Adsorption of Pb(II) from fish sauce using carboxylated cellulose nanocrystal: Isotherm, kinetics, and thermodynamic studies

International Journal of Biological Macromolecules

Volumn 102, Issue , 2017, Pages 232-240

  Wang, Nan ^a   Jin, Ru Na ^a   Omer, A M ^a,b   Ouyang, Xiao kun ^a  

^a ZHEJIANG OCEAN UNIVERSITY   (China)

^b GENETIC ENGINEERING AND BIOTECHNOLOGY RESEARCH INSTITUTE   (Egypt)

Author keywords

Adsorption; CCN; Fish sauce; Kinetics; Langmuir isotherm; Pb(II)

Indexed keywords

BIOPOLYMER; CARBOXYLATED CELLULOSE NANOCRYSTAL; FISH SAUCE; GLUTAMIC ACID; LEAD; NANOCRYSTAL; SODIUM CHLORIDE; UNCLASSIFIED DRUG; CARBOXYLIC ACID; NANOPARTICLE;

ADSORPTION KINETICS; ARTICLE; BIOCOMPATIBILITY; BIODEGRADABILITY; CHEMICAL STRUCTURE; CHIRALITY; DESORPTION; ELECTROPLATING INDUSTRY; HUMAN; HYDROLYSIS; HYDROPHILICITY; INFRARED SPECTROSCOPY; ISOTHERM; OXIDATION; SCANNING ELECTRON MICROSCOPY; TEMPERATURE; THERMODYNAMICS; TRANSMISSION ELECTRON MICROSCOPY; X RAY DIFFRACTION; ZETA POTENTIAL; ADSORPTION; ANIMAL; CHEMISTRY; FISH; FOOD CONTAMINATION; FOOD HANDLING; ISOLATION AND PURIFICATION; KINETICS;

ADSORPTION; ANIMALS; CARBOXYLIC ACIDS; FISHES; FOOD CONTAMINATION; FOOD HANDLING; GLUTAMIC ACID; KINETICS; LEAD; NANOPARTICLES; SODIUM CHLORIDE; TEMPERATURE;

EID: 85017432307     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2017.03.150     Document Type: Article

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