Journal
CHEMOSPHERE
Volume 59, Issue 6, Pages 831-835Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.chemosphere.2004.10.062
Keywords
brewer's yeast; magnetic fluid; water soluble dyes; Saccharomyces; magnetic modification
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Brewer's yeast (bottom yeast, Saccharomyces cerevisiae subsp. uvarum) cells were magnetically modified using water based magnetic fluid stabilized with perchloric acid. Magnetically modified yeast cells efficiently adsorbed various water soluble dyes. The dyes adsorption can be described by the Langmuir adsorption model. The maximum adsorption capacity of the magnetic cells differed substantially for individual dyes; the highest value was found for aniline blue (approx. 220 mg per g of dried magnetic adsorbent).. (c) 2004 Elsevier Ltd. All rights reserved.
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