Abstract: Flours of wheat, chestnut, acorn and lupin were
evaluated in relation to phenolic compounds, antioxidant activity, and
oxalate content. At the chemical level the results show some
variability between samples by type of flour, and the sample of
chestnut flour presented the higher value of oxalate (0.00348
mg/100g) when compared to the other samples in the study.
Considering the content of phenolic compounds, the sample that
stood out was the acorn flour, having a high value of 0.812 g
AGE/100 g. All the samples presented intermediate content of
antioxidant activity and the sample that showed a slightly higher
value was the wheat flour with a value of 0.746 mM TRE/g sample.
Abstract: Cerium oxide is to be recovered from monazite,
which contains about 27.35% CeO2. The principal objective
of this study is to be able to extract cerium oxide from
monazite of Moemeik Myitsone Area. The treatment of
monazite in this study involves three main steps; extraction
of cerium hydroxide from monazite, solvent extraction of
cerium hydroxide, and precipitation with oxalic acid and
calcination of cerium oxalate.