Use of some natural supports for the adsorption of theophylline from aqueous solutions
In this work, the interaction of Theophylline with lemon peel and olive leaves (two natural solid supports) was studied at 25, 35 and 45 oC in order to identify the most appropriate theoretical adsorption model, as well as the corresponding thermodynamic parameters (free energy of Gibbs, enthalpy an...
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| Dokumentumtípus: | Könyv része |
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2016
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
22 |
| Kulcsszavak: | Analitikai kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/56097 |
| Tartalmi kivonat: | In this work, the interaction of Theophylline with lemon peel and olive leaves (two natural solid supports) was studied at 25, 35 and 45 oC in order to identify the most appropriate theoretical adsorption model, as well as the corresponding thermodynamic parameters (free energy of Gibbs, enthalpy and entropy) of the adsorption process. In the first stage, the time necessary for attaining the equilibrium was established in a series of preliminary experiments, which indicated periods of time ranging from 182 to 356 minutes. The experimental data obtained from the adsorption process was fitted to the Freundlich and Langmuir classical adsorption models by linear regression analysis. The obtained results indicate that for both studied systems, the Langmuir model described better the interaction of Theophylline with the solid supports taken in work. |
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| Terjedelem/Fizikai jellemzők: | 285-288 |
| ISBN: | 978-963-306-507-5 |