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4205
ISSN: 2319-8753
International Journal of Innovative Research in Science,
Engineering and Technology
(An ISO 3297: 2007 Certified Organization)
Fatty acids
R-COOCH3
Methyl esters
NH(C2H4OH)2
RCON(C2H4OH)2
diethanolamine
diethanolamide
NH(C2H4OH)2
R-CON(C2H4OH)2
diethanolamine
diethanolamide
H 2O
water
CH3OH
ethanol
The amidation is a formation reaction of an amide compound (Clason, 1986). According to Kirk and Othmer (1986),
when the long chain fatty acids such as lauric acid and stearic acid combined with alkanolamine and heated at 140-160
0
C, with or without a catalyst will result an amidation reaction.
II. EXPERIMENTAL
2.1 Materials and Equipments
The materials that used in this research are palm methyl esters, diethanolamine, sulfuric acid 98% as catalyst, ethanol,
and KOH (pottasium hydroxide). While the equipments are a glass batch reactor, a stiring hot plate, condensor, and
thermometer.
2.2 Procedures of Amidation
The amidation, that is the reaction between methyl ester and diethanolamine was held in a glass batch reactor on the top
of a stirring hot plate for 8 hours with mole ratio 1:1 using acid catalyst (H 2SO4) 0,5 % (w/w) and 200 rpm stirring. The
reaction temperature was varied from 120, 130, 140, 150 and 160 0C, and sampling was performed every 30 minutes.To
observe whether the process was already underway optimal, the number of ester value was observed during this interval,
in which the numbers are relevant to the amide formed.
2.3 Analysis of samples
The analysis inculdes Gas Chromatograpy-Mass Spectrometry (GC-MS) to determine the moleculer weight of methyl
ester, Fourier Transfer Infra-Red (FT-IR) to know the structure of amide, and analysis of ester value to know the
number of amide that was formed. Analysis of ester value based on IUPAC inStandard Method for the Analysis of Oil,
Fats, and Derivatives.
III. RESULT AND DISCUSSION
Diethanolamide that synthezed has a group of molecules that can be identified by using FT-IR (Fourier Transform
Infra-Red). Vibration peak at wave number 1732,08 cm-1 showed a stretching band C = O. While the O H group is at
wave number 2140,99 cm-1.The formation of diethanolamide is supported by FT-IR spectra which gives the absorption
peaks at 1195,87 cm-1 which is the C N stretching vibration. From the spectrum, it can be concluded that the
diethanolamide has bees formed. Further analysis of the result by using GC-MS was obtained that the avarage
moleculer weight of methyl esters was 277,04998 gr/mole.
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4206
ISSN: 2319-8753
International Journal of Innovative Research in Science,
Engineering and Technology
(An ISO 3297: 2007 Certified Organization)
Copyright to IJIRSET
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4207
ISSN: 2319-8753
International Journal of Innovative Research in Science,
Engineering and Technology
(An ISO 3297: 2007 Certified Organization)
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4208
ISSN: 2319-8753
International Journal of Innovative Research in Science,
Engineering and Technology
(An ISO 3297: 2007 Certified Organization)
(3)
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4209
ISSN: 2319-8753
International Journal of Innovative Research in Science,
Engineering and Technology
(An ISO 3297: 2007 Certified Organization)
a.
b.
c.
d.
[1]
[2]
[3]
[4]
[5]
[6]
[7]
[8]
[9]
[10]
IV. CONCLUSION
The results of this research that conducted at the temperatur 160 0C was : the reaction orde (n) = 0,1858 ; the
reaction rate constanta k = 0,02322mol 0,8142. ml -0,8142.minute-1 and (-rA) = 0,02322 CA0,1858 Molar minute-1
The differences of reaction rate were very striking at the beginning of the reaction between T = 120 oC, 130oC with
T = 140oC, 150oC dan 160 oC. That was caused by the difference phase of the reactans. So that, the agitation and
temperature in the beginning was very influential as energy supplier and mass transfer to activate the reactants and
to reach the homogeneous.
The agitation and temperature were no more so influential on the reaction rate after the 60 th minute since it was
suspected that the mixture was already homogeneous. So that , the chemical reaction itself was the only factor
which control the rate of reaction.
The increasing of temperature was effected against the increasing of reaction rate constant (k) at the time interval
observed.
REFERENCES
Hilyati, Wuryaningsih, M. Nasir, Tasrif, T.Beuna, The Determination Of Optimum Condition For The Synthesis Of Alkyl
Monoethanolamide From Palm Kernel Oil, Indonesian Journal Of Chemistry, Vol.4, Issue.2, pp.88-93, 2004.
Herawan,T., Nuryanto, E., Guritno, P. and Buana, L., Penggunaan Asam Lemak Sawit Distilat Sebagai Bahan Baku Superpalmamida, Jurnal
Penelitian Kelapa Sawit, Vol.7, Issue.1, pp.33-42, 1999.
Bailey, Handbook of Industrial Oil and Fat Products, Edition VI, Vol 6.A, John Wiley & Sons, Inc. Publication, 2005.
Bernardini, E. Vegetables Oils and Fats Processing, Vol. II. Interstampa,1983.
IUPAC, Standard Method for the Analysis of Oil, Fats, and Derivatives, 1st Supplement to the 7th Edition, Blackweel Scientific Publication,
1986.
Jatmika, A., Aplikasi Enzim Lipase dalam Pengolahan Minyak Sawit dan Minyak Inti Sawit Untuk Produk Pangan, Warta Pusat Penelitian
Kelapa Sawit, Vol.6, Issue.1, pp.31-3737, 1998.
Kirk, R.E and D.F. Othmer. Encyclopedia of Chemical Technology, Vol.1, Edition IV, Interscience Publisher a Division of John Wiley &
Sons, 1986.
Levenspiel, Octave. Chemical Reaction Engineering, Edition II, John Wiley and Sons, Inc, 1999.
Swern, D., Baileys Industrial Oil and Fat Products-Industrial and Consumer Non Edible Products from Oils and Fats, Vol.5, Edition V,
John Wiley and Sons, 1995.
Westerterp, K.R., van Swaaij, W.P. & Beenackers, A.A.C.M, Chemical Reactor Design and Operation. John Wiley and Sons, 1984.
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