Synthesis, Spectral and Thermo-Gravimetric Analysis of Novel Macromolecular Organo-Copper Surfactants

Abstract

Background: The present paper highlights: Synthesis of copper surfactants derived from edible oils i.e. Groundnut & Sesame and non-edible oils i.e. Neem & Karanj. Methods: Spectral studies (IR, NMR) have been carried out to understand the structural insight of the surfactants synthesized. Results and Conclusion: Thermogravimetric analysis of copper surfactants derived from Groundnut, Sesame, Neem & Karanj has been done to confirm the thermal decomposition/stability. Kinetic parameter i.e. activation energy and thermodynamic parameters i.e. Gibbs free energy, entropy and enthalpy were calculated by five different well-known equations namely Freeman Carroll, Coats - Redfern, Horowitz – Metzger, Broido, and Piloyan –Novikova.

Process optimization of biodiesel production from waste beef tallow using ethanol as co-solvent

“…Accordingly, Palmitic acid (33.74%), oleic acid (26.84%), stearic acid (17.23%) and myristic acid (16.71%) were characterized as dominant fatty acids while palmitic acid and oleic acid predominantly contributed 48.35% and 88.82% of saturation and unsaturation to the rendered tallow respectively. Moreover, presence of long chain fatty acids in triglycerides of rendered tallow demanded higher molar ratio and reaction temperature for their successful conversion into fatty acid esters [32]. Likewise, from GC spectral characterization, methyl and ethyl esters of palmitic acid (18.30%; 16.26%), stearic acid (10.25%; 7.57%), oleic acid (18.80%; 10.63%) and Myristic acid (8.94%; 7.58%) were quantified as dominant fatty acid esters.…”