and energy balance and scales up to commercial-scale process. After simulation with capacity of biodiesel is 50‚516 litres per day (44‚454 kilogrames per day) by used Waste cooking oil 45‚000 kilogrames per day ‚ methanol is used in esterification process 24‚165 kilogrames per day ‚ methanol is used transesterification process 18‚302 kilogrames per day ‚ get glycerol (by-product) 3‚898 kilogrames per day and used total enegy 48‚755‚151 kilojoules per day. Then‚ we use Aspen Process Economic Analyzer
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Storage of CO2 can take place in geological reservoirs (geo-storage)‚ in the ocean or by the mineralization of some other compounds‚ chemical reactants or rocks. In the context of the present Conference‚ we now focus on mineral sequestration (mineral carbonation). Top gas recycling: This removes the CO2 and recycles the carbon monoxide (CO) back into the blast furnace‚ potentially using less than half the emissions of today’s state-of-the-art blast furnaces. Top Gas Recycling Blast Furnace
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in a round bottom flask. 100 ml of Methanol was added to the flask and the mixture was extracted by Soxhlate extraction after 12 hrs. The extract was then filtered through Whatman filter paper no. 41 (E. Merck‚ Mumbai‚ India and filtered through syringe filters of mesh size 0.45μ. The volume was made upto 100ml and used. 2.3.4 Formulation Sample For analysis of the formulation sample 1 gm was accurately weighed into a round bottom flask. 30 mL of methanol was added to the flask and the mixture
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Indian Guar Gum Market ▪ India has been a major player in the context of guar and guar gum in the global market. ▪ India’s production contributes to 80% of the world’s total production figuring up to 6 lakh tons. ▪ Rajasthan wholly retains the credit for India’s position producing 70% of the production itself. ▪ Guar is largely consumed as a vegetable in the Indian subcontinent. It is also used in making pickles. ▪ 25000 tons of the total production in the country constitutes
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Manuel L. Pacana‚ Ed.D. Vice President for Research‚ Planning and Extension Services EVSU‚ Tacloban City This study determined the physico-chemical properties of developed squash-flavored mayonnaise in terms of titrable acidity‚ pH‚ viscosity and proximate analysis such as crude protein‚ crude fat‚ ash content and moisture content. The acceptability level of the developed product was also determined through evaluating their sensory qualities such as color‚ taste‚ flavor‚ texture and general
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CHEM 104: General Chemistry II Spring 2014 Exam 1 Version A Instructions: 1. Do NOT open this exam until you are told to do so. Opening the exam before the start of the exam is considered an act of Academic Dishonesty. 2. All answers must be bubbled into the scantron answer sheet. 3. No credit will be given for answers written on this exam. 4. You must use a #2 pencil to bubble in the answers on your scantron. 5. This is a multiple choice exam consisting of 30 questions (7 pages). Each question
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PERMEABILITY HOMEWORK Problem 1: Assume a vertical cylindrical core filled with water. The length of the core is 1 feet and its radius is 1/12 ft. Water density is 62.428 lb-mass/ft3 and water viscosity is 1 cp. We wish to inject additional water into the bottom of the core and flow water from bottom to top through the core where the top of the core is exposed to the atmosphere‚ i..e.‚ the pressure at the top of the core is 14.7 psi. What is the minimum pressure required at the bottom of the core
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Tuesday‚ February 19‚ 2013‚ Shop-C section of the Westbury factory was destroyed due to the massive chemical plant explosion caused by some of the workers’ negligence. According to the company‚ the chemical methanol was being unloaded from a rail-car when the explosion occurred. Methanol is a highly flammable‚ toxic‚ wood alcohol. American citizen Jessica Lee says 108 people were killed‚ 200 were injured‚ and over 50 of them lost their eyes. “My husband was there when the explosion happened
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FORMULATION AND EVALUATION OF PROBIOTIC BREADFRUIT (Artocarpus altilis) BEVERAGE JAMES PANGANIBAN TOGÑI AN UNDERGRADUATE THESIS SUBMITTED TO THE FACULTY OF DEPARTMENT OF FOOD SCIENCE‚ COLLEGE OF ENGINEERING AND FOOD SCIENCE‚ CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE‚ SAN JOSE‚ PILI‚ CAMARINES SUR AS PARTIAL FULFILLMENT TO THE DEGREE OF BACHELOR OF SCIENCE IN FOOD TECHNOLOGY 2013 INTRODUCTION Breadfruit (Artocarpus altilis) also known as rimas
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ABSTRACT For many years‚ the use of natural polymers for the fabrication of packaging materials has been an interesting alternative to replace non-biodegradable polymers which are normal components of these materials. The core problem of these starch based plastics is their hydrophilic character and the fact that they tend to become brittle with ageing. Unmodified starch is too much hydrophilic to be used as food packaging material. Chemical modification must be carried out in order to make them
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