4.7 Article

Acid washed black cumin seed powder preparation for adsorption of methylene blue dye from aqueous solution: Thermodynamic, kinetic and isotherm studies

期刊

JOURNAL OF MOLECULAR LIQUIDS
卷 264, 期 -, 页码 275-284

出版社

ELSEVIER SCIENCE BV
DOI: 10.1016/j.molliq.2018.05.065

关键词

Colour water; Dyes; Methylene blue; Black cumin; Removal; Adsorption

资金

  1. Department of Chemistry, Jamia Millia Islamia
  2. University grant commission, New Delhi, India

向作者/读者索取更多资源

The present study deals with the preparation, characterization of a green natural product-based adsorbent, acid washed black cumin seeds (AWBC), and its application for adsorption of Methylene blue (MB) dye from aqueous solution. AWBC was prepared by washing black cumin (BC) seed powder with hydrochloric acid which was characterized using Fourier transform infrared (FT-IR), X-ray diffraction (XRD), scanning electron microscopy equipped with Energy-dispersive X-ray spectroscopy (SEM-EDAX) and transmission electron microscopy (TEM) techniques. Batch experiments were performed with varying adsorbent dose (1-5 g L-1), pH of the solutions (2-10), contact time (15-120 min), concentration (10-60 mgL(-1)), temperature (27, 35 and 45 degrees C) and agitation at 215 rpm. Langmuir, Freundlich, Temkin, and D-R isotherm models were used to determine the adsorption capacity, mechanism and other various parameters related to temperature effects. Results of the study indicated that the AWBC adsorption data fitted well with the Langmuir and Freundlich isotherms. The maximum Langmuir adsorption capacity of add washed BC seeds for methylene blue was found to be 73.529 mg g(-1) at 27 degrees C which decreased slightly with the rise of solution temperature. The pseudo-first-order, pseudo-second-order and Elovich kinetic models were used to demonstrate the reaction kinetics. Adsorption reaction followed the pseudo-second order kinetics. Overall, hydrochloric acid washed BC seeds offered low-cost adsorbent for MB removal from water. (C) 2018 Elsevier B.V. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据