American Journal of Applied Chemistry

Archive

Volume 8, Issue 4, August 2020

  • Spatial 3d Direct Visualization of Atoms, Molecules and Chemical Bonds

    Olexandr Kucherov, Alexandr Rud, Viktor Gubanov, Mykola Biliy

    Issue: Volume 8, Issue 4, August 2020
    Pages: 94-99
    Received: 19 March 2020
    Accepted: 2 April 2020
    Published: 13 August 2020
    DOI: 10.11648/j.ajac.20200804.11
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    Abstract: The paper presents the further development of direct visualization of individual atoms, molecules with chemical bonds by spatial 3d electron cloud densitometry. Direct visualization of small objects studied by chemistry is made possible by the discovery of the plane wave amplitude deformation in accordance with the electron cloud density. Accordanc... Show More
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  • Trans-Esterification Between Citric Acid and Peanut Oil at Low pH and Ambient Temperature Catalyzed by Citric Acid and Sulfuric Acid Protonic Acid-H+

    Andry Tahina Rabeharitsara, Jaochim Raherimandimby, Nambinina Richard Randriana

    Issue: Volume 8, Issue 4, August 2020
    Pages: 100-116
    Received: 12 July 2020
    Accepted: 25 July 2020
    Published: 13 August 2020
    DOI: 10.11648/j.ajac.20200804.12
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    Abstract: The reason of this manuscript was to study the trans-esterification between the peanut oil and alcohol of citric acid molecules at ambient temperature with low pH and peanut oil was in excess in comparison with citric acid using two types of protonic acid-H+ catalyst such as the unattached protonic acid-H+ of reagent citric acid molecules at pH=1.6... Show More
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  • Investigation of the Effects of Repeated Frying on the Quality of Vegetable Oil

    Maduelosi Ngozi Jane, Cookey Grace

    Issue: Volume 8, Issue 4, August 2020
    Pages: 117-120
    Received: 22 September 2019
    Accepted: 18 October 2019
    Published: 31 August 2020
    DOI: 10.11648/j.ajac.20200804.13
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    Abstract: Refined vegetable oil (Kings brand), was purchased from Mile 3 Market, Port Harcourt, Nigeria and was repetitively used in frying Akara balls for a period of 24 hours, at intervals of four hours per day, for six days. The effect of heat and repetitive use for frying on quality of the oil was monitored by the measurement of the physico-chemial param... Show More
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