Chromatographic characterization of pyroligneous liquid obtained from carbonization of peach stone

The peach stone is considered an agroindustrial residue originating from the industrial process of peach in halves in syrup. It does not have an adequate destination, its final disposal is incorrect and may cause contamination in the environmental compartments. In this way, the burning of this raw material as biomass enables its reuse, besides adding value to the residue. Among the processes used for the application of this residue is the carbonization process, which allows to obtain co-products with higher added value, such as pyroligneous liquid, which represents a fraction of organic compounds condensed from the smoke emitted during carbonization. The quality of the liquid depends on the process conditions and the biomass used. Therefore, the objective of this study was to characterize the sample of pyrolignous liquid obtained from the carbonization of the peach stone, on an industrial scale, qualitative and semi quantitative. Preliminary characterization (pH, conductivity, color, density and contents of tar, organic matter and acidity) and a chemical characterization by gas chromatography coupled to mass spectrometry (GC-MS) were performed. The liquid presented satisfactory results for the physico-chemical evaluations. Regarding the qualitative determination, it was possible to identify 49 compounds. Highlighting the phenols, with 44.90% of the number of compounds, mainly methoxyphenols. These are compounds with significant added value and industrial importance, indicating their use as raw material in the production of polymer resins, among other purposes.

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Physico-Chemical Characterization of Alumina Sols Prepared From Aluminum Alcoxides

MRS Proceedings ◽

10.1557/proc-73-611 ◽

1986 ◽

Vol 73 ◽

Cited By ~ 1

Author(s):

William L. Olson

Keyword(s):

Room Temperature ◽

Gel Filtration ◽

Chemical Characterization ◽

Process Conditions ◽

Chemical Processing ◽

Rotary Evaporation ◽

Physico Chemical ◽

Elution Curves ◽

Alumina Sol

ABSTRACTAlumina sols derived from aluminum sec-butoxide (Yoldas) were characterized. The distribution of the polymer sizes within the sol, determined by gel filtration chromatography (GFC), was found to be dramatically affected by small changes in the chemical processing or preparative procedure. Aging the sol at room temperature for two weeks produced no significant change in the GFC elution curves of the alumina sol. Sols with a “milky” appearance were found to exhibit a wider distribution of polymers by GFC than transparent sols. Rotary evaporation of the sol followed by redissolution of the residue was found to change the polymer size distribution described by the gel filtration elution curves. These observations coupled with 27Al NMR spectroscopy and viscometry measurements were used to elucidate the effects of process conditions and aging on the molecular structure of the sol.

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Atmospheric Acetic Acid Pulping of Rice Straw IV: Physico-Chemical Characterization of Acetic Acid Lignins from Rice Straw and Woods. Part 2. Chemical Structures

Holzforschung ◽

10.1515/hf.1999.098 ◽

1999 ◽

Vol 53 (6) ◽

pp. 590-596 ◽

Cited By ~ 18

Author(s):

Xue-Jun Pan ◽

Yoshihiro Sano

Keyword(s):

Acetic Acid ◽

Rice Straw ◽

Chemical Characterization ◽

Raw Material ◽

Permanganate Oxidation ◽

Chemical Structures ◽

Chelating Resins ◽

Elementary Analysis ◽

Physico Chemical

Summary Acetic acid lignins from rice straw (RLs), birch (BL) and fir (FL) were chemically characterized by means of elementary analysis, functional groups analysis, alkaline nitrobenzene and permanganate oxidation, Mannich reactivity and other techniques. The results showed that RLs had higher contents of residual polysaccharide and protein, and remarkably fewer acetyl groups than BL and FL. Results of nitrobenzene and permanganate oxidation indicated that RLs were remarkably more condensed than the native lignin in rice straw. In addition, the results of Mannich reactivity showed that RLs were more reactive toward modification than BL and FL, and might be a good raw material for lignin derivatives, such as lignin adhesives and chelating resins.

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CARACTERIZAÇÃO DE KEFIR DE LEITE QUANTO À COMPOSIÇÃO FÍSICO-QUÍMICA

Revista Funec Científica - Enfermagem para Unifunec Ciências da Saúde e Biológicas ◽

10.24980/ucsb.v4i7.5185 ◽

2021 ◽

Vol 4 (7) ◽

pp. 1-13

Author(s):

Géssica Fernanda da Silva FONTE ◽

Ianca Carolina Magalhães GENTIL ◽

Anelisa Doretto Freitas FURLAN

Keyword(s):

Functional Foods ◽

Chemical Characterization ◽

Field Research ◽

Fermented Milk ◽

Raw Material ◽

Physicochemical Composition ◽

Physical Chemical ◽

Probiotic Food

Com o passar dos anos, a busca por alimentos que melhorem a qualidade de vida tem sido aumentada, como por exemplo, os alimentos funcionais. O kefir é um tipo de leite fermentado produzido através da fermentação do leite usando os grãos, sendo estes, massas gelatinosas de cor branca ou amarelada que contêm leveduras e/ou bactérias. É um alimento probiótico, pois contém microrganismos presentes benéficos ao ser humano e, se consumido numa quantidade de, no mínimo, 106UFC/100 mL ou gramas do produto pode auxiliar na prevenção ou correção de alguns problemas de saúde, sendo eles diabetes, desnutrição, obesidade, doenças cardiovasculares e outras doenças crônicas não transmissíveis. O objetivo deste estudo foi cultivar 3 amostras de kefir à base de leite e realizar análises físico-químicas para quantificar e definir os elementos presentes neste alimento, como o teor de carboidratos, proteínas, umidade, cinzas e lipídeos. A metodologia aplicada para execução do trabalho ocorreu através de revisão bibliográfica utilizando como base artigos em periódicos científicos, livros, teses, dissertações e resumos de congresso, sendo selecionadas publicações entre 2015 e 2020, nos idiomas inglês, espanhol e português e pesquisa de campo, realizando o cultivo e as análises bromatológicas. Os resultados obtidos através da caracterização físico-química dos grãos de kefir são semelhantes aos relatados na literatura, havendo algumas diferenças decorrentes do clima, matéria-prima utilizada e cuidados no cultivo. Conclui-se assim que o kefir é um alimento benéfico à saúde, porém são necessários certos cuidados no cultivo e manejo para garantir sua qualidade. CHARACTERIZATION OF MILK KEFIR REGARDING PHYSICOCHEMICAL COMPOSITION ABSTRACT Over the years, the search for foods that improve the quality of life has increased, such as functional foods. Kefir is a type of fermented milk produced by fermenting milk using grains, which are gelatinous masses of white or yellowish color that contain yeast and/or bacteria. It is a probiotic food, because it contains microorganisms present that are beneficial to humans and, if consumed in an amount of at least 106 CFU/100 mL or grams of the product, may help prevent or correct some health problems, including diabetes, malnutrition, obesity, cardiovascular disease, and other chronic non-transmissible diseases. This study aimed to cultivate 3 milk-based kefir samples and to conduct physicochemical analyses to quantify and define the elements found in this food, such as carbohydrate, protein, moisture, ash, and lipid content. The methodology used to carry out the study was a literature review based on articles in scientific journals, books, thesis, dissertations, and conference summaries, selecting publications between 2015 and 2020, in English, Spanish, and Portuguese, as well as field research, with cultivation and bromatological analysis. The results observed in the physical-chemical characterization of kefir grains are similar to those reported in the literature, with some differences resulting from climate, raw material used and cultivation care. It is thus concluded that kefir is a beneficial food to health, but it is necessary to take proper care in cultivation and management to ensure its health benefits. Descriptors: Functional foods. Probiotics. Cultured milk products.

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Analogue Rice as The Vehicle of Public Nutrition Diversity

Jurnal Kesehatan Masyarakat ◽

10.15294/kemas.v13i1.8284 ◽

2017 ◽

Vol 13 (1) ◽

pp. 18-27 ◽

Cited By ~ 1

Author(s):

Santi Noviasari ◽

Suba Santika Widara ◽

Slamet Budijanto

Keyword(s):

Dietary Fiber ◽

Chemical Characterization ◽

Hot Extrusion ◽

Raw Material ◽

Additional Material ◽

Sorghum Flour ◽

Physico Chemical ◽

Two Samples ◽

Twin Screw

Analogue rice is artificial rice product made from non-rice raw material by extrusion technique, which can be the vehicle of public nutrition diversity. The objectives of this research were to formulate and characterize analogue rice made from of sorghum, mocaf and other additional material. The method of analogue rice production is by twin screw extruder hot extrusion done in 2013. The research steps were the formulation of analogue rice, sensory evaluation to choose the best formula, and physico-chemical characterization of the best formula. The best two samples that were chosen are analogue rice made from 30% sorghum flour, 15% cornstarch, and 15% arenga starch (analogue rice B) and analogue rice made from 30% mocaf and 30% cornstarch (analogue rice F). Analogue rice B has 21.72% of amylose (medium) with 4% of dietary fiber while analogue rice F has low amylose which is 14.49%, make it more sticky, with 4.21% of dietary fiber.

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Influence of Powdered Moringa oleifera Lam. Almonds Dried at Different Temperatures on the Physico-chemical Quality of the Pond Water

Journal of Engineering Research and Reports ◽

10.9734/jerr/2020/v18i217202 ◽

2020 ◽

pp. 1-11

Author(s):

Yerima Bako Djibo Aboubacar ◽

Guero Yadji

Keyword(s):

Electrical Conductivity ◽

Moringa Oleifera ◽

Chemical Characterization ◽

Pond Water ◽

Physico Chemical ◽

Different Temperatures ◽

The One ◽

Moringa Oleifera Lam

The study focused on the physico-chemical characterization of raw water samples from the Kongou Gorou pond treated with almond powder from Moringa oleifera seeds. The powder which was used for the present study was dried in the oven for one month at the respective temperatures of 25, 40 and 50 ° C and then applied at a dose of 100 mg /L. The parameters studied are pH, iron, copper, electrical conductivity, rate of dissolved substances (TDS), hardness, organic matter; calcium, HCO3-, magnesium, the Complete Alkalimetric Title (TAC). The physico-chemical analysis showed that the waters studied have concentrations below the standards recommended by WHO in 2009. For the dose of 100 mg/L and stored at the respective temperatures of 50, 40 and 25 ° C, it was recorded: a pH close to neutrality, a reduction in iron content of 93.46% at 50 ° C, 90.76% and 90.76%, a decrease in magnesium of 27.21; 27.89 and 39.96%, a decrease in hardness of 37.98; 39.94 and 36.03%; a decrease in the TAC from 1.3 to 1.18; 1.29 and 1.23 ° F and finally a reduction of 9.26; 0.81 and 5.42% bicarbonate. At these respective temperatures of 50, 40 and 25 ° C, the electrical conductivity has increased by 33.63, 33.05 and 32.8µs.cm / L at 2 hours of settling and from 34, 64, 34, 28 and 36, 23 µs. cm / L at 24 hours of settling; an increase in the rate of Dissolved Substances from 15.21 to 16.32; 16.33 and 16.72 mg / L; an increase in the order of 34.48, 26.72 and 13.79% in calcium levels; an increase on the one hand of copper from 0.114 mg/L to 0.903 and 2.39 mg/L respectively at 50 and 40 ° C and on the other hand a total removal of the latter at 25 ° C. The results showed that the use of Moringa oleifera seeds effectively improves the physicochemical quality of the treated water, which not only meets the WHO drinkability standards but also the characteristics of water suitable for drip irrigation.

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Physico-chemical characterization of 'Zarco HS' yellow bell pepper for different ripeness stages

Scientia Agricola ◽

10.1590/s0103-90162007000100003 ◽

2007 ◽

Vol 64 (1) ◽

pp. 19-22 ◽

Cited By ~ 16

Author(s):

Silvia Antoniali ◽

Paulo Ademar Martins Leal ◽

Ana Maria de Magalhães ◽

Rogério Tsuyoshi Fuziki ◽

Juliana Sanches

Keyword(s):

Chemical Properties ◽

Chemical Characterization ◽

Titratable Acidity ◽

Bell Pepper ◽

Soluble Solids ◽

Ripening Process ◽

Physico Chemical ◽

Bell Peppers

The bell pepper presents alterations in its composition and its properties with the process of senescence during ripening. These composition and textual factors are part of the quality of the fruit and therefore of the selection. This permits the correct knowledge of the factors necessary for post-harvest measures, so that they can be adequately applied. The aim of this study is to analyze the 'Zarco HS' yellow pepper at various levels of ripeness taking into account its physico-chemical properties (titratable acidity, pH, total soluble solids, water content, and ascorbic acid), in order to understand this behavior during the ripening process. Bell peppers were separated based on their yellow percentage, which varied from 0% to 100%, and for each percentage five fruits were chosen as replicates. They were compared to 0%, 25%, 50%, 75% and 100% levels of ripening, due to the difficulty of the methodology in identifying the smaller differences between coloring. The 'Zarco HS' yellow bell pepper presents greater levels of soluble solids and lower levels of malic acid as the percentage of external yellow coloring increases. The yellow bell peppers, especially when totally yellow, represent an important source of vitamin C.

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