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dc.contributor.authorLIMA, A. de J. B.
dc.contributor.authorCARDOSO, M. das G.
dc.contributor.authorGUERREIRO, M. C.
dc.contributor.authorPIMENTEL, F. A.
dc.date.accessioned2023-06-12T20:24:12Z-
dc.date.available2023-06-12T20:24:12Z-
dc.date.created2023-06-12
dc.date.issued2006
dc.identifier.citationQuímica Nova, v. 29, n. 2, p. 247-250, 2006.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1154399-
dc.descriptionCopper content is of great concern among sugarcane-spirit producers. It is released from copper-made distillers, during the distillation process. Activated carbon has been used to remove copper. However, depending on the amount of carbon and the duration of reaction, it can also remove higher alcohols and esters, which are important in the final product. A sugarcane spirit with 9 mg L-1 of copper was shaken with 2 to 26 g L-1 of activated carbon, during 10 to 1440 minutes. Then, copper and organic compounds were measured. At least 12 g L-1 of carbon and 60 min shaking time were necessary to decrease copper bellow 5 mg L-1. However, other components of the product were also affected.
dc.language.isopor
dc.rightsopenAccess
dc.subjectCarvão ativado
dc.subjectRemoção
dc.subjectSugar cane spirit
dc.subjectCarbono activado
dc.titleEmprego do carvão ativado para remoção de cobre em cachaça.
dc.typeArtigo de periódico
dc.subject.thesagroCachaça
dc.subject.thesagroCobre
dc.subject.nalthesaurusActivated carbon
dc.subject.nalthesaurusCopper
riaa.ainfo.id1154399
riaa.ainfo.lastupdate2023-06-12
dc.contributor.institutionANNETE DE J. BOARI LIMA, UNIVERSIDADE FEDERAL DE LAVRAS; MARIA DAS GRAÇAS CARDOSO, UNIVERSIDADE FEDERAL DE LAVRAS; MÁRIO CÉSAR GUERREIRO, UNIVERSIDADE FEDERAL DE LAVRAS; FLAVIO ARAUJO PIMENTEL, CPAF-AC.
Aparece en las colecciones:Artigo em periódico indexado (CPAF-AC)

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