فهرس المقالات chemical processing

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  1 - The Effect of the Mg Content on Mechanosynthesis of ZrB2–SiC–ZrC Composite in the Mg/ZrSiO4/B2O3/C System
  Omid Torabi Sanaz Naghibi Mohammad Hossein Golabgir Hamid Tajizadegan Amin Jamshidi
  The influence of magnesium content on the mechanosynthesis of ZrB2–SiC–ZrC composite in Mg/ZrSiO4/B2O3/C mixture was investigated. Thermodynamic evaluations revealed that the amount of Mg played a main role, thereby; the overall reaction enthalpy and adiabat أکثر

  The influence of magnesium content on the mechanosynthesis of ZrB2–SiC–ZrC composite in Mg/ZrSiO4/B2O3/C mixture was investigated. Thermodynamic evaluations revealed that the amount of Mg played a main role, thereby; the overall reaction enthalpy and adiabatic temperature (Tad) changed by variation of magnesium content. According to differential thermal analysis (DTA) results, after 45min milling, the temperature of combustion reaction decreased to 576 ◦C and all the reactions occurred, simultaneously. The experimental findings indicated the type of reactions in the mixture powder with stoichiometric ratio (7mol Mg) was mechanically induced self-sustaining reaction (MSR). When the Mg content was within a range of 6-7mol, the magnesiothermic reduction was occurred in MSR mode and the carbothermal reaction was activated, hence; the carbon acted not only as a carbide former agent but also as a reductant. MSR mode magnesiothermic reduction and gradual carbothermal reduction were occurred when the Mg value was 11/2-6 mol. At lower Mg contents in mixture (5mol), the reduction reaction proceeded through a gradual mode and no carbothermal reaction occurred. تفاصيل المقالة
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  2 - Nutritive Value Evaluation of Processed Chickpea (<i>Cicer arietinum</i>) Residues with some Chemicals Based on <i>in vitro</i>, <i>in situ</i> and X-Ray Diffraction (XRD) Techniques
  F. Ghanbari T. Ghoorchi J. Bayat Kouhsar M. Samiee Zafarghandi
  This research was conducted to investigate the the effect of sodium hydroxide (NaOH, 50 g/kg DM), calcium oxide (CaO, 160 g/kg DM), hydrobromic acid (HBr, 60 mL/kg DM) and hydrogen peroxide (H2O2, 57 mL/kg DM) processings on the nutritive value of chickpea (Cicer arieti أکثر

  This research was conducted to investigate the the effect of sodium hydroxide (NaOH, 50 g/kg DM), calcium oxide (CaO, 160 g/kg DM), hydrobromic acid (HBr, 60 mL/kg DM) and hydrogen peroxide (H2O2, 57 mL/kg DM) processings on the nutritive value of chickpea (Cicer arietinum) residues. The chemical composition of the samples was determined using the standard methods. Degradability trial was done using nylon bag technique. In vitro digestibility of the samples was determined by the batch culture procedure. X-ray diffraction method (XRD) was used to determine the crystallininty degree of the samples. Treatments of NaOH, CaO and H2O2 increased the ash content (P&lt;0.0001). The ether extract (EE) was reduced by the NaOH and H2O2 treatments (P=0.0006). Except CaO, the other treatments reduced (P&lt;0.0001) the neutral detergent fiber (NDF). Processing with HBr increased (P=0.0014) total digestible nutrients (TDN), net energy for lactation (NEl), and net energy for gain (NEg). CaO, HBr, and H2O2 treatments increased the effective ruminal degradability (ERD) of dry matter at ruminal outflow rates of 0.02, 0.05 and 0.08 h-1 (P=0.0074, P&lt;0.0001). Except CaO (P&lt;0.0001), the other treatments had no positive effect on the samples in vitro digestibility. The treatments increased the efficiency of microbial biomass at the end of 24 h incubation (P&lt;0.0001). Chemicals reduced the crystallinity degree of chickpea residues compared to the control. The least crystallinity percentage was observed in CaO treated samples. Totally, based on the in vitro and in situ results, treatments, especially HBr, had a positive effect on nutritional value of chickpea residues. However, these results must be confirmed or invalidated by in vivo tests. تفاصيل المقالة