PREPARATION OF CREAM CHEESE WITH THE INSERTION OF STALKS OF VEGETABLES
Journal Title: Periódico Tchê Química - Year 2017, Vol 14, Issue 28
Abstract
Dyes are among the class of compounds considered dangerous to aquatic flora and fauna, thus it is important to treat waste water contaminated by this substances. Among different treatment techniques, adsorption shows an efficient and inexpensive method for treating large amount of waste. Babassu coconut charcoal (BCC) arises as an alternative to charcoal production, because it is a quite biomass found in several of Brazil. The BCC was treated with citric acid and the babassu coconut charcoal modified with citric acid (BCCMod) was used in the adsorption tests with the methylene blue (MB). The results show that citric acid acted on the charcoal surface without being incorporated into their structure. The adsorption kinetics in this study is governed by the pseudo-second-order model, where the amount adsorbed in the equilibrium was 1.5424 mg g-1 agreement with the value calculated for this model 1.5625 mg g-1. Among the models employed in this study for adsorption isotherms, what better applied to the experimental data was the Langmuir model, with a correlation coefficient of 0.9870.
BIOMARKERS AS A TOOL TO EVALUATE ENVIRONMENTAL QUALITY OF AQUATIC ECOSYSTEMS SUSCEPTIBLE TO PESTICIDE CONTAMINATION
Biomarkers or biological markers are measurable biological responses of living organisms which can indicate the presence of environmental pollutants and, eventually, contamination levels. Usage and development of new env...
REVIEW OF CONTAMINATION IN CEMETERY SOIL BY CEMETERY SLURRY
The cemeteries have been present in the culture for many centuries. However, knowledge of the potential that is reported to contaminate the environment is more recent. Substances generated in the decomposition of human b...
EVALUATION OF THE FUNCTIONALITY OF EXTRACT OF POUT PEPPER AS NATURAL CONSERVATIVES IN THE PRODUCTION OF YOGURT
The yogurts are among the milk products more consumed worldwide and as the majority of industrialized foods are rich in artificial additives, which has among its main functions ensure the stability of the product for cer...
EVALUATION OF NEW STRAWBERRY LINES FOR FRUIT QUALITY TRAITS
In recent years, inbreeding has been increasing the attention to obtaining new varieties of fruit crops with high nutritional and tasting quality of fruits. The purpose of this study was to evaluate a number of selected...
Extraction, CHEMICAL CHARACTERIZATION and ANTIMICROBIAL POTENCY of ESSENTIAL OIL of TAHITI lemon (Citrus latifolia Tanaka)
The increase in bacterial resistance to antibiotics induce the emergence of more virulent strains, with ability to cross natural barriers of defense of the organism and of becoming pathogenic, even when present in low nu...