INFLUENCE OF THERMAL TREATMENT OF THE BASALT TUFA ON ITS PHASE COMPOSITION AND SORPTION CAPACITY

Journal Title: Food and Environment Safety - Year 2018, Vol 0, Issue 1

Abstract

The results reflecting influence of thermal treatment of basalt tufa (BT) on its phase composition and capacity of some heavy metal ions (Cu2+, Mn2+, Ni2+, Pb2+, Zn2+) sorption under the static conditions are presented. It has been found that thermal modification of tufa at 400–1000 0С results in weight loss of the material from 5,79 % (at 400 0C) to 10,18 % (1000 0C) caused by changes in the mineral phase composition such as loss of the chemically bound water, decomposition of carbonates and other compounds. It has been shown that the sorption value for the heavy metal ions, being captured on surface of the thermally modified BT samples, is governed by the ion’s nature and temperature of its thermal treatment. The negatively charged surface-active adsorption centers were identified for all BT samples since they exhibited the positive suspension effect. Therefore, a competition between adsorption of H+ and heavy metal ions can take place.

Authors and Affiliations

Volodymyr DIICHUK, Iryna DIICHUK, Igor KOBASA

Keywords

Related Articles

USE OF WALNUTS (JUGLANS REGIA L.) WASTE FROM PHYSICAL EXTRACTION OF OIL TO PRODUCE FLOUR AND SWEETS

The purpose of the research consists in enhancing the value of the secondary products of the seed oil industry, especially of the defatted walnut flour (Juglans regia L.). By adding it in the composition of sweets, the a...

PORK SUPPLY CHAIN, CONSUMPTION AND RISK FACTORS FOR INFECTIONS OF CONSUMERS IN THE ABIDJAN DISTRICT (CÔTE D'IVOIRE)

The ban on the consumption of game throughout Côte d'Ivoire by the emergence of Ebola haemorrhagic fever prompted consumers to turn to other sources of animal protein, such as pork. There is more frequent consumption of...

TECHNOLOGICAL ASPECTS OF PRODUCTION OF FROZEN DESSERT WITH PROTEIN-HERBAL COMPONENT

The aim of scientific work is to improve the technology of frozen desserts enriched with protein-herbal component by the obtained thermo & heat coagulation of skimmed milk with Rumex juice. The emergency of the developme...

COMPARATIVE STUDY OF TOXIC METALS AND MICRONUTRIENTS IN VEGETABLES IRRIGATED BY SEWAGE/FRESH WATER

The purpose of this study was to compare the concentrations of micronutrients (Maganese, Zinc, Copper, Iron and Chromium) and toxic metals (Lead and Cadmium) in edible part of ten different species of vegetables, irrigat...

POSITIVE IMPACT OF FREQUENT MILK AND DAIRY PRODUCTS CONSUMPTION ON BONE MINERAL DENSITY OF OVER 50-AGED MACEDONIAN WOMEN

A segment of our research was focused on examining the impact of the frequency of milk and dairy products’ (MDP) consumption on bone mineral density (BMD) of Macedonian female population. BMD was measured by DEXA-densito...

Download PDF file
  • EP ID EP543104
  • DOI -
  • Views 178
  • Downloads 0

How To Cite

Volodymyr DIICHUK, Iryna DIICHUK, Igor KOBASA (2018). INFLUENCE OF THERMAL TREATMENT OF THE BASALT TUFA ON ITS PHASE COMPOSITION AND SORPTION CAPACITY. Food and Environment Safety, 0(1), 37-40. https://europub.co.uk/articles/-A-543104