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Research Article
Extraction of Avocado Seed Oil with Ethanol and N-hexane Using CaCO3 as Coadjuvant: Optimization and Characterization
Issue:
Volume 9, Issue 2, December 2025
Pages:
34-45
Received:
11 June 2025
Accepted:
27 June 2025
Published:
2 September 2025
DOI:
10.11648/j.ajaic.20250802.12
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Abstract: This study aimed to assess the impacts of addition of CaCO3 as a coadjuvant in oil yield from Avocado Pear seed in a soxhlet extraction apparatus with ethanol and n-hexane as solvents. Response surface methodology (RSM) was employed to optimize parameters influencing oil yield during solvent extraction. A Box Behnken design with three factors: concentration of CaCO3 (1, 1.5, 2%), extraction time (90, 145, 180 min), and extraction temperature (25, 35, 45°C) was utilized for the optimization process. The linear model provided the most accurate fit to the experimental data with determination coefficient (R2) value of 0.8273. The optimized yield of avocado oil was 4.2343% for n-hexane and 6.8156% for ethanol. The fatty acids present in the oil were determined using gas chromatography, and oleic acid was the dominant fatty acid. The values of main physiochemical properties evaluated were: Light Honey brown, Honey brown – colour; Fruity odour, Fruity odour – odour; 150.0114mgKOH/g, 67.32mgKOH/g – saponification value; 1.1809506%, 1.864302% – free fatty acid; 44.892mgI/g, 65.736mgI/g – iodine value; 1.95%, 1.17% – Moisture content; 5.07, 5.04 – pH and 0.291 meq/kg, 0.558 meq/kg – peroxide value for n-hexane and ethanol solvents, respectively. The oil high saponification value and low iodine value makes it applicable in soap making industries, as lubricant in industrial machine and as a stabilizer in other industrial process.
Abstract: This study aimed to assess the impacts of addition of CaCO3 as a coadjuvant in oil yield from Avocado Pear seed in a soxhlet extraction apparatus with ethanol and n-hexane as solvents. Response surface methodology (RSM) was employed to optimize parameters influencing oil yield during solvent extraction. A Box Behnken design with three factors: conc...
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Research Article
Development of Geopolymer Cement Using Sugarcane Bagasse Ash for Application in Oil and Gas Well Cementing
Oluwasanmi Samuel Teniola*,
Ebenezer Leke Odekanle,
Felix Arome Iyalla,
Mazeed Saka
Issue:
Volume 9, Issue 2, December 2025
Pages:
46-52
Received:
22 April 2025
Accepted:
3 May 2025
Published:
2 September 2025
DOI:
10.11648/j.ajaic.20250802.11
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Abstract: As the oil and gas industry moves towards sustainable solutions, eco-friendly alternatives to traditional Portland cement, a major CO2 emitter, are essential. Sugarcane bagasse ash-based geopolymer presents a promising option, also addressing agricultural waste management issues. In this work, sugarcane baggase was collected, washed, dried and ashed to obtain the baggase ash required for the sample formation. A total of 24 samples were prepared and they were tested for density, rheology, pH, fluid loss and compressive strength. Eight of the samples were formed using 10M NaOH (SCBA 1–8), another set of eight samples were formed using 5M NaOH (SCBA 9–16), while the remaining set of eight were formed using ordinary Portland cement OPC (OPC 1–8). Results from slurry density and rheology tests revealed that geopolymer samples had higher density, plastic viscosity, yield point, and pH compared to Ordinary Portland Cement (OPC), but with lower fluid loss and less filter cake formation. However, geopolymers cement exhibited rapid gelation at high temperatures. The compressive strength of Sugarcane Bagasse-based geopolymer cement increased with temperature, indicating stronger cement for deeper drilled holes. However, the strength decreased over time with higher NaOH concentrations, highlighting that cement must be formulated for specific applications.
Abstract: As the oil and gas industry moves towards sustainable solutions, eco-friendly alternatives to traditional Portland cement, a major CO2 emitter, are essential. Sugarcane bagasse ash-based geopolymer presents a promising option, also addressing agricultural waste management issues. In this work, sugarcane baggase was collected, washed, dried and ashe...
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Review Article
Turning Waste into Clarity: A Review of Sugarcane Bagasse-Based Activated Carbon in Juice Purification
Wabi Reggasa Bogale*
,
Gemechu Duguma Argessa
Issue:
Volume 9, Issue 2, December 2025
Pages:
53-67
Received:
18 October 2025
Accepted:
30 October 2025
Published:
9 December 2025
Abstract: The extraction of table sugar, predominantly sourced from sugarcane and sugar beet, necessitates the intricate separation of sucrose from various non-sugar components through elaborate clarification and purification techniques. Activated carbon (AC) is widely acknowledged for its remarkable adsorption capabilities, making it an effective agent for eliminating impurities from aqueous solutions, including sugarcane juice. However, the high costs associated with the production and regeneration of commercial activated carbon underscore the need for developing affordable and sustainable alternatives derived from agricultural by-products. In this regard, sugarcane bagasse, a lignocellulosic residue generated during sugar processing, emerges as a plentiful and cost-effective precursor for activated carbon synthesis. The studies reviewed predominantly utilize two-step activation processes that combine chemical and physical methods to enhance the textural and adsorptive characteristics of the produced carbon materials. Critical activation parameters, such as carbonization temperature, impregnation ratio, and activation duration, play a significant role in determining the surface area, pore structure, and adsorption performance of the final product. Although activated carbon has a wide range of applications, there is a notable scarcity of research specifically addressing its function in the clarification of sugarcane juice. Preliminary findings indicate that activated carbon derived from sugarcane bagasse possesses a greater surface area and total pore volume compared to other biomass sources, leading to enhanced efficiency in color and impurity removal. Consequently, this review emphasizes the potential of sugarcane bagasse-based activated carbon as a sustainable and economical clarifying agent for sugarcane juice, advocating for further investigation to refine its use as a viable alternative to traditional chemical flocculants.
Abstract: The extraction of table sugar, predominantly sourced from sugarcane and sugar beet, necessitates the intricate separation of sucrose from various non-sugar components through elaborate clarification and purification techniques. Activated carbon (AC) is widely acknowledged for its remarkable adsorption capabilities, making it an effective agent for ...
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Research Article
Extraction and Characterization of Calcium Chloride from Waste
Wabi Reggassa Boggale*
Issue:
Volume 9, Issue 2, December 2025
Pages:
68-73
Received:
15 October 2025
Accepted:
27 October 2025
Published:
19 December 2025
DOI:
10.11648/j.ajaic.20250902.14
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Abstract: This study investigated the extraction of calcium chloride (CaCl2) from chicken eggshell waste. The objective of the study was to extract calcium as calcium chloride from waste of eggshell and characterize the physio-chemical properties of extracted calcium chloride. Calcium chloride was obtained using 4% and 5% hydrochloric acid (HCl) solutions, and the drying time was optimized to maximize yield. Analysis of a 2g sample of the extracted CaCl2 revealed an ash content of 1.71g (85%) and a moisture content of 3.4%. The resulting calcium chloride exhibited high solubility in water. The optimal extraction conditions were achieved using a 5% HCl solution with a drying time of 3hours, yielding 7.2g of CaCl2 per 10g of eggshell powder, corresponding to 72% anhydrous calcium chloride. Chicken eggshells, typically considered waste and discarded into the environment, contribute to pollution despite their high calcium content. Extraction of calcium in the form of calcium chloride offers a sustainable approach to waste valorization. Calcium is an essential nutrient involved in numerous biological processes, including nerve and muscle function, cell division, blood coagulation, and the prevention of chronic diseases such as osteoporosis. This study aimed to extract calcium from eggshell waste and characterize the physicochemical properties of the obtained calcium chloride, providing a potential solution for eggshell waste management and contributing to human health through calcium supplementation.
Abstract: This study investigated the extraction of calcium chloride (CaCl2) from chicken eggshell waste. The objective of the study was to extract calcium as calcium chloride from waste of eggshell and characterize the physio-chemical properties of extracted calcium chloride. Calcium chloride was obtained using 4% and 5% hydrochloric acid (HCl) solutions, a...
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Research Article
Production and Comprehensive Characterization of Banana Fruit Wine Using Saccharomyces Cerevisiae
Wabi Reggassa Boggale*
Issue:
Volume 9, Issue 2, December 2025
Pages:
74-79
Received:
12 November 2025
Accepted:
21 November 2025
Published:
20 December 2025
DOI:
10.11648/j.ajaic.20250902.15
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Abstract: Bananas (Musa spp.) are a globally cultivated fruit valued for their flavor and rich nutritional content (high in sugars, potassium and B-vitamins). Because ripe bananas are highly perishable, converting excess or overripe bananas into wine can reduce waste and add value. Fruit wines are produced by fermenting fruit juices with yeast, turning sugars into ethanol, carbon dioxide and minor by-products that give wine its aroma and preserve it. In particular, the high sugar/carbohydrate content of banana makes it an excellent substrate for fermentation. Thus banana wine production has emerged as an attractive alternative to grape wine in regions where grapes are scarce: it harnesses surplus fruit, yields a vitamin-rich beverage, and extends shelf life through fermentation. In this study, ripe banana pulp was cleaned, mashed and blended with water, sugar and lemon juice, then inoculated with baker’s yeast (Saccharomyces cerevisiae) and fermented anaerobically for about six days. Fermentation progress was monitored by measuring pH, titratable acidity, specific gravity, total dissolved solids (TDS) and ethanol content at regular intervals. These analytical assays are standard for fruit wine characterization. The yeast consumes banana sugars to produce ethanol and CO2; as fermentation proceeded we observed vigorous bubbling (CO2 release) and viscosity reduction, as expected for Saccharomyces fermentation. The fermenting banana must showed the typical trends of wine fermentation. The pH fell markedly (from about 5.0 initially to ~2.0 by the end), reflecting increased organic acid production, while titratable acidity rose to ~1.6 g/100 mL (as lactic/acetic acid equivalents). Specific gravity declined (from ~0.983 to ~0.982), indicating sugar depletion and ethanol formation. Correspondingly, ethanol content increased steadily and reached about 14% v/v by day six. Observed ethanol rising to ~15% as pH dropped into the low-3 range during fruit fermentation. A clear, amber banana wine was obtained after racking; it exhibited the characteristic aroma and flavor of banana and acceptable clarity.
Abstract: Bananas (Musa spp.) are a globally cultivated fruit valued for their flavor and rich nutritional content (high in sugars, potassium and B-vitamins). Because ripe bananas are highly perishable, converting excess or overripe bananas into wine can reduce waste and add value. Fruit wines are produced by fermenting fruit juices with yeast, turning sugar...
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