Influence of pH on hexavalent chromium reduction by Fe(II) and sulfide compounds

2015 ◽  
Vol 72 (1) ◽  
pp. 22-28 ◽  
Author(s):  
Juan Chen ◽  
Ri Chen ◽  
Mei Hong
Keyword(s):  
Reduction Process ◽  
Single Species ◽  
Batch Experiments ◽  
Chromium Reduction ◽  
Promoting Effect ◽  
Ph Values ◽  
Ph Dependent ◽  
Ph Range ◽  
Influence Of Ph ◽  
Sulfide Species

Abstract Batch experiments were conducted to investigate the influence of pH on Cr(VI) reduction with Fe(II), sulfide and mixtures of Fe(II) and sulfide at pH 3.0–12.0. The results showed that Fe(II) could reduce Cr(VI) with a high removal of nearly 100% in the pH range of 3.0–9.0, while the reduction of Cr(VI) decreased to approximately 60% considering the oxygenation of Fe(II) at pH 12.0. The reaction between Cr(VI) and sulfide, however, was largely pH dependent. H2S was the main sulfide species with the Cr(VI) removal of ∼80% at pH < 7.0, while sulfide mainly existed in the forms as HS− or S2− at pH ≥ 7.0, which had very limited removal of Cr(VI) (no more than 10%). The Cr(VI) removal by the mixtures of Fe(II) and sulfide was also compared with the sum of separate ones at different pH values. The sum of Cr(VI) removal by single Fe(II) and S(-II) was similar to that by the mixtures at pH 3.0–5.0 and pH 12.0, while the removal of Cr(VI) by the mixtures was observed to be more effective than the sum of the single-species removals at pH 7.0–9.0; the promoting effect was primarily attributed to the catalysis of ferric ion generated during the reduction process.

scholarly journals Optimal pH in chlorinated swimming pools – balancing formation of by-products

2013 ◽  
Vol 11 (3) ◽  
pp. 465-472 ◽  
Author(s):  
Kamilla M. S. Hansen ◽  
Hans-Jørgen Albrechtsen ◽  
Henrik R. Andersen
Keyword(s):  
Body Fluid ◽  
Product Formation ◽  
Swimming Pools ◽  
Batch Experiments ◽  
Ph Values ◽  
Precursor Ratio ◽  
Decreasing Ph ◽  
Ph Range ◽  
By Products ◽  
Optimal Ph

In order to identify the optimal pH range for chlorinated swimming pools, the formation of trihalomethanes, haloacetonitriles and trichloramine was investigated in the pH-range 6.5–7.5 in batch experiments. An artificial body fluid analogue was used to simulate bather load as the precursor for by-products. The chlorine-to-precursor ratio used in the batch experiments influenced the amounts of by-products formed, but regardless of the ratio the same trends in the effect of pH were observed. Trihalomethane formation was reduced by decreasing pH, but haloacetonitrile and trichloramine formation increased. To evaluate the significance of the increase and decrease of the investigated organic by-products at the different pH values, the genotoxicity was calculated based on literature values. The calculated genotoxicity was approximately at the same level in the pH range 6.8–7.5 and increased when pH was 6.7 or lower. An optimal pH range for by-products formation in swimming pools was identified at pH 7.0–7.2. In the wider pH range (pH 6.8–7.5), the effect on by-product formation was negligible. Swimming pools should never be maintained at lower pH than 6.8 since formation of both haloacetonitriles and trichloramine increase significantly below this value.

scholarly journals Organic/Inorganic Superabsorbent Hydrogels Based on Xylan and Montmorillonite

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Shuang Zhang ◽  
Ying Guan ◽  
Gen-Que Fu ◽  
Bo-Yang Chen ◽  
Feng Peng ◽  
...  
Keyword(s):  
Compressive Modulus ◽  
Cross Linking ◽  
Swelling Properties ◽  
Ph Values ◽  
Swelling Capacity ◽  
Wide Ph Range ◽  
Grafting Copolymerization ◽  
Ph Range ◽  
Influence Of Ph ◽  
Superabsorbent Hydrogels

The unique organic/inorganic superabsorbent hydrogels based on xylan and inorganic clay montmorillonite (MMT) were prepared via grafting copolymerization of acrylic acid (AA) and 2-acrylamido-2-methylpropanesulfonic acid (AMPS) withN,N-methylenebisacrylamide (MBA) as a cross-linking agent and potassium persulfate (KPS) as an initiator. The effect of variables on the swelling capacity of the hydrogels, such as the weight ratios of MMT/xylan, MBA/xylan, and AMPS/AA, was systematically optimized. The results indicated that the superabsorbent hydrogels comprised a porous cross-linking structure of MMT and xylan with side chains that carry carboxylate, carboxamide, and sulfate. The hydrogels exhibit the high compressive modulus (E), about 35–55 KPa, and the compression strength of the hydrogels increased with an increment of the MMT content. The effect of various cationic salt solutions (LiCl, CaCl2, and FeCl3) on the swelling has the following order: Li+> Ca2+> Fe3+. Furthermore, the influence of pH values on swelling behaviors showed that the superabsorbent composites retained around 1000 g g−1over a wide pH range of 6.0–10.0. The xylan-based hydrogels with the high mechanical and swelling properties are promising for the applications in the biomaterials area.

Note: Influence of pH on the Extraction Yield and Functional Properties of Macadamia (Macadamia Integrofolia) Protein Isolates

2004 ◽  
Vol 10 (4) ◽  
pp. 263-267 ◽  
Author(s):  
P. S. Bora ◽  
D. Ribeiro
Keyword(s):  
Functional Properties ◽  
Extraction Yield ◽  
Emulsifying Properties ◽  
Alkaline Ph ◽  
Protein Isolates ◽  
Ph Values ◽  
Macadamia Nut ◽  
Isoelectric Ph ◽  
Ph Range ◽  
Influence Of Ph

Three protein isolates from de-fatted macadamia nut kernel flour were prepared by extraction at acidic (pH2.0), neutral (pH7.2 with 0.2M phosphate buffer containing 0.5MNaCl) and alkaline (pH12.0) conditions. Extraction at pH2.0 solubilised nearly 52.0% of the proteins present in defatted macadamia flour, while extraction with buffer (pH7.2) and alkaline pH (12.0) solubilised about 83.0% of proteins. The yield of isoelectrically precipitated protein from acidic extract (pH2.0, isolate A) was about 65.2% and from neutral (isolate B) and alkaline extracts (isolate C) was slightly over 83.0% which accounted for 33.7, 69.1 and 69.4% of the proteins present in defatted flour. The protein content of the isolates was 80.1, 92.1 and 92.0% in A, B and C isolates respectively. The functional properties of these isolates were significantly different. Isolate A presented better solubility at pH below isoelectric pH, isolate C at pH above isoelectric pH and isolate B intermediate solubility at the pH range studied. Isolate B showed best water and oil absorption capacities followed by isolate C and least by isolate A. For each isolate, the emulsifying properties were also significantly different at different pH values.

Influence of pH on Cadmium Removal by Mineral Adsorbent

2012 ◽  
Vol 518-523 ◽  
pp. 3026-3029
Author(s):  
Chun Fang Tang ◽  
Ke Lin Li ◽  
Cheng Feng Li
Keyword(s):  
Low Ph ◽  
Langmuir Equation ◽  
Maximum Amount ◽  
Cadmium Removal ◽  
Ph Values ◽  
Adsorption Data ◽  
Dependent Model ◽  
Adsorption Amount ◽  
Ph Dependent ◽  
Influence Of Ph

The effect of pH on Cd adsorption was studied using red soil as an adsorbent in this study.The curve of Cd adsorbed vs pH showed that the adsorption amount increased slowly at low pH, then quickly with the increase of pH, and reached the maximum amount at high pH. The adsorption data at different pH values and initial Cd(II) concentrations were fitted well by Langmuir isotherm. At last, a pH-dependent model of adsorption isotherms of Cd was established by substituting the fitting results obtained from experimental data for the parameters in Langmuir equation.

The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel

2015 ◽  
Vol 82 (4) ◽  
pp. 506-512 ◽  
Author(s):  
Setareh Ghorban Shiroodi ◽  
Y. Martin Lo
Keyword(s):  
Whey Protein ◽  
Rheological Behaviour ◽  
Food Product ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Ph Values ◽  
Heating And Cooling ◽  
Dynamic Rheological Properties ◽  
Ph Dependent ◽  
Ph Range

The ultimate goal of this work was to examine the effect of xanthan-curdlan hydrogel complex (XCHC) on the rheology of whey protein isolate (WPI) within the pH range of 4–7 upon heating and cooling. Dynamic rheological properties of WPI and XCHC were studied individually and in combination, as a function of time or temperature. For pure WPI, gels were pH-dependent, and in all pH values except 7, gels formed upon first heating from 40 to 90 °C. At pH 7, WPI did not form gel upon first heating, and the storage modulus (G′) started to increase during the holding time at 90 °C. The onset of gelation temperature of WPI was lower in acidic pH ranges compared to the neutral pH. In mixed gels, the presence of XCHC increased the G′ of the gels. The rheological behaviour was pH-dependent and initially was controlled by XCHC; however, after the consolidation of WPI network, the behaviour was led by the whey protein isolate. Results showed that XCHC had a synergistic effect on enhancing the elastic modulus of the gels after the consolidation of WPI network. Based on the results of this study, it is possible to use these biopolymers in the formulation of frozen dairy-based products and enable food manufactures to improve the textural and physicochemical properties, and as a result the consumer acceptance of the food product.

The Malachite Green Biodegradation in Bioreactors on Various pH Domains

2019 ◽  
Vol 70 (8) ◽  
pp. 2996-2999
Author(s):  
Viorel Gheorghe ◽  
Catalina Gabriela Gheorghe ◽  
Andreea Bondarev ◽  
Vasile Matei ◽  
Mihaela Bombos
Keyword(s):  
Malachite Green ◽  
Contact Time ◽  
Dominant Species ◽  
Wastewater Treatment Plants ◽  
Organic Substances ◽  
Biological Degradation ◽  
Growth Promoters ◽  
Ph Values ◽  
Biological Sludge ◽  
Ph Range

In the experimental study was studied the malachite green colorant biodegradation in biological sludge with biological activity. The biodegradability tests were carried out in laboratory bioreactors, on aqueous solutions of green malachite contacted with microorganisms in which the dominant species is Paramecium caudatum, in a pH range between 8 and 12, temperatures in the ranges 25-350C, using pH neutralizing substances and biomass growth promoters. The colorant initial concentrations and those obtained after biological degradation depending on the contact time, at certain pH values, were established through UV-Vis spectrometry. The studies have shown the measure of possible biological degradation of some organic substances with extended uses, with largely aromatic structure, resistance to biodegradation of microorganisms, commonly used in wastewater treatment plants.

pH-Dependent Thermal Stability of Vibrio cholerae L-asparaginase

2019 ◽  
Vol 26 (10) ◽  
pp. 743-750 ◽  
Author(s):  
Remya Radha ◽  
Sathyanarayana N. Gummadi
Keyword(s):  
Vibrio Cholerae ◽  
Conformational Changes ◽  
Kinetic Studies ◽  
Structural Features ◽  
Structure Stability ◽  
Kcal Mole ◽  
Scanning Calorimetry ◽  
Wide Range ◽  
Ph Dependent ◽  
Ph Range

Background:pH is one of the decisive macromolecular properties of proteins that significantly affects enzyme structure, stability and reaction rate. Change in pH may protonate or deprotonate the side group of aminoacid residues in the protein, thereby resulting in changes in chemical and structural features. Hence studies on the kinetics of enzyme deactivation by pH are important for assessing the bio-functionality of industrial enzymes. L-asparaginase is one such important enzyme that has potent applications in cancer therapy and food industry.Objective:The objective of the study is to understand and analyze the influence of pH on deactivation and stability of Vibrio cholerae L-asparaginase.Methods:Kinetic studies were conducted to analyze the effect of pH on stability and deactivation of Vibrio cholerae L-asparaginase. Circular Dichroism (CD) and Differential Scanning Calorimetry (DSC) studies have been carried out to understand the pH-dependent conformational changes in the secondary structure of V. cholerae L-asparaginase.Results:The enzyme was found to be least stable at extreme acidic conditions (pH< 4.5) and exhibited a gradual increase in melting temperature from 40 to 81 °C within pH range of 4.0 to 7.0. Thermodynamic properties of protein were estimated and at pH 7.0 the protein exhibited ΔG37of 26.31 kcal mole-1, ΔH of 204.27 kcal mole-1 and ΔS of 574.06 cal mole-1 K-1.Conclusion:The stability and thermodynamic analysis revealed that V. cholerae L-asparaginase was highly stable over a wide range of pH, with the highest stability in the pH range of 5.0–7.0.

Study on desorption of Mn, Fe, and Mg from TMP and evaluation of the complexing strength of different chelating agents using side reaction coefficients 10th EWLP, Stockholm, Sweden, August 25–28, 2008

Holzforschung ◽  
2009 ◽  
Vol 63 (6) ◽  
Author(s):  
Kim Granholm ◽  
Pingping Su ◽  
Leo Harju ◽  
Ari Ivaska
Keyword(s):  
Citric Acid ◽  
Metal Ions ◽  
Chelating Agents ◽  
Side Reaction ◽  
Sodium Dithionite ◽  
Thermomechanical Pulp ◽  
Peroxide Bleaching ◽  
Ph Values ◽  
Reducing Environment ◽  
Ph Range

Abstract Chelation of thermomechanical pulp (TMP) was studied in this work. The desorption of Mn, Fe, and Mg due to their impact on peroxide bleaching was investigated. The desorption experiments were performed with EDTA, citric acid, oxalic acid, and formic acid as chelating agents at different pH. Chelation experiments with EDTA were carried out at pH 3–11. Sodium dithionite was used as the reducing agent in studying chelation with EDTA in a reducing environment. Mn was very effectively desorbed with EDTA from TMP at pH <10 and the reducing environment further improved the removal of all the studied metal ions from TMP with EDTA. Citric acid also removed Mn effectively from TMP at pH 5. The thermodynamic stability constants of different metal chelates do not present the correct picture of how strongly the metal ions are bound by the chelating agents in different conditions. But by means of the side reaction coefficients (α M(L)-coefficients) it is also theoretically possible to evaluate and compare the real binding strengths between the metal ions and different chelating agents at varying pH values and other solution conditions. In this study, a theory is given for the calculation of side reaction coefficients. Values of the α M(L)-coefficients, for the pH range 0–14, are presented for EDTA, DTPA, and also for some other new potential environmentally friendly chelating agents.

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