摘要
用二苯卡巴肼显色 -光度法研究了啤酒酵母对Cr(Ⅵ)吸附作用。当pH=2时吸附效果最好 ,振荡30min吸附基本可达平衡。常见离子Na +、Ca2 +、Mg2 +、C1 -等对吸附影响不大。在一定浓度范围酵母菌对Cr(Ⅵ)吸附符合Freundlich和Langmuir等温吸附模型。随酵母菌和Cr(Ⅵ)接触时间的增加 ,Cr(Ⅵ)被还原为Cr(Ⅲ)。
The biosorption of Cr(Ⅵ) on brewers' yeast was studied by spectrophotometry with diphenyl_carbazide. The adsorption quantity of Cr(Ⅵ) in solution on the yeast maximizes at pH=2, and the adsorption equilibrium is achieved under vibration in 30 min. Common ions, such as Na+, Ca2+, Mg2+, Cl- have little effect on the biosorption. Freundlich and Langmuir isothermal adsorption models are obeyed for the biosorption. Experiments showed that Cr(Ⅵ) could be reduced to Cr(Ⅲ) by brewers' yeast as contact time of Cr(Ⅵ) with the yeast increased.
出处
《分析测试学报》
CAS
CSCD
北大核心
2001年第4期22-25,共4页
Journal of Instrumental Analysis
基金
河南省科技攻关资助项目(981160416)
