scholarly journals Recovery of Cerium from Glass Polishing Waste: A Critical Review

Metals ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 801 ◽  
Author(s):  
Chenna Borra ◽  
Thijs Vlugt ◽  
Yongxiang Yang ◽  
S. Offerman
Keyword(s):  
Particle Size ◽  
Chemical Properties ◽  
Value Added ◽  
Leach Solution ◽  
Chemical Processes ◽  
Efficient Utilization ◽  
Selective Precipitation ◽  
Physico Chemical ◽  
Main Component ◽  
Glass Polishing

Ceria is the main component in glass polishing powders due to its special physico-chemical properties. Glass polishing powder loses its polishing ability gradually during usage due to the accumulation of other compounds on the polishing powder or due to changes in the particle size distribution. The recovery of cerium from the glass polishing waste results in the efficient utilization of natural resources. This paper reviews processes for the recovery of rare earths from polishing waste. Glass polishing powder waste can be reused via physical, physico-chemical or chemical processes by removing silica and/or alumina. The removal of silica and/or alumina only improves the life span up to some extent. Therefore, removal of other elements by chemical processes is required to recover a cerium or cerium-rich product. However, cerium leaching from the polishing waste is challenging due to the difficulties associated with the dissolution of ceria. Therefore, high acid concentrations, high temperatures or costly reducing agents are required for cerium dissolution. After leaching, cerium can be extracted from the leach solution by solvent extraction or selective precipitation. The product can be used either in glass polishing again or other high value added applications.

Astaxanthin–garlic oil nanoemulsions preparation using spontaneous microemulsification technique: optimization and their physico–chemical properties

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Seyedalireza Mortazavi Tabrizi ◽  
Afshin Javadi ◽  
Navideh Anarjan ◽  
Seyyed Javid Mortazavi Tabrizi ◽  
Hamid Mirzaei
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Subcritical Water ◽  
Chemical Properties ◽  
Polydispersity Index ◽  
Garlic Oil ◽  
Physico Chemical ◽  
Minimum Particle Size ◽  
Oil In Water ◽  
Technique Optimization

AbstractGarlic oil in water nanoemulsion was resulted through subcritical water method (temperature of 120 °C and pressure of 1.5 bar, for 2 h), using aponin, as emulsifier. Based on the prepared garlic oil nanoemulsion, astaxanthin–garlic oil nanoemulsions were prepared using spontaneous microemulsification technique. Response surface methodology was employed to evaluate the effects of independent variables namely, amount of garlic oil nanoemulsion (1–9 mL) and amount of provided astaxanthin powder (1–9 g) on particle size and polydispersity index (PDI) of the resulted nanoemulsions. Results of optimization indicated that well dispersed and spherical nanodroplets were formed in the nanoemulsions with minimum particle size (76 nm) and polydispersity index (PDI, 0.358) and maximum zeta potential value (−8.01 mV), using garlic oil nanoemulsion amount of 8.27 mL and 4.15 g of astaxanthin powder. Strong antioxidant activity (>100%) of the prepared astaxanthin–garlic oil nanoemulsion, using obtained optimum amounts of the components, could be related to the highest antioxidant activity of the colloidal astaxanthin (>100%) as compared to that of the garlic oil nanoemulsion (16.4%). However, higher bactericidal activity of the resulted nanoemulsion against Escherichia coli and Staphylococcus aureus, were related to the main sulfur bioactive components of the garlic oil in which their main functional groups were detected by Fourier transform-infrared spectroscopy.

Preparation of Ginger Oil in Water Nanoemulsion Using Phase Inversion Composition Technique: Effects of Stirring and Water Addition Rates on their Physico-Chemical Properties and Stability

2019 ◽  
Vol 0 (0) ◽  
Author(s):  
Ashraf Farshbaf-Sadigh ◽  
Hoda Jafarizadeh-Malmiri ◽  
Navideh Anarjan ◽  
Yahya Najian
Keyword(s):  
Particle Size ◽  
Phase Inversion ◽  
Antimicrobial Properties ◽  
Chemical Properties ◽  
Water Addition ◽  
Chromatography Method ◽  
Stirring Rate ◽  
Physico Chemical ◽  
Oil In Water ◽  
Addition Rate

Abstract Ginger oil in water (O/W) nanoemulsions, were produced using phase inversion composition method and Tween 80, as emulsifier. Effects of processing parameters namely, stirring rate (100 to1000 rpm) and water addition rate (1–10 mL/min) were evaluated on the physico-chemical, morphological, antioxidant and antimicrobial properties of the prepared O/W nanoemulsions using response surface methodology (RSM). Results indicated that well dispersed and spherical ginger nanodroplets were formed in the nanoemulsions with minimum particle size (8.80 nm) and polydispersity index (PDI, 0.285) and maximum zeta potential value (−9.15 mV), using stirring rate and water addition rate of 736 rpm and 8.18 mL/min, respectively. Insignificant differences between predicted and experimental values of the response variables, indicated suitability of fitted models using RSM. Mean particle size of the prepared nanoemulsion using optimum conditions were changed from 8.81 ± 1 to 9.80 ± 1 nm, during 4 weeks of storage, which revealed high stability of the resulted ginger O/W nanoemulsion. High antioxidant activity (55.4%), bactericidal (against Streptococcus mutans) and fungicidal (against Aspergillus niger) activities of the prepared nanoemulsion could be related to the presence of gingerols and shogaols, a group of phenolic alkanones, in the ginger oil, which those were detected by gas chromatography method.

Physico-Chemical and Functional Properties of Nine Proso Millet Cultivars

2018 ◽  
Vol 61 (3) ◽  
pp. 1165-1174 ◽  
Author(s):  
Manjot Singh ◽  
Akinbode Adedeji ◽  
Dipak Santra
Keyword(s):  
Functional Properties ◽  
Amylose Content ◽  
Chemical Properties ◽  
Value Added ◽  
Pasting Properties ◽  
Angle Of Repose ◽  
Engineering Properties ◽  
Proso Millet ◽  
Physico Chemical ◽  
Extension Center

Abstract. Evaluation of the postharvest properties of nine proso millet cultivars was carried out to determine their physical and engineering properties, which are very useful for designing appropriate systems for process operations such as sorting, drying, heating, cooling, and milling. Nine cultivars of proso millet comprising waxy and non-waxy types, namely Cope, Earlybird, Huntsman, Minco, Plateau, Sunrise, Rise, Dawn, and Panhandle, were obtained from the Panhandle Research and Extension Center, University of Nebraska, Scottsbluff. Results showed significant (p < 0.05) differences in their physical properties, such as sphericity, volume, bulk density, porosity, and angle of repose, which ranged from 0.86 to 0.91, from 3.94 to 5.14 mm3, from 765.49 to 809.67 kg m-3, from 42.49% to 44.20%, and from 22.98° to 25.74°, respectively. The cultivars were also evaluated for their pasting and gelatinization properties, and high correlation was found between amylose content and onset temperature (r = -0.94), peak gelatinization temperature (r = -0.92), peak viscosity (r = 0.84), final viscosity (r = 0.91), and setback viscosity (r = 0.90). The understanding of these basic physical and functional properties of proso millet cultivars will form the foundation for processing them into value-added products. Keywords: Chemical properties, Pasting properties, Proso millet.

Autoclave-assisted green synthesis of silver nanoparticles using A. fumigatus mycelia extract and the evaluation of their physico-chemical properties and antibacterial activity

2018 ◽  
Vol 7 (3) ◽  
pp. 217-224 ◽  
Author(s):  
Sarah Ghanbari ◽  
Hamideh Vaghari ◽  
Zahra Sayyar ◽  
Mohammad Adibpour ◽  
Hoda Jafarizadeh-Malmiri
Keyword(s):  
Particle Size ◽  
Silver Nanoparticles ◽  
Antibacterial Activity ◽  
Chemical Properties ◽  
Heating Time ◽  
Gram Negative Bacteria ◽  
Synthesis Conditions ◽  
High Antibacterial Activity ◽  
Physico Chemical ◽  
Ft Ir

Abstract Silver nanoparticles (AgNPs) were synthesized using Aspergillus fumigatus (A. fumigatus) mycelia extract via the hydrothermal method. The main reducing and stabilizing groups and components of A. fumigatus extract, such as amine, hydroxyl, amid, protein, enzymes, and cell saccharide compounds, were identified by Fourier transform infrared (FT-IR). Central composition design was used to plan the experiments, and response surface methodology was applied to evaluate of the effects of independent variables, including the amount of the prepared extract (5–7 ml) and heating time (10–20 min) at 121°C and 1.5 bar), on the particle size of the synthesized AgNPs, as manifested in broad emission peak (λmax). More stable and spherical monodispersed AgNPs, with mean particle size, polydispersity index (PDI) value, and maximum ζ potential value of 23 nm, 0.270, and +35.3 mV, respectively, were obtained at the optimal synthesis conditions using 7 ml of A. fumigatus extract and heating time of 20 min. The synthesized AgNPs indicated high antibacterial activity against both Gram-positive and Gram-negative bacteria.

scholarly journals Optimization of Gelatin Extraction and Physico-chemical Properties of Fish Skin and Bone Gelatin: Its Application to Panna Cotta Formulas

2017 ◽  
Vol 5 (3) ◽  
pp. 263-273 ◽  
Author(s):  
Sirikhwan Tinratat ◽  
Monnipha Sila-asna
Keyword(s):  
Nile Tilapia ◽  
Chemical Properties ◽  
Value Added ◽  
Sea Bass ◽  
Fish Gelatin ◽  
Fish Skin ◽  
Food Ingredient ◽  
Alternative Source ◽  
Physico Chemical ◽  
Hedonic Scale

The utilization of fish processing waste for value-added by-products has attracted considerable attention. The present study aims to evaluate the gelatin extracted from fish skin and bone for application to Panna cotta products. The optimum conditions of gelatin extraction from Sea Bass, Nile tilapia and Red tilapia skin and bone were at 80 and 90 °C for 2.5 h, respectively. Nile tilapia skin and bone gelatins represent the most hydroxyproline content of 45.38 ±1.32 and 23.28±1.12 g, respectively (p0.05). Nile tilapia skin gelatin has the strength gel of 860.50 g which higher than Nile tilapia bone. The foaming ability normally increases at pH 3 to 6 and has emulsifier ability. Sodium chloride (NaCl) and activated carbon have effecting to remove the color and odor of extracted gelatin. Nile tilapia bone gelatin is the most suitable as an ingredient for Panna Cotta recipe. Panna Cotta milk mix berries has the maximum satisfaction levels in the female and male group of 4 to 5 (like very much to like extremely) for their flavor and texture by surveying satisfaction of customer in 5 points hedonic scale (30 persons). The average costs of production are between 0.56-0.71 US$/cup (200 g). Therefore, it can be concluded that fish gelatin can apply the ingredient in Panna Cotta Recipe or cook with another kind of foods. The extracted fish gelatin has desirable chemical and physical properties. It is suitable as a food ingredient which aspects as an alternative source of mammalian gelatin.

scholarly journals Physico-Chemical Properties of Palmyrah (Borassus flabellifer L.) Natural and Value Added Products

2020 ◽  
pp. 396-401
Author(s):  
M. Chandra Surya Rao ◽  
D. V. Swami ◽  
P. Ashok ◽  
D. R. Salomi Suneetha ◽  
R. V. Sujatha ◽  
...  
Keyword(s):  
Agricultural Research ◽  
Chemical Properties ◽  
Value Added ◽  
Economic Potential ◽  
Value Addition ◽  
Southern States ◽  
Physico Chemical ◽  
In The Wild ◽  
Slow Growing ◽  
Value Added Products

Palmyrah palm has great economic potential and every part of the palm is useful in one way or the other.The palm is found growing widely in southern states of India. The palmyrah products like tender fruit endosperm (nungu), neera, jaggery and tuber flour are not commercialised as the value addition in palmyrah is not standardised. Even though palmyrah is an economically important palm, it has not received proper attention from the agricultural research workers, probably on account of the fact that it is very slow growing palm found mostly in the wild state. In this context knowing of physico chemical properties and development of value added products and popularizing the same is essential.

scholarly journals Quality of Value Added Goat Meat Spread Enriched with Honey

2021 ◽  
Author(s):  
M. Raziuddin ◽  
R. Narendra Babu ◽  
V. Appa Rao ◽  
S. Ramesh ◽  
R. Karunakaran
Keyword(s):  
Chemical Properties ◽  
Value Added ◽  
Quality Analysis ◽  
Small Scale ◽  
Goat Meat ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Sensory Qualities ◽  
Industrial Level

Background: Honey is largely used on a small scale as well as at an industrial level in beverages, baked products, confectionaries, candies, marmalades, jams and spreads. The nutritional value of honey is very high and it is highly acceptable by the consumers due to its characteristic flavour, sweetness and texture. Hence, a study was conducted to improve the quality of value added goat meat spread enriched with honey. Methods: Honey at different levels viz. 0, 1.0%, 3.0% and 5.0% was incorporated in the value added goat meat spread for which instrumental colour, physico-chemical properties and sensory quality analysis was carried out. Result: Redness (a*) score increased significantly (p less than 0.01) high in goat meat spread after incorporation of honey but in the lightness and yellowness score there was a non significant (p greater than 0.05) increase noticed. There was no significant effect on hue and chroma due to incorporation of honey in goat meat spread. Cooking yield and spreadability were highly significant (p less than 0.01) and they increased with the increasing levels of honey as compared to control whereas, pH was decreased non significantly (p greater than 0.05). Moisture content of meat spread decreased significantly (P less than 0.05), whereas protein content increased signiûcantly (P less than 0.05) with the increasing levels of honey. Sensory qualities in respect to appearance, flavor, spreadability, texture, after taste, adhesive ability and overall acceptability score were found to be significantly (p less than 0.01) increasing in 3% incorporated honey as compared to control, 1% and 5%. On the basis of all the above observations it was concluded that 3% incorporation of honey improved the quality of goat meat spread.

scholarly journals Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1832
Author(s):  
Elías Arilla ◽  
Marta Igual ◽  
Javier Martínez-Monzó ◽  
Pilar Codoñer-Franch ◽  
Purificación García-Segovia
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution ◽  
Orange Juice ◽  
Chemical Properties ◽  
Water Soluble ◽  
Soluble Solids ◽  
Soluble Fibre ◽  
Physico Chemical ◽  
Resistant Maltodextrin

Resistant maltodextrin (RMD) is a water-soluble fibre that can be fermented in the colon and exert prebiotic effects. Therefore, its addition to food and beverage products could be beneficial from both technological and nutritional viewpoints. However, to date, most studies have focused on the stability of the prebiotic fibre rather than its impact in the original food matrices. Therefore, this work aimed to evaluate the addition of RMD on the physico-chemical properties of pasteurised orange juice (with and without pulp). °Brix, pH, acidity, particle size distribution, density, turbidity, rheology, and colour were measured in orange juices with increasing RMD concentrations (2.5, 5, and 7.5%). Control samples without RMD were also prepared. RMD added soluble solids to the orange juice, affecting the °Brix, density, turbidity, and rheology. Slight colour differences were observed, and lower citric acid content was achieved because of orange juice replacement with RMD. Differences in particle size distribution were exclusively because of pulp content. Further studies are needed to elucidate if potential consumers will appreciate such physico-chemical changes in organoleptic terms.

Characterisation of Mg-Zn-Ca-Y powders manufactured by mechanical milling

2020 ◽  
Vol 2 (103) ◽  
pp. 49-59
Author(s):  
S. Lesz ◽  
T. Tański ◽  
B. Hrapkowicz ◽  
M. Karolus ◽  
J. Popis ◽  
...  
Keyword(s):  
Particle Size ◽  
Magnesium Alloys ◽  
Chemical Properties ◽  
Grain Structure ◽  
X Ray Diffraction ◽  
Specific Chemical ◽  
Fine Grain ◽  
Physico Chemical ◽  
Very High ◽  
Xrd Method

Purpose: This paper explains mechanical synthesis which uses powders or material chunks in order to obtain phases and alloys. It is based on an example of magnesium powders with various additives, such as zinc, calcium and yttrium. Design/methodology/approach: The following experimental techniques were used: X-ray diffraction (XRD) method, scanning electron microscopy (SEM), determining particle size distributions with laser measuring, Vickers microhardness. Findings: The particle-size of a powder and microhardness value depend on the milling time. Research limitations/implications: Magnesium gained its largest application area by creating alloys in combination with other elements. Magnesium alloys used in various industry contain various elements e.g. rare-earth elements (REE). Magnesium alloys are generally made by casting processes. Consequently, the search for new methods of obtaining materials such as mechanical alloying (MA) offers new opportunities. The MA allows for the production of materials with completely new physico-chemical properties. Originality/value: Thanks to powder engineering it is possible to manufacture materials with specific chemical composition. These materials are characterized by very high purity, specified porosity, fine-grain structure, complicated designs. These are impossible to obtain with traditional methods. Moreover it is possible to refine the process even further minimalizing the need for finishing or machining, making the material losses very small or negligible. Furthermore material manufactured in such a way can be thermally or chemically processed without any problems.

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