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Título : Adsorption studies of methylene blue and gentian violet on sugarcane bagasse modified with EDTA dianhydride (EDTAD) in aqueous solutions : kinetic and equilibrium aspects.
Autor : Gusmão, Karla Aparecida Guimarães
Gurgel, Leandro Vinícius Alves
Melo, Tânia Márcia Sacramento
Gil, Laurent Frédéric
Palabras clave : Adsorption
Methylene blue
Gentian violet
Modified sugarcane bagasse
Fecha de publicación : 2013
Citación : GUSMÃO, K. A. G. et al. Adsorption studies of methylene blue and gentian violet on sugarcane bagasse modified with EDTA dianhydride (EDTAD) in aqueous solutions: kinetic and equilibrium aspects. Journal of Environmental Management, v. 118, p. 135-143, 2013. Disponível em: <http://www.sciencedirect.com/science/article/pii/S0301479713000455>. Acesso em: 02 fev. 2015.
Resumen : In this study the adsorption of cationic dyes by modified sugarcane bagasse with EDTA dianhydride (EB) was examined using methylene blue (MB) and gentian violet (GV) as model compounds in aqueous single solutions. The synthesized adsorbent (EB) was characterized by FTIR, elemental analysis, and BET. The capacity of EB to adsorb dyes was evaluated at different contact times, pH values, and initial dye concentrations. According to the obtained results, the adsorption processes could be described by a pseudo-second-order kinetic model. The adsorption isotherms were well fitted by the Langmuir model. Maximum adsorption capacities for MB and GV on EB were found to be 202.43 and 327.83 mg/g, respectively. The free energy change during adsorption of MB and GV was found to be _22.50 and _24.21 kJ/mol, respectively, suggesting that chemisorption is the main mechanism controlling the adsorption process.
URI : http://www.repositorio.ufop.br/handle/123456789/5094
metadata.dc.identifier.doi: https://doi.org/10.1016/j.jenvman.2013.01.017
ISSN : 0301-4797
metadata.dc.rights.license: O periódico Applied Catalysis A: General concede permissão para depósito deste artigo no Repositório Institucional da UFOP. Número da licença: 3581341160613.
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