scholarly journals Kinetics and Thermodynamics of Acid Red 1 Adsorption on Used Black Tea Leaves from Aqueous Solution

2021 ◽  
Vol 10 (06) ◽  
pp. 7-15
Author(s):  
Rasel Ahmed ◽  
Raisa Rahman Rafia ◽  
Mohammad Abul Hossain
Keyword(s):  
Aqueous Solution ◽  
Black Tea ◽  
Tea Leaves ◽  
Kinetics And Thermodynamics ◽  
Acid Red 1

scholarly journals Adsorptive Removal of 2,4-Dichlorophenol from Aqueous Solution by Using Used Black Tea Leaves

2021 ◽  
Vol 65 (2) ◽  
Author(s):  
Nafees Ahmed ◽  
Md. Ataur Rahman
Keyword(s):  
Aqueous Solution ◽  
Particle Size ◽  
Low Cost ◽  
Black Tea ◽  
Sodium Chlorite ◽  
Tea Leaves ◽  
Adsorptive Removal ◽  
First Order ◽  
Pseudo Second Order ◽  
Maximum Removal

Abstract. Bioadsorbents are drawing the attention of the environmental scientists in removing organic pollutants from aqueous solution because of their availability and low cost. In this research, adsorptive removal of 2,4-dichlorophenol (2,4-DCP) onto used black tea leaves (UBTLs) as well as on sodium chlorite modified used black tea leaves (SCM-UBTLs) was investigated at different conditions. The value of pH was optimized at 2. Smaller particle size (50-100 mm) of both the adsorbents showed maximum removal of 2,4-DCP. However, SCM-UBTLs exhibited comparatively higher (54%) removal of DCP than unmodified used black tea leaves (UM-UBTLs) (40%) at similar conditions (pH, particle size and dose). Equilibrium attained within three hours for both the adsorbents of smaller particle size at pH 2. Adsorption follows the Ho’s pseudo-second-order kinetics rather than Lagergren pseudo-first- order for both the adsorbents. The experimental data was justified with the FTIR spectra of adsorbed and unadsorbed surfaces.   Resumen. Debido a su disponibilidad y bajo costo los bioadsorbentes están atrayendo la atención de los científicos ambientales para la eliminación de contaminantes orgánicos de soluciones acuosas. En esta investigación se analizó la eliminación, por adsorción, del 2,4-diclorofenol (2,4-DCP) en hojas de té negro usadas (UBTL), así como en hojas de té negro usadas tratadas con clorito de sodio (SCM-UBTL) bajo diferentes condiciones. El valor de pH se optimizó a 2. El tamaño de partícula más pequeño (50-100 µm), de ambos adsorbentes, mostró una eliminación máxima del 2,4-DCP. Sin embargo, los SCM-UBTL exhibieron una remoción de DCP comparativamente más alta (54%) que las hojas de té negro usadas sin modificar (UM-UBTL) (40%) en condiciones similares (pH, tamaño de partícula y dosis). El equilibrio se alcanzó en tres horas para ambos adsorbentes con el tamaño de partícula más pequeño a pH 2. La adsorción sigue la cinética de pseudo-segundo orden de Ho en lugar de la de pseudo-primer orden de Lagergren para ambos adsorbentes. Los datos experimentales se vieron apoyados con los espectros FTIR de superficies adsorbidas y no adsorbidas.

Ultrasound-assisted adsorption of phenol from aqueous solution by using spent black tea leaves

2018 ◽  
Vol 25 (23) ◽  
pp. 22920-22930 ◽  
Author(s):  
Asmat Ali ◽  
Muhammad Bilal ◽  
Romana Khan ◽  
Robina Farooq ◽  
Maria Siddique
Keyword(s):  
Aqueous Solution ◽  
Black Tea ◽  
Tea Leaves ◽  
Ultrasound Assisted

Biosorption of Pb(II) from aqueous solution by spent black tea leaves and separation by flotation

2014 ◽  
Vol 57 (5) ◽  
pp. 2028-2039 ◽  
Author(s):  
Ahmed A. Mohammed ◽  
Farah I. Abed ◽  
Tariq J. Al-Musawi
Keyword(s):  
Aqueous Solution ◽  
Black Tea ◽  
Tea Leaves

Biosorption of toxic congo red dye from aqueous solution by eco-friendly biosorbentSaccharum bengalense: kinetics and thermodynamics

2013 ◽  
Vol 51 (28-30) ◽  
pp. 5638-5648 ◽  
Author(s):  
Muhammad Imran Din ◽  
Zaib Hussain ◽  
Muhammad Latif Mirza ◽  
Muhammad Makshoof Athar ◽  
Asadullah Madni ◽  
...  
Keyword(s):  
Aqueous Solution ◽  
Congo Red ◽  
Kinetics And Thermodynamics ◽  
Congo Red Dye ◽  
Red Dye

scholarly journals Fermentation process optimization and chemical composition analysis on black tea wine

2021 ◽  
Vol 233 ◽  
pp. 02052
Author(s):  
Chun Zou ◽  
Yongquan Xu ◽  
Jianxin Chen ◽  
Ruyi Li ◽  
Fang Wang ◽  
...  
Keyword(s):  
Organic Acids ◽  
Fermentation Process ◽  
Black Tea ◽  
Composition Analysis ◽  
Optimal Conditions ◽  
Tea Leaves ◽  
Alcohol Content ◽  
Tea Infusion ◽  
Chemical Composition Analysis ◽  
Aroma Components

In this study, the fermentation process of black tea wine was optimized, and the changes in catechins, organic acids, and aroma components during fermentation were investigated. The optimal fermentation conditions for tea wine were determined as follows: the addition of 15% sucrose and 0.75% tea leaves, and a fermentation temperature of 25 ºC. Under the optimal conditions, the alcohol content and sensory evaluation score of tea wine were 8.9 %ABV and 88, respectively. The contents of catechins and organic acids in tea wine were 21.29 mg/L and 3.68 mg/mL, which were 1.32-fold and 10.51-fold higher than those of tea infusion, respectively. L-malic acid was the main organic acid in tea wine, which accounted for 56.3% of the total amount of organic acids. A total number of 34 and 33 kinds of aroma components were detected in tea wine and tea infusion, respectively. The main aroma components of tea wine were esters and alcohols, which accounted for 39.7% and 45.9% of the total amount of aroma components, respectively, while the main aroma components of tea infusion were esters and aldehydes, accounting for 34.6% and 33.2%, respectively.

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