pili nut shells and pulp shall be used in the experiment. The shell and pulp extracts shall be obtained through Soxhlet extraction using Hexane (C6H14) as the solvent. After which‚ the resulting extracts shall be separated from the solvent through distillation‚ separately. The obtained pili nut shell extract and pulp extract shall then be tested in 30%‚ 50% and 70% concentrations. The
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finely chopped fresh or frozen works great * 1 tablespoon real sour cream‚ more to your taste * 1 tablespoon butter ( not margarine) * salt * pepper or any other of your favorite seasoning‚ to taste Directions 1. Steam or microwave cauliflower until Very soft. 2. Put cauliflower in blender or food processor with butter and sour cream. 3. Process or blend until creamy like mashed potatoes. 4. Add seasonings to taste and serve immediately. 5. Grated
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to volatilize water from concentrated solutions of sulfuric acid‚ but azeotropic distillation can sometimes help. Azeotropic distillation is the process of adding components to generate a new‚ lower-boiling point liquid compound or azeotrope. The sulfination reaction is exothermic but not highly corrosive‚ so sulfination can be conducted in stainless steel or cast iron sulfinators. A jacket heated with hot oil or steam can serve to heat the contents sufficiatently to get the reaction started‚ then
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(c) Explain the following methods of soil treatments briefly using examples. (i) Steam stripping (ii) Vacuum extraction (iii) Aeration (iv) Bioremediation (40 marks) (d) Explain the principles behind the following water treatment methods briefly. (i) Activated carbon filtration (ii) Distillation (20 marks) (02) Answer all parts (a) What is Acids drainage? Explain
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waste clay x waste clay dry base oil content. 3‚ deodorization loss including the deodorization process of fatty acid and small molecular substances such as aldehydes‚ ketones‚ sterol‚ vitamin E and other things not saponification‚ gan three ester distillation volatilization loss;In the process of stripping oil splash damage.Deodorization consumption = 0.2 + 1.1 x (FFA in deodorization tower % + POV / 80 + water mixed %) 4‚ in the process of production caused by improper operation or by reason of rice
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Casa del Bambino Emmanuel Montesorri Contreras Compound Alangilan‚ Batangas city Perfume out of Flowers Rosal‚ Kalachuchi‚ and Rose Members: Aldwin John O. Sicapiro Darlene Mariel V. Plata Jodel L. Talabis Monica Cleo C. Panganiban Alyssa Keith M. Panganiban Owen Karl V. Santos Chapter 1 Background Study Introduction The beginning of perfume use can be traced back thousands of years to the early Egyptians. The first perfume we’re part of religious rituals. It was developed together
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classification of pudina Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Lamiales Family: Lamiaceae Genus: Mentha LOCAL NAME:-PUDINA This plant is related to the menthe genus and its aromatic herbs. Many more species grows wild; some of there cultivated. The chief constituent for which these plants are valued are menthol and pappermint oil. this medicinal plant is an erect branched herb upto about 55 cm high. Leaves upto 6 cm long. Flowers small‚ in small brunches‚ borne
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antimony (III) oxide catalyst. The solid PTA is mixed with an ethylene glycol. The paste formed is then fed into the primary esterification reactor (PE1) which operates at 7 bar and 270°C‚ vapour from the reactor is rectified via a multi-stage distillation column (D5)‚ this removes any water and acetaldehyde as well as recovering unreacted EG which is recycled back to PE1. Oligomer from PE1 is fed into a consecutive esterification reactor (PE2) which runs at 1bar and 290°C and is divided into three
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1.0 Title Determination of Protein Content Using Kjedahl and Titration 2.0 Introduction Proteins are polymers. They are the source of dietary amino acids and are used for growth and maintenance of living systems. They are costlier sources of energy compared to carbohydrates and fats and hence the human body utilizes proteins mainly for biosynthesis rather than as an energy source‚ though the energy yield is 5 kcal/g of protein. Twenty different types of amino acids occur naturally in proteins
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This page intentionally left blank SEPARATION PROCESS PRINCIPLES Chemical and Biochemical Operations THIRD EDITION J. D. Seader Department of Chemical Engineering University of Utah Ernest J. Henley Department of Chemical Engineering University of Houston D. Keith Roper Ralph E. Martin Department of Chemical Engineering University of Arkansas John Wiley & Sons‚ Inc. Vice President and Executive Publisher: Don Fowley Acquisitions Editor: Jennifer Welter Developmental Editor:
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