tailieunhanh - Báo cáo vật lý: "The Removal of Basic and Reactive Dyes Using Quartenised Sugar Cane Bagasse"

Tuyển tập các báo cáo nghiên cứu khoa học trên tạp chí khoa học vật lý quốc tế đề tài: The Removal of Basic and Reactive Dyes Using Quartenised Sugar Cane Bagasse | Journal of Physical Science Vol. 20 1 59-74 2009 59 The Removal of Basic and Reactive Dyes Using Quartenised Sugar Cane Bagasse . Wong1 . Tan1 . Abdullah1 and . Ong2 department of Chemistry Faculty of Science Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia 2Faculty of Engineering Science Universiti Tunku Abdul Rahman Jalan Genting Kelang 53300 Setapak Kuala Lumpur Malaysia Corresponding authors chloe_sy@ yptan@ ongst@ Abstract Sugar cane bagasse an agricultural by-product acts as an effective sorbent for the removal of both basic and reactive dyes from aqueous solution after modification by the quartenisation method. Batch adsorption studies were investigated for the removal of Basic Blue 3 BB3 and Reactive Orange 16 RO16 . The sorption of dye solutions was strongly affected by the pH and the optimum pH is in the range of 6-8. The kinetics of dye sorption processes fit a pseudo-second order kinetic model. The adsorption isotherms fitted well into both the Langmuir and Freundlich equations. Results indicated that according to the Langmuir isotherm the maximum sorption capacities are and mg g- for BB3 and RO16 respectively. The effects of agitation rate temperature and sorbent dosage on the dye sorptions were investigated. Keywords sugar cane bagasse quartenisation sorption reactive dyes basic dyes 1. INTRODUCTION Dyes are a type of organic compounds that can provide bright and lasting colour to other There are more than 100 000 dyes available commercially which are specifically designed to resist fading upon exposure to sweat light water and oxidizing agents and as such are very stable and difficult to Synthetic dyes have been increasingly used in the textile leather paper rubber plastics cosmetics pharmaceuticals and food industries. These usually have complex aromatic molecular structures that make them more stable and less 3 The coloured .