Abstract The fat-liquoring is an important step in leather making before dying to improve the glossiness, appearance, physical and chemical qualities of the leather. Synthetic sulphonated or sulphited oils are generally used to fill fibrous leather & to give it soft, elastic and loose characteristics. Natural fat-liquors (vegetable and animal-based) and synthetic fat-liquors are the two types of emulsions. The emulsion’s charge can be anionic, cationic, or nonionic. In this study, fat-liquor has been made from a bio-waste, namely tallow, which is obtained from a slaughterhouse as a byproduct of the animal hides and skin processing for leather. Triglycerides, a combination of oleic, stearic, and palmitic fatty acids, and glycerol make up the majority of this animal fat. Fat-liquor is made through a series of three reactions, namely, amidation, esterification, and sulphitation. Amidation helps to increase the hydroxyl groups. To react with fat, alkanol amine with a wide emulsifying characteristic isutilised. Anhydrides derived from di-carboxylic acids were then esterified with amidated fat in the next phase. By altering the process recipe, the stability of the emulsion product has been examined, and required raw materials are optimized. Finally, aqueous hydrolyzed sodium metabisulphite is used to sulphite the product, yielding bisulphite and hydroxide ions. The saponification and acid values are computed. The end product has a distinct advantage (anti-foaming & fire-retardant) over traditional fat-liquoring techniques. Material balance is performed once the process flow sheet was created. The process has been scaled up with the help of a preliminary reactor design. The degree of fat-liquoring and the process’ performance are revealed by FTIR spectrum. NMR was used to determine the final product’s structure.

中文翻译：

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废牛脂加脂的合成与表征

摘要 加脂是制革染色前的重要步骤，以改善皮革的光泽度、外观和理化质量。合成磺化或亚硫酸化油通常用于填充纤维皮革并赋予其柔软、弹性和松散的特性。天然脂肪液（植物性和动物性）和合成脂肪液是两种类型的乳液。乳液的电荷可以是阴离子的、阳离子的或非离子的。在这项研究中，脂肪酒是由一种生物废物制成的，即牛脂，它是从屠宰场获得的，作为动物生皮和皮革加工皮革的副产品。甘油三酯、油酸、硬脂酸和棕榈脂肪酸的组合以及甘油构成了这种动物脂肪的大部分。脂肪液是通过一系列三个反应制成的，即酰胺化、酯化和亚硫酸化。酰胺化有助于增加羟基。为了与脂肪反应，使用具有广泛乳化特性的烷醇胺。然后在下一阶段用酰胺化脂肪酯化衍生自二羧酸的酸酐。通过改变工艺配方，检查了乳液产品的稳定性，并优化了所需的原材料。最后，使用水解焦亚硫酸钠水溶液对产物进行亚硫酸化，产生亚硫酸氢盐和氢氧根离子。计算皂化值和酸值。与传统的加脂技术相比，最​​终产品具有明显的优势（消泡和阻燃）。一旦创建了工艺流程表，就会执行物料平衡。在初步反应器设计的帮助下，该工艺已扩大规模。FTIR光谱揭示了加脂程度和工艺性能。NMR用于确定最终产物的结构。