蛋壳改性后吸附特性的研究

Absorption Properties of Modified Eggshell

采用NaOH,丙氨酸、双氧水及高温煅烧4种方法对蛋壳进行改性处理。以直接紫、碱性紫、酸性湖蓝和活性深蓝4种有机染料作为吸附对象,研究了改性处理对蛋壳吸附性质的影响。4种改性方法的结果比较:经过高温煅烧后的蛋壳吸附能力的提升最为显著,其次为丙氨酸处理、NaOH处理、双氧水处理。高温煅烧对直接紫的去除率从42.5%提升到97.4%,对碱性紫的去除率从49.1%提升到96.7%,对酸性湖蓝的去除率从7.5%提升到41.8%,活性深蓝的去除率从30.3%提升到80.2%。扫描电镜和红外分析的结果表明,经过高温煅烧,部分碳酸钙发生了分解,使蛋壳的结构发生显著变化,有效地提高了蛋壳对溶液中有机染料的去除能力。

In order to enhance the absorption properties of duck eggshell, the present work investigates four modified methods including NaOH treatment, alanine treatment, hydrogen peroxide treatment, as well as high-temperature calcination by using direct violet, basic violet, acid sky blue and active dark blue four organic dyes as adsorption object. The results show that the adsorption properties of modified duck eggshell after high temperature calcination is the highest, followed by alanine treatment, NaOH treatment, hydrogen peroxide treatment. After high-temperature calcination, the removal ratio of direct violet increases from 42.5% to 97.4%, the removal ratio of basic violet increases from 49.1% to 96.7%, the removal ratio of acidic sky blue increases from 7.5% to 41.8%, the removal ratio of active dark blue increases from 30.3% to 80.2%. The results of scanning electron microscopy and infrared analysis show that calcium carbonate in duck eggshell decomposed after high temperature calcination, which induces the change of duck eggshell structure and efficiently enhances the removal ratio of organic dye.