scholarly journals PHYSICAL AND CHEMICAL PROPERTIES OF SORBENTS USED FOR WASTEWATER PURIFICATION FROM OIL PRODUCTS

2018 ◽  
Vol 61 (7) ◽  
pp. 136
Author(s):  
Grigoriy I. Gusev ◽  
Andrey A. Gushchin ◽  
Vladimir I. Grinevich ◽  
Tatyana V. Izvekova ◽  
Dmitriy V. Fillipov
Keyword(s):  
Moisture Content ◽  
Sorption Capacity ◽  
Chemical Properties ◽  
Oil Products ◽  
Physical And Chemical Properties ◽  
Adsorption Parameters ◽  
Wastewater Purification ◽  
Maximum Sorption Capacity ◽  
Physical And Chemical ◽  
And Chemical Properties

The work is devoted to the study of the physico-chemical and adsorption properties of synthetic and natural sorbents contaminated with oil products. The parameters such as sorption capacity for petroleum products, water adsorption and moisture content, bulk density, as well as parameters characterizing the sorption equilibrium in the surface layers (distribution coefficients, maximum adsorption values, Henry constants, Gibbs energy changes, adsorption coefficients and filling degrees) were determined. Adsorption isotherms for all sorbents are almost identical in character with a pronounced linear region in the region of low concentrations of oil products and correspond to isotherms of monomolecular adsorption. The sorption capacity of the sorbents under study varies from 10 to 50 mg of oil products per 1 g of sorbent. The maximum sorption capacity among the sorbents studied the Ol-Ex Hard possesses. This sorbent belongs to sorbents of the silicate group and Ol-Ex 82, based on polyurethane. The lowest moisture content is also characteristic for silicate sorbents and does not exceed 0.5 % of their mass. The maximum moisture adsorption is typical for sorbents of SONET Sorb and MGS Sorb. It was revealed that the surface of Ol-Ex Hard is almost completely filled with oil (q → 1), while for shungite the surface will be filled only by 13%. The most effective for trapping oil products should be considered the sorbent Ol-Ex Hard, for which the highest values of adsorption parameters are characteristic.Forcitation:Gusev G.I., Gushchin A.A., Filippov D.V., Grinevich V.I., Izvekova T.V. Physical and chemical properties of sorbents used for wastewater purification from oil products. Izv. Vyssh. Uchebn. Zaved. Khim. Khim. Tekhnol. 2018. V. 61. N 7. P. 136-142

scholarly journals Fungal community characteristics and driving factors during the decaying process of Salix psammophila sand barriers in the desert

PLoS ONE ◽  
2021 ◽  
Vol 16 (10) ◽  
pp. e0258159
Author(s):  
Yumei Liang ◽  
Yong Gao ◽  
Ruidong Wang ◽  
Xia Yang
Keyword(s):  
Soil Moisture ◽  
Moisture Content ◽  
Fungal Community ◽  
Soil Moisture Content ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Fungal Community Composition ◽  
Available Nitrogen ◽  
Physical And Chemical ◽  
And Chemical Properties

Wood-inhabiting fungi are crucial to wood decay and decomposition in S. psammophila sand barriers, which in turn consumingly influence nutrient dynamics in desert soils. In the case of an extremely arid desert, as opposed to forests, little of known about the fungal community composition of decaying wood and the effects of decomposing wood on soil physical and chemical properties. Combined with high-throughput gene sequencing technology, we investigated the relationships between microenvironment factors with fungal community composition and diversity during the decomposition of Salix psammophila sand barriers. The results showed that the destruction of lignocellulose components during the decay process of S. psammophila sand barrier alters the physical and chemical properties of the surrounding soil. Compared with one-year sand barrier, lignin and cellulose of seven-year S. psammophila sand barrier decreased by 40.48% and 38.33%, respectively. Soil available potassium and available nitrogen increased by 39.80% and 99.46%, respectively. We confirmed that soil available nitrogen, soil pH and soil moisture content significantly affected the fungal community distribution of S. psammophila sand barriers. Sordariomycetes are mainly affected by the positive correlation of soil pH, while Eurotiomycetes are most affected by the positive correlation of soil moisture content and soil porosity. Although our results highlighted the importance of bidirectional interactions between fungi in decayed sand barriers and soil properties, their contribution to the desert ecosystem still needs further confirmation from future studies. However, overall our findings improved the current understanding of the sand barrier-soil interactions on the process of ecological restoration.

scholarly journals Effects of Enhancement Techniques on Physical And Chemical Properties of Beef Flanks

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
C. T. Perkins ◽  
S. J. Morrow ◽  
N. C. Hardcastle ◽  
J. C. Brooks ◽  
A. J. Garmyn ◽  
...  
Keyword(s):  
Moisture Content ◽  
Shear Force ◽  
Sodium Tripolyphosphate ◽  
Chemical Properties ◽  
Drip Loss ◽  
Physical And Chemical Properties ◽  
Moisture Percentage ◽  
Chemical Traits ◽  
Physical And Chemical ◽  
And Chemical Properties

ObjectivesEnhancement of beef with non-meat ingredients is a common practice to improve both palatability and chemical characteristics. However, the delivery method of brine solutions has not been well studied and could play a role in the activity of certain ingredients, ultimately influencing meat characteristics. This study was designed to determine if different enhancement methods impacted the overall physical and chemical properties, including pH, percent pick-up, slice shear force (SSF), and cooked moisture content, of enhanced (water, salt and sodium tripolyphosphate) rectus abdominus.Materials and MethodsUSDA Select beef flank steaks (rectus abdominus) were procured from a beef abattoir and processed at 10 d postmortem. Steaks (n = 100; 20/treatment) were denuded and assigned randomly to one of the five treatments: untreated control (CNT), vacuum tumbled without marinade (TCNT), vacuum tumbled with marinade (TUMB), needle injected with marinade (INJ), and injected with marinade plus vacuum tumbled (IPT). Initial weight and pH were collected pre-enhancement for TUMB, INJ, and IPT. Samples were weighed again immediately after enhancement and 20 min after enhancement. Three weights were collected for IPT: pre-enhancement, post-injection and post-tumble. After flank enhancement, they were sliced in half parallel to the muscle fiber. One half was designated for laboratory analysis. The halves were then frozen and thawed 24 h prior to cooking. A 50-g raw sample was obtained from each flank prior to cooking for SSF to analyze raw moisture content. Each flank was cooked to an internal temperature of 72°C and allowed to rest for 3 min prior to slicing for SSF.ResultsTreatment influenced final pH (P < 0.01), with final pH increasing in INJ, TUMB, and IPT. Differences were noted in final pH between treatments; INJ had the highest pH (6.15), followed by IPT (6.06), TUMB (5.83), CNT (5.76), and TCNT (5.71), with a difference observed between each treatment (P < 0.05). Treatment also impacted (P < 0.01) SSF. The addition of marinade through injection and tumbling reduced (P < 0.05) SSF values, as CNT and TCNT had greater SSF values compared to all other treatments. Injection further reduced SSF values, as INJ and IPT had lower SSF values compared to TUMB (P < 0.05). Cooked moisture was also influenced (P < 0.01) by treatment. IPT and TUMB had greater moisture percentage compared to all other treatments; INJ was intermediate, and CNT and TCNT similarly had lower moisture percentage than the remaining treatments (P < 0.05). Of the three treatments that involved marination, initial and final percent pick-up and drip loss were all influenced by treatment (P < 0.01). Initially, INJ (14.5%) had the greatest percent pick-up, IPT was intermediate (12.9%), and TUMB had the lowest percentage (11.8%). However, drip loss was greatest for INJ (2.3%), intermediate for TUMB (0.2%), and lowest for IPT (0.0%). Final percent pick-up was now greatest for IPT (12.9%), intermediate for INJ (11.9%), and lowest for TUMB (11.5%).ConclusionEnhancement methods can influence physical and chemical traits in terms of moisture, SSF and pH. Injection influenced shear force more than tumbling, whereas tumbling had greater effects on moisture than injection. Combining injection with tumbling had the most positive effect on shear force as well as moisture retention.

scholarly journals Analisis Sifat Fisika dan Kimia Lignin Tandan Kosong Kelapa Sawit asal Desa Sape, Kabupaten Sanggau, Kalimantan Barat

2016 ◽  
Vol 2 (1) ◽  
pp. 24-29 ◽  
Author(s):  
Siti Suhartati ◽  
Rachmat Puspito ◽  
Fikri Rizali ◽  
Dian Anggraini
Keyword(s):  
Moisture Content ◽  
Key Words ◽  
Black Liquor ◽  
Chemical Properties ◽  
Ash Content ◽  
Physical And Chemical Properties ◽  
Empty Fruit Bunches ◽  
Physical And Chemical ◽  
And Chemical Properties

Analysis of the physical and chemical properties of palm empty fruit bunches (EFB) lignin from Sape village in Sanggau, West Borneo has been done. This research was aimed to find extract and isolate the EFB lignin, to determine density, and viscosity of black liquor containing EFB lignin and to find the purity, moisture content and ash content of isolated EFB lignin. Black liquor was extracted by using reflux process and the lignin was isolated by using organosolv process. The result showed that the density and viscosity of the black liquor was 0.9658 g/mL and 1.4565 Ns/m2, respectively. The isolated lignin isolated has purity about 64.64% with moisture content about 3.07% and the ash content about 30.34%. The data from this analysis became the basis of utilization of lignin TKKS in some lignin-based industries. Key words: Analysis of physical and chemical properties, lignin, EFB DOI: http://dx.doi.org/10.15408/jkv.v2i1.3102

Fuel Briquettes from Sisal Waste in Thailand

2017 ◽  
Vol 866 ◽  
pp. 168-171
Author(s):  
Udomdeja Polyium ◽  
Amornrat Pigoolthong
Keyword(s):  
Moisture Content ◽  
Chemical Properties ◽  
Calorific Value ◽  
Volatile Matter ◽  
Ash Content ◽  
Physical And Chemical Properties ◽  
Fixed Carbon ◽  
Physical And Chemical ◽  
And Chemical Properties

The research aims to develop fuel briquettes from sisal waste material mixed with bagasse. Sisal wastes were collected from Hub Kapong Royal Project Phetchaburi Province Thailand. These material were mixed according to the ratios of 90:10, 80:20, 70:30, 60:40 and 50:50 respectively. Characterization of physical and chemical properties of fuel briquettes were determined by percentage moisture content, percentage ash content, percentage volatile matter, percentage fixed carbon, and calorific value with the standard number ASTM 3173, ASTM D 3175, ASTM D 3174, ASTM D 3177 and ASTM D 3286 respectively. The results show that percentage moisture content values of 9.98 - 18.14, percentage volatile matter values of 42.59 - 68.04, percentage ash content values of 16.05 -25.41, percentage fixed carbon values of 5.93 - 13.86 and calorific values of 1,820.52 - 2,485.19 kcal/kg. Fuel briquettes to be used as a fuel substitute for firewood and charcoal.

scholarly journals SIFAT FISIK DAN KIMIA MARMALADE JERUK KALAMANSI (Citrus microcarpa) : KAJIAN KONSENTRASI PEKTIN DAN SUKROSA Physical and Chemical Properties of Marmalade Citrus of Calamondin (Citrus microcarpa) : Study of Pectin and Sucrose Concentrations

2017 ◽  
Vol 18 (02) ◽  
pp. 164-172
Author(s):  
Tuti Tutuarima
Keyword(s):  
Moisture Content ◽  
Block Design ◽  
Chemical Properties ◽  
Total Dissolved Solids ◽  
Heating Time ◽  
Physical And Chemical Properties ◽  
Dissolved Solids ◽  
Randomized Block Design ◽  
Physical And Chemical ◽  
And Chemical Properties

The purpose of this study was to determine the effect of pectin and sucrose on the physical and chemical properties of marmalade citrus of calamondin and get the best treatment combination on making marmalade made from calamondin. This study used Randomized Block Design with 2 different factors. The first factor is the addition of pectin that is the level 1.75%, 2%, and 2.25%. While the second factor is the concentration of sucrose is 75%, 85%, and 95%. Each treatment was repeated 3 times to obtain 27 units of experiment. The process of making marmalade using heating time for 20 minutes at 70oC. The analyzes include viscosity, ability to spread of jam, moisture content, pH, and total dissolved solids. The analysis was conducted at Agricultural Technology Laboratory of Bengkulu University. The results showed that marmalade with the use of pectin 2.25% and 95% sucrose resulted the optimal in viscosity, ability to spread of jam, and total dissolved solids. For the results of moisture content and optimal pH obtained at the use of pectin 1.75% and 75% sucrose.

282. A preliminary study of the effects of varying pitching consistency and rate of scald on the physical and chemical properties of Cheddar cheese and on the firmness of the cheese as judged by cheese-makers, bakers and others

1941 ◽  
Vol 12 (2) ◽  
pp. 170-177 ◽  
Author(s):  
G. W. Scott Blair ◽  
F. M. V. Coppen ◽  
D. V. Dearden
Keyword(s):  
Moisture Content ◽  
Vapour Pressure ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Extended Form ◽  
Objective Tests ◽  
Preliminary Study ◽  
Physical And Chemical ◽  
Near Future ◽  
And Chemical Properties

1. Six cheese of Cheddar type were made under conditions as similar as possible, except that the consistency of the curd at pitching, and in two cases the rate of scald, were varied.2. Chemical and rheological analyses, as well as measurements of moisture content and vapour pressure, were made on the cheese and also judgements of firmness under various conditions were given by cheese-makers, bakers and non-experts.3. A table is given in which the orders of placing of the cheese are compared as between the objective tests and the subjective judgements. The cheese-makers and the non-expert testers gave, in general, characteristically different orders, the orders given by the bakers tending to fall between the two.4. It appears that the consistency of the curd at the pitching point (W/h as determined by the Scott Blair-Coppen method) and probably the rate of scald, are prime factors in determining the firmness of the cheese.5. The whole experiment is preliminary in character and it is intended to repeat it in an extended form in the near future.

scholarly journals Expansion and Contraction of Variable Rank Coals during the Exchange Sorption of CO2 and CH4

2002 ◽  
Vol 20 (1) ◽  
pp. 49-62 ◽  
Author(s):  
Grażyna Ceglarska-Stefańska ◽  
Katarzyna Zarębska
Keyword(s):  
Sorption Capacity ◽  
Chemical Properties ◽  
Hard Coal ◽  
Physical And Chemical Properties ◽  
Comparison Of The Results ◽  
Physical And Chemical ◽  
The Relationship ◽  
And Chemical Properties

The influence of the physical and chemical properties and the composition of the sorbed gas on the sorption capacity of hard coal must be taken into account in an analysis of such coals as specific collectors of mine gases. The analysis presented was based on a comparison of the results of sorption and expansion studies of single gases (CO2 and CH4) and their mixtures on two hard coals (Vdaf: 40.87% and 22.32%). The work presented was undertaken in an attempt to determine the influence of the sorptive deformation of the coals, caused by the pre-sorption of CO2, on the variation of their external dimensions during CH4 sorption and vice versa, and during sorption of a mixture of these gases. In addition, it was anticipated that the work could answer the question as to which of these gases would enrich the desorbed gas. Knowledge of these effects should facilitate further exploration of the relationship between the properties of a hard coal and methane evolution to establish those factors that enhance the rate and effectiveness of the process.

Novel Rice Gel for Ultrasound Applications: Physical and Chemical Properties

2018 ◽  
Vol 773 ◽  
pp. 344-348 ◽  
Author(s):  
Sittiporn Punyanitya ◽  
Rungsarit Koonawoot ◽  
Sakdiphon Thiensem ◽  
Warangkul Punyanitya
Keyword(s):  
Moisture Content ◽  
Ph Value ◽  
Chemical Properties ◽  
High Viscosity ◽  
Rice Starch ◽  
Physical And Chemical Properties ◽  
Ultrasound Applications ◽  
Physical And Chemical ◽  
Aqueous Solution Method ◽  
And Chemical Properties

Novel rice gels were prepared with different compositions of rice starch (RS) powder and solution of additives. The formulations of gels were composed of RS powder, liquid glycerol, and additives by aqueous solution method. Five solution with different concentration of RS powder (0.5 g, 1 g, 1.5 g, 2 g and 2.5 g). These solutions were dried in electric oven at 65°C for 4 hours. The physical and chemical properties of rice gel characterized were: turbidity, viscosity, smell, irritation, cleaning, pH and moisture content of these gels have been monitored. Results showed that 2 g of RS powder was optimized formulation which had turbidity, high viscosity, pleasant smell, non-irritation and easy to clean. The pH value of this gel was 6.92 ± 0.01 and the moisture content was 0.21 ± 0.07 % which was equivalent to commercial standard of ultrasound gel. These results concluded that the application of RS in gel ultrasound was safe and effective for replacement commercial gel ultrasound. This gel should be studied on image quality in ultrasound examination next step.

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