It is well known that boric acid exhibits various toxic effects on plant, animal and human beings even at very low concentrations. Thus, the development of boron-removal technique from wastewater has been intensively investigated. In this study, a new hydrothermal treatment technique was developed to recover boron as recyclable precipitate Ca(2)B(2)O(5).H(2)O from aqueous solutions. As a result, it was found that the hydrothermal treatment using calcium hydroxide as a mineralizer converted boron in the aqueous media effectively into calcium borate, Ca(2)B(2)O(5).H(2)O. In the optimal hydrothermal condition, more than 99% of boron was collected from the synthetic wastewater of 500 ppm. Thus, the present hydrothermal treatment in the presence of calcium hydroxide is recommended as one of the effective techniques to recover boron from aqueous media.
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http://dx.doi.org/10.1016/j.watres.2005.04.035 | DOI Listing |
ACS Appl Mater Interfaces
January 2025
Department of Physics, National Institute of Technology Nagaland, Chumukedima, Dimapur 797103, India.
An exceedingly porous and interwoven fibrous structure was achieved in this study by interlocking titanium carbide (TiC) MXenes onto the electrospun mats using poly(vinylidene fluoride) (PVDF) as the base polymer. The fibrous membrane was further modified with the inclusion of zinc oxide (ZnO) and tungstite (WO·HO) nano/microstructures via annealing and hydrothermal approaches. Through these strategic interfaced morphological developments in novel TiC/ZnO/WO·HO heterostructures, our findings reveal enhanced wettability and charge-segregation desirable for promoting oil-water separation and photoreactivity, respectively.
View Article and Find Full Text PDFNanomaterials (Basel)
January 2025
Faculty of Engineering & Technology, Marwadi University, Rajkot-Morbi Road, Rajkot 360003, Gujarat, India.
Lead (Pb) is a highly toxic heavy metal that causes significant health hazards and environmental damage. Thus, the detection and removal of Pb ions in freshwater sources are imperative for safeguarding public health and the environment. Moreover, the transformation of single resources into multiple high-value products is vital for achieving sustainable development goals (SDGs).
View Article and Find Full Text PDFNanomaterials (Basel)
December 2024
College of Materials Science and Engineering, Guilin University of Technology, Guilin 541004, China.
This study is the first to convert two waste materials, waste rice noodles (WRN) and red mud (RM), into a low-cost, high-value magnetic photocatalytic composite. WRN was processed via a hydrothermal method to produce a solution containing carbon quantum dots (CQDs). Simultaneously, RM was dissolved in acid to form a Fe ion-rich solution, which was subsequently mixed with the CQDs solution and underwent hydrothermal treatment.
View Article and Find Full Text PDFFood Res Int
January 2025
State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China; Food Laboratory of Zhongyuan, Luohe 462300, China. Electronic address:
Hydrothermal treatment is a physical modification technology to alter starch structures for the production of resistant starch (RS). However, the underlying regulation mechanism of the multiscale structure and digestive properties of starch by dual hydrothermal synergistic treatment remains unclear. To solve this problem, A- and B-type wheat starch granules (AWS and BWS) were separated and subjected to toughening and heat-moisture synergistic treatment (THT) with various moisture content (10 %, 15 %, 20 %, 25 %).
View Article and Find Full Text PDFPlant Foods Hum Nutr
January 2025
Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina.
Quinoa flour due to its nutritional and sensory characteristics could be used as an ingredient to improve the nutritional and technological properties of gluten-free bread. Furthermore, the application of hydrothermal processes such as extrusion can enhance their native properties. Hence, our objective was to evaluate how the incorporation of extruded quinoa flours (EQFs) affects the technological, sensory and nutritional quality of gluten-free bread.
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