Preparation, characterization and turbidity removal of kaolin suspension of polyacrylamide grafted chicken egg white / Nor Fateha Azuan

The polyacrylamide grafted chicken egg white (Egg-g-PAM) has been successfully synthesized by microwave-assisted graft copolymerization technique using ceric ammonium nitrate (CAN) as an initiator. This study aims to optimize the percentage of grafting efficiency (%GE) of Egg-g-PAM at various parame...

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Main Author:	Azuan, Nor Fateha
Format:	Thesis
Language:	English
Published:	2021
Subjects:	Organic chemistry Extraction (Chemistry) Analytical chemistry
Online Access:	https://ir.uitm.edu.my/id/eprint/46662/1/46662.pdf
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spelling	my-uitm-ir.466622022-04-28T04:18:43Z Preparation, characterization and turbidity removal of kaolin suspension of polyacrylamide grafted chicken egg white / Nor Fateha Azuan 2021-04 Azuan, Nor Fateha Organic chemistry Extraction (Chemistry) Analytical chemistry The polyacrylamide grafted chicken egg white (Egg-g-PAM) has been successfully synthesized by microwave-assisted graft copolymerization technique using ceric ammonium nitrate (CAN) as an initiator. This study aims to optimize the percentage of grafting efficiency (%GE) of Egg-g-PAM at various parameters (acrylamide (AM) weight, CAN weight and microwave irradiation time) and characterization by the percentage of water absorption (%WA), CHN elemental analysis, Fourier transform infrared (FTIR) spectroscopy, Field emission scanning electron microscopy-energy dispersive X-ray (FESEM-EDX) spectroscopy, thermogravimetric/derivative thermogravimetry (TG/DTG) and point of zero charge (pHpzc). Next, determination of the percentage of Turbidity Removal (%TR) on Egg-g-PAM, alum and egg white for coagulation/flocculation on a 0.25 g/L of kaolin suspension at pH 7 and 2 g/dL dosage. The optimum Egg-g-PAM was obtained by using 1 g of AM, 0.3 g of CAN and 2 min of irradiation time as it was able to obtain 52.1% of %GE, 185% of %WA and 95.6% of %TR. The %TR of optimum Egg-g-PAM (95.6%) was higher than that of alum (94.6%) and egg white (19.9%). 2021-04 Thesis https://ir.uitm.edu.my/id/eprint/46662/ https://ir.uitm.edu.my/id/eprint/46662/1/46662.pdf text en public masters Universiti Teknologi MARA Faculty of Applied Science Yong, Soon Kong (Dr .)
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Yong, Soon Kong (Dr .)
topic	Organic chemistry Extraction (Chemistry) Analytical chemistry
spellingShingle	Organic chemistry Extraction (Chemistry) Analytical chemistry Azuan, Nor Fateha Preparation, characterization and turbidity removal of kaolin suspension of polyacrylamide grafted chicken egg white / Nor Fateha Azuan
description	The polyacrylamide grafted chicken egg white (Egg-g-PAM) has been successfully synthesized by microwave-assisted graft copolymerization technique using ceric ammonium nitrate (CAN) as an initiator. This study aims to optimize the percentage of grafting efficiency (%GE) of Egg-g-PAM at various parameters (acrylamide (AM) weight, CAN weight and microwave irradiation time) and characterization by the percentage of water absorption (%WA), CHN elemental analysis, Fourier transform infrared (FTIR) spectroscopy, Field emission scanning electron microscopy-energy dispersive X-ray (FESEM-EDX) spectroscopy, thermogravimetric/derivative thermogravimetry (TG/DTG) and point of zero charge (pHpzc). Next, determination of the percentage of Turbidity Removal (%TR) on Egg-g-PAM, alum and egg white for coagulation/flocculation on a 0.25 g/L of kaolin suspension at pH 7 and 2 g/dL dosage. The optimum Egg-g-PAM was obtained by using 1 g of AM, 0.3 g of CAN and 2 min of irradiation time as it was able to obtain 52.1% of %GE, 185% of %WA and 95.6% of %TR. The %TR of optimum Egg-g-PAM (95.6%) was higher than that of alum (94.6%) and egg white (19.9%).
format	Thesis
qualification_level	Master's degree
author	Azuan, Nor Fateha
author_facet	Azuan, Nor Fateha
author_sort	Azuan, Nor Fateha
title	Preparation, characterization and turbidity removal of kaolin suspension of polyacrylamide grafted chicken egg white / Nor Fateha Azuan
title_short	Preparation, characterization and turbidity removal of kaolin suspension of polyacrylamide grafted chicken egg white / Nor Fateha Azuan
title_full	Preparation, characterization and turbidity removal of kaolin suspension of polyacrylamide grafted chicken egg white / Nor Fateha Azuan
title_fullStr	Preparation, characterization and turbidity removal of kaolin suspension of polyacrylamide grafted chicken egg white / Nor Fateha Azuan
title_full_unstemmed	Preparation, characterization and turbidity removal of kaolin suspension of polyacrylamide grafted chicken egg white / Nor Fateha Azuan
title_sort	preparation, characterization and turbidity removal of kaolin suspension of polyacrylamide grafted chicken egg white / nor fateha azuan
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Science
publishDate	2021
url	https://ir.uitm.edu.my/id/eprint/46662/1/46662.pdf
_version_	1783734764008636416

Preparation, characterization and turbidity removal of kaolin suspension of polyacrylamide grafted chicken egg white / Nor Fateha Azuan

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