Please use this identifier to cite or link to this item: http://ir.unikl.edu.my/jspui/handle/123456789/3845
metadata.fyp.dc.title: CHARACTERIZATION OF CHICKEN EGGSHELL AND IT'S BIOSORPTION ABILITIES
metadata.fyp.dc.contributor.*: NURULAIN BINTI ZAINI
metadata.fyp.dc.date.issued: 17-Oct-2013
metadata.fyp.dc.description.abstract: In this study, adsorption study has been conducted to determine the feasibility of chicken eggshell as an adsorbent by removing the crystal violet solution. There are 3 parameter were investigated, which are pH, concentration and adsorbent dosage. Comparison between two samples which are chicken eggshell with and without membrane was done. In adsorption study, equilibrium contact time was found to be 120 minutes. Based on the result obtained, the eggshell with membrane has a high adsorption capacity to adsorb the crystal violet than the eggshell without membrane at concentration 25 mg/L with 71.2% and the lowest percentage removal was at concentration 5 mg/L with 23.6%. As the pH value increased from 3 to 12, the dye absorption increased from 0.6 to 0.24 mg/g for eggshell with membrane. Similarly higher removal percentages of crystal violet solution were observed, with highest value 96.17% at initial pH 12 for eggshell with membrane. Theoretically, the difference of adsorbent dosage is increased in aqueous solution and resulted the increasing of color removal. Thus, in this study the result obtained obeys the theory Furthermore, in this study; adsorption process is favorable to the Langmuir isotherm especially at initial concentration study with R2 value 0.9545 and near to 1. The proximate composition of chicken eggshell powder was analyzed by several analyses. The moisture content, ash, protein, fat and carbohydrate contents are express on dry matter basis. Furthermore, eggshell with membrane have a high percentage value which is 69.1% compared to eggshell without membrane, 49.4%. For ash determination, eggshell with membrane was 13.95% and eggshell without membrane was 121.72%. Next, the mean percentage of protein in eggshell with membrane was 0.2965 followed by the eggshell without membrane 1.494. Finally, the total fat obtained from chicken eggshell membrane was 6.94% compared to eggshell without membrane 9.27%.
metadata.fyp.dc.description: Bachelor of Chemical Engineering Technology (Hons.) in Bioprocess
metadata.fyp.dc.identifier.uri: http://ir.unikl.edu.my/jspui/handle/123456789/3845
Appears in Collections:Final Year Project - UniKL MICET

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