Use of modified wheat bran for the removal of chromium(VI) from aqueous solutions

Food Chemistry

Volumn 158, Issue , 2014, Pages 112-117

  Kaya, K ^a   Pehlivan, E ^b   Schmidt, C ^c   Bahadir, M ^c  

^a SULEYMAN DEMIREL UNIVERSITY   (Turkey)

^b SELCUK UNIVERSITY   (Turkey)

^c TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

Author keywords

Hexavalent chromium; Isotherms; Tartaric acid; Wheat bran

Indexed keywords

CHROMIUM; CHROMIUM COMPOUNDS; ISOTHERMS;

ADSORPTION CAPACITIES; CR ADSORPTIONS; FREUNDLICH ADSORPTION MODEL; HEXAVALENT CHROMIUM; REMOVAL OF CHROMIUM; SOLUTION PHASE; TARTARIC ACIDS; WHEAT BRAN;

ADSORPTION;

CHROMIUM; TARTARIC ACID; TARTARIC ACID DERIVATIVE;

ADSORPTION; AQUEOUS SOLUTION; ARTICLE; CONCENTRATION (PARAMETERS); ISOTHERM; NONHUMAN; PH; QUANTITATIVE ANALYSIS; SURFACE PROPERTY; WASTE COMPONENT REMOVAL; WHEAT BRAN; CHEMISTRY; DIETARY FIBER; WHEAT;

CHROMIUM; DIETARY FIBER; HYDROGEN-ION CONCENTRATION; TARTRATES; TRITICUM;

EID: 84896519988     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.107     Document Type: Article

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