The Brønsted acid-catalyzed oligomerization of 4-fluorostyrene has been studied on a series of H-ZSM-5 zeolite powders, steamed under different conditions, with a combination of UV-Vis micro-spectroscopy and Scanning Transmission X-ray Microscopy (STXM). UV-Vis micro-spectroscopy and STXM have been used to monitor the relative formation of cyclic and linear dimeric carbocations as a function of...

Gas cooking is a significant source of airborne particles indoors. In order to assess health risk due to exposure from indoor particulate air pollution and to identify effective control strategies, data on size-differentiated aerosol particles released from different cooking methods are critically needed. In this study, controlled experiments were carried out in a domestic kitchen using a scann...

Abstract The traditional steam maintenance process of concrete prestressed pipe piles adopts maintenance, and the energy utilization rate is not high due to inaccurate temperature automatic control system in steaming pool serious loss during process. In order effectively ensure strength durability pre-products, shorten production cycle at same time, realize automation pond system, new by manual...

Indonesia is one of the main sources sea cucumber in world with high total production for domestic consumption and export market. Sea has potential as a source traditional foods, medicine, functional food due to nutritional component cucumbers. The purpose this research was determine different characteristics obtained by chemical (ethanol extractions 20%, 25%, 30%) physical treatment (boiling s...

The valorization of low-grade industrial residues into valuable materials has been a way to reduce the impact industry on planetary boundaries. Silicon-rich wastes have used for zeolite synthesis while impurities originating from vital role in physicochemical properties and catalytic performance waste-derived zeolites. Here, effect steaming zeolites were investigated. Steamed ZSM-5 maintained t...

We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting) and three cooking times (5, 10, and 15 min) on the antioxidant properties of red pepper. Raw and cooked peppers were measured for proximate composition, ascorbic acid (AsA) content, total carotenoid content (TCC), total polyphenol content (TP), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-a...