CONGO RED REMOVAL FROM AQUEOUS SOLUTIONS BY ADSORPTION ON PEANUT HULL

Year 2020, Volume: 2 Issue: 1, 28 - 35, 29.04.2020

Serap Fındık

https://doi.org/10.46387/bjesr.657609

Abstract

Congo red is one of the anionic diazo dyes and is widely used in the dying process for many industries. Industries such as textile, leather, paper, rubber, plastics and cosmetics are used the congo red dye. In this study, removal of congo red from aqueous solutions by adsorption on peanut hull was explored. The effects of several parameters like contact time, initial concentration, adsorbent amount, particle size and temperature were researched. A kinetic study was also performed. Adsorption rate increases up to 60mg/L initial concentration and then decreases. 60mg/L may be considered as an optimum initial concentration in the initial concentration range studied. The removal of congo red increases with increasing absorbent amount. The removal of congo red decreases with increasing adsorbent particle size and temperature as well. The adsorption equilibriums were reached at about 60min. Adsorption kinetics of congo red on the peanut hull followed by pseudo second - order kinetic model.

Keywords

adsorpsiyon, congo red, kinetic, Peanut hull

Fıstık Kabuğu Üzerinde Sulu Çözeltilerden Adsorpsiyon İle Kongo Kırmızının Uzaklaştırılması

Abstract

Congo red is one of the anionic diazo dyes and is widely used in the dying process for many industries. Industries such as textile, leather, paper, rubber, plastics and cosmetics are used the congo red dye. In this study, removal of congo red from aqueous solutions by adsorption on peanut hull was explored. The effects of several parameters like contact time, initial concentration, adsorbent amount, particle size and temperature were researched. A kinetic study was also performed. Adsorption rate increases up to 60mg/L initial concentration and then decreases. 60mg/L may be considered as an optimum initial concentration in the initial concentration range studied. The removal of congo red increases with increasing absorbent amount. The removal of congo red decreases with increasing adsorbent particle size and temperature as well. The adsorption equilibriums were reached at about 60min. Adsorption kinetics of congo red on the peanut hull followed by pseudo second - order kinetic model.

Keywords

Adsorpsiyon, Kinetik, Kongo kırmızı, Fıstık kabuğu

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