Hexavalent chromium removal by Osage Orange


Pehlivan E., Pehlivan E., Kahraman H. T.

FOOD CHEMISTRY, cilt.133, ss.1478-1484, 2012 (SCI İndekslerine Giren Dergi) identifier

  • Cilt numarası: 133 Konu: 4
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1016/j.foodchem.2012.02.037
  • Dergi Adı: FOOD CHEMISTRY
  • Sayfa Sayıları: ss.1478-1484

Özet

This study explores the sorption potential of Osage Orange (Maclura Pomifera) for the removal of Cr(VI) ion. The influence of contact time, solution pH, initial metal concentration, amount of biosorbent and ionic strength on the removal of Cr(VI) ion was studied. The biosorption of Cr(VI) with pulp and peel was investigated in a batch arrangement. The initial and equilibrium concentrations of Cr(VI) ions in aqueous phase were determined by spectrophotometry. The sorption process was pH and concentration dependent. The sorption of Cr(VI) ions increased with a decreasing pH until pH 2. The increase in initial Cr(VI) ions concentration in aqueous phase increased the sorption. The sorption data fitted well with the Langmuir sorption model within the concentration range studied. The observed maximum biosorption capacity by Langmuir sorption model at pH of 2 for M. Pomifera pulp was 0.92 mmol of Cr(VI)/g and for M. Pomifera peel was 0.55 mmol of Cr(VI)/g. (C) 2012 Elsevier Ltd. All rights reserved.