Tất cả các màng dựa trên chất thải thực phẩm cho việc loại bỏ Chromium(VI)

Environmental Sustainability - Tập 4 - Trang 429-435 - 2020
Irene Vassalini1,2,3, Marharyta Litvinava4, Ivano Alessandri1,2,3,4
1Chemistry for Technologies Laboratory, Department of Mechanical and Industrial Engineering, University of Brescia, Brescia, Italy
2INSTM-UdR of Brescia, Brescia, Italy
3CNR-INO, Brescia, Italy
4Department of Information Engineering, University of Brescia, Brescia, Italy

Tóm tắt

Trong công trình này, chúng tôi chứng minh rằng màng vỏ trứng (ESM) có thể được chức năng hóa thành công bằng các chiết xuất từ vỏ cam hoặc lá và thân của bông cải xanh, nhằm tạo ra một vật liệu hấp phụ hoàn toàn dựa trên chất thải thực phẩm, lý tưởng cho việc loại bỏ Chromium hóa trị VI (Cr(VI)) khỏi nước. Cách tiếp cận này đại diện cho một ví dụ điển hình về giải pháp đồng thời cho một số thách thức toàn cầu lớn: đảm bảo nước sạch và tái chế chất thải thực phẩm. Nguyên lý hoạt động của hệ thống được trình bày dựa trên sự tương tác hiệp đồng giữa các nhóm chức của ESM (đặc biệt là các nhóm amino proton hóa và nhóm axit carboxylic) và các axit hữu cơ có trong các chiết xuất thực vật, cho phép tạo ra một thiết bị hoạt động hiệu quả trong các điều kiện thực tế.

Từ khóa

#màng vỏ trứng #chất thải thực phẩm #loại bỏ Chromium(VI) #hấp phụ #tái chế chất thải

Tài liệu tham khảo

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