OPTIMIZATION AND CHARACTERIZATION OF EXTRACTED CALCIUM CHLORIDE FROM EGGSHELL

Abstract

Considering the public health, an attempt was taken to optimize the extraction technique of Calcium as CaCl, from eggshell and characterize chemically for possible use of human welfare. For extraction different concentration of HCl, variation in time and temperature were applied. Characterization of extracted calcium salt was performed by X-ray diffraction. Among the treatments, 0.9N HCI at 70°C for 3 hours were selected as optimum conditions. Highest yield of calcium chloride (95.08%) contains calcium (635.57mg/g), magnesium (11.63mg/g) and zinc (9.63mg/g) usually at pH 7.45 and showed high solubility. Heavy metal constituents in terms of arsenic (0.16ppm) and lead (1.46ppm) were found, which are within safety limits for human consumption. The extracted calcium salt could be stored in laminated foil at ambient condition for more than six months to make a potential use as dietary calcium source