scholarly journals Interaction between Surface Active Agents and Proteins. IV. Heat of Interaction of Sodium Dodecyl Sulfate and Egg Albumin

1957 ◽  
Vol 30 (1) ◽  
pp. 53-56 ◽  
Author(s):  
Koichiro Aoki ◽  
Yasushi Suzuki
Keyword(s):  
Sodium Dodecyl Sulfate ◽  
Sodium Dodecyl ◽  
Egg Albumin ◽  
Surface Active Agents ◽  
Dodecyl Sulfate ◽  
Surface Active

Heat Transfer Enhancement in Separation Process of Ethanol from Ethanol Water Mixture by Using Surfactants

2020 ◽  
pp. 9-14 ◽  
Author(s):  
Acharya Anil Ramchandra ◽  
R. Kadam ◽  
A. T. Pise
Keyword(s):  
Heat Transfer ◽  
Ammonium Chloride ◽  
Sodium Dodecyl ◽  
Water Mixture ◽  
Transfer Enhancement ◽  
Surface Tension Reduction ◽  
Surface Active Agents ◽  
Surface Active ◽  
Time Required

Here the investigations are done while distillation of ethanol-water mixture for separating ethanol from fermentation process. Focus is to study reduction in time required and hence saving in energy for the distillation process of ethanol-water mixture under the influence of surface-active agents (Surfactants). This novelty is from observation of these surfactants to enhance heat transfer rate because of surface tension reduction in aqueous solutions. SDS (Sodium Dodecyl Sulphate), NH4Cl (Ammonium Chloride) and SLBS (Sodium lauryl benzene sulphonate) surfactants in different concentration are experimented. The concentration of these surfactant is varied from 1700 ppm to 2800 ppm. This range is decided by observing critical micelle concentration of used surfactants. Results showed that time is reduced and hence energy consumption is also reduced. Results shown by NH4Cl are found to be more useful as it is ecofriendly surfactant which is not affecting ethanol-water mixture. Use of ammonium chloride as surfactant in distillation is actually useful to reduce energy without hampering the quality of process is the novelty of this work.

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