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     Advance Journal of Food Science and Technology


Kinetic and Equilibrium Studies for the Removal of Bromate by the Modified Activated Carbon

1Muqing Qiu and 2Shuiying Xiong
1College of Life Science, Shaoxing University
2Department of Life Science, Shaoxing University Yuanpei College, Shaoxing, 312000, P.R. China
Advance Journal of Food Science and Technology  2015  7:548-552
http://dx.doi.org/10.19026/ajfst.7.1357  |  © The Author(s) 2015
Received: November ‎7, ‎2014  |  Accepted: December ‎18, ‎2014  |  Published: March 05, 2015

Abstract

Bromate which was formed bromide dissolved in water during the ozonation process, is carcinogenic and mutagenic to humans. To avoid bromate damage, many countries strictly control its concentration in drinking water. Activated carbon is an effective adsorbent material widely used in water treatment. In order to enhance the adsorption of bromate ion on activated carbon, the modified activated carbon was obtained from granular activated carbon by chemical activation using cationic surfactant as an activator. The adsorption characteristics of bromate ion on the modified activated carbon were investigated through adsorption experiments. The effects of temperature, pH in solution, contact time and initial bromate concentration on bromate adsorption by the modified activated carbon were investigated. The experimental data were analyzed by the Langmuir and Freundlich models of adsorption. Kinetic adsorption data were analyzed by the pseudo-first-order kinetic model and the pseudo-second-order model, respectively.

Keywords:

Activated carbon, adsorption, bromate, equilibrium, kinetic,


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Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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