Insight into the Liquid–Liquid Extraction System AuCl4−/HCl/A327H+Cl− Ionic Liquid/Toluene

The ionic liquid A327H+Cl− is generated by reaction of the tertiary amine A327 (industrial mixture of tri-octyl and tri-decyl amines) and hydrochloric acid solutions. In this study, the extraction of Au(III) by A327H+Cl− ionic liquid under various variables, including metal and ionic liquid concentrations, was investigated. Results indicate that A327H+AuCl4− is formed by an exothermic (ΔH° = −3 kJ/mol) reaction in the organic solution. Aqueous ionic strength influences the formation constant values, and the specific interaction theory (SIT) was used to estimate the interaction coefficient between AuCl4− and H+. Gold (III) was stripped using thiocyanate media, and from the strip solutions, gold was precipitated as gold nanoparticles.

Insight the Liquid-Liquid Extraction System AuCl4-/HCl/A327H+Cl- Ionic Liquid/Toluene

The ionic liquid A327H+Cl- is generated by reaction of the tertiary amine A327 (industrial mixture of tri-octil and tri-decyl amines) and hydrochloric acid solutions. Further, the extraction of Au(III) by A327H+Cl- ionic liquid under various variables, including metal and ionic liquid concentrations, has been investigated. Results indicate that A327H+AuCl4- is formed, by an exothermic (ΔHº= -3 kJ/mol) reaction, in the organic solution. Aqueous ionic strength influences the formation constants values and the specific interaction theory (SIT) is used to estimate the interaction coefficient between AuCl4- and H+. Gold (III) is stripped using thiocyanate media, and from the strip solutions, gold is precipitated as gold nanoparticles.

Sensorial Quality and Physicochemical Properties of Newly Developed Ice-Cream, with Plant Originated Stabilizer; Modified Kithul (Caryota urens) Flour

Aims: Replacement of existing stabilizer in ice cream industry by using modified Kithul (Caryota urens) flour which helps to reduce usage of other ingredients which are used for improve the texture and creaminess of the product was examined. Kithul (Caryota urens) flour has better stabilizing ability than other flour and it can be used in product diversification in the food industry. The objective of this study was to use modified Kithul (Caryota urens) flour as a new plant origin stabilizer for the production of ice cream which can be easily applied for ice cream machines. Study Design: Three treatments were prepared as commercial stabilizer based (industrial mixture) as the control (A), and two samples with modified Kithul flour under two condition as without refrigerated (B) and 24 hours refrigerated (C) the modified Kithul flour with milk before preparing ice cream. Place and Duration of Study: Department of Biosystems Engineering, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, between June 2019 and January 2020. Methodology: Three samples were evaluated for its sensory properties and selected ice cream sample from the sensory evaluation (Treatment B) was evaluated for proximate composition and evaluated for physicochemical properties vs industrial ice cream as a control. Results: The comparison revealed that modified Kithul flour-based ice cream (Treatment B) was better in terms of low cost of production, high overrun and high overall acceptability in the sensory analysis vs industrial ice cream (Treatment A). Conclusion: According to the results of the evaluation of quality attributes, without refrigerated milk-modified Kithul flour mixture before making ice cream is better than the industrial ice cream due to their low cost of production, high overrun and high overall acceptability in sensory analysis.

Hot metal desulfurization by marble waste and fluorspar

The objective of this paper is to present an analysis of the use of residual marble mixtures in the pig iron desulfurization process. The study involved the use of: marble waste, fluorspar, lime, and hot metal. Four mixtures were made and added to a liquid hot metal - with known chemical composition - at a temperature of 1450ºC. The mass of each element was calculated from its chemical analysis and compared with an industrial mixture. All of the four mixtures used in the experiments were stirred by a mechanical stirrer. Samples were collected by vacuum sampling for times of 5, 10, 15, 20, and 30 minutes, and analysis was performed to check sulfur variation in the bath with time. The results were analyzed and they verified that it was possible to use marble waste as a desulfurizer.

Applications of the Manometric Method for Measuring the Oxidizability of Rubber. Oxidizability and Aging in the Geer Oven

In summary, the changes which take place in the mechanical properties of a rubber mixture when it is aged in a Geer oven, and which are evident by dynamometric measurements, are closely related to the proportion of oxygen absorbed by the sample. It is therefore much more practical and convenient to measure its oxidizability after only a few minutes' aging, using a sample of any shape whatsoever, and a weight of approximately one gram. As far as any particular standard industrial mixture is concerned, there is no good reason for not conforming to the customary practice of rubber technologists of expressing aging on the basis of loss in tensile strength. In this case the only thing necessary to do is to calibrate the manometer in kg. per sq. cm. after having established the curve relating oxygen absorbed to loss in tensile strength.