废啤酒酵母吸附镉离子的特性探讨  

Approach on the Characteristics of Absorbing the Cadmium With Waste Brewer's Yeast

作　　者：刘振扬[1] 刘超[2] 

机构地区：[1]东北电力大学应用技术学院,吉林吉林132012 [2]吉林农业科技学院,吉林吉林132101

出　　处：《酿酒》2008年第5期67-69,共3页Liquor Making

摘　　要：主要研究啤酒酵母对镉离子的生物吸附过程,分析啤酒酵母吸附镉离子的速度、温度、pH等的影响因数。探讨利用啤酒废酵母处理含镉废水的工业途径。In this article we studied the progress of adsorbing the cadmium in effluent water by biological ways with waste brewer＇s yeast. We have analyzed the factors as speed, temperature and pH during adsorbing. And we approach the industry ways to deal the effluent water with cadmium so we can find a better method to manage it with cheap and widespread biologic absorbing materials.

关 键 词：啤酒酵母 镉离子 生物吸附 含镉废水 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]