AAS法研究啤酒酵母对Pb^(2+)的生物吸附作用

Study of Beer Yeast for Adsorbing Lead Cation by AAS

主要研究了酵母菌对Pb^(2+)的生物吸附作用.酵母菌能有效结合Pb^(2+),吸附10 min即可达到吸附平衡.认为pH为4～6时吸附效果较好;Ca^(2+)、Na^+盐度离子对吸附量稍有影响,且Ca^(2+)的影响与Na^+相比稍大;升温不利于对吸附;随着初始Pb^(2+)浓度的升高,吸附量也逐渐增大;吸附符合Langmuir和Freunlich等温吸附方程.在293K时,最大吸附量和吸附平衡常数分别为5.41 mg·g^(-1)、0.109 L·mol^(-1).

The biosorption of Pb^ 2＋ was studied by the beer yeast, The beer yeast can efficiently bind Pb^2＋. It takes about 10 minutes to reach equilibrium. The biosorption quantity is bigger at pH = 4-6. Salinity ions of Ca^2＋, Na^＋ both have little effect on the biomaterial uptake, and the effect of Ca^2＋ is more serious. With the increase of temperature, the biosorption quantity is declined. With the increasing of initial Pb^2＋ concentration, the biosorption quantity also increases. The model of adsorption is well fitted with both Langmuir and Freunlich isotherm equation. The max quantity of adsorption is 5.41 mg·g^-1 and the sorption constant is 0.109 L·mol^-1 when the tempeature is 293 K.