Studies on the Acetone Extraction of Raw Rubber

1935 ◽  
Vol 8 (4) ◽  
pp. 604-612
Author(s):  
Hidemaro Endô
Keyword(s):  
Acid Value ◽  
Acetone Extract ◽  
Water Bath ◽  
Acetone Extraction ◽  
Saponification Value ◽  
Alcoholic Potash ◽  
Saponifiable Matter ◽  
Acetone Extracts ◽  
Hcl Solution

Abstract (1) For the determination of the saponification value of the acetone extract, 20 cc. 0.2 N alcoholic potash is added to the extract and the flask is heated on a water bath for 60 minutes. It is then titrated with 0.1 N HCl solution, using phenolphthalein as indicator. (2) When the saponification values of the acetone extracts of 8, 16, and 24 hours are compared, the saponification value of the 8 hour extract is seen to be high, while those of 16 and 24 hour extracts are low. This indicates (a) that the 8 hour extract contains a higher percentage of saponifiable matter than the 16 and 24 hour extracts; (b) the quantity of rubber hydrocarbon which is dissolved in the acetone extract increases with increasing time of extraction, and (c) the acid value of the acetone extract decreases during the period of extraction from 16 to 24 hours. (3) Regarding the saponification values (R) of the acetone extracts of 8, 16, and 24 hours, similar remarks may be made as in (2) above.

Studies on the Acetone Extraction of Raw Rubber. V. The Influence of Heating at 100° C. and Storage of the Acetone Extract on the Saponification Value

1936 ◽  
Vol 9 (1) ◽  
pp. 35-37
Author(s):  
Hidemaro Endô
Keyword(s):  
Steam Bath ◽  
Acetone Extract ◽  
Water Bath ◽  
Drying Time ◽  
Acetone Extraction ◽  
Saponification Value ◽  
And Storage ◽  
Hcl Solution

Abstract (1) When the acetone extract was heated at 100° C., the saponification value (AT) first diminished and then increased. (2) When the acetone extract was stored, the saponification value (AT) first increased and then diminished and returned to the original value. (3) The determination of the saponification value was carried out as follows: The sample was extracted for the required time, the acetone was evaporated off as rapidly as possible and the flask was dried in a steam bath for as short a time as possible. The drying time must not be over 15 minutes, and usually 5 minutes is sufficient. The dried flask was cooled and weighed, after which 20 cc. of 0.2 N alcoholic KOH was added and the flask heated on a water bath for 60 minutes. The excess alkali was titrated with 0.1 N HCl solution, using phenolphthalein as indicator.

Studies on the Acetone Extraction of Raw Rubber. VII. The Time of Acetone Extraction of Raw Rubber and the Saponification Value of the Acetone Extract and Residue

1936 ◽  
Vol 9 (2) ◽  
pp. 308-310
Author(s):  
Hidemaro Endô
Keyword(s):  
Fatty Acids ◽  
Gradual Increase ◽  
Acid Value ◽  
Acetone Extract ◽  
Continuous Extraction ◽  
Acetone Extraction ◽  
Saponification Value ◽  
Saponifiable Matter ◽  
Acidic Compounds ◽  
Almost All

Abstract During acetone extraction of pale crepe, the free acids and saponifiable matter were extracted almost completely in 1 or 2 hours. The saponification value (A) had a tendency to decrease rapidly and to reach a minimum after 12 hours (in non-continuous extraction) or after 16 hours (in continuous extraction). The cause of the decrease of the saponification value (A) from the commencement of extraction up to the time mentioned is thought to be due to a gradual increase in the amount of extracted non-acidic compounds and unsaponifiable matter with increasing time of extraction, and to the neutralization of acids by other compounds, as by esterification. After reaching the minimum point, the saponification value (A) had a tendency to increase gradually. This increase is thought to be due to (1) a gradual increase of ester extracted, (2) the formation of acids by oxidation, and (3) the formation of free acids by decompositions of esters, though the last factor does not increase materially the saponification value. The change of saponification value of the acetone extract with increasing time of extraction is not due to any change in the type of compounds gradually extracted, but to a change in the acetone extract in the acetone solution during extraction. This is in agreement with the acid value. It was observed in a previous paper (III) that almost all of the free acids contained in pale crepe were extracted by acetone in 1 hour. But by extraction for 1 or 2 hours, a small portion of the saponifiable matter still remain unextracted. This remaining part could not be extracted even by prolonged extraction. It is believed, therefore, that the free fatty acids are dissolved in the saponifiable matter, and that the latter are dissolved in the rubber hydrocarbon. As the acetone extract is very labile, so far as the change of acetone extract is concerned, the acetone extract, whether it be dried or left in solution, should not be stored for too long a time. The results obtained by such long extraction by acetone as multiples of ten hours, as used by Whitby and Winn (J. Soc. Chem. Ind., 41, 336T (1923)), are thought to be quite unreliable.

scholarly journals A Study on Biochemical Properties and Effects of Different Vegetable Oils on Blood Indices in Wistar Rats

2019 ◽  
pp. 1-10
Author(s):  
Md. Tohidur Rahman ◽  
Meherunnahar . ◽  
Muhammad Ali ◽  
Shaikh Shahinur Rahman ◽  
A. Y. K. M. Masud Rana ◽  
...  
Keyword(s):  
Coconut Oil ◽  
Acid Value ◽  
Biochemical Properties ◽  
Normal Diet ◽  
Sesame Oil ◽  
Mustard Oil ◽  
Virgin Coconut Oil ◽  
Blood Indices ◽  
Saponification Value

Mustard oil is popular edible oil in Bangladesh. It contains about more than fifty percent erucic acid which is toxic to human beings. This study evaluated the determination of biochemical properties (acid value, iodine value, saponification value and unsaponifiable matter %) of mustard oil, virgin coconut and sesame oil and toxicity determination of these oils through blood indices targeting of these oil by mixing with normal diet as a dietary supplementation. This study found acid value of mustard, sesame and virgin coconut oil was 0.92, 0.312, 0.52 respectively. Iodine value of mustard, sesame and virgin coconut oil were 110.2, 105.2, and 11 respectively. Saponification value of wild mustard, sesame and virgin coconut oil was 171.1, 187.2 and 240   respectively and unsaponifiable matter % of mustard, sesame and virgin coconut oil was 1.19, 0.31 and 0.92 respectively. Also in vivo experiment  we divided wistar male rats were 4 groups such as normal diet 12 g/day/rat, mustard oil (MO) 0.6 g/day/rat, virgin coconut oil (VCO) 0.6g/day/rat and sesame oil (SO) 0.6 g/day/rat. In this study the vegetable oil causes the effect on average body weight gain, Food Efficiency Ratio (FER), and lipid profiles  [Total cholesterol (Tch), HDL- Cholesterol  LDL - Cholesterol, Triglyceride (TG)] and serum  enzymes [SGOT (AST), SGPT (ALT)] of different groups of rat also been estimated. The study found that mustard oil significantly (p<0.05) increase lipid profile and enzymes SGOT, SGPT level in blood serum which is an indication of heart and liver disorder. The study found that coconut and sesame oil consumption in rat significantly (p<0.05) decrease of these parameters.

scholarly journals Determination of acid, peroxide, and saponification value in patin fish oil by FTIR spectroscopy combined with chemometrics

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1758-1766
Author(s):  
A.R. Putri ◽  
A. Rohman ◽  
W. Setyaningsih ◽  
S. Riyanto
Keyword(s):  
Fish Oil ◽  
Ftir Spectroscopy ◽  
Principal Component Regression ◽  
Principal Component ◽  
Acid Value ◽  
Partial Least Square ◽  
Least Square ◽  
Coefficient Of Determination ◽  
Saponification Value

Simple, rapid, and reproducible methods for determining the acid value (AV), peroxide value (PV), and saponification value (SV) of patin fish oil (PFO) were developed using Fourier Transform Infrared (FTIR) spectroscopy combined with chemometrics of Principal Component Regression (PCR) and Partial Least Square (PLS). The relationship between actual values was determined using AOCS method and predicted value was determined with FTIR spectroscopy and chemometrics. From the validation work, the high coefficient of determination (R2 ) reached up to > 0.99. This study concluded that by means of FTIR spectra that combined with PCR and PLS technique can be used to determine AV, PV, and SV of PFO.

scholarly journals PENETAPAN KADAR FENOL TOTAL DAN KATEKIN DAUN TEH HITAM DAN EKSTRAK ASETON TEH HITAM DARI TANAMAN CAMELLIA SINENSIS VAR. ASSAMICA

Jurnal Kimia ◽  
2020 ◽  
pp. 43
Author(s):  
N. L. P. V. Paramita ◽  
N. P. T. W. Andari ◽  
N. M. D. Andani ◽  
N. M. P. Susanti
Keyword(s):  
Camellia Sinensis ◽  
Black Tea ◽  
Acetone Extract ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Tea Leaves ◽  
Tea Leaf ◽  
Acetone Extracts

Indonesia is quite well known as one of the countries that has tea plantations and uses its own production of tea. As a tea producing country, Indonesia has been able as a tea exporter. The most tea production in Indonesia is black tea product. Black tea products are produced from species Camellia sinensis Var. Assamica which undergoes an enzymatic oxidation process to fresh tea leaves. The most phenolic compounds contained in the black tea leaf are catechins, theaflavins, and thearubigin. The purpose of this study was to determine the phenolic total and catechin content of black tea products and acetone extracts produced by D'wan Tea (DT) and Bali Cahaya Amertha (BCA) plantations which located in Tabanan district, Bali. Determination of total phenol was carried out on black tea leaf products and acetone extract using the Folin-Ciocalteu method compared with gallic acid standards. Determination of catechin content was performed on fresh (before oxidized) tea leaves, black tea leaf products, and acetone extracts using the UV-Vis Spectrophotometry method at a maximum wavelength of 257 nm. The results showed that total phenol content of D'wan Tea black tea products (SDT) and Bali Cahaya Amerta (SBCA) were 1.50 ± 0.02 % mg GAE/g dan 0.97 ± 0.02 % mg GAE/g, respectively. Results of the total phenol content of D'Awan Tea (EADT) black tea acetone extract was 6.92 ± 0.12 % mg GAE/g, while the Bali Cahaya Amerta (EABCA) black tea acetone extract was 7.38 ± 0.07 % mg GAE/g. Catechin content from fresh leaf samples of D'wan Tea (SSDT), SDT, and EADT were 15.30 ± 0.22 % mg/g, 8.37 ± 0.13 % mg/g, and 37.45 ± 0.74 % mg/g. Catechin content of fresh leaf samples of Bali Cahaya Amerta (SSBCA), SBCA, and EABCA were 14.71 ± 0.28 % mg/g, 15.16 ± 0.58 % mg/g, and 35.66 ± 0.89 % mg/g. Total phenol content of DT black tea products is greater than BCA black tea products. DT black tea products appear to have decreased catechins in processing. In the processing of black tea it is necessary to decrease catechins content due to the formation of catechin polymers, namely theaflavin and thearubigin as a determinant of the quality of black tea.   Keywords: black tea, Camellia Sinensis, cathecin, total phenol.

scholarly journals Determination of functional compounds in blue shark (Prionace glauca) liver oil obtained by green technology

2020 ◽  
Vol 71 (2) ◽  
pp. 354
Author(s):  
D. N. Santos ◽  
F. S. Silva ◽  
A. B. Verde ◽  
G. M. Bittencourt ◽  
A. L. De Oliveira
Keyword(s):  
Vitamin A ◽  
Unsaturated Fatty Acids ◽  
Acid Value ◽  
Green Technology ◽  
Blue Shark ◽  
Prionace Glauca ◽  
Shark Liver Oil ◽  
Saponification Value

The objectives of this research were to obtain blue shark liver oil using supercritical CO2 and to characterize the physicochemical parameters of the oil, and the contents of squalene and vitamin A. Supercritical extractions were performed at 50 and 60 °C and pressures from 100 to 300 bar. The oil yield obtained was up to 60% and presented a profile equivalent to that of refined oils for density (0.920 – 0.922 g/mL); viscosity (52.55 – 56.47 Pas.s); refractive index (1.4760 – 1.4785); acid value (1.13 – 2.22% oleic acid); peroxides (10.47 – 24.04 meq of active O2 /kg of oil); saponification value (171.37 – 556.03 mg KOH/g oil), and iodine value (120.05 – 149.21g I2 /100g oil). The fatty acid profile indicated a majority of unsaturated fatty acids. High levels of squalene and vitamin A corroborate the high nutritional quality of this oil from an underexploited by-product with great processing potential.

scholarly journals Penentuan Acid Value Dan Saponification Value Wax Ester Pada Section 110 Di PT X

2020 ◽  
Vol 1 (1) ◽  
pp. 19
Author(s):  
Syafrinal Syafrinal ◽  
Muhammad Luthfian Chandra
Keyword(s):  
Acid Value ◽  
Fatty Alcohols ◽  
Wax Ester ◽  
Saponification Value

This study aims to determine the Acid Value (AV) and the Saponification Value (SV) of Wax ester for each reactor in section 110 and compare the values obtained with the PT X standard. The method used is alkalimetry to determine the acid value and acidimetry for the determination of the Saponification Value. The results obtained were Acid Value 0.92 ppm - 1.02 ppm which was following the PT X standard, max 1ppm. The Saponification Value the results obtained were 132 ppm - 142 ppm which was following the PT X standard, min 130 ppm. This indicates that the resulting wax ester can be used for the preparation of fatty alcohols in sections 111-113.

Quality evaluation and determination of heavy metal contents in palm oil

2020 ◽  
Vol 55 (4) ◽  
pp. 301-310
Author(s):  
MSH Khan ◽  
KMYK Sikdar ◽  
N Saqueeb ◽  
MH Hossain ◽  
F Ahmed ◽  
...  
Keyword(s):  
Palm Oil ◽  
Elaeis Guineensis ◽  
Acid Value ◽  
Cadmium Content ◽  
Saponification Value ◽  
Metal Contents ◽  
Standard Value ◽  
Day By Day

Palm oil is an edible vegetable oil, extracted from the fruit of the Elaeis guineensis which is used for frying foods in most of the restaurants and confectionaries as well as for cosmetic preparations in industries. As the quality of palm oil in Bangladesh is deteriorating day by day, ten brands (S-1 to S-10) of commercially available palm oils were collected from different local markets, their physicochemical properties were tested and compared with the standard parameters stated by Bangladesh Standards and Testing Institution (BSTI). Results revealed that the acid value, free fatty acid value and relative density of all the palm oils (S-1 to S-10) were within the range of BSTI standard. However, the saponification value, peroxide value, iodine value, insoluble impurities and moisture content were much higher than the ranges of BSTI standard in all the samples. Moreover, lead content was higher than the standard value (>0.1 ppm) in brands S-1, S-4 and S-10. In addition, Copper and Iron contents were higher than the BSTI standards (0.1 and 1.5 ppm) in all the tested samples, whereas Cadmium content was below than the standard level (1.0 ppm). Bangladesh J. Sci. Ind. Res.55(4), 301-310, 2020

Comparison of physicochemical properties of edible vegetable oils commercially available in Bahir Dar, Ethiopia

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Physicochemical Properties ◽  
Vegetable Oils ◽  
Relative Viscosity ◽  
Acid Value ◽  
Smoke Point ◽  
Refractive Indices ◽  
Bahir Dar ◽  
Icp Oes ◽  
Saponification Value ◽  
Oil Sunflower

The physicochemical properties of six imported and one locally produced edible vegetable oils (soybean oil, sunflower oil, sunlit oil, hayat oil, avena oil, USA vegetable oil and Niger oil) purchased from Bahir Dar city, Ethiopia, were examined for their compositional quality. All the oil samples were characterized for specific gravity, moisture content, color, relative viscosity, refractive indices, ash content, peroxide value, saponification value, smoke point, acid value, free fatty acid value and trace metals contents using established methods. The result clearly indicates that some of the oil samples exhibited unacceptable value when compared with physicochemical parameters recommended by the Codex Alimentations Commission of FAO/WHO and the specification of Ethiopian standards. The contents of nickel (Ni), copper (Cu) and iron (Fe) in seven samples were determined using ICP-OES and their concentrations were found in the range of 1.8-20.4, 45.8-82.2 and 136.04-445.0 mg/kg, respectively.

Effect of Different Storage Conditions on Soybean Oil Acid Value

2014 ◽  
Vol 962-965 ◽  
pp. 1235-1238
Author(s):  
Mei Mei Hao ◽  
Xi Hong Li ◽  
Hai Dong Liu ◽  
Wei Qiao Yang ◽  
Chong Xiao Shao ◽  
...  
Keyword(s):  
Moisture Content ◽  
Soybean Oil ◽  
Acid Value ◽  
Storage Condition ◽  
Storage Conditions

Under the condition of nine kinds of storage, In this thesis, through the determination of acid value of soybean oil, to search for the best storage condition, used to prevent the soybean oil acid value rise, through the analysis of the acid value data, We find the best storage condition, is 0°C, 6% moisture content, and PVC plastic wrap packaging.

Sign in / Sign up

Export Citation Format

Share Document