Please use this identifier to cite or link to this item: https://cris.library.msu.ac.zw//handle/11408/1066
Full metadata record
DC FieldValueLanguage
dc.contributor.authorNyamunda, B. C.
dc.contributor.authorMoyo, Mambo
dc.contributor.authorChigondo, Fidelis
dc.date.accessioned2016-04-26T16:08:46Z
dc.date.available2016-04-26T16:08:46Z
dc.date.issued2013
dc.identifier.issn0971-457X
dc.description.abstractIn this study, fatliquor has been synthesized from waste bovine fat for its use in small scale leather industry. The physico-chemical properties of bovine fat are determined before sulphation with sulphuric acid followed by the subsequently neutralization with ammonia to produce the fatliquor. The fatliquor is subjected to chemical and physical analyses. The degree of sulphation is found to be 90% and the surface active groups of the fatliquor are observed in anionic form. The fatliquor has been applied onto light leather and physical tests are carried out on the fixed leathers. The results of the physical tests on fixed leather conform to the standard leather specifications. It is observed that the synthesized fatliquor could be used as an alternative in leather fixation.en_US
dc.language.isoenen_US
dc.publisherNISCAIRen_US
dc.relation.ispartofseriesIndian Journal of Chemical Technology;Vol. 20, p. 116-120
dc.subjectBovine fat, Emulsifier, Fatliquoren_US
dc.subjectLeather, Sulphation, Tanningen_US
dc.titleSynthesis of fatliquor from waste bovine fat for use in small scale leather industryen_US
dc.typeArticleen_US
item.openairetypeArticle-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
Appears in Collections:Research Papers
Files in This Item:
File Description SizeFormat 
synthesis of fatliquor.pdf237.4 kBAdobe PDFThumbnail
View/Open
Show simple item record

Page view(s)

38
checked on Dec 3, 2024

Download(s)

34
checked on Dec 3, 2024

Google ScholarTM

Check


Items in MSUIR are protected by copyright, with all rights reserved, unless otherwise indicated.