Chromium Adsorption on Banana Rachis Adsorbent from Tannery Wastewater: Optimization, Isotherm, Kinetics and Desorption Studies

This study investigates the banana rachis adsorbent for adsorption characterization, removal, and recovery of the chromium ion from the chrome tanning wastewater. The batch analysis was conducted to find out an adsorbent dose, contact time, relative pH of the aqueous solution, and initial and final chromium value in the filtrate. The equipped adsorbent was studied by the Fourier transform infrared spectroscopy (FT-IR) analysis to reveal the associated functional groups during adsorption. Batch adsorption examination reveals the optimum conditions of 3 g adsorbent input for 75 mL wastewater at 15 min contact time. The adsorption mechanism showed chromium removal 99.64% with the obtained reduction of biochemical oxygen demand (BOD), chemical oxygen demand (COD), and chloride (Cl-) 96.65%, 93.18%, and 59.62%, respectively. The adopted method followed the pseudo-second-order kinetics and Freundlich isotherm for physical adsorption. Primary desorption studies exhibit a scope for the reuse of chromium from the adsorbed adsorbent. Moreover, in comparison with other studies, the study discloses that banana rachis might be utilized as a feasible adsorbent to be adopted in industrial wastewater treatment, especially chrome tanning wastewater in the tannery

Formulation of value added beef meatball using tulsi (Ocimum sanctum) leaf extract as a source of natural antioxidant

The present study was undertaken to evaluate the effect of different levels of tulsi leaf extract on fresh and preserved beef meatballs. Four types of beef meatballs were formulated for this purpose. Meatballs were made with 0 (control), 0.1, 0.2 and 0.3% tulsi leaf extract, respectively and preserved at-20°C. Quality and safety evaluation of meatballs were determined by sensory, physicochemical, biochemical and microbiological tests. The analyses were conducted at 0, 15th, 30th and 60th days of interval. Considering CP, tenderness, juiciness, overall acceptability, cooking loss, Free Fatty Acid (FFA), Per oxide Value (POV) and Thiobarbituric Acid Reactive Substances (TBARS) value, it can be concluded that tulsi leaf extract @ 0.1, 0.2 and 0.3% can be used in the formulation of beef meatball. In case of sensory evaluation 0.2% tulsi leaf extract is appreciated but on the basis of nutrient quality, physicochemical properties, biochemical analysis and microbial analysis 0.3% tulsi leaf extract is more satisfactory as a source of natural antioxidant than that of other treatment groups. Therefore, it may be concluded that 0.3% tulsi leaf extract can be added as a functional ingredients in beef meatball

이종간의 복제와 체외 배 발생에 관한 연구

Thesis(doctor`s)--서울대학교 대학원 :수의학과 수의산과·생물공학 전공,2006.Docto

Iodoazidation of olefins by polymer-bound iodate (I) reagents

2024-2026Some new examples of iodoazidation of ole fin s by polymerbound iodoazide 1 are described. In the case of dienes, good yields of mono-adducts are obtained when small equivalent of polymer-bound reagent is used

Synthesis of new tetracyclic aristotelia alkaloids

2333-2341A synthesis of an analogue of the rare aristotelia indole alkaloids has been reported. The monoterpene R(-)curvone 6 on nitromethylation gives the Michael addition product 6-nitromcthyl-1 ,6-dihydrocarvonc 7. The ketonic group of the Michael adduct 7 is protected th rough ketal formation by treatment with ethylene glycol. The reaction yields two isomeric products of nitromethylcarvone acetal, trans-8a and cis-8b. The reaction of compound 8a,b with grammine [3-(N,N-dimethylaminomethyl)indole] affords three isomeric condensation products, the nitroketals 9a,9b and 9c. The treatment of nitroketal 9a with Zn-Hg/HCl gives two products, one is the hydrolyzed product, nitroketone 1b and the other is the alkaloid 1a, the amino cyclized product, where both reduction of -NO2 to -NH2 and cyclization of amino to olefinic double bond has taken place simultaneously. The reduction of compound 9c furnishes the aminoketal 10 which on hydrolysis yields two products, one is the aminoindole cyclized product 2a and the other is the aminoketone 2b. </span