Physical and spectroscopic characterization of bakery products made from different flour mixtures için kapak resmi
Physical and spectroscopic characterization of bakery products made from different flour mixtures
Başlık:
Physical and spectroscopic characterization of bakery products made from different flour mixtures
Yazar:
Tuna, Ayça, author.
Yazar Ek Girişi:
Fiziksel Tanımlama:
xvii, 173 leaves: charts;+ 1 computer laser optical disc.
Özet:
Nowadays, the release of colored organic pollutants such as Rhodamin B dye, resulting from industrial activities endanger the people, animals, and plants. Many methods have developed to destroy these harmful pollutants. Piezocatalysis, a newly used environmentally friendly method, takes advantage of the piezoelectric effect, and uses mechanical vibration to produce active species on opposite surfaces of matter for degradation of dye. In this study, piezocatalytic and piezoelectric properties of P(VDF) based homopolymer, copolymer and terpolymers were investigated. With the addition of 2 nd and 3rd monomer to the homopolymer, observation of change in piezoelectric and piezocatalytic properties and removal efficiency of pollution in water, were aimed. P(VDF) homopolymer, P(VDF-TrFE) copolymers with composition of 55/45 and 50/50 mol%, and P(VDF-TrFE-CTFE) terpolymer with 62/31/7 mol% were synthesized by solution casting method. It was observed that the 2nd and 3rd monomer added to the homopolymer enhanced the piezoelectric properties and strain characteristics of the polymers. Maximum polarization and strain of terpolymer was observed as 11 µC/cm2 and 5.6 %, respectively. Due to the increase in piezoelectricity, a noticeable increase in piezocatalytic properties was observed. Terpolymer exhibited the highest and most efficient piezoelectric and piezocatalytic performance. P(VDF) homopolymer was reached 27% dye degradation efficiency. While copolymers with mol% 55/45 and 50/50, dye degradation efficiencies were 40% and 47%, respectively, terpolymer efficiency was 54%. From the dielectric measurements, within the transition region (49 mol% ≤ CVDF ≤ 55 mol%) of P(VDF-TrFE), both normal-ferroelectric and relaxor characteristics were observed. Terpolymer showed relaxor properties as expected.
Yazar Ek Girişi:
Tek Biçim Eser Adı:
Thesis (Master)--İzmir Institute of Technology: Food Engineering.

İzmir Institute of Technology: Food Engineering--Thesis (Master).
Elektronik Erişim:
Access to Electronic Versiyon.
Ayırtma: Copies: