Effects of the Structure and Composition of Montmorillonite on the Dimerization of Unsaturated Fatty Acids
AUTOR(ES)
Huang, Xue, Yin, Yaoqi, Zhang, Buning, Feng, Guangzhu
FONTE
J. Braz. Chem. Soc.
DATA DE PUBLICAÇÃO
2018-07
RESUMO
The effects of structure and composition of different montmorillonites on their catalytic performance in the dimerization of unsaturated fatty acids were investigated. The dimerization reaction was performed at 240 ºC for 3 h, with montmorillonite as catalyst, and LiCl as the co-catalyst. The results showed that the specific surface areas of the different montmorillonites did not have a major effect on their catalytic performance, but the interlayer spacing and surface acidity of montmorillonite show significant effects on the product yield. After the organic modification through hexadecyl trimethyl ammonium bromide (CTAB) intercalation, the microenvironment of the montmorillonite layer changes. Moreover, the inner and outer surfaces change from being hydrophilic to lipophilic, which improves the dispersibility of montmorillonite in fatty acids. The xAl/xSi molar ratios of the three samples are similar and lie within the range of 0.4306-0.5010, thus the xAl/xSi molar ratio has little effect on the dimerization reaction.
Documentos Relacionados
- Effects of Unsaturated Fatty Acids on the Morphogenesis of an Unsaturated Fatty Acid Auxotroph of Escherichia coli
- Circadian rhythms in Neurospora crassa: effects of unsaturated fatty acids.
- Effect of Unsaturated Fatty Acids on the Development of Respiration and on Protein Synthesis in an Unsaturated Fatty Acid Mutant of Saccharomyces cerevisiae
- On the enzymatic synthesis of unsaturated fatty acids in Escherichia coli.
- Effects of dietary fats on plasma lipids and lipoproteins: an hypothesis for the lipid-lowering effect of unsaturated fatty acids