Freezing points and small-scale deicing tests for salts of levulinic acid made from grain sorghum.
Deicers from renewable resources are needed to overcome the disadvantages of using traditional deicers. Salts made from levulinic acid produced using grain sorghum as raw material were tested as road deicing agents. Freezing points of these salts viz., sodium levulinate, magnesium levulinate and calcium levulinate along with rock salt (sodium chloride) were determined according to American Society for Testing and Materials (ASTM) D 1177-94 standard at concentrations of 10, 20, 30 and 40 % w/w. There were significant differences among the freezing points of the salts. Freezing points for rock salt, sodium levulinate, calcium levulinate and magnesium levulinate, for different concentrations, were in the ranges of -6.6 to -20.5, -2.9 to -15.0, -2.1 to -7.8 and -1.5 to -6.5 degrees C, respectively. Deicing effectiveness of the salts of levulinic acid were investigated by conducting small-scale deicing tests with aqueous solutions of various salt concentrations (2%, 5% and 10%) in a laboratory freezer and by spraying the deicer on a graveled surface covered by ice and snow with the average temperature during the testing at -2.7 degrees C. Deicing capabilities of the three salts of levulinic acid differed. At -2.7 degrees C, all three salts caused melting of the ice. Among the different levulinates studied sodium levulinate was the most effective deicing agent. These salts of levulinates could be a viable replacement for traditional deicers and could help in reducing the disadvantages of traditional deicers.
Ganjyal
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G
University of Nebraska-Lincoln, Department of Biological Systems Engineering 211 L.W. Chase Hall, Lincoln, NE 68583-0726, USA.
Fang
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Hanna
M A
MA
D005615:Freezing; D007053:Ice; D007982:Levulinic Acids / Q000737:chemistry*; D012492:Salts / Q000737:chemistry*; D045868:Sorghum / Q000737:chemistry*
D007053:Ice; D007982:Levulinic Acids; D012492:Salts; C032246:levulinic acid