Saponification
Mostrando 1-12 de 73 artigos, teses e dissertações.
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1. Separation of gadolinium and europium from chloride media by the solvent extraction technique
Abstract Obtaining rare earth elements (REE) is a complicated task, due mainly to the difficulty of separating and purifying them. Solvent extraction is the most widely used technique for separating REE, and the most common extractants used are organophosphorus acids. The low selectivity of this technique leads to the need for a high number of extraction cel
REM, Int. Eng. J.. Publicado em: 2020-03
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2. Development of Geopolymers for Catalyst Support Applications
A geopolymer with high specific surface area was synthesized from metakaolin, amorphous silica and KOH, in the absence of foaming or saponification agents. The mixture modelling technique was selected for this study among the Design of Experiments tools, using surface area and total pores volume as response variables. The Si/K = 2.46 and Si/Al = 1.37 ratios
Mat. Res.. Publicado em: 25/11/2019
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3. Tucum-do-Pantanal (Bactris setosa Mart.): Physicochemical Characterization of Almonds, Press Cake and Crude Oil
Abstract Brazil has high diversity of native fruits with high nutritional and biochemical value. Bactris setosa Mart. (tucum-do-Pantanal) stands out by its oil-rich almond. This study aimed to determine the physicochemical characteristics of tucum-do-Pantanal almond and its by-products: press cake and crude oil. The almond of tucum-do-Pantanal had total wei
Braz. arch. biol. technol.. Publicado em: 25/11/2019
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4. Synthesis and Characterization of Fluorescent PVA/PVAc-Rodhamine Microspheres
Fluorescent polymeric microspheres are used in a wide range of biomedical and technological applications, including blood flow determination, screening, flow visualization, flow tracing, medical imaging, fluorescence microscopy and flow cytometry among others. Rhodamine 6G (R6G) is a lipophilic cationic dye, which is among the most stable organic fluorophore
Mat. Res.. Publicado em: 02/09/2019
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5. Physicochemical Characteristics of Oil Obtained from the Treatment of Poultry Abattoir Effluents and its Potential for Biodiesel Production
ABSTRACT Sludge oil derived from the effluent generated in poultry abattoirs offers a promising biomass for the production of biodiesel. In this work, determination was made of its physicochemical characteristics, including acidity, density at 20ºC, peroxide index, moisture content, and saponification index, together with evaluation of a route for its conve
Braz. arch. biol. technol.. Publicado em: 29/10/2018
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6. Ultrasound-Assisted Saponification Coupled with Gas Chromatography-Flame Ionization Detection for the Determination of Phytosterols from Passion Fruit Seed Oil
An ultrasound-assisted saponification (UAS) method for the determination of phytosterols (campesterol, β-sitosterol and stigmasterol) in passion fruit seed oil, followed by gas chromatography with flame ionization detection, was developed and validated. Under the optimum conditions, good linearity with correlation coefficients higher than 0.99 was obtained
J. Braz. Chem. Soc.. Publicado em: 2018-03
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7. ESTERIFICAÇÃO E TRANSESTERIFICAÇÃO HOMOGÊNEA DE ÓLEOS VEGETAIS CONTENDO ALTO TEOR DE ÁCIDOS GRAXOS LIVRES
The high free fatty acids content in some vegetable oils can have a negative impact in the sustainable production of biodiesel. The previous treatment of these feedstock oils can contribute to the reduction of the process total costs as well as the environment, turning the biodiesel a more competitive in relation to the fossil diesel. The aim of this work wa
Quím. Nova. Publicado em: 2018-01
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8. SAPONIFICAÇÃO ASSISTIDA POR MICRO-ONDAS NA EXTRAÇÃO DE DITERPENOS EM CAFÉ ARÁBICA TORRADO
The extraction of kahweol and cafestol involves saponification reaction. This step is important for the efficiency of the extraction as the diterpenes are susceptible to structural changes during hydrolysis. The microwave-assisted saponification has been successfully used in different matrices, but there is no previous report of the use of this technique in
Quím. Nova. Publicado em: 2017-09
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9. Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity
Abstract Response surface methodology (RSM) was used to optimize ultrasound-assisted aqueous enzymatic extraction (UAAEE) conditions for perilla seed oil. Under the optimum conditions—which were a liquid-to-solid ratio of 4.4:1, a hydrolysis time of 2.66 h, a hydrolysis temperature of 50.87 °C and an ultrasound treatment time of 24.74 min—an oil yield o
Food Sci. Technol. Publicado em: 20/07/2017
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10. Physical and chemical characteristics of cashew nut flour stored and packaged with different packages
Abstract The aim of this study was to evaluate the physical and chemical changes in cashew nut flour under different packaging and storage conditions. The flour samples were characterized according to their chemical composition, packaged in polystyrene trays associated with covering chloride polyvinyl (PVC), plastic pot of polyethylene terephthalate (PET), p
Food Sci. Technol. Publicado em: 02/05/2017
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11. Improvement of the Extraction Process for High Commercial Value Pigments from Desmodesmus sp. Microalgae
Considering the high interest and commercial value of pigments from microalgae, this study aimed to stablish the best lutein and β-carotene extraction method for Desmodesmus sp., a microalgae with high biomass production. The evaluation was done considering the best solvent or solvent mixture, number of extractions, pre-treatment of dry biomass with acetone
J. Braz. Chem. Soc.. Publicado em: 2016-06
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12. Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L)
The aim of this study was to analyze the effects of heating on some quality characteristics and antioxidant activity of flaxseed hull oil. Polyunsaturated fatty acids (PUFA) and Cox value decreased during heating. Heating process led to considerable increase in saponification value (SV), peroxide value (PV), p-anisidine value (p-AnV), oxidative value (OV) an
Food Sci. Technol. Publicado em: 05/02/2016