Physical properties analysis of the liquid produced by polystyrene pyrolysis

Abstract

The higher consumption of plastic causes environmental problems. This study was aimed at recycling plastic wastes by using a pyrolysis process with the variables were the ratio of polystyrene mixture and heating rate. The types of polystyrene were used namely, oriented polystyrene (OPS), expanded polystyrene (EPS) and high impact polystyrene (HIPS). Ratios of raw material mixture (OPS: EPS: HIPS) of 1: 0: 0, 0: 1: 0, 0: 0: 1, 2: 1: 1, 1: 2: 1, 1: 1: 2, 1: 1 : 1. Heating rate variations were 2 °C/min, 4 °C/min, 6 °C/min, 8 °C/min and 10 °C/min. The analysis was conducted to the physical properties of liquid produced by pyrolysis, namely heating value, kinematic viscosity, density, and flash point. The heating value tended to increase with the increase of heating rate, the highest heating value was obtained at a ratio of a mixture of 2: 1: 1. The lowest kinematic viscosity value was at the ratio of a mixture of 1: 2: 1 and 1: 1: 1. Density fluctuated but tended to increase with the increase of heating rate. Flashpoint of the entire sample was below 32.6 °C. The ratio of a raw material mixture and heating rate affected the content of the compound of the liquid fuel produced. These compounds had different physical properties. The difference of physical property of each compound of the liquid fuel would affect the physical properties of the liquid produced by pyrolysis.

Substitusi Tepung Kedelai (Glycine max) Dengan Tepung Daun Kelor (Moringa oleifera) Dalam Pakan Terhadap Tingkat Kecernaan Ikan Nila (Oreochromis niloticus)

“…Hal ini dapat disebabkan karena perbedaan jenis pakan dan spesies ikan uji pada penelitian tersebut. Nilai tingkat kecernaan protein dalam penelitian ini dalam kategori optimum yang sesuai dengan pernyataan dari Selpiana et al (2013) bahwa kecernaan protein yang baik berkisar antara 75 -95%. Kebutuhan protein bervariasi menurut spesies ikan dan pemanfaatan protein pakan yang digunakan untuk pertumbuhan ikan yang dipengaruhi oleh ukuran ikan, kualitas protein, keseimbangan nutrisi, tingkat pemberian pakan dan asam amino yang rendah ketersediaannya.…”

“…Penelitian ini menjelaskan bahwa setiap perlakuan memiliki tingkat retensi protein yang relatif sama, sehingga memberikan respon yang sama juga terhadap ikan uji. Menurut Selpiana et al (2013), kecernaan protein pada pakan ikan berbedabeda bergantung kandungan serat kasar. Secara umum daya cerna untuk protein berkisar 70-90%, untuk karbohidrat berkisar 5-15%, dan untuk tepung selulosa dan glukosa 1%.…”