Biosorption of pentachlorophenol from aqueous solutions by a fungal biomass

Bioresource Technology
Thyagarajan Mathialagan, T Viraraghavan

Abstract

This study focuses on the use of non-viable Aspergillus niger biomass, for the biosorption of pentachlorophenol (PCP) from aqueous solutions. Various forms of the biomass-autoclaved and chemically conditioned, were tested for their potential in the removal of PCP from aqueous solutions. It was found that PCP removal was pH dependent; PCP removal decreased with the increase in pH for all type of biomass, except for cetyltrimethylammonium bromide (CTAB) biomass. For CTAB biomass, a near complete removal of PCP was observed at all pHs. Therefore, CTAB biomass was used in further studies. PCP removal was rapid, with an equilibrium time of 2h. The rate of adsorption kinetics was well described by a pseudo-second order model. Isotherm models of the type one and two parameter models were found to fit the isotherm data. PCP biosorption was found to be exothermic in nature; the amount of PCP sorbed decreased with an increase in temperature. Desorption was carried out using deionized water, dilute HCl and dilute NaOH, and it was found that most of the PCP was irreversibly bound to the biomass. The addition of inorganic salts did not affect the removal of PCP from aqueous solutions. Among the surface functional groups present on the bioma...Continue Reading

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Citations

Jan 18, 2014·World Journal of Microbiology & Biotechnology·S RangabhashiyamLity Alen Varghese
Apr 26, 2011·Journal of Hazardous Materials·Hugo León-SantiestebánAraceli Tomasini
Jan 1, 2011·Journal of Environmental Sciences (China)·Yonghui LinWenyong Hu
Oct 23, 2016·Environmental Science and Pollution Research International·Zhifeng LiuXin Yang
Nov 14, 2015·Environmental Science. Processes & Impacts·Tiantian ShenJinren Lu
Dec 7, 2017·International Journal of Environmental Research and Public Health·Omena Bernard Ojuederie, Olubukola Oluranti Babalola
Feb 8, 2020·Journal of Environmental Health Science & Engineering·Zahra SeyediHamed Tashakkorian
Nov 17, 2019·Food Research International·Valéria Rampazzo RibeiroCharles Windson Isidoro Haminiuk

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