Chemical modification of natural rubber (NR) has frequently been attempted to improve the performance in specific application. 30% poly(methyl metacrylate) (PMMA) grafted into NR (MG30) has been explored as a potential candidate for polymer electrolytes. The complexation effect of salt and plasticizer in polymer host electrolytes had been investigated using FTIR. The carbonyl stretch of MG30 locates at 1729 cm-1, with the addition of lithium trimethanesulfonate (LiCF3SO3) salt, new band evolves at lower frequency region at 1643-1645 cm-1. The nondegenerate vibrational mode of nus(SO3) of salted electrolytes appearing at 1031-1034 cm-1 comes from 'free' trimethanesulfonate anions and the 1040-1046 cm-1 absorption from the monodentate ion paired with triflates. These indicate MG30-salt interaction. When MG30 and ethylene carbonate (EC) formed film, the CH3 asymmetric bend of MG30 appearing at 1447cm-1 is shifted to 1449 cm-1 in the EC-polymer complex. The CO stretching at 1729 cm-1 also shifted to 1728 cm-1. Hence, the EC-MG30 system is complexed to each other. EC-LiCF3SO3 interactions are indicated by the shifting of CO bending band of EC from 718 cm-1 being shifted to 720 cm-1 in the complex. In Li+-EC interaction where the ring breathing region at 897 cm-1 in EC has shifted to 899 cm-1 in EC-salt spectrum. The band appearing at 1643-1645 cm-1 due to the coordination of Li+
Fats and oils in human diets are the main sources of essential fatty acids for the body. However, there is a mounting concern about the intake of foods containing trans fatty acids (TFAs) due to their deleterious effects on human. Thus, the accurate detection of fatty acids (FAs) and TFAs is needed to control and correct nutrition labeling in dietary fat samples. Accordingly, a method for the identification and quantification of FAs and TFAs in food fats by gas chromatography (GC) based on the extraction of lipids and derivatization using base catalyzed followed by trimethylsilyl-diazomethane (TMS-DM) was developed. The proposed method was evaluated to standard mixture of oleic acid (OA) (C18:1cis 9) and Elaidic acid (EA) (C18:1 trans 9) and its application to three samples of commercial margarines was demonstrated. Based on the results obtained, recovery values (R) from all the samples were close to 100%. Repeatability (RSD) values ranged between 0.78 and 2.47%, while Reproducibility (RSD) values ranged between 1.14 and 3.65%. Consequently, the proposed method is sensitive, accurate and suitable for FAs and TFAs analysis of food fats and oils and can be applied to nutritional, medicine and food studies.