Catalytic Oxidation of Heavy Residual Oil by Pulsed Nuclear Magnetic Resonance

A study on the catalytic oxidation of heavy residual oil (HRO) was carried out. The thermodynamic parameters of components of HRO oxidation products were studied by pulsed nuclear magnetic resonance (NMR). A method for the quantitative assessment of thermodynamic parameters of HRO components and oxidized bitumen using pulsed NMR is presented. The relationship between NMR parameters and the viscosity of HRO and its oxidation products is established. The obtained results prove the possibility of using pulsed NMR as a flow-line method for rapid analysis of intermediates and products of the heavy residual oil oxidation.

11B NMR STUDY OF AMORPHOUS ALLOYS Fe85-xCrxB15 (x = 0-20)

Amorphous alloys Fe85-xCrxB15 (x = 0-20), prepared by rapid quenching of the melt, have been studied by pulsed nuclear magnetic resonance (NMR) on nuclei 11B at a temperature of 4,2 K. The amorphous alloys consist of nanoclusters with short-range order of the tetragonal t-(Fe, Cr)3B and α-(Fe, Cr) phases which contain chromium atoms in the nearest surroundings of boron atoms. The average magnetic moments of magnetic atoms in the nearest sphere of boron atoms in nanoclusters and their dependence on the chromium content in alloys are estimated.

Solidification of the Blends of Fully Hydrogenated Coconut Oil and Non-hydrogenated Coconut Oil

Coconut oil is one of the generally used edible fats in food industries. To modify its texture, coconut oil is frequently treated by full-hydrogenation. Since full-hydrogenation results in extremely hard fat; therefore, blending with more soft material is a good option to reach the required texture. The aim of the present study was to establish the solidification characters of the blends containing both fully hydrogenated and non-hydrogenated coconut oils. Investigations were carried out by means of pulsed nuclear magnetic resonance spectroscopy (pNMR) and differential scanning calorimetry (DSC). Solidification phenomenon was interpreted by the Avrami model. Based on the results, parameters of the Avrami model were calculated. The results proved that these two fats are completely miscible and the equilibrium SFC value of their blends modified in accordance to the blending ratios and temperature gradient. DSC measurements did not show any significant difference in crystallization curves of the samples. Our results may be utilized in food technology, especially when production of fat containing foods needs cooling, for example in the manufacturing of margarine, shortenings, and confectionary fats.