Оценка качества глицерина из хлопкового саломаса

Аннотация

Since glycerin is obtained from vegetable oils and fats, its quality directly depends on the quality of oil and fat. Also, the methods and technologies of obtaining and processing glycerine affect the quality of glycerine. Based on the results of IK analysis, it was shown that the use of a mixture of adsorbents to improve the quality of distilled glycerin is effective in the research work. If we look at the IR analysis results of purified glycerol, the IR spectrum of glycerol showed O-H stretching at 3338.15 cm -1 , and C-H stretching was detected in the peaks in the region of 2800-2950 cm -1 . The C=O stretching band present in unbleached glycerol at 1736.58 cm -1 is not present in the spectra of eluted glycerol. It was observed that the peaks observed in the spectra above 3600 cm -1 also disappeared. This means that the phenolic group of substances in refined glycerin has been purified.