Lime Solution Research Articles

Impacts of functional groups on the intermolecular forces of attraction in animal glue obtained from the femur bones of cow (Bos taurus)

Functional groups in samples obtained from the femur bone of Cow (Bos taurus) were determined using Shidmazu Fourier transform infrared (FT-IR) – 8300 spectroscopy. The bones were crushed, washed properly with warm water and immersed in lime solution for three days. Samples were then treated with dilute 20% hydrochloric acid (to release the collagen in the bone) dried and crushed to a particle size of 0.02 mm. Results obtained from FT-IR analyses shows the presence of alcohol, alkyne, carboxylic acid, phosphate, 1,3 disubstituted aromatics and haloalkanes at wavelength ranges of 3550 – 3200 cm-1, 2360 – 2014 cm-1, 1420 – 1320 cm-1, 1099 – 1039 cm-1, 970 – 890 cm-1 and 705 – 550 cm-1 respectively. The presence of functional groups with highly electronegative atoms such as two, three and four oxygen atoms in carboxylic acid, anhydrides and phosphates respectively in addition to the presence of halogens in haloalkanes and multiple bonds in alkyne, nitrile and alkenes increases the polarizability of the compounds thereby strengthening the weak intermolecular forces of attraction such as hydrogen bond and Van der Waal forces of the adhesive molecules which ultimately increases the adhesive strength and the force of cohesion of the animal glue produced.

Effect of the dried limes (Citrus aurantifolia) on the caffeine kinetic extraction in black tea leaves (kinetic and thermodynamic study)

ABSTRACT. The kinetic and thermodynamic parameters were studied for the extraction of caffeine in black tea leaves and tea leaves containing antioxidant dried limes (Citrus aurantifolia). Caffeine is widely used in human consumption and is present in any liquid suitable for drinking except water. However, the health and environmental demerits make it significant to reduce caffeine to much less concentration or decaffeination. Therefore, the effect of the dried antioxidant Citrus aurantifolia on caffeine concentration followed by pseudo-first-order reaction, kinetic parameters (pseudo-first-order rate constant (k), equilibrium absorbance (A∞)), and thermodynamic activation parameters, the activation energy (Ea), change in enthalpy of activation (ΔH#), the change in entropy of activation (ΔS#) and change in activation Gibbs free energy (ΔG#) was calculated at four different temperatures 30, 60, 80, and 100 °C. Using the spectroscopic method the activation energy of the caffeine concentration in free black tea leaves solution (Ea = 13.32 kJmol-1) was higher than the black tea leaves mixed with lime solution (Ea = 9.89 kJmol-1), the higher collision of molecules A-factor (1.96 min-1), and large correlation factor (R2 = 0.95). The thermodynamic activation parameters ΔH#, ΔS#, and ΔG# demonstrate less heat absorption, irreversible, and more spontaneous interaction of lime with caffeine.
 
 KEY WORDS: Caffeine, Tea leaves, Citrus aurantifolia, Thermodynamic parameters, Kinetic
 Bull. Chem. Soc. Ethiop. 2022, 36(3), 697-705. 
 DOI: https://dx.doi.org/10.4314/bcse.v36i3.18

Effect of Drying Condition on Phenolic Content, Antioxidant Activity, and Sensory of Sargassum sp. Tea

Sargassum sp. has been known as a natural source of antioxidants. In Indonesia, Sargassum sp. grows very well yet it has not been utilized optimally. Sargassum sp. could be utilized as herbal tea through the drying process. However, the process can affect its antioxidants; therefore, this study aimed to determine the effects of drying conditions on phenolic contents and antioxidant activity of Sargassum tea. Fresh Sargassum sp. was harvested from Lima Island, Serang, Banten, Indonesia. Upon arrival at the laboratory, Sargassum sp. was washed with tap water then soaked in 5% lime solution (1:8) for 6 hours. The Sargassum was then dried at three different conditions (sun drying, air oven at 40 °C and 55 °C). The dried Sargassum sp. (2 g) was packed in the tea bag then brewed in 150 ml boiled water for 3 minutes for analysis; i.e., total phenolic contents, antioxidant activity, and sensory properties (color, taste, and flavor). The results showed that the Sargassum tea dried at 55°C had the highest total phenolic content (1.57±0.04 mg GAE/g) and antioxidant activity (56.01±0.52 μmol FeSO4/g) compared to others (P<0.05). It also was the most liked infused tea based on overall sensory scores (P<0.05).

THE EFFECTIVENESS OF LIME (Citrus aurantifolia) SOLUTION ON QUALITY OF Pterygoplichthys pardalis FLESH FROM CILIWUNG RIVER, JAKARTA, INDONESIA

Rivers play an important role in life, but they are highly polluted by increased activities in the surrounding. For example, Ciliwung River is experiencing heavy metal pollution which has affected aquatic organisms including the pleco fish widely used by local communities as food ingredients such as dumplings, dimsum, and otak-otak. This element’s content rises in pleco fish flesh yearly and the accumulation after entering the human body interferes with health. Even though the usage of citric acid-containing lime reduces heavy metals, currently, no information explains the fruit’s effectiveness on metal content in pleco fish. Therefore, this research aims to prove the effectiveness of lime solution on pleco fish flesh quality. It was conducted by soaking the fish flesh with control and the lime solution at different concentrations, namely 0, 50, 75, and 100% for 10 and 30 minutes. Proximate analysis was performed followed by metal and mineral content testing through the XRF method. Based on the results, soaking the sample object with a higher concentration of lime and at a longer time caused a decrease in ash content, while water, protein, and fat increased. After soaking, Pb and Hg content had chelation in each treatment but still exceeded the SNI threshold value, while Sn was in accordance with the SNI. The content of macrominerals (K, Cl, Mg, and P) and microminerals (Cu, Zn, and Se) became different.

Experimental Adaptation of Murine Norovirus to Calcium Hydroxide.

Slaked lime (calcium hydroxide) is a commonly used disinfectant for fecal sludge. Although viruses are inactivated by lime treatment, whether RNA viruses adapt to lime treatment has not yet been determined. Here, we show that murine norovirus developed higher tolerance during serial passages with lime treatment. We compared synonymous and non-synonymous nucleotide diversities of the three open reading frames of viral genome and revealed that virus populations were subjected to enhanced purifying selection over the course of serial passages with lime treatment. Virus adaptation to lime treatment was coincident with amino acid substitution of lysine to arginine at position 345 (K345R) on the major capsid protein VP1, which accounted for more than 90% of the population. The infectious clones with the K345R produced using a plasmid-based reverse genetics system exhibited greater tolerance in a lime solution, which indicated that the specific amino acid substitution was solely involved in the viral tolerance in lime treatment.

PENGARUH DOSIS LARUTAN KAPUR DAN TAWAS DALAM MENURUNKAN PHOSPAT (PO4 ) PADA LIMBAH CAIR DI RSUD Dr. M. ASHARI KABUPATEN PEMALANG

Background of wastewater generated by various activities in the hospital environment after going through the process of treatment at the Environmental Health Installation the result of phosphate parameters which is 4.88 mg / l exceeds the quality standard of Central Java Regulation No. 5 of 2012 which is 2 mg / l, so that it has the potential to pollute the environment if the parameters contained therein exceed the specified quality standards. Liquid wastes containing phosphates and cause environmental problems in the form of eutrophication, namely water pollution caused by the large amount of nutrients in the aquatic ecosystem. The research objective is to determine the Effect of Lime and Alum Dose Solution in Reducing Phosphate in Liquid Waste in RSUD dr. M. Ashari Pemalang Year 2020. The sample used 36 samples. The research method used is quasi-experimental research. The research design used in this study is the pretest and post-test design before treatment and after treatment with different doses of lime solution and alum solution, with the Paired sample T test. The results at pH have an effect after the addition of lime solution and alum pH rises so that it is alkaline in wastewater, for phosphate after adding a dose of lime solution 26.37 gr / l and alum 26.85 gr / l, 14.55 gr / l and alum 17.46 gr / l there is an influence on the decrease in phosphate by value 0,000 mg / l (P 0.05) for addition of 10 gr / l lime solution and 10 gr alum / alum with a value of 0.007 mg / l (P 0.05). Conclusions are all significant but researchers prefer the 10 gr / l lime and 10 gr / l alum because of the effect on the sediment is slight, the pH is not basic and the temperature also has no effect.

Characterization and utilization of nixtamalised rice flours in the production of cake

In an attempt to provide an alternate rice processing technique and enhance its nutritional quality, Faro 52 (Upland) and Nerica 8 (Lowland) rice grains were subjected to nixtamalisation involving cooking and soaking in a lime solution. The proximate composition, functional properties and pasting characteristics of the nixtamalised and nonnixtamalised rice flours were evaluated. Cakes produced with the rice flours were also subjected to sensory evaluation. Nixtamalisation significantly increased the protein content of upland (NUPRF) and lowland (NLLRF) rice flours by 28.19% and 27.80%, respectively. Nixtamalisation also enhanced the water absorption capacity of the rice flours, while the oil absorption capacity increased significantly. Pasting viscosities of all the nixtamalised flours were lower than their non-nixtamalised samples, while the pasting temperature increased. Nixtamalised rice cakes were not significantly different in colour, texture, flavour and overall acceptability from non-nixtamalised rice cakes. Nixtamalisation may be beneficial in rice processing for enhanced nutritional content and functionality, and the flour may be useful as a thickener and binder in food systems and the production of acceptable cakes.

Soaking time of lime solutions (Citrus aurantifolias) against the metal content reduction of cadmium in green shellfish (Perna viridis)

Indonesia has the potential for large marine and fisheries resources, reaching 23.26 million tons per year. Green shellfish (&lt;em&gt;Perna viridis&lt;/em&gt;) are a source of animal protein that can be classified as Complete Protein because of its high levels of essential amino acids. These green shellfish are cheaper than other seafood products. However, heavy metals can be absorbed by shellfish, which is cadmium (Cd) which if consumed can accumulate in the body, cause health problems and lead to death. Therefore, research is needed to reduce cadmium levels in green shellfish, including using a lime solution (&lt;em&gt;Citrus aurantifolia).&lt;/em&gt; This study was to determine the effectiveness of the soaking time of lime in reducing the cadmium levels in green shellfish. The research was an experimental with a pretest-posttest group design. Kruskal Wallis and Mann Whitney test was used to analyze data by SPSS. The results showed a significant difference (p&amp;lt;0.05) that means the longer the soaking time, the longer the time for the citrate ions to react with metal cadmium, more cadmium is bound to the lime solution. It showed that soaking green shellfish with lime solution for 120 minutes was the most effective to reduce 73.77% of cadmium levels in green shellfish.

Slaked Lime Solution as a Viable Eco-friendly Treatment to Improve the Tensile Strength of Maize Stem Fibers

ABSTRACT In this study, the effect of the environmentally friendly slaked lime solution on the tensile strength of maize stem fibers was investigated and compared with the tensile strength obtained with a 3% wt NaOH and 10% wt NaHCO3 solutions. Maize fibers from dried stems were manually extracted, cleaned, and treated with the respective three solutions at different soaking periods. The results showed that a maximum increase in tensile strength of 165.1% was obtained with the NaOH treatment (at 24 hours) followed by an increase of 107.1% (at 21 hours) for the Ca(OH)2, and a 46.6% (at 18 hours) increase for the NaHCO3 treatment. Analysis of the FTIR spectra revealed that the significant improvement in the tensile strength for the NaOH treatment is attributed to the partial transformation of cellulose I to cellulose II. However, the increase in the strength of the Ca(OH)2-treated fibers has been attributed first, to the significant reduction in the fiber cross-sectional area, second, to the removal of specific amorphous constituents such as hemicellulose, and to the formation of a stable calcium pectinate layer, which improves the fiber’s resistance to fracture.

EFFECT OF COATING ON THE PHYSICAL AND MORPHOLOGICAL QUALITY OF FRESH HEN EGG DURING STORAGE

&lt;p&gt;Hen egg is the most consumed animal food due to its high nutritional content, affordable and easy to obtain. However, eggs have the disadvantage for their short shelf life of about 7 days at room temperature. An effort to extend the shelf life of eggs including storing at low temperatures and/or coating. The research objective was to determine changes in the physical quality and morphology of chicken eggs coated with two material coating stored at room (25–29 °C) and AC/low (18–22 °C) temperature. The treatments tested were two kinds of coatings, namely gelatin and lime solution, and two storage temperature conditions, namely room and low temperature for 30 days. The study was conducted with three replications, each replication was observed on 5 eggs. The parameters observed were weight loss, Egg white index, Egg yolk index, air cavity, Haugh Unit and surface morphology. The results showed that at the end of storage for 30 days the eggs quality still met the SNI standards I to III. AC storage temperature was better than room temperature. The egg treated with coating produced better quality than without coating. The longer the storage, the lower the weight loss, HU, IPT and IKT. The best treatment was gelatin coating stored at AC temperature.&lt;/p&gt;

The Influence of Lime Solution in Kneading Water Substitution on Cement Roughcast and Mortar Coating.

The understanding of the mechanical fixation behavior of coatings is crucial for a better comprehension of the bonding systems, especially at the interface between the mortar and the substrate. Physical adherence is related, among other things, to the contents of the materials used in the roughcast and mortar coatings, due to the colloidal water penetration into the pores of the substrate. This work evaluated the influence of different lime solution additions replacing the kneading water in the preparation of roughcast and mortar coatings. Two types of substrates were investigated:ceramic bricks and concrete blocks. Three wall masonry panels were constructed, with dimensions of 220 × 180 cm2, one of concrete block and two of ceramic bricks, followed by the application of roughcast and mortar coating with an average thickness of 5 mm and 20 mm, respectively. Direct tensile bond strength tests were performed and the results, with a 95% confidence level, showed that substrate ceramic and treatment in the roughcast exhibited a better behavior regarding the distribution of the tensile bond strength of the tested specimens. However, no significant differences of the amount of addition used (0%, 5%, 10% and 15%) on the tensile bond strength were observed.

POTENSI ENERGI LISTRIK DAN TINGKAT KEASAMAN PADA BUAH JERUK NIPIS DAN BELIMBING WULUH

Energy in general is an activity or effort or work that can be done by certain forces such as electricity, heat, gravity, mechanics, chemistry and so on. The composition of Indonesia's energy currently derived from petroleum by 52.50%, amounting to 19.04% of natural gas, coal amounted to 21.52%, water by 3.73%, geothermal by 3.0%, and new energy by 0.2%. Electrolysis is an example of an alternative energy source. It uses an electrolyte solution to produce electricity, which is a solution capable of generating electricity. The solution usually comes from acidic fruits such as starfruit and lime. The study aims to know the potential for electrical energy that is generated, to know the intensity of the voltage that is generated, to know the current of acidity and to know the acidity of the acidification. This type of study is a quantitative study with the research method used, which is a method of experimentation. From this research, the results show that the starfruit solution has a pH of 0.40 with a voltage of 0,9 V; 1.7 V; 2.2 V and produces an electric current of 0.03 mA; 0.15 mA; 0.58 mA. The resulting lime solution has a pH of 1,39 with a voltage of 1 V; 1.8 V; 2.6 V and produces an electric current of 0.15 mA; 0.38 mA; 0.61 mA. Based on this research, it can be seen that starfruit and lime can be used as an electrolyte solution to produce electrical energy.

Effect of salt immersion, slaked lime immersion, and freezing on proximate and sensory of pineapple chip processed with vacuum frying

In this study, the effect of immersion of fresh pineapple in salt (NaCl) solution and slaked lime (Ca(OH)2) solution on quality and sensory of pineapple chip were investigated. A comparison of the freezing effect in each pre-treatment was also studied to decide the suitable recommendation of pineapple chip processing technology for Micro, Small and Medium Enterprises. The fresh pineapple slices were subjected to 1% w/v of salt solution and slaked lime solution for 30 minutes. To study the effect of freezing, the samples were frozen at -18°C for 24 hours. All samples were fried using a vacuum fryer at 70°C and 60 mmHg for 70 minutes. The study showed that immersion in salt solution resulting in the highest moisture and ash content (5.31±0.75°C and 2.03±0.23°C, respectively) while immersion in slaked lime solution gave the highest fat content (23.43±0.89°C). The freezing caused lower moisture and fat content but higher ash content in all treatments without significant differences (p ≤ 0.05). In sensory evaluation, immersion in salt solution resulting the highest likeability in taste, texture and overall acceptance with 5-scale hedonic test (4.10±0.85, 4.00±1.12, and 4.00±0.92, respectively) while freezing resulted in significantly (p ≥ 0.05) lower likeability in overall acceptance compared to the non-freezing treatment except for the immersion in a slaked lime solution.

Evaluation of efficiency and environmental safety of leaching metals from ore: ways of development and prospects

The object of research is traditional mining technologies and technical means in combination with underground block leaching (UBL) of metals from rock ores with their preliminary crushing with explosives in installations mounted in mine workings. One of the most problematic areas is the difficulty of achieving a given crushing quality, as well as the required height of ore storage in the chamber for the subsequent leaching of metals and a loosening factor, taking into account the control of the energy of explosive destruction of rock ores. The study used: – data from literary sources and patent documentation in the field of technologies and technical means for UBL of metals from ores in energy disturbed massifs, substantiation of technological parameters of operational blocks; – laboratory and production experiments; – physical modeling of metal extraction from ores from the average linear size of a piece of blasted ore. Analytical studies, comparative analysis of theoretical and practical results using standard and new methods were carried out with the participation of the authors. It was found that the most intensive infiltration leaching occurs when the size class of ore lumps is –100+0 mm. Metals are extracted from fractions –200+100 mm less intensively and for a longer time. To neutralize and flush the spent ore mass, it is recommended to treat it with lime solution and mine water through wells for supplying leaching solutions (irrigation system). The protection of the hydrogeological environment is carried out by silting the bottom of the chamber for collecting productive solutions with clay solution and by constant monitoring of mine water pollution in the zone of UBL influence. On the basis of the positive results obtained from the study and implementation of technologies for UBL of metals from rock ores during the development of block 5–86, in accordance with the recommendations issued, the same approach was used for blocks 5–84–86 and 5–88–90, as well as industrial experimental block 1–75–79. Due to the involvement in the production of substandard ores, the raw material base for the extraction of metals, at the operating mines, can be increased by 1.4–1.6 times. The research results can be used in underground mining of ore deposits of complex structure in Ukraine, the Russian Federation, the Republic of Kazakhstan and other developed mining countries of the world.

Pengaruh Lama Perendaman dan Suhu Larutan Jeruk Nipis Terhadap Kadar Kalsium Oksalat Pada Umbi Porang

Degenerative disease is a disease caused by a decrease in the condition of the human body. Degenerative diseases can be prevented with a healthy lifestyle, one of them is consuming foods with high fiber. One of the high-fiber foods that are being developed at this time is the porang tuber. Glucomannan, which is mostly contained in porang tubers, is a polysaccharide that is easily soluble in water and high in fiber. Besides containing glucomannan, porang tubers also contain lots of calcium oxalate which can cause irritation to the tongue and mouth when consuming it. Calcium oxalate levels can be lowered through immersion in acidic solution. Solution that can be used to reduce calcium oxalate levels in porang tubers is lime. Soaking time is one of the factors that affect the reduction of calcium oxalate levels. Porang tubers that have been immersed in 5% lime solution for 60 minutes showed the highest decrease, namely 31.79%. In addition, soaking at high temperatures can decrease calcium oxalate levels in porang tubers also. Porang tubers that have been immersed in a 5% lime solution at 60 ° C, the calcium oxalate level has decreased to 49.58%.

Effect of Hydrogels Containing Nanosilica on the Properties of Cement Pastes

The effect of hydrogels containing nanosilica (NSi) on the autogenous shrinkage, mechanical strength, and electrical resistivity of cement pastes was studied. The interaction between the hydrogels and the surrounding cementitious matrix was examined using thermogravimetric analysis (TGA), Fourier transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). The addition of hydrogels decreased autogenous shrinkage in the cement pastes and this reduction showed a dependence on the concentration of NSi in the hydrogels. Compressive strength and electrical resistivity were reduced in the cement pastes with hydrogels and this reduction was decreased with increased concentration of NSi in the hydrogel. A change in the phase composition of the cement paste in the region close to the hydrogel was noted, compared to the region away from the hydrogel. In a lime solution with increased pH and temperature, Ca(OH)2 and CaCO3 were found to form within the hydrogels; evidence of calcium-silicate-hydrate (C-S-H) formation in the hydrogels with NSi was obtained, indicating the possible pozzolanic potential of the hydrogels with NSi.

Resistance of basalt fiber to alkaline environment of hydrated Portland cement

The article shows a study of the effect of hydrated Portland cement, aggressive towards basalt fiber, and more aggressive saturated lime solution over time. The degree of destruction of basalt fiber over time has been established.

THE EFFECT OF BOILING TIME AGINT THE PHYSICAL PROPERTIES, CHEMICAL PROPERTIES, AND ORGANOLEPTIK OF PORK SKIN CRAKERS

The purpose of this study was to determine the effect of boiling time on the chemical, organoleptic properties of pork skin crackers. The materials used in this study were pork skin, lime solution, seasonings and cooking oil. The design used was a completely randomized design consisting of 4 treatments and 3 replications. The treatments were boiling for 5 minutes (R0), boiling time for 10 minutes (R1), boiling time for 15 minutes (R2), and boiling time for 20 minutes (R3). The results showed that the treatment had no significant effect (P&gt; 0.05) on protein content, fat content, collagen, and organoleptic tests which included color, taste, crispness, level of preference, and shape of pork skin crackers. In conclusion, boiling can be done for 5 - 20 minutes, but to produce optimal skin crackers, boiling can be done for 15-20 minutes.&#x0D;

不同浓度石灰水溶液对槟榔种子根芽的影响

不同浓度石灰水溶液对槟榔种子根芽的影响

Nixtamalization application to shelf life of corn flour

Corn is very potential to be developed as a source of flour and starch for the raw material of the food industry and others, but the functional properties of corn flour are less favored in its application to processed products because the lack of texture and the durability of flour is lack due to the fat content of corn. One way to improve it is by the process of nixtamalization. The purpose of this study was to evaluate the effect of nixtamalization on aflatoxin content and shelf life of corn flour. The treatments used were long immersion in water or without nixtamalization (W1), and soaking time in a solution of Ca(OH)2 consisting of 8 hours (W2), 16 hours (W3), 24 hours (W4), and 32 hours (W5), washed. and ground to form a smooth dough (mass). The experiments were arranged with a single treatment, with variation in the duration of immersion in lime solution (control, 8, 16, 24, and 32 hours). This treatment was repeated 3 times. The results showed a decrease in level of type B1 aflatoxin with increasing immersion time, namely 85 µg/kg (0 hours), 69 µg/kg (8 hours), 62 µg/kg (16 hours), 55 µg/kg (24 hours), and 52 µg/kg (32 hours). The shelf life of corn flour through observation of critical moisture content is 426 days (0 hours), 430 days (8 hours), 489 days (16 hours), 408 days ( 24) hours, and 462 days (32 hours).