Investigating adsorption of model low-MW AOM components onto different types of activated carbon – influence of temperat­ure and pH value

0531898 - ÚH 2023 RIV GB eng J - Článek v odborném periodiku
Čermáková, Lenka - Fialová, Kateřina - Kopecká, Ivana - Barešová, Magdalena - Pivokonský, Martin
Investigating adsorption of model low-MW AOM components onto different types of activated carbon – influence of temperat­ure and pH value.
Environmental Technology. Roč. 43, č. 8 (2022), s. 1152-1162. ISSN 0959-3330. E-ISSN 1479-487X
Institucionální podpora: RVO:67985874
Klíčová slova: adsorption * algal organic matter * amino acid * temperature * water treatment
Obor OECD: Environmental sciences (social aspects to be 5.7)
Impakt faktor: 2.8, rok: 2022
Způsob publikování: Omezený přístup
https://www.tandfonline.com/doi/full/10.1080/09593330.2020.1820082

Low molecular weight algal organic matter (AOM), as a frequent water contaminant with poor coagulation efficiency, adversely affects the quality of produced water and serves as a source of potentially carcinogenic disinfection by-products. AOM removal from water is inevitable to eliminate the negative health and environmental impacts. This research evaluates the removal of arginine, phenylalanine and aspartic acid, which are amino acids abundant in AOM. Adsorption experiments were performed at 10, 18 and 25 °C and pH 5, 7 and 9 using two different activated carbons (FTL, PIC). Amino acids showed endothermic adsorption behaviour, with a higher removal at higher temperature. Higher temperature increased the diffusion of amino acid molecules, reduced the solution viscosity, or enhanced the hydrophobic interactions contributing to adsorption. The effect of temperature manifested differently during experiments depending on the chemical nature of the amino acids, the pH value and the surface properties of the carbon. Phenylalanine isotherms showed specific waves (Langmuir type 4). pH had a greater effect on arginine adsorption than did temperature. Aspartic acid isotherms exhibited a decrease in adsorption at higher pH values and higher temperatures. The principal mechanisms involved in amino acid adsorption were hydrophobic interactions, electrostatic interactions or hydrogen bonds.
Trvalý link: http://hdl.handle.net/11104/0330332