Synthesis and characterization of Egg shell (ES) and Egg shell with membrane (ESM) modified by ionic liquids
نویسندگان
چکیده
• Chemical modification of Egg shells (ES) and with membrane (ESM) by ionic liquids firstly reported. Structural, spectroscopic thermal properties these ES ESM XRD, FTIR TG/DTA. The chemical both protein contents increased the stability ESM. Potential application modified as eco-friendly candidate for adsorption process. shell is a biological macromolecule mainly containing calcite embedded in proteins polysaccharides, while predominantly contains proteins. Thus possesses richer than ES. In present work, have been separately using mono- di- cationic imidazolium liquids, [C 5 mim + ][Br − ] (IL) [Bis-(PhCH 2 MIm) ][2Cl (DIL). four products obtained namely ES-IL, ES-DIL, ESM-IL ESM-DIL. order to determine physico-chemical modifications due interactions structural, all were investigated means IR spectra display significant changes 1400 – 1550 2800 3100 cm −1 regions confirming insertion IL DIL into layers. Furthermore, XRD results indicate that this process influence crystal structure Thermal analysis suggests increases It has also ascertained presence responsible increasing < ES-IL ES-DIL
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ژورنال
عنوان ژورنال: Chemical Data Collections
سال: 2021
ISSN: ['2405-8300']
DOI: https://doi.org/10.1016/j.cdc.2021.100717