scholarly journals DFT/TDDFT and Experimental Studies of Natural Pigments Extracted from Black Tea Waste for DSSC Application

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
N. T. R. N. Kumara ◽  
Muhammad Raziq Rahimi Kooh ◽  
Andery Lim ◽  
Mohammad Iskandar Petra ◽  
Nyuk Yoong Voo ◽  
...  
Keyword(s):  
Experimental Studies ◽  
Black Tea ◽  
Natural Pigments ◽  
Tea Waste

Techno-economic analysis of caffeine and catechins production from black tea waste

2019 ◽  
Vol 118 ◽  
pp. 1-12
Author(s):  
Nihat Alpagu Sayar ◽  
Selçen Durmaz Şam ◽  
Orkun Pinar ◽  
Damla Serper ◽  
Berna Sarıyar Akbulut ◽  
...  
Keyword(s):  
Economic Analysis ◽  
Black Tea ◽  
Tea Waste

scholarly journals Reduced risk of dyslipidaemia with oolong tea consumption: a population-based study in southern China

2013 ◽  
Vol 111 (8) ◽  
pp. 1421-1429 ◽  
Author(s):  
Deqing Yi ◽  
Xuerui Tan ◽  
Zhiguo Zhao ◽  
Yingmu Cai ◽  
Yiming Li ◽  
...  
Keyword(s):  
Southern China ◽  
Experimental Studies ◽  
Hdl Cholesterol ◽  
Black Tea ◽  
Population Based ◽  
Tea Consumption ◽  
Oolong Tea ◽  
Cholesterol Levels ◽  
Low Hdl ◽  
Biochemical Indices

Experimental studies have suggested that tea consumption could lower the risk of dyslipidaemia. However, epidemiological evidence is limited, especially in southern China, where oolong tea is the most widely consumed beverage. We conducted a population-based case–control study to evaluate the association between consumption of tea, especially oolong tea, and risk of dyslipidaemia in Shantou, southern China, from 2010 to 2011. Information on tea consumption, lifestyle characteristics and food consumption frequency of 1651 patients with newly diagnosed dyslipidaemia and 1390 controls was obtained using a semi-quantitative questionnaire. Anthropometric variables and serum biochemical indices were determined. Drinking more than 600 ml (2 paos) of green, oolong or black tea daily was found to be associated with the lowest odds of dyslipidaemia risk (P< 0·001) when compared with non-consumption, but only oolong tea consumption was found to be associated with low HDL-cholesterol levels. A dose–response relationship between duration of tea consumption and risk of dyslipidaemia (OR 0·10, 95 % CI 0·06, 0·16), as well as that between amount of dried tea leaves brewed and risk of dyslipidaemia (OR 0·34, 95 % CI 0·24, 0·48), was found. Moreover, consumption of oolong tea for the longest duration was found to be associated with 3·22, 11·99 and 6·69 % lower blood total cholesterol, TAG and LDL-cholesterol levels, respectively. In conclusion, the present study indicates that long-term oolong tea consumption may be associated with a lower risk of dyslipidaemia in the population of Shantou in southern China.

High‐binding‐fastness dye from functional extracts of Keemun black tea waste for dyeing flax fabric

2021 ◽  
Author(s):  
Peng Wang ◽  
Hongfang Wu ◽  
Xianhong Zheng ◽  
Liran Bian ◽  
Yufang Sun ◽  
...  
Keyword(s):  
Black Tea ◽  
High Binding ◽  
Tea Waste

Investigation on the production of bioethanol from black tea waste biomass in the seawater-based system

2018 ◽  
Vol 4 ◽  
pp. 209-213 ◽  
Author(s):  
Dash Indira ◽  
Bhaskar Das ◽  
Harshita Bhawsar ◽  
Sahoo Moumita ◽  
Eldin Maliyakkal Johnson ◽  
...  
Keyword(s):  
Black Tea ◽  
Waste Biomass ◽  
Tea Waste

Mechanical, thermal and chemical properties of spent black tea doped concrete

2020 ◽  
Vol 62 (10) ◽  
pp. 1055-1058
Author(s):  
Hakan Kaygusuz ◽  
Serap Hanbay
Keyword(s):  
Thermal Conductivity ◽  
Compressive Strength ◽  
Chemical Properties ◽  
Black Tea ◽  
High Volume ◽  
Strength Properties ◽  
Concrete Mixtures ◽  
Tea Waste ◽  
Compressive Strength Of Concrete ◽  
And Chemical Properties

Abstract The use of waste materials in concrete has been accelerated around the world recently. In this study, thermal and compressive strength properties of concrete doped with black tea waste are studied to assess the availability of using this type of waste in concrete. Black tea waste with 0.3 and 0.5 vol.-% were added to concrete mixtures. Thermal conductivity and effusivity of concrete with black tea waste were evaluated firstly, and load-bearing capacity of this biomass doped concrete were also investigated by the compressive test and Schmidt hammer test. The results showed that using black tea waste with 0.3 vol.-% slightly decreased the compressive strength of concrete whereas there was a considerable decrease in thermal conductivity. However, using black tea waste with 0.5 vol.-% causes an obvious decrease in compressive strength and a decrease in thermal conductivity of concrete which is not directly proportional with the amount of black tea. Therefore, with a small toleration of loss of compressive strength, black tea waste doped concrete can be produced with high volume fractions in order to have concrete samples with good thermal insulation for research purposes.

scholarly journals Kualitas Sensoris Telur Asin Itik Pegagan Yang Diawetkan Dengan Larutan Limbah Bubuk Teh Hitam

2019 ◽  
Vol 7 (2) ◽  
Author(s):  
F Yosi ◽  
G Pratama ◽  
S Sandi
Keyword(s):  
Black Tea ◽  
Multiple Comparison ◽  
Waste Solution ◽  
Comparison Test ◽  
Randomized Design ◽  
Multiple Comparison Test ◽  
Tea Waste ◽  
Tannin Concentration ◽  
Completely Randomized Design

Tujuan penelitian ini adalah untuk mengetahui tingkat kesukaan konsumen terhadap warna, rasa, dan aroma telur asin itik Pegagan dengan penambahan larutan limbah bubuk teh hitam pada konsentrasi tanin yang berbeda. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan dan menggunakan 25 orang panelis untuk uji hedonik. Penelitian ini terdiri atas 5 perlakuan: R0 (kontrol), R1, R2, R3, dan R4 (pengasinan dengan larutan limbah bubuk teh hitam masing-masing konsentrasi tanin 0,25; 0,50; 0,75; dan 1,00%). Variabel yang diamati meliputi tingkat kesukaan panelis terhadap warna, rasa, dan aroma telur asin itik Pegagan. Data dianalisis menggunakan uji hedonic kruskal-wallis dan dilanjutkan dengan uji multiple comparison. Hasil penelitian menunjukkan bahwa penggunaan larutan limbah bubuk teh hitam dalam pengawetan telur itik Pegagan berpengaruh nyata (P<0,05) terhadap tingkat kesukaan panelis terhadap rasa dan aroma, tetapi berpengaruh tidak nyata (P>0,05) terhadap warna telur asin itik Pegagan. Kesimpulan penelitian bahwa penambahan larutan limbah bubuk teh hitam dengan konsentrasi tanin 1% mampu memberikan tingkat kesukaan yang paling tinggi terhadap rasa dan aroma telur asin itik Pegagan dengan nilai kesukaan 3,84, akan tetapi belum mampu mempengaruhi tingkat kesukaan terhadap warna telur asin itik Pegagan. Kata kunci: Telur Itik Pegagan, Uji Hedonik, Pengawetan Telur, Larutan Limbah Bubuk Teh HitamThe aim of this study was to find out the level of likeability of consumer to color, taste, and flavor of salted Pegagan duck’s eggs with adding powdered black tea waste solution at different tannin concentration. This study used a completely randomized design with 5 treatments were including R0 (control); R1, R2, R3, and R4 (salting with adding 0.25, 0.50, 0.75, and 1.00%) tannin concentration in powdered black tea waste solution, respectivelty. Data were analyzed using Kruskal-Wallis hedonic test and continued with the multiple comparison test. The result of this study showed that the addition of powdered black tea waste solution with different tannin concentration significantly (P<0.05) affected the taste and flavor, but did not significantly (P>0,05) affect the color of salted Pegagan duck eggs. It can be concluded that the addition of powdered black tea waste solution with tannin concentration of 1% was able to give the highest level of likeability to the taste and flavor of salted Pagagan duck eggs with value 3.84, but was not able to affect the color likeability level of salted Pegagan duck eggs Keywords: Pegagan duck eggs, Hedonic test, Preservation of eggs, powdered black tea waste solution.

scholarly journals Recycling Black Tea Waste Biomass as Activated Porous Carbon for Long Life Cycle Supercapacitor Electrodes

Materials ◽  
2021 ◽  
Vol 14 (21) ◽  
pp. 6592
Author(s):  
Hojong Eom ◽  
Jooyoung Kim ◽  
Inho Nam ◽  
Sunyoung Bae
Keyword(s):  
Surface Area ◽  
Electrode Material ◽  
Storage System ◽  
Black Tea ◽  
Hydrothermal Carbonization ◽  
Waste Recycling ◽  
Large Surface Area ◽  
Waste Biomass ◽  
Activation Temperature ◽  
Tea Waste

Value creation through waste recycling is important for a sustainable society and future. In particular, biomass, which is based on crops, is a great recyclable resource that can be converted into useful materials. Black tea is one of the most cultivated agricultural products in the world and is mostly discarded after brewing. Herein, we report the application of black tea waste biomass as electrode material for supercapacitors through the activation of biomass hydrochar under various conditions. Raw black tea was converted into hydrochar via a hydrothermal carbonization process and then activated with potassium hydroxide (KOH) to provide a large surface area and porous structure. The activation temperature and ratio of KOH were controlled to synthesize the optimal black tea carbon (BTC) with a large surface area and porosity suitable for use as electrode material. This method suggests a direction in which the enormous amount of biomass, which is simply discarded, can be utilized in the energy storage system. The synthesized optimal BTC has a large surface area of 1062 m2 and specific capacitance up to 200 F∙g−1 at 1 mV∙s−1. Moreover, it has 98.8% retention of charge–discharge capacitance after 2000 cycles at the current density of 5 A∙g−1.

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