污水中共存离子对酿酒废酵母吸附Pb^(2+)动力学及等温吸附影响研究  

Effects of coexisting ions on biosorption kinetics and equilibrium of Pb^(2+) by discarded brewers yeast in waste water

作　　者：陈卫林[1] 高蕾[1] 阎晓菲[2] 吴小强[1] 王雪梅[1] 赵丹丹[1] 董新平 武运[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业大学科学技术学院,新疆乌鲁木齐830052 [3]新疆中信国安葡萄酒业有限公司,新疆乌鲁木齐830052

出　　处：《食品工业科技》2014年第15期81-84,共4页Science and Technology of Food Industry

基　　金：新疆维吾尔自治区自然科学基金"酿酒废酵母吸附污水中低浓度Pb2+机理研究"(2012211A061)

摘　　要：通过静态吸附实验,以酿酒废酵母作为吸附剂,研究了Cu2+、Ni2+及Cu2+和Ni2+共存对酿酒废酵母吸附Pb2+动力学以及等温吸附的影响。结果表明:Ni2+的存在使Pb2+的吸附平衡时间从5min延长到了10min,减缓了Pb2+吸附速率,但对Pb2+的吸附量无影响,Cu2+以及Cu2+和Ni2+共存都使Pb2+的吸附量明显下降,分别下降了35.45%和32.51%。用准二级动力学方程和Langmuir方程对Pb2+吸附过程进行了拟合,发现在本实验条件下可以用准二级动力学方程(R2为0.9953~0.9999)和Langmuir方程(R2为0.9687~0.9824)对酿酒废酵母竞争吸附Pb2+的动力学及吸附平衡进行描述。Effects of Cu2 ＋ and Ni2 ＋ on biosorption kinetics and equilibrium of Pb2＋ by discarded brewers yeast were studied using static adsorption experiment.The experimental results indicated that the existence of Ni2＋ extended the Pb2＋ adsorption equilibrium time from 5min to 10min,slowed the rate of Pb2＋ adsorption,but it had almost no effect on Pb2＋ adsorption capacity.The existence of Cu2＋ reduced Pb2＋ adsorption capacity markedly by 35.45% as the existence of Cu2＋ and Ni2＋ did （32.51 % ）.Competitive adsorption processes were fitted with pseudo-second order kinetics and Langmuir adsorption equation. Pseudosecond order kinetics （ R2 was 0.9953 ~ 0.9999） and Langmuir adsorption equation（ R2 was 0.9687-0.9824）can be used to describe competitive adsorption processes of Pb2＋ by discarded brewers yeast under the experimental conditions.

关 键 词：酿酒废酵母 竞争吸附 动力学 吸附平衡 

分 类 号：TS261.1[轻工技术与工程—发酵工程]