Use of modified wheat bran for the removal of chromium(VI) from aqueous solutions

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dc.contributor.authorKaya, K.
dc.contributor.authorPehlivan, E.
dc.contributor.authorSchmidt, C.
dc.contributor.authorBahadir, M.
dc.date.accessioned2020-03-26T18:58:45Z
dc.date.available2020-03-26T18:58:45Z
dc.date.issued2014
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractNovel adsorbents, wheat bran (WB) and modified wheat bran (M-WB) with tartaric acid were developed and Cr(VI) adsorption was investigated by changing various parameters. The adsorption increased with contact time and become optimum at 180 min for WB and 200 min for M-WB. When the pH of the solution phase increased, some of toxic Cr(VI) reduced into less toxic Cr(III) on the WB surface. The maximum removal of Cr(VI) from the solution having an initial Cr(VI) concentration of 200 mg L-1 was obtained at pH 2.0 as 51.0% and 90.0% for WB and M-WB, respectively. Isotherm data of Cr(VI) adsorption on WB and M-WB was described by the Freundlich adsorption model. The adsorption capacity of 4.53 mg of Cr(VI)/g for WB and 5.28 mg of Cr(VI)/g for M-WB was obtained at pH 2 and 2.2 respectively. (C) 2014 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipGerman Federal Ministry for Economic Cooperation and Development (BMZ); German Academic Exchange Service (DAAD)Deutscher Akademischer Austausch Dienst (DAAD)en_US
dc.description.sponsorshipThis investigation was performed at the Guest Chair within the project "Exceed- Excellence Center for Development Cooperation-Sustainable Water Management in Developing Countries at the Technische Universitat Braunschweig, Prof. Pehlivan being the visiting professor, and Ms Kaya is the international exchange staff members. The Exceed Project is granted by the German Federal Ministry for Economic Cooperation and Development (BMZ) and German Academic Exchange Service (DAAD), their financial support we gratefully acknowledge.en_US
dc.identifier.doi10.1016/j.foodchem.2014.02.107en_US
dc.identifier.endpage117en_US
dc.identifier.issn0308-8146en_US
dc.identifier.issn1873-7072en_US
dc.identifier.pmid24731321en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage112en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2014.02.107
dc.identifier.urihttps://hdl.handle.net/20.500.12395/31267
dc.identifier.volume158en_US
dc.identifier.wosWOS:000335805600016en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofFOOD CHEMISTRYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectHexavalent chromiumen_US
dc.subjectWheat branen_US
dc.subjectTartaric aciden_US
dc.subjectIsothermsen_US
dc.titleUse of modified wheat bran for the removal of chromium(VI) from aqueous solutionsen_US
dc.typeArticleen_US

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