Yeni Afriani, Zanira Urfa Harahap, Era Fazira Matondang, C. F. Zuhra
{"title":"可可荚(Teobroma Cocoa L.)用作CMC的材料","authors":"Yeni Afriani, Zanira Urfa Harahap, Era Fazira Matondang, C. F. Zuhra","doi":"10.5220/0008857201210123","DOIUrl":null,"url":null,"abstract":": Cacao pod contain 31.25% cellulose. It can be used for CMC (carboxymethyl cellulose) with four phases involving alkalization, carboxymethylation, neutralization and drainage were used to making of CMC. The first proses using NaOH. Media such as methanol, propanol, sodium monochloroacetate, and water. The neutralization process, acetic acid was added. And for the last step it was heating in the oven. The result showed that contents of CMC of NaCl 87-91%, viscosity 5.5 cP, pH 8, and DS value is 0.872. On the other hand, acetic acid did not give significant effect for colors of CMC.","PeriodicalId":20533,"journal":{"name":"Proceedings of the 1st International Conference on Chemical Science and Technology Innovation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Cocoa Pod (Teobroma cacao L.) Utilization as Material for CMC\",\"authors\":\"Yeni Afriani, Zanira Urfa Harahap, Era Fazira Matondang, C. F. Zuhra\",\"doi\":\"10.5220/0008857201210123\",\"DOIUrl\":null,\"url\":null,\"abstract\":\": Cacao pod contain 31.25% cellulose. It can be used for CMC (carboxymethyl cellulose) with four phases involving alkalization, carboxymethylation, neutralization and drainage were used to making of CMC. The first proses using NaOH. Media such as methanol, propanol, sodium monochloroacetate, and water. The neutralization process, acetic acid was added. And for the last step it was heating in the oven. The result showed that contents of CMC of NaCl 87-91%, viscosity 5.5 cP, pH 8, and DS value is 0.872. On the other hand, acetic acid did not give significant effect for colors of CMC.\",\"PeriodicalId\":20533,\"journal\":{\"name\":\"Proceedings of the 1st International Conference on Chemical Science and Technology Innovation\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Proceedings of the 1st International Conference on Chemical Science and Technology Innovation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5220/0008857201210123\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Proceedings of the 1st International Conference on Chemical Science and Technology Innovation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5220/0008857201210123","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Cocoa Pod (Teobroma cacao L.) Utilization as Material for CMC
: Cacao pod contain 31.25% cellulose. It can be used for CMC (carboxymethyl cellulose) with four phases involving alkalization, carboxymethylation, neutralization and drainage were used to making of CMC. The first proses using NaOH. Media such as methanol, propanol, sodium monochloroacetate, and water. The neutralization process, acetic acid was added. And for the last step it was heating in the oven. The result showed that contents of CMC of NaCl 87-91%, viscosity 5.5 cP, pH 8, and DS value is 0.872. On the other hand, acetic acid did not give significant effect for colors of CMC.
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