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Image of ADSORPSI Zn2+ MENGGUNAKAN KITIN DAN MEMBRAN KITIN DARI CANGKANG UDANG GALAH SEBAGAI PENGAKTIFATOR

Skripsi

ADSORPSI Zn2+ MENGGUNAKAN KITIN DAN MEMBRAN KITIN DARI CANGKANG UDANG GALAH SEBAGAI PENGAKTIFATOR

Romesya, Fitriani - Personal Name;

Penilaian

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Penilaian anda saat ini :  

The isolation of chitin from shell of shrimps through demineralization and deproteination has been done. Chitin vvas characterized through identification of functional groups, determination ash content, water content and determination of deacetylation degree by IR spectroscopy. While the adsorption capacity of chitin and chitin membrane were adjusted by variating contact time and consentration of Zn2+ solution. Consentration of ion was analysed by AAS. The result of this research showed that the main functional groups of chitin were NHCOCH3 and OH with deacetylation degree 39.48%, the ash content was 3.73% and water content was 0.66%. In adition chitin, the adsorbent used was chitin membranes with a composition of 0.60% chitin, 2.01% LiCl, 40.38% DMA, 40.38% NMP, 0.60% PVC. The optimum contact time for ion Zn2+ adsorption by chitin was 70 minutes and 130 minutes for chitin membrane. While the adsorption capacity of chitin and chitin membrane were 59.59 mg/g and 16.68 mg/g with optimum concentration of ion Zn2+ were 100 ppm and 40 ppm.


Availability
Inventory Code Barcode Call Number Location Status
1207001703T69849T698492012Central Library (REFERENCES)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T698492012
Publisher
Inderalaya : Jurusan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Sriwijaya., 2012
Collation
xvi, 44 hlm.; ill.; tab.; 28 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
660.207
Content Type
Text
Media Type
unmediated
Carrier Type
unspecified
Edition
-
Subject(s)
teknologi kimia
Jurusan Kimia
Specific Detail Info
-
Statement of Responsibility
Furika
Other version/related

No other version available

File Attachment
  • ADSORPSI Zn2+ MENGGUNAKAN KITIN DAN MEMBRAN KITIN DARI CANGKANG UDANG GALAH SEBAGAI PENGAKTIFATOR
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