of the compressive strength, splitting tensile strength, flexural strength, and water absorption were 43.51 vs. 43.43, 3.19 vs. 3.19, 6.93 vs. 5.50, and 7.55 vs. 7.55, respectively, with a level of confidence exceeding 95%. The scanning electron microscope (SEM) images and energy-dispersive X-ray spectroscopy (EDX) proved that the amount of calcium increased with the increase in CL content up to 2.81 g/L at 23.4 days, reducing the pores inside the concrete and making it a great potential option for healing of concrete structures.

scholarly journals Laser filament-induced aerosol formation

2013 ◽  
Vol 13 (9) ◽  
pp. 4593-4604 ◽  
Author(s):  
H. Saathoff ◽  
S. Henin ◽  
K. Stelmaszczyk ◽  
M. Petrarca ◽  
R. Delagrange ◽  
...  
Keyword(s):  
Particle Production ◽  
Ambient Air ◽  
Particle Formation ◽  
Oxygen Mixture ◽  
Atmospheric Conditions ◽  
Aerosol Formation ◽  
Experimental Conditions ◽  
Particle Yield ◽  
The Given ◽  
Terawatt Laser

Abstract. Using the aerosol and cloud simulation chamber AIDA, we investigated the laser filament induced particle formation in ambient air, humid synthetic air, humid nitrogen, argon–oxygen mixture, and pure argon in order to simulate the particle formation under realistic atmospheric conditions as well as to investigate the influence of typical gas-phase atmospheric constituents on the particle formation. Terawatt laser plasma filaments generated new particles in the size range 3 to 130 nm with particle production rates ranging from 1 × 107 to 5 × 109 cm−3 plasma s−1 for the given experimental conditions. In all cases the particle formation rates increased exponentially with the water content of the gas mixture. Furthermore, the presence of a few ppb of trace gases like SO2 and α-pinene clearly enhanced the particle yield by number, the latter also by mass. Our findings suggest that new particle formation is efficiently supported by oxidized species like acids generated by the photoionization of both major and minor components of the air, including N2, NH3, SO2 and organics.

scholarly journals Nonstarter Lactic Acid Bacteria Biofilms and Calcium Lactate Crystals in Cheddar Cheese

2006 ◽  
Vol 89 (5) ◽  
pp. 1452-1466 ◽  
Author(s):  
S. Agarwal ◽  
K. Sharma ◽  
B.G. Swanson ◽  
G.Ü. Yüksel ◽  
S. Clark
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheddar Cheese ◽  
Calcium Lactate ◽  
Nonstarter Lactic Acid Bacteria

Hydrolysis of poly(lactic acid) into calcium lactate using ionic liquid [Bmim][OAc] for chemical recycling

2014 ◽  
Vol 110 ◽  
pp. 65-70 ◽  
Author(s):  
Xiuyan Song ◽  
Hui Wang ◽  
Xuequn Yang ◽  
Fusheng Liu ◽  
Shitao Yu ◽  
...  
Keyword(s):  
Ionic Liquid ◽  
Lactic Acid ◽  
Calcium Lactate ◽  
Poly Lactic Acid ◽  
Chemical Recycling ◽  
Hydrolysis Of

334 Dynamic Properties of Nano-particle Added Poly(lactic acid)

2013 ◽  
Vol 2013.21 (0) ◽  
pp. _334-1_-_334-3_
Author(s):  
Masahiro NISHIDA ◽  
Rie NATSUME ◽  
Norio FUKUDA ◽  
Hiroaki ITO
Keyword(s):  
Lactic Acid ◽  
Dynamic Properties ◽  
Poly Lactic Acid ◽  
Nano Particle

scholarly journals Determination of Lactic Acid in Cheddar Cheese and Calcium Lactate Crystals

1986 ◽  
Vol 69 (8) ◽  
pp. 2027-2030 ◽  
Author(s):  
Deborah J. Severn ◽  
Mark E. Johnson ◽  
N.F. Olson
Keyword(s):  
Lactic Acid ◽  
Cheddar Cheese ◽  
Calcium Lactate

scholarly journals Correction of the Carbohydrate Composition of Raw Materials for Microbial Transformation Based on Microbial Consortia

2020 ◽  
Vol 50 (4) ◽  
pp. 749-762
Author(s):  
Vladimir Kondratenko ◽  
Natalia Posokina ◽  
Ol’ga Lyalina ◽  
Anastasiay Kolokolova ◽  
Sergey Glazkov
Keyword(s):  
Lactic Acid ◽  
Fermentation Process ◽  
Mutual Influence ◽  
Raw Materials ◽  
Raw Material ◽  
Microbial Consortia ◽  
Optimal Conditions ◽  
Carbohydrate Composition ◽  
Spontaneous Fermentation ◽  
White Cabbage

Introduction. Fermentative processing of plant raw materials is traditionally carried out using native (epiphytic) microflora, which is located on the surface and represented by lactic acid microorganisms. During this process, the carbohydrates in the raw material are metabolized into lactic acid. This process does not always result in optimal product quality as the raw material often lacks carbohydrates, the optimal conditions for the development of the target microflora are hard to achieve, the microflora might be inhibited by contaminants, etc. Lactic acid microbial consortia can act as a good alternative to spontaneous fermentation of cabbage as this method creates good conditions for the microbial synergistic interaction. Such fermentation process can be controlled by adjusting the carbohydrate composition of the substrate. The research objective was to develop an analytical approach to determine the minimum required degree of change in the native carbohydrate composition of substrate that would ensure the synergy of lactic acid microorganisms. Study objects and methods. The fermentation process was performed using white cabbage of Slava variety and such strains of lactic acid microorganisms as Lactobacillus casei VCM 536, Lactobacillus plantarum VCM B-578, and Lactobacillus brevis VCM B-1309, as well as their paired consortia. The raw material was subjected to grinding, and the epiphytic microflora was removed to create optimal conditions for the development of the lactic acid microflora. Results and discussion. The study made it possible to define the dynamics of carbohydrate fermentation in white cabbage by various strains of lactic bacteria and their paired consortia during processing. Mathematical models helped to describe the dynamics of glucose and fructose fermentation. The experiment also demonstrated the changes that occurred in the interaction within the paired consortia during fermentation. The paper introduces a new approach to determining the minimum required degree of change in the native carbohydrate composition required to ensure synergy of lactic acid microorganisms in paired consortia. Conclusion. The research defined the necessary amounts of carbohydrate needed to shift the integral factor of mutual influence towards sustainable synergy for three paired consortia. Consortium L. brevis + L. plantarum + 3.65 g/100 g of fructose proved to be the optimal variant for industrial production of sauerkraut from white cabbage of Slava variety. The developed approach can improve the existing industrial technologies of fermentation and create new ones.

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