EFEK TERMIK TERHADAP STABILITAS ZAT WARNA DARI KULIT BUAH MANGGIS (Garcinia mangostana L)

Yusuf , Yulizar and Emriadi, Emriadi and Jamarun , Novesar and Silvia, Silvia (2010) EFEK TERMIK TERHADAP STABILITAS ZAT WARNA DARI KULIT BUAH MANGGIS (Garcinia mangostana L). Jurnal Kimia Andalas, 7 (2). ISSN 0853-8018

	PDF (PENGARUH KOMPOSISI, pH, TEMPERATUR DAN WAKTU PENGADUKAN TERHADAP PEROLEHAN ALUMINA DARI Al(NO3)3 SECARA SOL-GEL) - Published Version Available under License Creative Commons Public Domain Dedication. Download (391Kb)
	Postscript (PENGARUH KOMPOSISI, pH, TEMPERATUR DAN WAKTU PENGADUKAN TERHADAP PEROLEHAN ALUMINA DARI Al(NO3)3 SECARA SOL-GEL) - Published Version Available under License Creative Commons Public Domain Dedication. Download (4Mb)

Abstract

Alumina gels rvere synthesized by' a sol-gel method frorn AI(NO3).; and H2O and NH*OH as catalyst. The effect of cornposition, pH. ternperatllre and stirrins tirne were inl,estigated. Optirnal conditions were derived tiorn rveight of alurnina gels at composition of 2:1. pH 8. tenrperature of 40"C and stirring tirne of 30 minutes. The intia-red spectra shorved that different of cornpositiop. pH. temperature and stirring tirne influence on the alurnina gels purit,r'. SEM observation shor,ved that a better microstructure was at cornposition of 2:1. pH 8.temperature of 40"C and stirring time of 120 minutes.

Actions (login required)

View Item