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Equilibrium, Thermodynamic, and Kinetic Studies on Lead (II) Biosorption from Aqueous Solution by Saccharomyces cerevisiae Biomass

机译:酿酒酵母生物质从水溶液中吸附铅(II)的平衡,热力学和动力学研究

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摘要

This paper presents a biosorption procedure for the preconcentration of Pb~(2+) ions using Saccharomyces cerevisiae biomass. The influence of several factors including pH, biomass dosage, contact time, and temperature on biosorption efficiency were optimized. At optimum value of all the equilibrium, thermodynamic, and kinetic parameters of Pb~(2+) ion biosorption was investigated by testing the Langmuir and Freundlich models and first and second order kinetic models were applied. The biosorption capacity of S. cerevisiae biomass was determined 89.6 mg/g, while the retained Pb~(2+) ions by S. cerevisiae were reversibly eluted using 5 mol/L HNO_3. Due to the high stability of S. cerevisiae the applied biomass can be used successively ten times with a slightly decrease (about 20%) in the recovery of Pb~(2+) ions. The calculated thermodynamic parameters, △G°, △H°, and △S° showed that the biosorption of Pb~(2+) ion onto S. cerevisiae biomass was feasible, spontaneous, and endothermic under examined conditions. The results of kinetic analysis showed that the biosorption processes of Pb~(2+) ions onto S. cerevisiae biomass followed pseudo second order kinetics.
机译:本文提出了利用啤酒酵母生物质预富集Pb〜(2+)离子的生物吸附方法。优化了pH,生物量,接触时间和温度等几个因素对生物吸附效率的影响。通过测试Langmuir和Freundlich模型,研究了Pb〜(2+)离子生物吸附的所有平衡的最佳平衡,热力学和动力学参数,并应用了一阶和二阶动力学模型。测定啤酒酵母生物量的生物吸附能力为89.6 mg / g,同时使用5 mol / L HNO_3可逆洗脱啤酒酵母保留的Pb〜(2+)离子。由于酿酒酵母的高稳定性,所施加的生物量可以连续使用十次,而Pb〜(2+)离子的回收率略有降低(约20%)。计算的热力学参数△G°,△H°和△S°表明,在所考察的条件下,Pb〜(2+)离子在酿酒酵母生物量上的生物吸附是可行的,自发的和吸热的。动力学分析结果表明,Pb〜(2+)离子在酿酒酵母生物量上的生物吸附过程遵循拟二级动力学。

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