Thermodynamics and Kinetic Studies of Iron(III) Adsorption by Olive Cake in a Batch System

The adsorption of Fe(III) ions from the aqueous solution model using olive cake as an adsorbent has been investigated. The influences of the initial pH, temperature, contact time and dosage of the adsorbent on adsorption performance have been experimentally verified by a batch method. The adsorbent...

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Bibliographic Details
Published inJournal of the Mexican Chemical Society Vol. 52; no. 2; pp. 108 - 115
Main Authors Al-Anber, Zaid Ahmed, Al-Anber, Mohammed A. S.
Format Journal Article
LanguagePortuguese
Published Sociedad Química de México A.C 01.04.2008
Subjects
Chemistry, Multidisciplinary
olive cake
isothermal and kinetics models
modelos de isotermas y de cinética
bagazo de oliva
Adsorción, iones Fe
Adsorption, iron ions
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Summary:The adsorption of Fe(III) ions from the aqueous solution model using olive cake as an adsorbent has been investigated. The influences of the initial pH, temperature, contact time and dosage of the adsorbent on adsorption performance have been experimentally verified by a batch method. The adsorbent used in this study exhibited a good adsorption potential at initial pH 4.5 for temperatures 28, 35 and 45 °C. The removal efficiency and distribution coefficient have also been determined for the adsorption system as a function of dosage of the adsorbent. The experimental results are described by Langmuir, Freundlich and Dubinin-Kaganer-Radushkevich (DKR) isotherm models. Experimental results show that the kinetic model of pseudo-second order provided a good description of the whole experimental data more than the kinetic of the Lagergren-first order.
ISSN:1870-249X