Thermodynamic investigation into extraction of cerium(III) by tributyl phosphate from phosphoric acid solutions

Черемисина, О. В.; Сергеев, В. В.; Чиркст, Д. Э.; Литвинова, Т. Е.

doi:10.3103/s1067821215060036

Cited by 7 publications

(4 citation statements)

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“…It is predicted that this market segment will grow at a rate of 2-3% per year and will reach approximately 30% of the total market for bakery products by 2030. At the same time, one should not forget that this growth is largely due to the withering away of the traditional segment of the bakery products market [19][20][21][22][23][24][25].…”

Section: Methodsmentioning

confidence: 99%

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et al. 2021

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In most cultures, bread is considered a rich and valuable food source. In bread processing, some bakeries use sodium bicarbonate as baking soda and extra salt and these chemical compounds have harmful effects on public health. The article analysed the state of the Russian bakery products market and the prospects for entering into it a new small bakery in order to occupy a new market niche. Particular attention is paid to the prospects of business development in the context of a possible restructuring of the market model, in connection with the global quarantine situation. A search and analysis of a potential market segment for the implementation of a small baking enterprise was carried out. The article analysed the strategic decisions recommended for small enterprises in the field of bakery production, which can facilitate entry and consolidation in the target market segment, as well as possible ways to expand this market segment. An analysis of the strengths and weaknesses of small and large enterprises of the bakery industry was also carried out to reveal their competitive advantages and weaknesses. Based on this analysis, behavioural models for small bakery enterprises in the market are proposed that will allow them not to enter into direct competition with large bakery producers, which is almost impossible, due to the inability of small businesses to compete effectively with large enterprises for a considerable period of time (commutative behaviour model adapted to the industry in question).

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Section: Methodsmentioning

confidence: 99%

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et al. 2021

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“…Ce(IV)/HNO 3 is used as detergent for radioactive decontamination on metal material surface, because of its high-efficient decontamination and low secondary waste production level [5][6][7][8][9]. The extraction and separation of cerium can be performed by amines [10,11] and organic phosphorus [12][13][14] and ionic liquids [15,16], but the cerium content studied is relatively high. So far, there are few studies on the extraction behavior of a trace amount of cerium.…”

Section: Introductionmentioning

confidence: 99%

Study on the Extraction of Cerium(IV) from Nitric Acid Medium with tri-Isoamyl Phosphate

Zhou

Luo

et al. 2022

Journal of Chemistry

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This paper studied the extraction behavior of tri-isoamyl phosphate (TiAP)/n-dodecane as extractant for Ce(IV) in a nitric acid medium. In the study of extraction of pure Ce(IV) solution, the test results show that when the organic phase and the water phase ratio is 1: 1, the organic phase and the water phase are mixed and contacted for 90 s, and the pH value is 0-2.0, the extraction tends to be balanced, and the complexes formed by the extraction are theoretically deduced and obtained the theoretical molecular formula of the complex is Ce(NO3)4·nTiAP, where n is between 2 and 3; under this condition, the extraction rate of pure Ce(IV) can reach 99.45% after 16-stage countercurrent extraction test; the relative standard deviation is less than 2%. In the extraction of Ce(IV) solution containing other metal ions, the test results show that the extraction rate of 0.05 mol·L-1 TiAP/n-dodecane solution to the material liquid containing Ce(IV) 0.005 g·L-1 is about 64%. However, the experiment found that the extraction rate tends to decrease with the increase of the material liquid’s standing time. After 24 hours, the extraction rate is close to 0. Then, the experiment researched the influence of each metal ion component on the extraction after standing and obtained the metal. In the presence of ionic components, the extraction rate tends to decrease with the increase of the liquid standing time. Considering the strong oxidizing property of Ce4+ under acidic conditions, the experimental study of TiAP on Ce3+ and Ce4+ mixtures with different percentages. The results show that as the percentage of Ce3+ in the feed liquid increases, the extraction rate is in a downward trend, and the trend is consistent with the increase in the standing time on the extraction rate. The original liquid contains impurity Ce4+ is slowly reduced to Ce3+, which affects the extraction results. Studies have shown that TiAP of 0.05 mol·L-1 performs well for the extraction of Ce4+ in pure Ce(IV) solution; TiAP of 0.05 mol·L-1 is effective for extraction of Ce(III) solution of 0 ~ 5 mg·L-1. The effect of Ce3+ is not obvious; because Ce4+ is too oxidizing, when other metal ions studied are present at the concentration studied, it will accelerate the reduction of Ce4+ and affect the extraction results.

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“…Modern food production technologies must take into account many factors in the production of highly specialized and functional products, as well as healthy food products that have a high degree of efficiency and have a beneficial effect on the human body. Among the factors that should be taken into account when developing products, one can single out individual nutritional characteristics and preferences of a particular person, anthropological characteristics (racial and ethnic characteristics), ecological and biochemical conditions of the living environment, and many others (Tadeu et al, 2019;Movchan and Yakovleva, 2019;Tsvetkova et al, 2019;Bukharina et al, 2014;Cheremisina et al, 2015Cheremisina et al, , 2018. A specific factor that is able to provide significant knowledge on food production is the individual genetic characteristics of the organism of an individual specific consumer Kozlov, 2019;Chomanov et al, 2020;Kuzmin et al, 2018;Zotova et al, 2019;Prodanova et al, 2019a,b).…”

Section: Introductionmentioning

confidence: 99%

Modelling the balanced composition of food mixtures for gerontological nutrition of sportsmen taking into account features of bone tissue metabolism

Никитин¹,

Nikitina²,

Ivanov³

et al. 2021

Journal of Human Sport and Exercise - 2021 - Autumn Conferences of Sports Science

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The development and introduction into production of functional and specialized products is one of the most important directions of the UN humanistic program of human nutrition. In this regard, in accordance with the modern provisions of nutritiology and nutrimetabolomics, national programs to improve the health of the population are being developed and implemented all over the world. Nutrition has a significant impact on the development and manifestation of various kinds of diseases, including those associated with a predisposition to impaired bone metabolism. The main reason for this condition is a significant lack of minerals in the bone tissue, which causes a violation of calcium and hormonal metabolism, as a result of which bone tissue resorption occurs. The most prone to this condition are elderly people, as well as individuals with a genetic predisposition. The article shows the possibility of modelling (designing) food mixtures for gerontological nutrition using mathematical methods. This approach will expand the range of industrial food production; in the context of a shortage of protein-containing raw materials, as well as optimize the conditions for its use and involve non-traditional sources of increasing nutritional value in the consumption sphere.

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Thermodynamic investigation into extraction of cerium(III) by tributyl phosphate from phosphoric acid solutions

Cited by 7 publications

References 1 publication

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Study on the Extraction of Cerium(IV) from Nitric Acid Medium with tri-Isoamyl Phosphate

Modelling the balanced composition of food mixtures for gerontological nutrition of sportsmen taking into account features of bone tissue metabolism

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