INTERACTION OF ALDEHYDE DEVELOPED FROM AMINO ACIDS OF TANNERY WASTE IN A LOWER-VEGETABLE TANNAGE: AN ECO-FRIENDLY APPROACH-PART Ⅱ

摘要

The present investigation of cross-linking combined with vegetable tanning helps to improve the exhaustion of vegetable tannin and also the shrinkage temperature. The reduction of TDS to the levels of 64.5% and 22.5% may be achieved in comparison with conventional and pickle-less tanning process. FT-IR and ~1HNMR studies show the reactive groups participating in the tanning process. The bio-degradability studies of the experimental sample also showed a COD reduction of 16% in comparison with control sample. SEM and physical properties are comparable to the control sample.