WASTE FRYING OIL TRANSESTERIFICATION TREATED BY STEAM DRAG METHOD
Demand for diversified biodiesel feedstocks is high and increasing, but few are viable for large-scale production, and many of those selected compete with other sectors of the chemical industry. To improve energy and environmental sustainability, fatty acids from waste oils that are improperly disposed of and pollute the environment can be used for transesterification reactions. However, they need treatment to achieve high conversion rates. In this context, the aim of this work was to perform and analyze the treatment of residual frying oil with the evaporation and entrainment process, aiming at its use as raw material to obtain biodiesel (methyl esters) by a transesterification reaction. The physicochemical properties of the residual oil after treatment were characterized by moisture content, pH and the acidity, saponification, iodine, and peroxide index. The conversion rate of the residual oil to methyl esters was determined by 1H NMR analysis. After the treatment, the method of analysis of variance showed that the oil obtained a significant reduction of the saponification, iodine, peroxide and acidity indexes, being the acidity reduced from 9.36 to 7.85 mg KOH g-1. The moisture content of 0.733% and elevation of pH to 8.0. The conversion rate of fatty acid biodiesel of residual oil was 79.3 %, lower value of standards norms (ASTM, 2005; EN, 2008; ANP, 2014), showing that the assigned methodology for frying residual oil is inefficient in biodiesel production.
Read ArticleD-DIMER A RISK FACTOR ASSOCIATED WITH C-REACTIVE PROTEIN FOR PREDICTING THE SEVERITY OF INFECTION BY COVID-19
Background: COVID-19, caused by SARS-CoV-2, has unresolved mortality risk factors and clinical course, highlighting the need for further research. Aims: The study aimed to asses D-dimer and C-Reactive Protein (CRP) as the risk factors for severity covid-19 and who are less capable of surviving. Methods: A retrospective study conduct of COVID-19 in adult inpatients aged >20 at Al-sadder and Alamal Hospital in Iraq. Demographics, clinical trials, treatments, and viral RNA samples were analyzed. The study involved 100 patients, with 67 discharged and 33 hospitalized died. The majority of the participants 45% were aged < 40, but 55% were aged >40 years. Results: A significant and 57% were male 37(55.2%) Survivor vs. 20 (60.6%) non-survivor, p=0.024), more than 43% were female (30(44.8%) Survivor vs. 13(39.4%) non-survivor, p=0.010. Patients had underlying comorbidities (66%), survivor 37(55%), and non-survivor 29(87%). The most prominent comorbidity in non-survivors more than survivors was diabetic mellitus 85%, asthma 58%, stroke 48%, renal failure 42%, heart strake 33%, and hypertension 18%. The study found significant differences in WBC, lymphocyte count, D-dimer, Ferritin, CRP, and LDH levels in non-survivors compared to survivor patients, with a positive correlation between D- dimer and these parameters. The ROC analysis curve showed CRP with a high AUC of 80.2%, 87.9% sensitivity, and 37.3% specificity, while D-dimer and LDH had AUCs of 0.74.9 and 70%, respectively. Discussion: The study found that older age, higher d-dimer, ferritin, CRP, and LDH are associated with disease severity and higher mortality risk in adult COVID-19 patients. Conclusions: These biomarkers could aid in early detection of disease progression signs and better patient management
Read ArticleEXPERIMENTAL STUDY OF THE INFLUENCE OF TEMPERATURE ON PASTEURIZATION OF PÊRA RIO IN NATURA ORANGE JUICE
Background: Heat treatment is one of the most used methods to preserve food, such as orange juices, which are an excellent source of ascorbic acid. To avoid vitamin C degradation and reduce loss, fast heating is recommended. However, little is known about heat transfer during juice pasteurization. Aim: Therefore, this work aimed to determine the vitamin C content and the convective heat transfer coefficient in the pasteurization of orange juice. Methods: To perform the experiment, in the juice container, two regions were analyzed: the central region and near the wall. For the time-temperature control, thermometers were installed in the two regions mentioned. Every 120 seconds, the temperature was measured. The vitamin C content in the juice was evaluated before and after pasteurization using the iodometric method. The convective coefficient was evaluated using the method of dimensionless numbers and the experimental method. Results and Discussion: In pasteurization, the solution was heated to 80 °C, where heating lasted 3000 seconds and cooling for 2520 seconds. The graph showing the relationship of the convective heat transfer coefficient and temperature follows the same trend of the literature. The convective coefficient is higher in the region near the wall. As time passes and temperature decreases, the central region tends to equilibrium, and the coefficient becomes more constant. The vitamin C content remained constant before and after pasteurization. The values of the dimensionless numbers used in the calculations are in the same order of magnitude as the literature. Conclusions: The pasteurization did not cause ascorbic acid degradation since the heating step was fast in the heat treatment. The graphic showed that there is a dependence of the dimensionless of temperature with the dimensionless Biot and Fourier. It was noted that studying the thermal behavior in the cooling of orange juice is extremely important to ensure its quality.
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