Deep insights into kinetics, optimization and thermodynamic estimates of methylene blue adsorption from aqueous solution onto coffee husk (Coffee arabica) activated …

P Deivasigamani, PS Kumar, S Sundaraman… - Environmental …, 2023 - Elsevier
In the current study, an attempt was made to synthesize coffee husk (CH) activated carbon
by chemical modification approach (sulphuric acid-activated CH (SACH) activated carbon) …

[HTML][HTML] Wodyetia bifurcata biochar for methylene blue removal from aqueous matrix

KJL Dos Santos, GES Dos Santos, ÍMGL de Sá… - Bioresource …, 2019 - Elsevier
The endocarp of Wodyetia bifurcata was used to produce biochar by vacuum pyrolysis as an
alternative adsorbent for methylene blue (MB) removal. The influence of different pyrolysis …

Statistical and physical interpretation of dye adsorption onto low-cost biomass by using simulation methods

K Oueslati, A Naifar, A Sakly, GZ Kyzas… - Colloids and Surfaces A …, 2022 - Elsevier
In this work, statistical physics approach has been developed to investigate the adsorption of
Basic Blue 3G dye onto low-cost biomass (coffee residues). Thermodynamic, energetic, and …

Removal of tartrazine from aqueous solution by adsorption on activated red mud

IG Bacioiu, L Stoica, C Constantin… - Water, Air, & Soil …, 2017 - Springer
In this study, activated red mud was used to develop an effective adsorbent in order to
remove a toxic azo dye (tartrazine E102) from aqueous solutions. To increase the adsorption …

Separation of crystal violet dye from wastewaters by using supported liquid membrane technology

MW Ashraf, MP Collins, MA Mir, A Salam… - Journal of …, 2022 - Wiley Online Library
The current study enumerates the use of supported liquid membrane (SLM) technology to
remove and recover crystal violet dye from wastewaters. The management of textile industry …

[PDF][PDF] Discoloration of food dyes from aqueous media by ozonation. Case study: Brilliant Blue

M Marcvart, C Constantin, L Stoica - UPB Sci. Bull. Ser. B, 2019 - scientificbulletin.upb.ro
The paper presents the discoloration of a food dye (Brilliant Blue-BB) in aqueous solutions
by ozonation. In order to establish the optimum parameters of this process and to reach its …