Influence of methyl groups in triphenylmethane dyes on their adsorption on biochars from cofee husks.
Data
2022
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Resumo
Biochars (BC), whose properties are
highly dependent on the pyrolysis temperature used,
have been proposed for the efcient removal of a vari-
ety of contaminants from wastewater. In this work,
pristine biochars were produced by the pyrolysis of
cofee husks at temperatures of 400, 500, 750, and
900 °C, for use in the adsorption of pararosaniline
(PRA) and methyl violet 10B (MV10B), which are
triphenylmethane dyes with similar structures, but dif-
ferent numbers of methyl groups. The biochars were
characterized and the dye adsorption kinetics and equi-
libria were investigated. FTIR and Raman spectros-
copy analyses indicated that a higher pyrolysis temper-
ature increased the aromaticity of the biochar surface
structure, while decreasing the number of oxygenate
functional groups. Higher adsorption capacities were generally observed at pH 7.5, with the maximum
adsorption amounts increasing in the order BC900 ≈
BC750<BC500<BC400 for both dyes, being 1.3
times higher for PRA on BC400 (97.22 mmol kg−1),
but 1.9 times higher for MV10B on BC900
(5.49 mmol kg−1). The Langmuir model provided the
best ft to the adsorption isotherms for BC400 and
BC900, while the Dubinin–Radushkevich model sat-
isfactorily ftted the isotherms for the other biochars.
These results showed that increase of the pyrolysis
temperature resulted in a decrease in the number of
adsorption sites with which the dyes interacted more
favorably by means of hydrogen bonds. Although
hydrophobic interactions were not important driving
forces for adsorption of the dyes, the higher number of
methyl groups in MV10B favored its adsorption on the
more hydrophobic biochar.
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Palavras-chave
Pararosaniline, Crystal violet, Pyrolysis temperature
Citação
CASTRO, A. E. de et al. Infuence of methyl groups in triphenylmethane dyes on their adsorption on biochars from cofee husks. Water Air Soil Pollut, v. 233, n. 180, 2022. Disponível em: <https://link.springer.com/article/10.1007/s11270-022-05623-8>. Acesso em: 11 out. 2022.