4.7 Article

Influences of humic acid, bicarbonate and calcium on Cr(VI) reductive removal by zero-valent iron

Journal

SCIENCE OF THE TOTAL ENVIRONMENT
Volume 407, Issue 10, Pages 3407-3414

Publisher

ELSEVIER SCIENCE BV
DOI: 10.1016/j.scitotenv.2009.01.043

Keywords

Chromium reduction; Geochemical constituents; Humic acid; Iron (oxy)hydroxides; Permeable reactive barriers; Zero-valent iron

Funding

  1. Hong Kong Research Grants Council [HKUST RGC 617006]

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The influences of various geochemical constituents, such as humic acid, HCO3-, and Ca2+, on Cr(VI) removal by zero-valent iron (Fe-0) were investigated in a batch setting. The collective impacts of humic acid, HCO3-, and Ca2+ on the Cr(VI) reduction process by Fe-0 appeared to significantly differ from their individual impacts. Humic acid introduced a marginal influence on Feo reactivity toward Cr(VI) reduction, whereas HCO3- greatly enhanced Cr(VI) removal by maintaining the solution pH near neutral. The Cr(VI) reduction rate constants (k(obs)) were increased by 37.8% and 78.3%, respectively, with 2 mM and 6 mM HCO3- in solutions where humic acid and Ca2+ were absent. Singly present Ca2+ did not show a significant impact to Cr(VI) reduction. However, probably due to the formation of passivating CaCO3, further addition of Ca2+ to HCO3- containing solutions resulted in a decrease of k(obs) compared to solutions containing HCO3- alone. Ca2+ enhanced humic acid adsorption led to a minor decrease of Cr(VI) reduction rates. In Ca2+-firee solutions, humic acid increased the amount of total dissolved iron to 25 mg/l due to the formation of soluble Fe-humate complexes and stably dispersed fine Fe (oxy)hydroxide colloids, which appeared to suppress iron precipitation. In contrast, the coexistence of humic acid and Ca2+ significantly promoted the aggregation of Fe (oxy)hydroxides, with which humic acid co-aggregated and co-precipitated. These aggregates would progressively be deposited on Feo surfaces and impose long-term impacts on the permeability of PRBs. (C) 2009 Elsevier B.V. All rights reserved.

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