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首页> 外文期刊>International Journal of Biological Macromolecules: Structure, Function and Interactions >Surface modification of alpha-chitin using an acidic treatment followed by ultrasonication: Measurements of their sorption properties
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Surface modification of alpha-chitin using an acidic treatment followed by ultrasonication: Measurements of their sorption properties

机译:使用酸性处理随后进行酸性处理的α-甲壳素的表面改性:其吸附性能的测量

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摘要

The biopolymer alpha-chitin is a promising raw source that can be used as a low-cost material for environmental applications. Nevertheless, its low surface properties and high crystallinity limit its use. Recent developments include surface modification as one of the most promising strategies for the application of alpha-chitin. To this end, we used an acidic treatment, followed by ultrasonication, to modify the alpha-chitin surface and improve its sorption characteristics to achieve the above goal. Structural analysis and measurement of the physicochemical properties (chemical structure and thermal degradation) of alpha-chitin, before and after surface modification, indicated no significant changes. However, specific surface area, morphology, surface charge, crystallinity and study of the sorption of methylene blue (MB) from aqueous solution demonstrated surface modification. It was established that the S-BET of modified alpha-chitin increased to 110.7 m(2)/g and the crystallinity index decreased to 48%. Interestingly, the modified alpha-chitin could easily adsorb organic dye from an aqueous solution. The experimental adsorption capacity of the resulting alpha-chitin after surface modification reached the value of about 95 mg/g. (C) 2020 Elsevier B.V. All rights reserved.
机译:生物聚合物α-甲壳素是一种有希望的原料来源,可用作环境应用的低成本材料。然而,其低表面性质和高结晶度限制其使用。最近的发展包括表面改性作为最有希望的α-甲壳素应用的最有希望的策略之一。为此,我们使用酸性治疗,然后是超声波,以改变α-甲壳素表面并改善其吸附特性以实现上述目标。 α-甲壳素,表面改性前后的物理化学性质(化学结构和热降解)的结构分析和测量表明无明显变化。然而,从水溶液中甲基蓝(Mb)的表面积,形态,表面电荷,结晶度和研究证明了表面改性。确定改性α-甲壳素的S-BET增加至110.7μm(2)/ g,结晶度指数降至48%。有趣的是,改性的α-甲壳素可以容易地吸附来自水溶液的有机染料。所得α-甲壳素的实验吸附能力在表面改性后达到约95mg / g的值。 (c)2020 Elsevier B.v.保留所有权利。

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