酵母菌对铅离子的吸附等温线研究

Study on the Biosorption Isotherm of Lead Ions onto Yeast

啤酒酵母菌作为吸附剂可以去除水溶液中的铅离子.分别在293,298,303 K时研究了铅离子质量浓度对吸附量的影响.质量浓度增加,吸附量增加,升温不利于吸附.用非线性回归分析对吸附等温线进行了拟合,在实验条件下Langmuir,Freundlich,Redlich-Peterson,Koble-Corrigan和Temkin模型均可用于分析等温线,其中Redlich-Peterson模型最好.293 K时酵母菌对铅的最大吸附量为6.07 mg/g.

Locally available waste beer yeast is found to be a low cost and promising adsorbent for binding lead ions from wastewater. The effect of initial lead concentration on biosorption quantity is studied at 293, 298, 303 K, respectively. The experimental results are fitted to the Langmuir, Freundlich, Redlich-Peterson, Koble-Corrigan and Temkin model isotherms to obtain the charac- teristic parameters of each model using nonlinear regressive analysis. The maximum biosorption capacity of lead ions onto beer yeast is 6.07 mg/g at 293 K. All equations can be used to predict the biosorption isotherms and Redlich-Peterson model is the best. It is concluded that an increase in temperature results in a lower lead loading per unit weight of the beer yeast.