Hexavalent Chromium Removal by Osage Orange

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dc.contributor.authorPehlivan, Erol
dc.contributor.authorPehlivan, Ergün
dc.contributor.authorTutar Kahraman, Havva
dc.date.accessioned2020-03-26T18:30:40Z
dc.date.available2020-03-26T18:30:40Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThis study explores the sorption potential of Osage Orange (Maclura Pomifera) for the removal of Cr(VI) ion. The influence of contact time, solution pH, initial metal concentration, amount of biosorbent and ionic strength on the removal of Cr(VI) ion was studied. The biosorption of Cr(VI) with pulp and peel was investigated in a batch arrangement. The initial and equilibrium concentrations of Cr(VI) ions in aqueous phase were determined by spectrophotometry. The sorption process was pH and concentration dependent. The sorption of Cr(VI) ions increased with a decreasing pH until pH 2. The increase in initial Cr(VI) ions concentration in aqueous phase increased the sorption. The sorption data fitted well with the Langmuir sorption model within the concentration range studied. The observed maximum biosorption capacity by Langmuir sorption model at pH of 2 for M. Pomifera pulp was 0.92 mmol of Cr(VI)/g and for M. Pomifera peel was 0.55 mmol of Cr(VI)/g. (C) 2012 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipSelcuk UniversitySelcuk Universityen_US
dc.description.sponsorshipWe would like to thank Selcuk University Research Fund for its financial support for this work.en_US
dc.identifier.citationTutar Kahraman, H., Pehlivan, E., Pehlivan, E., (2012). Hexavalent Chromium Removal by Osage Orange. Food Chemistry. 133(4), 1478-1484.
dc.identifier.doi10.1016/j.foodchem.2012.02.037en_US
dc.identifier.endpage1484en_US
dc.identifier.issn0308-8146en_US
dc.identifier.issn1873-7072en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1478en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2012.02.037
dc.identifier.urihttps://hdl.handle.net/20.500.12395/28106
dc.identifier.volume133en_US
dc.identifier.wosWOS:000303847400051en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorTutar Kahraman, Havva
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/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectOsage Orangeen_US
dc.subjectBiosorptionen_US
dc.subjectSorption isothermsen_US
dc.subjectBiomassen_US
dc.subjectAgricultural wasteen_US
dc.titleHexavalent Chromium Removal by Osage Orangeen_US
dc.typeArticleen_US

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