摘要
采用北京啤酒厂的啤酒酵母自制生物吸附剂 ,用于吸附重金属离子铅。考察了啤酒酵母吸附Pb2 + 过程中的影响因素 ,包括pH值、初始Pb2 + 质量浓度及酸碱预处理方法等。实验结果表明 ,啤酒酵母对Pb2 + 的吸附量随pH值的增加而增大 ,当pH =6时达到吸附最大值 ,吸附的最佳pH范围是 4～ 7;随着初始Pb2 + 质量浓度增加 ,吸附量有所提高 :当溶液初始Pb2 + 质量浓度为 5 0 0mg L ,pH =6时达到实验条件下的最大吸附量 ,为每g酵母吸附Pb2 + 10 7mg ;啤酒酵母对Pb2 + 的吸附过程遵循Langmuir方程 ;
The biosorbent was prepared from the yeast of Beijing Beerhouse.The factors,including pH,initial concentration of Pb 2+ and pretreatment of yeast with acid and alkali,which can influence the uptake capacity of the lead,were studied.The results showed that the uptake capacity of yeast increased with the increase of pH and reached its maximum at pH=6;the optional pH range was 4～7;increased initial Pb 2+ concentration also resulted in an increased uptake;the highest uptake capacity of 107 mg/g was reached at initial Pb 2+ concentration of 500 mg/L, pH=6.The adsorption pattern of Pb 2+ on yeast can be well described via Langmuir isotherm.Pretreatment of the yeast cell with acid increased the amount of metal removal from the liquid phase.
出处
《环境科学研究》
EI
CAS
CSCD
北大核心
2002年第2期26-29,共4页
Research of Environmental Sciences
