Publication History View all
[show abstract] [hide abstract]
ABSTRACT: This research work presents the efficiency of the TiO2 and Ag-TiO2 thin films prepared by the sol-gel method and coated onto the surface of 304 stainless steel sheets used in the photocatalytic nitrate reduction processes. The Ag-TiO2 thin films had the weight by weight (w/w) ratio of Ag+/TiO2 of 0.1% as Ag atom. The XRD results showed that the crystalline phase structure of TiO2 on the Ag-TiO2 thin films was anatase. The optical band gaps of the TiO2 and 0.1%Ag-TiO2 thin films were respectively 3.27 and 2.70 eV, while the surface of the prepared catalysts was hydrophobic with the respective average water contact angles of 94.8 and 118.5 degrees for the TiO2 and 0.1%Ag-TiO2 thin films. The net efficiencies of photocatalytic nitrate reduction of TiO2 and 0.1%Ag-TiO2 were 41.4% and 70.0%, respectively. The loading of Ag only influenced the nitrate removal efficiency without affecting the stoichiometric ratio of formate to nitrate. The net stoichiometric ratio of formate to nitrate of all experiments was 2.8 to 1.0, which is close to the stoichiometric ratio of 2.5 to 1.0 of the nitrate reduction to nitrite and then to nitrogen gas.
Journal of Saudi Chemical Society 01/2014;
Tetrahedron Letters 01/2014; 55(9):1621–1624.
[show abstract] [hide abstract]
ABSTRACT: In this work new types of hydrophobically modified maltodextrin were prepared by enzyme-catalyzed reaction of maltodextrin and three fatty acids: decanoic acid (C-10), lauric acid (C-12) and palmitic acid (C-16). Lipase obtained from Thermomyces lanuginosus was found to be a useful biocatalyst in the maltodextrin esterification. Esterified maltodextrin with a degree of substitution (DS) 0.015-0.084 was prepared at the optimum conditions of 60°C for 4h. The DS was found to be at its highest when maltodextrin and fatty acids were taken in the ratio 1:0.5. The functional properties of these esterified maltodextrin were investigated. All esterified maltodextrin did not completely dissolve in water. Esterified maltodextrin at a concentration of 25% (w/w) exhibited Newtonian flow behavior similar to that of native maltodextrin. Esterified maltodextrin had a higher viscosity compare to native maltodextrin. X-ray diffraction pattern of esterified maltodextrin indicated crystallization of the fatty acid side chains. The thermal stability of esterified maltodextrin was checked by differential scanning calorimetry (DSC). Esterified maltodextrin was then used as an emulsifier to make n-hexadecane O/W emulsions. The emulsions were characterized according to their oil droplet characteristics and emulsification index.
Carbohydrate polymers. 01/2014; 99:379-84.
Information provided on this web page is aggregated encyclopedic and bibliographical information relating to the named institution. Information provided is not approved by the institution itself. The institution’s logo (and/or other graphical identification, such as a coat of arms) is used only to identify the institution in a nominal way. Under certain jurisdictions it may be property of the institution.