Reactive extraction of Levulinic acid: Reactive extraction of levulinic acid using tri-n- butyl phosphate and tri-n-octylamine in different diluents - Image 1

£66.00

LAP Lambert Academic Publishing Reactive extraction of Levulinic acid: Reactive extraction of levulinic acid using tri-n- butyl phosphate and tri-n-octylamine in different diluents

Name: Reactive extraction of Levulinic acid: Reactive extraction of levulinic acid using tri-n- butyl phosphate and tri-n-octylamine in different diluents
Brand: LAP Lambert Academic Publishing
Price: 66.0 GBP
Availability: InStock

Chemistry

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The reactive extraction of levulinic acid (0.4686 – 0.781 mol/L) using tri-n-butyl phosphate (0.3652 – 1.461 mol/L) and tri-n-octylamine (0.2264 – 0.9059 mol/L) in 1-hexanol, 1-octanol and 1-decanol from their dilute aqueous solutions are carried out. The physical equilibrium, chemical equilibrium or reactive extraction, and effect of pH studies are investigated. Using the equilibrium experimental data, the distribution coefficient (KD), extraction efficiency (E%), loading ratio (Z), stoichiometric loading factor (ZS) and modified separation factor (Sf) are evaluated. The effects of the initial concentration of acid in the aqueous phase, initial extractant concentration in the organic phase, type of extractant, type of diluent and pH on the distribution coefficient and extraction efficiency are studied. The kinetic studies were carried out for the extraction of levulinic acid using 40% TOA in 1-hexanol at different speeds of agitation (50 rpm to 80 rpm) and the volume ratio of organic to aqueous phase (0.8 to 1.2).

Product Specifications

Brand: LAP Lambert Academic Publishing
Format: paperback
ASIN: 6203303224
Category: Books > Subjects > Science, Nature & Maths > Chemistry
Domain: Amazon UK
Release Date: 18 January 2021
Listed Since: 12 February 2021

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LAP Lambert Academic Publishing Reactive extraction of Levulinic acid: Reactive extraction of levulinic acid using tri-n- butyl phosphate and tri-n-octylamine in different diluents

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