干燥方式对尾菜水凝胶特性及Cu^2+吸附能力的影响

Effect of Drying Methods on the Vegetable Waste Hydrogel Property and Its Absorption Capability of Cu^2+in Waste Wate

以丙烯酸为单体,过硫酸钾为引发剂,N,N’-亚甲基双丙烯酰胺(MBA)作交联剂,采用接枝共聚技术合成了一种新型尾菜凝胶.分析了不同干燥方式对尾菜水凝胶性能的影响,并以普通干燥的尾菜水凝胶为对象,考察不同吸附时间、吸附温度、凝胶投加量和不同Cu^2+浓度下尾菜凝胶对含Cu^2+废水的吸附性能.结果表明:所合成的凝胶具有无规则的表面网状交联结构和有良好的热稳定性(在227℃以上开始分解);普通干燥的尾菜水凝胶对Cu^2+具备良好的吸附性能,Cu^2+的吸附平衡时间为40 min,随凝胶投加量的增大,Cu^2+的吸附去除率增加,30℃时吸附去除率达最大52.06%,其等温吸附行为符合Langmuir方程.

A new type of vegetable waste hydrogel was synthesized by using polymerization crosslinking technique with acrylic acid as monomer,potassium persulfate as initiator and N,N′-methylene bisacrylamide as cross-linking agent.In this study,the effect of different drying methods on the hydrogel properties and the Cu^2+ removal capacity of ordinarily dried vegetable hydrogel were investigatedwith different absorption time,temperature,gel dosage and Cu^2+ concentrations.The results show that ordinarily dried vegetable hydrogelhas a good absorption capacity of Cu^2+;the absorption balance time of Cu^2+ is 40 minutes;the Cu^2+ removal rate rises with the increase in gel dosage and maximum Cu^2+ removal rate was 52.06% at 30 oCwhen the absorption time is 40 minutes,and its isothermal adsorption behaviorconforms to the Langmuir model.