Navegando por Assunto "Acetylation"

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Aproveitamento da torta de dendê (elaeis guineenses) para a produção do acetato de celulose
(Universidade Federal do Pará, 2022-06-17) MORAES JUNIOR, Elio Ferreira de; ALMEIDA, Ossalin de; http://lattes.cnpq.br/7040173036131516; HTTPS://ORCID.ORG/0000-0003-3895-0952; CHAVES NETO, Antônio Maia de Jesus; http://lattes.cnpq.br/3507474637884699; https://orcid.org/0000-0002-9730-3512
This work aimed to produce cellulose acetate (CA) from in natura palm kernel pie (TD) it was subjected to different chemical treatments: bleaching (TDB), alkaline (TDA) and alkaline followed by bleaching (TDAB). The CA was obtained from the different materials by homogeneous acetylation in the mass ratios: 1:5, 1:10 and 1:15 (acetic acid), 1:15 (acetic anhydride) and 1:0.1 (sulfuric acid). Reactions were carried out at room temperature under constant stirring (120 rpm, 24 h). The characterization was performed using scanning electron microscopy (SEM), infrared spectroscopy (FTIR) and nuclear magnetic resonance (1H and 13C-NMR) techniques. The degree of substitution (GS) was determined by titration with 0.25 mol.L-1 sodium hydroxide solution, being confirmed by FTIR and 1H and 13C NMR with different GS. The CA synthesized from the combination of pre-treatments presented DS of 2.81 (TDAB5), 3.02 (TDAB10) and 3.07 (TDAB15), being, therefore, it characterized as cellulose triacetate, corresponding to the yield values (m/m) of 50.45%, 65.5% and 97.21%. By analyzing the results, TDAB15 was the best condition for obtaining cellulose acetate from palm kernel cake.