Browsing by Author "Benchabane, A."

Filter results by typing the first few letters
Now showing 1 - 5 of 5
  • No Thumbnail Available
    Item
    Caractérisation rhéologique de la bentonite de maghnia en suspension aqueuse sans et avec additifs anioniques
    (2010) Benyounes, Khaled; Benchabane, A.; Mellak, A.
    L'objectif de ce travail est l’étude de l'effet de l’ajout de deux polymères anioniques sur les caractéristiques rhéologiques d'une suspension aqueuse de bentonite algérienne de forage (de Maghnia, Ouest de l’Algérie). Les additifs sont la gomme de xanthane et le carboxymethylcellulose, CMC, utilisés souvent dans la formulation des boues de forage. Dans cet article, nous présentons et discutons des mesures rhéologiques réalisés sur : 1) une suspension aqueuse de bentonite (3%), 2) des polymères en solution aqueuse (le xanthane et le CMC à trois poids moléculaires différentes) et 3) des mélanges eau-bentonite-(xanthane ou CMC) à différentes concentrations de polymère. Ce travail a permis, notamment, de renforcer la conclusion rapportée dans des travaux conduits antérieurement sur la base d’une bentonite de laboratoire, montrant la dominance du comportement rhéologique du CMC et de xanthane sur celui de la suspension de bentonite
  • No Thumbnail Available
    Item
    The effect of carboxymethylcellulose and xanthan on the rheology of bentonite suspensions
    (Taylor & Francis, 2010) Benyounes, Khaled; Mellak, A.; Benchabane, A.
  • No Thumbnail Available
    Item
  • No Thumbnail Available
    Item
    Valorization of brown algae (Cystoseira caespitosa) from local region in Algeria for sodium alginate extraction and their application in the immobilization of microbial pectinases
    (Aljest, 2019) Hachemi-Benmalek, N.; Nouani, A.; Benchabane, A.
    Sodium alginate were extracted from brown algae (Cystoseira Caespitosa) collected from Algerian Mediterranean coast. the physicochemical characteristic of sodium alginate showed that the average yield was 12% and the average molecular masse was 9000Da calculated using intrinsic viscosity data. Fourier transform infrared spectroscopy was used to characterize the extracted powder of sodium alginate, COO- and C-O-C were evident in the finger print region, the ratio of guluronic acid (G) / mannuronic acid (M) was recorded to be 0.91. This polysaccharide were used to immobilize crude pectinolytic enzymes synthesized by a strain of Aspergillus niger sp. The immobilization was carried out by dropwise introduction of alginate-enzyme mixture into a 0.2M CaCl 2 solution, by this technique, alginates shrinking in the form of spherical beads. The calcium alginate beads have been analyzed using scanning electron microscopy (SEM), observation under SEM showed that the beads have a rough surface and the enzymes were successfully included in the beads. The immobilization efficiency was about 83.9% and the immobilized enzyme could be reused in 4 cycles keeping 42,14% of its initial activity. The beads were successfully used for apple juice clarification.
  • No Thumbnail Available
    Item
    Valorization Of Brown Algae (cystoseira Caespitosa) From Local Region In Algeria For Sodium Alginate Extraction And Their Application In The Immobilization Of Microbial Pectinases
    (Université M'Hamed Bougara Boumerdes, 2019) Benmalek, N.; Nouani, A.; Benchabane, A.
    Sodium alginate were extracted from brown algae (Cystoseira Caespitosa) collected from Algerian Mediterranean coast. the physicochemical characteristic of sodium alginate showed that the average yield was 12% and the average molecular masse was 9000Da calculated using intrinsic viscosity data. Fourier transform infrared spectroscopy was used to characterize the extracted powder of sodium alginate, COO- and C-O-C were evident in the finger print region, the ratio of guluronic acid (G) / mannuronic acid (M) was recorded to be 0.91. This polysaccharide were used to immobilize crude pectinolytic enzymes synthesized by a strain of Aspergillus niger sp. The immobilization was carried out by dropwise introduction of alginate-enzyme mixture into a 0.2M CaCl 2 solution, by this technique, alginates shrinking in the form of spherical beads. The calcium alginate beads have been analyzed using scanning electron microscopy (SEM), observation under SEM showed that the beads have a rough surface and the enzymes were successfully included in the beads. The immobilization efficiency was about 83.9% and the immobilized enzyme could be reused in 4 cycles keeping 42,14% of its initial activity. The beads were successfully used for apple juice clarification.