The mineral and elemental composition, crystal structure and particle size distribution of kaolin clays have been determined to ascertain its industrial significance. The mineral composition is evaluated by X- Ray Fluorescence (XRF), crystalline structure by X-Ray Diffraction (XRD) and particle size distribution using low angle laser light scattering (LALLS) technique. The results shows the presence of eight elements expressed in percentages in form of their oxides as: SiO2, Al2O3, Fe2O3, MgO, CaO, K2O, TiO2 and P2O5. Five crystalline structures are revealed by XRD result. The particle size distribution shows that kaolin particles are mainly in the range of 25–35 µm, while few particles have size distribution varied between 0.4–0.75 μm. The report is found to be in agreement with other researchers.
Raw kaolin was refluxed by sulphuric acid in variable concentrations of 2 M, 4 M, 6 M and 8 M. The morphology and elemental compositions of the acid-leached kaolin were analyse by Field Scanning Electron Microscopy (FESEM) and Energy Dispersive X-ray analysis (EDX) respectively. The disintegration and leaching of Al3+ ions of the clay are determined by FESEM studies. The acid treatment increases the silicon content and decreases aluminium content as revealed by EDX analysis. The leaching of Al3+ ions increases with gradual increase in concentration of the acid. Therefore, kaolin reflux with acid at lower strength (2 M and 4 M) are more dispersed and more industrially useful than that which is treated at higher acid strength.
Food safety is one of the decisive components of the economic security of each state and is determined by the ability of the country to control effectively the production and import of safe and high-quality food on the generally accepted principles of the world. This sphere of activity in human society has extremely important humanitarian, social, economic and political aspects. The food raw materials and food products quality and safety control is currently the most relevant analytical task. It is more important than environmental pollution, according to some data, more than 70 % of harmful pollutants in the human body gets through food, 20% of water and 10 % of the air. Technogenic pollution of the environment through soil, water and air gets directly into the food. However, food products are contaminated with natural harmful substances that appear in improper storage, in violation of technologies, food processing and processing charts. The article is devoted to the main factors analysis influencing the safety of food products and the improvement of instrumental methods for the study of quality aromatic products (for example, coffee).