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Articles by F. Vaezi
Total Records ( 2 ) for F. Vaezi
  A. Eslami , S. Nasseri , B. Yadollahi , A. Mesdaghinia , F. Vaezi and R. Nabizadeh
  The oxygenate methyl tert-butyl ether is added to gasoline to increase the octane level and to reduce carbon monoxide and hydrocarbon emissions by vehicles. The high mobility, water solubility, and resistance to natural attenuation associated with methyl tert-butyl ether may result in contamination of ground and surface waters. In this research the degradation of aqueous methyl tert-butyl ether at relatively high concentrations was investigated by UV-vis/TiO2/H2O2 photocatalytic process. The effect of important operational parameters such as pH, amount of H2O2, catalyst loading, and irradiation time were also studied. Concentrations of methyl tert-butyl ether and intermediates such as tert-butyl formate and tert-butyl alcohol were measured over a 180 min period using a gas chromatograph equipped with flame ionization detector and combined with headspace sampler. Results showed that the time required for complete degradation increased from 30 to 180min, when the initial concentration was increased from 10 to 500mg/L. The first order rate constant for degradation of methyl tert-butyl ether from the hydroxyl radical was estimated to be 0.177 to 0.022 1/min as the concentration increased from 10 to 500mg/L. Study on the overall mineralization monitored by total organic carbon (TOC) analysis showed that in the initial concentration of 100mg/L methyl tert-butyl ether, complete mineralization was obtained after 110min under UV-vis/TiO2/H2O2 photocatalytic process.
  G.H.R. Jahed Khaniki , F. Vaezi , M. Yunesian , R. Nabizadeh and G.H.A. Paseban
  The objective of this study is evaluation of direct pH metery and alkalinity measurement methods for determination of baking soda in lavash bread (a kind of flat bread) in order to introduce and recommend a good practice of control. For running the experiments, various samples of lavash bread having different concentrations of baking soda were prepared. Ten grams of each sample were mixed with distilled water and then the prepared solutions were filtrated. The filtrates were then analyzed for pH and total alkalinity according to the distractions described in Standard Methods. Results show a significant correlation between the pH values of bread samples and the amount of baking soda. Also, a positive correlation has been observed between the alkalinity of bread samples and used baking soda. By comparing the R2-values specified for these two methods it could be concluded that the direct pH metery method is more reasonable. Furthermore, by this simple method it is possible to accelerate the detection of minute amounts of this chemical in bread.
 
 
 
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