Study on adsorption of Congo red onto chemically modified egg shell membrane

Consumption of eggs leads to generation of huge amount of waste in the form of egg shell, which consists of calcined shell and fibrous membrane. In this study, egg shell membrane (ESM) were chemically modified and used to adsorb congo red from its synthetic aqueous solution. Fourier Transform Infra-red (FTIR) spectra confirmed the presence of hydroxyl, carbonyl and methylene groups in egg shell membrane. Scanning Electron Micrographs (SEM) were also performed to characterize the modified egg shell membrane. Concentration of congo red was measured by using UV spectrophotometer. Effects of various parameters such as initial pH, ESM dosage, contact time and initial congo red concentration were investigated. Highest percentage of adsorption (98%) was obtained at pH 4.5 at a solid to liquid ratio of 1 g-100 ml of congo red solution of concentration of 100 mg/l. Pseudo-second order kinetic model was the best fitted model for this study. The reaction rate constant was found to be 58.04 x 10(-3) g mg(-1). min(-1). The adsorption mechanism was supposed to happen via film diffusion as well as via intraparticle diffusion. Langmuir isotherm gave a better fit for the adsorption compared to the Freundlich isotherm. The maximum monolayer adsorption capacity was determined to be 117.65 mg/g. Thermodynamic parameters (Delta G, Delta N and Delta S) were also studied in this work. The change in enthalpy and change in entropy was found to be 29.217 kJ/mol and 0.124 kJ/mol. K, respectively. The values of Delta G were found to become more negative with increasing temperature. (C) 2019 Published by Elsevier Ltd.