啤酒酵母对Pb^(2+)的生物吸附研究

Study on Bio sorption of Ion-Lead by Yeast

研究了啤酒酵母对Pb2+的生物吸附行为。酵母菌能有效结合Pb2+,pH=6时吸附量最大,吸附50分钟达到平衡。最大吸附量为102mg/g。Ca2+、Mg2+及盐度对酵母菌吸附Pb2+的影响很小,常温可进行吸附。酵母经盐酸预处理后吸附量增大。其吸附模型符合Langmu ir等温吸附方程。

The beer yeast as the biosorption of Pb^2＋. was studied. The yeast can effectively combine with Pb^2＋. The adsorptive capacity may reach maximal value at pH = 6. Adsorption can get to equalization after fifty minutes. The maximal adsorptive capacity is10^2mg/g. Salinity and Ca^2＋ , Mg^2＋ have not significant effect on the biomaterial uptake. The adsorption can proceed at the room temperature. After the yeast is pretreated by acid, the adsorptive capacity can increase. The model of absorption is fit for Lang- muir Isotherm Adsorption Equation.