Applications of Reaction Calorimetry in Lignin Chemistry
Journal Title: BULETINUL INSTITUTULUI POLITEHNIC DIN IASI, CHIMIE SI INGINERIE CHIMICA - Year 2017, Vol 63, Issue 4
Abstract
he thermodynamic properties of lignin and its solutions are important in the design and operation of the machines used in the biomass biorafination schemes. In the literature, there are few thermodynamic data on the main chemical components of biomass (cellulose, hemicellulose and lignin). In this paper we present the heat dissolution (ΔHdis) of the lignin alkaline solutions obtained by the reaction calorimetry. Lignin is characterized by insolubility in most simple solvents. The solubility of lignin preparations also depends on the method used to isolate them. Since most of the applications in which lignin is subjected to chemical reactions involves the dissolution of lignin, it is very important to know the thermodynamic properties of these solutions as well as the characterization of chemical reactions in terms of heat of reaction
Authors and Affiliations
VALENTINA IORDAN (CONSTANTIN), TEODOR MĂLUȚAN
Keywords
Related Articles
- EP ID EP311234
- DOI -
- Views 64
- Downloads 0
Photocatalytic and Photo-Fenton Degradation of Ibuprophen under Solar Light Irradiation
In this work, the degradation of pharmaceutical agent ibuprofen by photocatalysis and photo-Fenton catalysis, using artificial visible light irradiation and H2O2 as Fenton reagent, was carried out. Two efficient Fe/LDHs...
OPTIMIZATION THE PHYSICAL-CHEMICAL PROCESSES IN THE TREATMENT OF DOMESTIC AND INDUSTRIAL WASTEWATERS
Sometimes the domestic wastewaters and certain types of industrial waters, inadequately treated, as well as runoff water from fertilized agricultural lands reach in the surface waters. These are important sources of nutr...
Influence of Natural Extracts on the Quality of Cold Sodium Soap
In this study, toilet soaps containing a mixture of natural fruit and vegetable extracts were prepared. The results show that the three vegetable oils (olive, palm and coconut oil) used as a source of fatty acids, due to...
Thermal Characterization of Chocolate. The Polymorphism of Cocoa Butter
The thermal behavior of seven chocolate samples from various countries of origin, which cover all the three types of chocolate – dark, with milk and white – was analyzed. They revealed the influence of composition on the...
Antimicrobial Properties and Importance of Tannins for the Food Industry
The present paper is aimed to perform extended studies on the tannins extracted from the green nuts with a special attention paid to the separation methods and testing of the anti-microbial activity against some gram- po...