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Register a new userStudy of the thermodynamic properties of some carboxylic acids in a binary mixture of water and (hexane - ethanol - tetrahydrofuran)
دراسة الخصائص الترموديناميكية لبعض الحموض الكربوكسيلية في مزيج ثنائي من الماء و ( الهكسان - الإيتانول - رباعي هيدروفوران )
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Aِl-Baath University رسالة ماجستير
Publication date
2017
fields
Chemistry
and research's language is
العربية
Created by
Shamra Editor
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يتضمن هذا البحث دراسة منحنيات توازن الجمل الثلاثية المكون لكل من حمض الكهرباء وحمض التفاح في مزيج ثنائي من الماء و ( الهكسان , الإيتانول, رباعي هيدروفوران )
This research includes a study of the triple-sentence equilibrium curves consisting of electrolytic acid and apple acid in a binary mixture of water and (hexane, ethanol, tetrahydrofuran)
References used
الرستناوي حسام , شرف . منذر , الوهبي . جهاد " دراسة الخصائص الترموديناميكية لحمض الكهرباء في مزيج ثنائي من الماء ورباعي هيدروفوران
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In This Research Studied The solubility of Succinic acid in water +
THF mixtures by astatic analytical technique using the acid–base
titration method at temperatures ranging from 298.15 to 333.15 K
and atmospheric pressure.
Mixtures of polycarboxylic acids and their salts with sodium
tripolyphosphate and sodium pyrophosphate have been investigated in the
presence of ammonium oxalate and sodium carbonate. Some of these mixtures
demonstrated good chelating power synerg
y and some mixures inhibited the
chelating power of the individual components from which the mixures
composed of. The chelating power synergy of some mixtures can be used for
enhancing the function of the builders and consequently decrease the weight of
the detergent meanwhile the inhibition of the chelating power in the other
mixtures can be used for precipitating their components in the treated water in
optimum conditions. It is worth to mention that the chelating powers of sodium
tripolyphsphate and citric acid increased as many as 3-88 times by changing
some experimental conditions.
Syria has produced cotton oil with large quantity like many other
countries.This position provides an impetus to develop oleochemical industries,
such as: fatty acids, fatty methylester, and fatty alkyl ester. These products can
be sulfonated with
SO٣ or HSO٣Cl. As a result, the obtained products have
interesting properities due to their good detergency, lower sensitivity to water
hardness, rapid degradability, and good skin mildness properties. Therefore,
they can be used when mixed with other detergents or soaps for house hold
purposes.
The current research aims to study the effect of chemical disinfectants
on the roughness and hardness of the surface of the cobalt chrome
alloy, where the use of cleansing Sodium hypochlorite 5.25%
and distilled water (the control sample), Been ma
nufacturing 20
structure metal of the alloy cobalt chrome, each group containing 10
samples and was doused with samples intravenously cleared, then it
was measured surface roughness using an Atomic force microscope, and
measuring the hardness of the surface using a Vickers measuring device
hardness.
The objective of this research to study the chemical composition and microbial load
for some types of pies by performing various chemical and microbial analysis of samples
collected, from different parts of the Syrian coast which are famous for its
production.
This study showed a large variation in the chemical composition of samples by type
of the pastry and place brought from, for example, the proportion of dry matter for peppers
and chard pies collected from Banias was, 75.71% and 44.90%, respectively, and the
percentage of dry matter was 73.88% and 76.18% and the proportion of protein was,
17.76% and 24 .88% for cheese pies collected from Tartous and Latakia 1, respectively.
This study indicated that all the pies contain a high percentage of fat [the lowest in chard
pies (17.64%) and the highest in cheese pies (38.12%)]. Furthermore a high percentage of
sodium was found (the highest in cheese pies 15.31 mg / 100 g and lowest in pepper pies
7.82 mg / 100 g).
The study also showed that these meals meet international standards in terms of
content of lead, cadmium, Nevertheless they are poor in fiber content except for chard pies
which were the most balanced in terms of components, making it the best type of pies in
nutritional aspect.
Finally, the results showed that the microbial load was too high, as the total census of
bacteria was higher than 105 and the total census of yeasts and fungi was higher than 102.
In addition, all pies are not conformed to the Syrian legislation. The study also showed
absence of E.coli and St. aureus of all samples.
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