Adsorption behavior of lindane on Rhizopus oryzae biomass: physico-chemical studies.

J Hazard Mater

West Bengal Pollution Control Board, Paribesh Bhawan, Kankinara 743126, India.

Published: December 2009

Rhizopus oryzae biomass (ROB), depending on the age of the culture has been found to adsorb lindane, an organochloro pesticide from its aqueous solution to the extent of 63-90%. The adsorption process does not depend on the pH of the solution or incubation temperature and is very rapid during the first 15 min and reaches equilibrium within 60 min following pseudo-second-order rate model. The adsorption capacity of 1g ROB towards lindane is 107.5 microg as calculated from pseudo-second-order curve. The equilibrium isotherm data better fit to Freundlich (R=0.98) than Langmuir model (R=0.54). Removal of lipids from ROB with organic solvents reduces its adsorption capacity by 55-68% indicating the importance of hydrophobic interaction in the present adsorption process. SEM-EDX analysis reveals that lindane is adsorbed on the biomass. This study shows that ROB may be a good biosorbent for the removal of lindane from water.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.jhazmat.2009.06.156DOI Listing

Publication Analysis

Top Keywords

rhizopus oryzae
8
oryzae biomass
8
adsorption process
8
adsorption capacity
8
adsorption
5
lindane
5
adsorption behavior
4
behavior lindane
4
lindane rhizopus
4
biomass physico-chemical
4

Similar Publications

Modulating the aroma and taste profile of soybean using novel strains for fermentation.

Curr Res Food Sci

December 2024

Department of Food Science and Technology, Faculty of Science, National University of Singapore, 2 Science Drive 2, Singapore, 117543, Singapore.

A key factor influencing consumer acceptance of soybean products is the aroma and taste profile, which can be modulated through fermentation using unique microbial strains. This study aimed to identify and characterize novel microbial strains with the potential to enhance flavour profiles including umami, while reducing undesirable flavour notes such as beany aromas. The results showed an 800% (8-fold) increase in free amino acids in samples fermented with , which correlated with an increase in umami intensity as measured using an E-tongue.

View Article and Find Full Text PDF

Studies on the Enzymatic Degradation Process of Epoxy-Polyurethane Compositions Obtained with Raw Materials of Natural Origin.

Molecules

November 2024

Department of Chemistry and Technology of Polymers, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska Str. 24, 31-155 Kraków, Poland.

Along with the development of technology and the increasing consumption of polymeric materials, which have become an integral part of man's everyday life, problems related to their disposal are arising. The presented research concentrates on the studies on the enzymatic degradation of selected epoxy-polyurethane materials filled with 2 or 5 wt.% of waste unmodified or chemically modified through mercerization wood flour.

View Article and Find Full Text PDF

This study reports the synthesis, characterization, and biological evaluation of a series of pyrazolyl-thiazole derivatives of thiophene. Seven compounds were synthesized and characterized using NMR spectroscopy and mass spectrometry. The antimicrobial activities of these derivatives were evaluated against various bacterial (, , , ) and fungal strains (, , , ), demonstrating significant inhibition zones and low minimum inhibitory concentrations (MIC).

View Article and Find Full Text PDF

Production of an amylase from newly Bacillus strain: Optimization by response-surface methodology, characterization and application with a fungal lipase in bread making.

Int J Biol Macromol

November 2024

Laboratory of Biochemistry and Enzymatic Engineering of Lipases, Engineering National School of Sfax (ENIS), University of Sfax, 3038 Sfax, Tunisia; Department of Biological Sciences, College of Science, University of Jeddah, 23890 Jeddah, Saudi Arabia.

Using the statistical approaches, the optimization of amylase production by a newly Bacillus strain was achieved. Keeping the insignificant factor at lower levels and following the optimized condition (inoculum size 0.3; 19 h of incubation; 18 g L of starch; 4 g L of MgSO; and 15 g L NaCl) the amylase activity has reached 18.

View Article and Find Full Text PDF
Article Synopsis
  • This study developed a cleaner version of medium-high-temperature Daqu (XQ) using specific microbial inoculations and compared its features with traditional Daqu (CQ).
  • Results revealed that XQ exhibited superior liquefaction, saccharification, esterification activities, and moisture content compared to industry standards.
  • Flavor analysis showed both Daqu types had similar profiles dominated by esters, alcohols, and acids, while microbial sequencing identified specific fungi and bacteria unique to each type, providing a foundation for creating safer fermented foods.
View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!