Preparation of Calcium Oxide/Zeolite Nanocomposite and its Application to Improve the Quality of Patchouli Oil

2020 ◽  
Vol 849 ◽  
pp. 119-124
Author(s):  
Karna Wijaya ◽  
Maisari Utami ◽  
Akhmad Syoufian ◽  
Luthfan Hidayatullah
Keyword(s):  
Chemical Properties ◽  
Acid Number ◽  
National Standard ◽  
Highly Active ◽  
Oil Purification ◽  
The Fourier Transform ◽  
State Mixing ◽  
Fluorescence Spectrometer ◽  
Physical And Chemical

The synthesis of CaO/zeolite nanocomposite as a highly active and effective adsorbent for patchouli oil purification has been developed. This research aims to improve the quality of patchouli oil by synthesizing CaO/zeolite nanocomposites using a solid-state mixing method. The used mass ratios of zeolite:CaO were 0:100, 20:80, 40:60, 60:40, 80:20 and 100:0 (w/w), then nanocomposites with various zeolite-to-CaO ratios were then calcined at various temperature of 300°C, 400°C and 500°C. The zeolite, CaO and nanocomposites were characterized by using the Fourier-transform infrared (FTIR), X-ray fluorescence spectrometer (XRF) and surface area analyzer (SAA). The nanocomposites were then applied to patchouli oil and the assessment results of physical and chemical properties of patchouli oil were determined according to Indonesian National Standard (SNI) 06-2385-2006. After patchouli oil purification using ZECA nanocomposite, the acid number decreased from 5.42 to 0.39 mg KOH/g oil, the patchouli alcohol (PA) content increased from 33.08 to 34.27% and the Fe level decreased from 1.39 to 0.31 ppm.

scholarly journals Characterization of patchouli oil (Pogostemon cablin Benth) production of Tinombala Village, Ongka Malino District, Parigi Moutong Regency

2021 ◽  
Vol 2126 (1) ◽  
pp. 012024
Author(s):  
P H Abram ◽  
W Putri ◽  
S Nuryanti ◽  
S M Sabang
Keyword(s):  
Refractive Index ◽  
Specific Gravity ◽  
Iron Content ◽  
Chemical Properties ◽  
Acid Number ◽  
National Standard ◽  
Patchouli Alcohol ◽  
Three Samples ◽  
Main Component

Abstract Patchouli oil comes from Tinombala village which has never been tested for the Indonesian National Standard (SNI). The purpose of this study was to determine the quality of patchouli oil by characterizing parameters of physical and chemical properties including color, refractive index, specific gravity, solubility in alcohol, acid number, ester number, iron content (Fe), and patchouli alcohol and alpha copaene content.. Sampling was done by random sampling. The results show a specific gravity of 25/25oC sample A = 0.9564, B = 0.9658, and C = 0.9590, refractive index (nD20) sample A = 1.5111, B = 1.5085 and C = 1.5086, the solubility in alcohol using ethanol of the three samples is >1:10 while using methanol 1:10, the acid number of the sample A=21.0375, B=9.1162 and C=19.6350, the ester number of the sample A=28,05, B=21.04 and C=21.04, iron (Fe) content of sample A=1.84210 mg/L, B=0.186842 mg/L and C=6.78950 mg/L, patchouli content alcohol sample A=,16,96%, B=15,52% and C=14,55% and for alpha copaene not detected. The results showed that the quality of patchouli oil in Tinombala village did not meet the Indonesian National Standard (SNI). Only the specific gravity, refractive index, and iron content are by the quality requirements, while the acid number and ester number and the main component determining the quality of patchouli oil, namely the patchouli alcohol content are still below the Indonesian National Standard, which is below 30%.

Solid State Mixing Preparation of CaO/Bentonite Nanocomposite and its Application to Improve the Quality of Patchouli Oil

2021 ◽  
Vol 1162 ◽  
pp. 21-26
Author(s):  
Karna Wijaya ◽  
Maisari Utami ◽  
Akhmad Syoufian ◽  
Ahmad Iskandar Murifal
Keyword(s):  
Solid State ◽  
Heating Temperature ◽  
Chemical Properties ◽  
Acid Value ◽  
Test Method ◽  
Process Technology ◽  
Total Acid ◽  
Highly Active ◽  
State Mixing

A novel, highly active and effective adsorbent has been developed using solid state mixing method of natural bentonite and CaO. The so called CaO/bentonite nanocomposite was determined the optimum heating temperature and bentonite-to-CaO ratio to enhance the quality of patchouli oil by purification process technology. The adsorbents were characterized by XRD, FTIR, SEM, GSA and TG/DTA. The total acid value of patchouli oil was determined by using KOH. The test method to determine physical and chemical properties of patchouli oil in Indonesia has been set nationally through SNI 06-2385-2006. A significant decrease in acid value of patchouli oil (from 5.42 to 0.34 mg KOH/g oil) was observed after purification of patchouli oil over CaO/bentonite-300 (20:80) nanocomposite. After patchouli oil purification over CaO/bentonite-300 (20:80), the concentration of patchouli alcohol (PA) was increased from 33.08 to 34.82%, while Fe content was decreased from 4.25 to 1.56 ppm.

scholarly journals Analysis of bulk oil in Tulungagung district on physical and chemical properties

2019 ◽  
Vol 1 (1) ◽  
pp. 6-12
Author(s):  
Taufik Salis Syaifudin ◽  
Rizqi Asri Fauzi Nugraha ◽  
Indra Lasmana Tarigan
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Oil Quality ◽  
Chemical Properties ◽  
Acid Number ◽  
Physical Parameters ◽  
Bulk Oil ◽  
Comparison Of The Results ◽  
Physical And Chemical

This study aims to analyze the quality of Bulk frying oil in the Tulungagung district. Four samples were a test using physical parameters, organoleptic, density, and viscosity, while the chemical parameters were a test or the value of free fatty acids, acid numbers, and peroxide numbers. Comparison of the results of the analysis with SNI (Indonesian Standard Oil Quality), the four samples have poor chemical properties quality, it could be known by the acid number of samples 0.56, 0.78, 0.78, 1.65 (%) and Free fatty acids number 2.86, 9.98, 4.23, 6.7 (%) are higher than SNI 0.3 and 0.6 (%), even sample D has a poor peroxide number. So that overall, it is shown that the quality of Bulk oil from the samples used is not good enough.

scholarly journals Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

2021 ◽  
pp. 10-24
Author(s):  
C. R. Abah ◽  
C. N. Ishiwu ◽  
J. E. Obiegbuna ◽  
E. F. Okpalanma ◽  
C. S. Anarado
Keyword(s):  
Chemical Properties ◽  
Process Variables ◽  
Soaking Time ◽  
Cassava Flour ◽  
Baked Goods ◽  
Cassava Root ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
And Chemical Properties

Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was carried out. Cassava root was peeled, washed and cut into varied sizes (25.86 - 54.14 g) and soaked at varied time (7.03 - 40.97 h). The proximate composition, physical and chemical properties of the flour were carried out using standard methods. The result in our findings showed that slice weight and soaking time had significant increase (p<0.05) on the proximate and physico-chemical properties of the flour.The amylose and amylopectin content of the flour increased with increasing soaking time while the hydrogen cyanide content decreased with increase in soaking time. Overall, the quality cassava flour displayed desirable properties for its incorporation into baked goods.

scholarly journals The Effect of Coating as Antifungi of Harumanis Mango's Post Harvest Losses

2020 ◽  
Vol 1 (2) ◽  
pp. 7-16
Author(s):  
Winda Amilia ◽  
Andrew Setiawan Rusdianto ◽  
Arma Dwi Novemi
Keyword(s):  
Corn Starch ◽  
Chemical Properties ◽  
Inhibition Zone ◽  
Post Harvest ◽  
Physical Chemical ◽  
Chemical Content ◽  
Total Dissolved Solid ◽  
Tobacco Extract ◽  
Physical And Chemical

The amount of mango production in Indonesia is quite high, but the quality of postharvest mangoes is still quite low. The quality of the fruit will decline due to contamination; one of the contaminants is fungi. The way to reduce the damage of postharvest products is by coating applications. The purpose of this study was to study the physical, chemical and antifungal activities of harumanis mangoes’s quality which had been given coating during storage that could cause postharvest losses of harumanis mangoes. There are 3 treatments, each of them are respectively the provision of corn based coating  6% tobacco extract, 8% tobacco extract and 10% tobacco extract. The physical and chemical properties of the antifungal coating of tobacco extract made from corn coating for post-harvest damage on harumanis mangoes were obtained by weight loss, texture, colour, respiration rate, vitamin C and total dissolved solid. Preventing coating can prevent damage after harvest and protect the harumanis mango; therefore the quality of the mangoes can be maintained. The best results from the priority with the largest diameter inhibition zone were given corn starch 10% tobacco extract. Then the higher the concentration of extract used, the greater the diameter of the inhibition zone obtained. Based on all the tests performed (physical, chemical, and antifungal) the best treatment from the treatment was obtained that consisted of mangoes with antifungal layers of corn starch 10% tobacco extract. Because the P3 obtained the best results in maintaining physical, chemical content and fungi for 15 days.

scholarly journals Some physical and chemical properties of substrates designed for container production of spruce (Picea abies (L) Karst)

2004 ◽  
pp. 79-90
Author(s):  
Vesna Vratusa
Keyword(s):  
Woody Plants ◽  
Low Cost ◽  
Chemical Properties ◽  
Foreign Markets ◽  
Urban Green Spaces ◽  
Nursery Production ◽  
Countries In Transition ◽  
Physical And Chemical ◽  
And Chemical Properties

Efficient nursery production of woody plants, as well as the level of their successful application in urban green spaces, greatly depends upon properties of substrates in which these individuals grow, develop and endure. Furthermore, quality of substrate does not only affect the quality of future product (plant individual or green space), but distinctly determines its price. This element, extremely significant for all countries in transition, thus Serbia as well, commands finding ways of making qualitative, but least expensive substrate. The most logical solution is to use mixtures/substrates of precisely defined properties, composed of domestic components. Results presented in this paper imply that it is possible to create precisely such standard mixtures from domestic resources at relatively low cost, adjusted to needs of particular species, which would ultimately lead to successful, non-expensive nursery production and application of produced stock, both on domestic and foreign markets.

scholarly journals EFFECT OF THE LOG STORAGE OF Pinus taeda L. ON THE QUALITY OF KRAFT PULP

FLORESTA ◽  
2020 ◽  
Vol 50 (4) ◽  
pp. 1844
Author(s):  
Guilherme Giesel ◽  
Martha Andreia Brand ◽  
Flaviana Reis Milagres ◽  
Renato Augusto Pereira Damasio
Keyword(s):  
Pinus Taeda ◽  
Storage Time ◽  
Chemical Properties ◽  
Storage Period ◽  
Wood Properties ◽  
Pinus Taeda L ◽  
Solids Content ◽  
Physical And Chemical ◽  
Soluble Lignin

In pulp production, wood in logs is stored for periods that can range from a few weeks to several months. During storage, changes in the wood properties that affect the pulping process and the quality of the pulp may occur. The objective of this study was to determine the ideal timing of wood storage in logs by evaluating the variations (a) in the chemical properties of wood (b) in the parameters of the pulping process and (c) the quality of the Pinus taeda pulp. Logs were stored in an industrial courtyard for 30, 60, 90, 120 and 150 days. In each storage period, the physical and chemical properties of the wood, the cooking parameters, and the properties of the pulp were analyzed. The chemical properties of wood varied throughout storage, but only the solubility in sodium hydroxide showed a positive and significant correlation with storage time. In pulping, the yield and tailings had an inversely proportional correlation with the storage time, while the organic and total solids content had a positive correlation. As for cellulose quality, arabinan and soluble lignin contents did not vary during storage. The mannan content had a positive and significant correlation with the storage time. Taking into account all the variables analyzed, the storage time of P. taeda logs should be up to 30 days.

scholarly journals Effect of lubricant ageing on lubricants’ physical and chemical properties and tribological performance; Part I: effect of lubricant chemistry

2018 ◽  
Vol 70 (2) ◽  
pp. 385-392 ◽  
Author(s):  
Hui Cen ◽  
Ardian Morina ◽  
Anne Neville
Keyword(s):  
Photoelectron Spectroscopy ◽  
Chemical Properties ◽  
Tribological Performance ◽  
Acid Number ◽  
Physical And Chemical Properties ◽  
Total Acid ◽  
Content Type ◽  
Post Test ◽  
Physical And Chemical ◽  
And Chemical Properties

Purpose Ageing has been known to affect the performance of lubricants. However, there is a lot of debate as to whether ageing is beneficial or detrimental to the wear performance of lubricants. Design/methodology/approach The purpose of this research is to evaluate the effect of ageing on the viscosity, total acid number and Fourier-transform infrared spectroscopy information of a series of lubricants. The tribological performance (friction and wear) of the aged lubricants is also studied, followed by X-ray photoelectron spectroscopy analysis on the selected post-test samples to study the tribochemical features of the tribofilm. Findings The results show that ageing has a different impact on lubricants and tribological performances based on the physical and chemical properties. Originality/value These findings will be compared with the research on the role of water in lubricant ageing (Part II of this study).

scholarly journals Effect of Bentonite on the Pelleting Properties of Iron Concentrate

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Hao Liu ◽  
Bing Xie ◽  
Yue-lin Qin
Keyword(s):  
Water Absorption ◽  
Chemical Properties ◽  
Poor Quality ◽  
Physical And Chemical Properties ◽  
Iron Concentrate ◽  
Green Ball ◽  
Shock Temperature ◽  
Physical And Chemical ◽  
And Chemical Properties

The physical and chemical properties such as particle size, montmorillonite content, swelling degree, water absorption, and blue absorption of A, B, and C bentonites were studied under laboratory conditions. The effects of adding different quality and different proportion of bentonite on falling strength, compression strength, and shock temperature of green pellet were investigated. The experimental results show that the montmorillonite content, water absorption, and methylene blue absorption of bentonite-B are the highest. And the quality of bentonite-B is the best, followed by bentonite-C and bentonite-A poor quality. When the amount of bentonite-B reduced from 1.5% to 1.0%, the strength of green pellets and the shock temperature both decrease. As the same proportion of A, B, and C bentonites, the green-ball strength and shock temperature are as follows: bentonite-A > bentonite-B > bentonite-C.

Review: Low intensity ultrasonics in food technology / Revisión: Ultrasonidos de baja intensidad en tecnología de alimentos

1999 ◽  
Vol 5 (4) ◽  
pp. 285-297 ◽  
Author(s):  
A. Mulet ◽  
J. Benedito ◽  
J. Bon ◽  
N. Sanjuan
Keyword(s):  
Chemical Properties ◽  
Food Technology ◽  
Basic Principles ◽  
Low Intensity ◽  
Ultrasonic Techniques ◽  
Quality Of Food ◽  
Ultrasonic Parameters ◽  
Physical And Chemical ◽  
Non Destructive

Ultrasonic applications can be classified into low intensity or high intensity applications. The latter are used to modify a process or product with ultrasonics, while in low intensity applications the process or product modifies the ultrasonic signal, thus providing information about the product. Low inten sity ultrasonics in food technology can be used to monitor a process (liquid level, flowmeters) or to determine the quality of food products. Since ultrasonic techniques are rapid, non-destructive, easy to automate and relatively inexpensive, the number of applications is rapidly growing in this field. Ultrasonics can also be considered for use in laboratory testing devices to determine physical and chemical properties of foods. Ultrasonics has been used to determine texture, composition and physical state in liquid and solid foods. The commonly measured ultrasonic parameters are velocity, attenua tion and frequency spectrum composition. Velocity is the parameter used most since it is the simplest and most reliable measurement. This paper reviews the basic principles of ultrasonics, the most suit able techniques for each type of application, the testing devices needed to make measurements and the most interesting applications.

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