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Factors Affecting the Crystal Growth of Scalenohedral Calcite by a Carbonation Process
Thriveni, Thenepalli,Um, Namil,Nam, Seong-Young,Ahn, Young Jun,Han, Choon,Ahn, Ji Whan The Korean Ceramic Society 2014 한국세라믹학회지 Vol.51 No.2
In the present work, we report a novel microstructure of scalenohedral calcite synthesized without any additives by a simple and ecofriendly carbonation process carried out in a liquid-gas system as well as the effects of experimental conditions on the crystal growth of the scalenohedral calcite phase. Various process parameters, pH, temperature, $Ca(OH)_2$ concentration, $CO_2$ flow rates, and the total volume concentration, were investigated to enhance the sensitivity of the process. The highest average length of the scalenohedral calcite was obtained at pH 6.0, temperature of $45^{\circ}C$, $Ca(OH)_2$ concentration of 0.2M, $CO_2$ flow rate of 80mL/min, and total volume of 1L. The synthesized calcite was characterized by XRD, SEM, and FTIR to identify the phases and surface morphology.
Factors Affecting the Crystal Growth of Scalenohedral Calcite by a Carbonation Process
Thenepalli Thriveni,엄남일,남성영,안영준,한춘,안지환 한국세라믹학회 2014 한국세라믹학회지 Vol.51 No.2
In the present work, we report a novel microstructure of scalenohedral calcite synthesized without any additives by a simpleand ecofriendly carbonation process carried out in a liquid-gas system as well as the effects of experimental conditions on thecrystal growth of the scalenohedral calcite phase. Various process parameters, pH, temperature, Ca(OH)2 concentration, CO2 flowrates, and the total volume concentration, were investigated to enhance the sensitivity of the process. The highest average lengthof the scalenohedral calcite was obtained at pH 6.0, temperature of 450C, Ca(OH)2 concentration of 0.2M, CO2 flow rate of 80mL/min, and total volume of 1L. The synthesized calcite was characterized by XRD, SEM, and FTIR to identify the phases and surface morphology.
Overview of Coffee Waste and Utilization for Biomass Energy Production in Vietnam
Thriveni, Thenepalli,Kim, Minsuk,Whan, Ahn Ji The Korean Society for Energy 2017 에너지공학 Vol.26 No.1
In this paper, the carbon resources recycling of the overview of coffee waste generation in Vietnam. Since few years, there has been a significant research studies was done in the areas of coffee waste generation areas and also waste water generation from coffee production. The coffee residue (solid) and waste water (liquid) both are caused the underground water contamination and also soil contamination. These residues contain high organic matter and acid content leads to the severe threat to environment. In second stage of coffee production process, the major solid residue was generated. Various solid residues such as spent coffee grounds, defective coffee beans and coffee husks) pose several environmental concerns and specific problems associated with each type of residue. Due to the unlimited usage of coffee, the waste generation is high. At the same time, some researchers have been investigated the spent coffee wastes are the valuable sources for various valuable compounds. Biodiesel or biomass productions from coffee waste residues are the best available utilization method for preventing the landfill problems of coffee waste residues.
Environmental Effect of the Coffee Waste and Anti-Microbial Property of Oyster Shell Waste Treatment
Thenepalli, Thriveni,Ramakrishna, Chilakala,Ahn, Ji Whan The Korean Society for Energy 2017 에너지공학 Vol.26 No.2
Coffee is one of the most popular and consumed beverages in the world, which leads to a high contents of solid residue known as spent coffee grounds (SCG). As is known, coffee beans contain several classes of health related chemicals, including phenolic compounds, melanoidins, diterpenes, xanthines and carotenoids. The waste water coming out of coffee industries has high concentration of organic pollutants and is very harmful for surrounding water bodies, human health and aquatic life if discharged directly into the surface waters. Hence it is essential to treat and manage the coffee waste. Oyster shells are a waste product from mariculture that creates a major disposal problem in coastal regions of southeast Korea. In the study, the oyster shell waste was used to treat the coffee waste and its effluents. Oyster shells are calcined at $1000^{\circ}C$ for 2 h, and allowed to test the calcined CaO powder ability to inhibit the growth of bacteria in different aging coffee wastes. Calcined oyster shell powder showed anti-bacterial effect that inhibited cell growth of Escherichia coli and other bacterial forms. The antimicrobial activity of calcium oxide from oyster shell waste for biological treatment and utilization as a fertilizers with economic ecofriendly in nature.
Impacts of Climate Change on Water Crisis and Formation of Green Algal Blooms in Vietnam
Thriveni, Thenepalli,Lee, Namju,Nam, Gnu,Whan, Ahn Ji The Korean Society for Energy 2017 에너지공학 Vol.26 No.1
Global warming affects water supply and water resources throughout the world. In many countries, climate change affects significantly on the fresh water resources. Vietnam is exposed mainly, to landslides and floods triggered by tropical storms and monsoon rains, although storm surge, whirlwind, river bank and coastal line erosion, hail rain. In addition to the prevalent drought, there are many major water challenges, including water availability, stress, scarcity and accessibility, because of poor resource management. Fast growth of urbanization, industrialization and population growth, agricultural activities and climate change cause heavy pressure on water quality. Both domestic and industrial wastewater, as well as storm water shares the same drainage. The common facilities for wastewater treatment are not available. Therefore, wastewater is treated only superficially and then discharged directly into rivers and lakes causing serious pollution of surface water environment. In this paper, we reported the severe water crisis and massive green algal blooms formation in Vietnam rivers and lakes. This is the biggest evidence of climate change variations in Vietnam.