Filter cake is a valuable by-product generated during the process of making sugar from sugarcane in factories. The purpose of this experiment was to study the effect of different basic solutions on humic acid extraction rate. Chemical and spectroscopic characterization of humic acids extracted from filter cake has also been investigated. In this research, extraction and chemistry of humic acid have been studied in two separate experiments. In the first experiment, humic acid was taken from filter cake using the IHSS reference method in three concentrations (0.5 M, 1 M and 2 M) of KOH and two preparation liquids (water and vinasses) in the laboratory of the School of Environmental Sciences at the University of Guelph. Changes in the extraction rate of humic acid with type and concentration of base solution also were studied. In the second experiment, Fourier transform infrared (FTIR) and ¹³C NMR were used to examine the chemistry of humic acid extracted from filter cake by 0.5 M KOH solutions (prepared using distilled water and vinasse). The results indicate that the highest extraction rate of humic acid was obtained when the 2 M KOH made from vinasse solution was used. Elemental analysis results, FTIR and NMR analyses as well as the E4/E6 ratio showed that all samples of extracted humic acid had similar chemical characteristics compared to the reference humic acid.

中文翻译：

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使用不同的碱性溶液从滤饼中提取的腐殖酸的化学和光谱表征

滤饼是工厂从甘蔗制糖过程中产生的宝贵副产品。该实验的目的是研究不同碱性溶液对腐殖酸提取率的影响。还研究了从滤饼中提取的腐殖酸的化学和光谱表征。在这项研究中，在两个单独的实验中研究了腐殖酸的提取和化学性质。在第一个实验中，在环境科学学院的实验室中，使用IHSS参考方法从滤饼中提取了腐殖酸，三种浓度（0.5 M，1 M和2 M）的KOH和两种制备液（水和酒糟）。在圭尔夫大学。还研究了腐殖酸提取率随碱溶液类型和浓度的变化。^使用13 C NMR检查通过0.5 M KOH溶液（使用蒸馏水和酒糟制备）从滤饼中提取的腐殖酸的化学性质。结果表明，当使用由酒糟溶液制得的2 M KOH时，腐殖酸的提取率最高。元素分析结果，FTIR和NMR分析以及E4 / E6比值表明，与参考腐殖酸相比，所有提取的腐殖酸样品均具有相似的化学特性。