Filtering by
- All Subjects: Zeolites
- Creators: Chemical Engineering Program
Fabrication of Alignment and Chemical Gradient Scaffold for Tendon-Bone Repair using Electrospinning
Carbon capture has been a highly sought-after technology for decades because of its<br/>capabilities to restore atmospheric damage done by greenhouse gasses. Thanks to evolving<br/>separation techniques, carbon capture is becoming more efficient with every new discovery in<br/>the field. Currently the biggest problems that carbon capture are facing is the cost of<br/>manufacturing material to aid the process and obtaining ideal conditions for removal of carbon<br/>from air and devising solutions for removal of CO2 in ambient and flue gas conditions.<br/>This Honors Thesis is a continuation of Dr. Shuguang Deng and Dr. Mai Xu’s research<br/>initiative to manufacture and test various zeolitic CO2 removal efficiencies. The goals of this<br/>Honors Thesis are to investigate the adsorption/desorption kinetics and isothermal equilibrium<br/>CO2 capacity of a NaX nanozeolite under ambient air conditions.<br/>What was determined from the following testing was that the zeolite of interest had a<br/>higher adsorption capacity of CO2 at lower temperatures, had a maximum equilibrium quantity<br/>adsorbed of 0.203 mmol/g for CO2 and 0.367 mmol/g of N2, had a maximum breakthrough CO2<br/>capacity of 0.101 mmol of CO2 per gram of zeolite at dry conditions and 298.15K and this<br/>linearly decreased to 0.040 mmol/g at 25% relative humidity.
It is a fact of modern food processing that the majority of products contain one or multiple food additives. Yet, while these additives see great abundance of use, the average consumer has relatively little knowledge about them and, more often than not, a negative opinion of their inclusion. This piece explores the discrepancy between these two realities by delving into the origins, histories of use, health effects, and misconceptions that surround a number of modern food additives, exploring along the way the social changes and regulatory history that brought about the legal landscape of food safety in the United States. Ten author-developed recipes are included at the end to encourage not only a conceptual, but also a practical familiarity with these same food additives.