Peach Core Shell for Removal of Malachite Green: Characterization and Kinetics Analysis

Abstract

In this research, adsorption of malachite green in aqueous medium on peach seed shell used as adsorbent was aimed. For this purpose, first the characterization of adsorbent was examined and then a proper kinetic model was obtained by using the parameters affecting the adsorption process. In characterization studies; Scanning Electron Microscope, Thermal Gravimetry / Differential Scanning Calorimetry, Differential Thermal Gravimetry, X-Ray Diffraction and Surface analysis were done. With Thermal Gravimetry / Differential Scanning Calorimetry analysis, it was observed that the peach kernel degraded at temperatures between 25-150°C, 200-380°C and 380-580°C. As a result of X-Ray Diffraction analysis, it was revealed that the adsorbent structure has an amorphous character. In addition, by surface analysis, surface area, pore volume and average pore diameter values of the adsorbent were determined. In order to determine the kinetics of the adsorption process, commonly used models were examined and it was found that the kinetic model fit the pseudo-second order. In the light of the results obtained, it can be said that the peach seed shell will contribute greatly to the removal of malachite green from aqueous solutions industrially.

Keywords

• Peach kernel peel
• malachite green
• adsorption
• characterization
• kinetics model

Malahit Yeşilinin Gideriminde Şeftali Çekirdeği Kabuğu: Karakterizasyon ve Kinetik İnceleme

Abstract

Bu araştırmada, adsorbent olarak kullanılan şeftali çekirdeği kabuğu üzerine sulu ortamdaki malahit yeşilinin adsorpsiyonu amaçlanmıştır. Bunun için önce adsorbentin karakterizasyonu incelenmiş ve sonrasında adsorpsiyon prosesini etkileyen parametrelerden faydalanarak uygun bir kinetik model elde edilmiştir. Karakterizasyon çalışmalarında; Taramalı Elektron mikroskobu, Termal Gravimetri/Diferansiyel Taramalı Kalorimetri, Diferansiyel Termal Gravimetri, X-Işını Kırınımı ve Yüzey analizleri yapılmıştır. Termal Gravimetri/Diferansiyel Taramalı Kalorimetri analizleri ile, şeftali çekirdeğinin 25-150°C, 200-380°C ve 380-580°C sıcaklık aralıklarında bozunduğu gözlenmiştir. X-Işını Kırınımı analizleri sonucu ise, adsorbent yapısının amorf bir karaktere sahip olduğunu ortaya koymuştur. Ayrıca, yüzey analizleri ile, adsorbentin yüzey alanı, por hacmi ve ortalama por çapı değerleri belirlenmiştir. Adsorpsiyon prosesinin kinetiğinin belirlenmesi için, yaygın olarak kullanılan modeller incelenmiş ve kinetik modelin yalancı ikinci mertebeye uyduğu tespit edilmiştir. Elde edilen sonuçlar ışığında, endüstriyel anlamda sulu çözeltilerden malahit yeşilinin uzaklaştırılması hususunda şeftali çekirdeği kabuğunun oldukça katkı sağlayacağı söylenebilir.

Keywords

• Şeftali çekirdeği kabuğu
• malahit yeşili
• adsorpsiyon
• karakterizasyon
• kinetik model

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