摘要
采用辽宁天湖啤酒厂的啤酒酵母自制生物吸附剂,用于吸附金属离子铜,考察了啤酒酵母吸附Cu2+过程中的影响因素,包括pH、反应时间、酵母浓度及金属离子浓度。实验结果表明,啤酒酵母对Cu2+的吸附量随pH的增加而增大,吸附的最佳pH范围是3.5～4.5,当pH=4时达到吸附最大值;随着初始Cu2+质量浓度增加,吸附量有所提高;当溶液初始Cu2+质量浓度为80mg/L,pH4时,吸附量达到最大;啤酒酵母的浓度及反应时间分别为1.0g/L和0.5h时吸附效果最佳。
The biosorbent was prepared from the yell of Tianhu of Liaoning Beerhouse. The factors,including pH, concentration of Cu^2＋, reaction time and yeast concentration ,which can influence the uptake capacity of the copper（ Ⅱ ）,were studied. The results showed that the uptake capacity of yeast increased with the increase of pH and at pH=4;the optional pH range was 3.5,-,4.5; increased initial Cu^2＋ concentration also resulted in an increased uptake, reached its maximum when copper（ Ⅱ ） concentration was 80mg/L; when yeast concentration cell and reaction were respectively 1.0g/L and 0.5h, biosorbent effect reached maximum.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第2期99-101,共3页
Science and Technology of Food Industry
基金
抚顺市精细化工研发中心资助
