Contribution à la dépollution des eaux usées de textile par électrocoagulation et par adsorption sur des composés à base de fer et d’aluminium

Zidane, Fatiha; Rhazzar, A; Blais, JF; Ayoubi, K; Bensaïd, Jalila; Basri, S El; Kaba, N; Fakhreddine, Q; Lekhlif, Brahim

doi:10.4314/ijbcs.v5i4.35

Cited by 8 publications

(7 citation statements)

References 8 publications

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“…Les colorants organiques sont des polluants persistants. Leur élimination appelle des méthodes appropriées (Zidane et al, 2011). L'élimination des colorants organiques ainsi que celles d'autres polluants organiques ou inorganiques des eaux usées s'avère donc nécessaire.…”

Section: Introductionunclassified

Adsorption d’un colorant basique, Bleu de Méthylène, en solution aqueuse, sur un bioadsorbant issu de déchets agricoles de <i>Cucumeropsis mannii</i> Naudin

Kifuani¹,

Mayeko²,

Vesituluta³

et al. 2018

Int. J. Bio. Chem. Sci

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; Tel :(00243) 895879602 RESUME L'adsorption sur des bioadsorbants est un procédé courant pour éliminer les micropolluants de l'eau. Le but de notre travail est d'étudier l'adsorption du BM sur le BCM. L'adsorption du bleu de méthylène (BM) sur un bioadsorbant à base des téguments des graines de Cucumeropsis mannii Naudin (BCM) a été étudiée en réacteur discontinu. Les effets des paramètres ci-après ont été étudiés pour l'optimalisation de l'adsorption : masse de bioadsorbant, temps d'adsorption, concentration et pH de la solution de BM. La capacité ultime d'adsorption vraie a été évaluée à 89,41 mg g -1 à pH 6,67, avec une surface spécifique de 251,87 m 2 g -1 . La capacité d'adsorption augmente avec la masse de bioadsorbant à cause de la disponibilité des sites libres. L'adsorption de BM sur BCM est meilleure en milieu basique, à cause des interactions électrostatiques entre la surface du BCM chargée négativement et les cations organiques de BM. Le BM est éliminé à 80,75% dans les conditions optimales. Les isothermes obtenues sont toutes de type S. Le modèle de pseudo-ordre 1 est mieux approprié pour décrire l'adsorption de BM sur BCM, comparé au modèle de pseudo-ordre 2. L'adsorption de BM sur BCM est mieux décrite par le modèle de Langmuir. Le paramètre de séparation R L de Langmuir et le paramètre 1/n de Freundlich, inférieurs à 1, indiquent que l'adsorption de BM sur BCM est favorable. Les résultats de cette étude montrent que le BCM est un bioadsorbant potentiel pour l'élimination des colorants organiques en solution aqueuse. © 2018 International Formulae Group. All rights reserved. Mots clés:Cucumeropsis mannii Naudin, bleu de méthylène, adsorption, bioadsorbant, isothermes, cinétiques, thermodynamiques. Adsorption of basic dye, Methylene Blue, in aqueous solution on bioadsorbent from agricultural waste of Cucumeropsis Naudin mannii ABSTRACTAdsorption on bioadsorbants is a common process for the removal of micropollutants from water. The purpose of our work was to study the adsorption of the MB on the BCM. The adsorption of methylene blue (MB) on a bioabsorbent prepared from Cucumeropsis Naudin mannii (BCM)'s seed teguments has been K.M. KIFUANI et al. / Int. J. Biol. Chem. Sci. 12(1): 558-575, 2018 559 studied in a batch reactor. The effects of some optimization parameters on the adsorption, such as the mass of absorbent, absorption time, concentration and pH of the solution of MB, have been investigated. The ultimate adsorption capacity was found to be 89.41 mg g -1 , at pH 6.67, with a specific area of 251.87 m 2 g -1 . Adsorption capacity increases with the mass of the bioabsorbent, due to the availability of free sites. Adsorption of MB on BCM is higher in alkali medium because of electrostatic interactions between the negatively charged surfaces of BCM and organic cations of MB. When operational conditions are optimized, BM is removed up to 80.75% from the solution. All the experimental isotherms are S-shaped, and the pseudoorder 1 kinetic model seems to be more appropriate in this case as compa...

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Section: Introductionunclassified

Adsorption d’un colorant basique, Bleu de Méthylène, en solution aqueuse, sur un bioadsorbant issu de déchets agricoles de <i>Cucumeropsis mannii</i> Naudin

Kifuani¹,

Mayeko²,

Vesituluta³

et al. 2018

Int. J. Bio. Chem. Sci

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“…These results are similar to those decrypted by some authors [33,34], in cooking breaking rice (WR) found to be not aggressive operation for sample containing more silicon. Studies showed that concentrated tomatoes caused more effect on cooking utensils [35]. Acidity of this product is so probability equivalent to those of fresh tomatoes, that is surely again a consequence of their origin and mode of production.…”

Section: Influence Of Media Ws and Wrmentioning

confidence: 92%

Electrochemical Impedance Spectroscopy (EIS) Characterization of Kitchen Utensils Used as Materials for Local Cooking in Two Culinary Media

Sawadogo¹,

Legma²

2020

Electrochemical Impedance Spectroscopy

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This study is inscribed in the framework of the valorization of traditional kitchen utensils recycled from aluminum waste in Burkina Faso. In fact, these traditional kitchen utensils made of recycled aluminum alloys occupy a very important place in Burkina Faso’s kitchen. The effect of foods for consumption on its local utensils was studied using the non-stationary technique and electrochemical impedance spectroscopy. For this purpose, a sample of utensil has been deducted on traditional production site. The corrosion behavior of the recycled aluminum alloy ok know chemical composition was evaluated by analyzing the impedance spectra obtained at the open circuit potential, in the salt media titrated at 3 g·L−1 and rice. Modeling electrical properties by using of a simple equivalent circuit made it possible to interpret the results obtained by impedance spectroscopy. The results showed a susceptibility to pitting corrosion and were confirmed by the electrochemical impedance spectroscopy method.

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“…But these aluminium quantities released in the media are lower than media OR and OS. Studies showed that concentrated tomatoes caused more effect on cooking utensils (Karbouj, 2007;Zidane et al, 2011). Acidity of this product is so probability equivalent to those of fresh tomatoes, that is surely again a consequence of their origin and mode of production (Sawadogo et al, 2016).…”

Section: Influence Of Media O Os Tc and Ormentioning

confidence: 96%

Detection of aluminium in different culinary media using black Eriochrome T

Sawadogo¹,

Mahamane²,

Bambara³

et al. 2018

Int. J. Bio. Chem. Sci

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Local kitchen utensils are usually used in the preparation of food in Burkina Faso. The interactions between food and aluminium local kitchen utensils can be a potential source of aluminium released which can contribute to aluminium ingestion in the human body. Hence, it is important to identify the possible effects of such an interaction. The aim of this study was to determine the quantity of aluminium released in local culinary media used in Burkina Faso employing black Eriochrome T (BET). The results showed that the aluminium contents in cooked food vary according to the cooking media, the temperature and the cooking duration but were below standard rate. Moreover, the results showed that aluminium leaching was higher in salted solutions than in the other boiling media. This is probably related to the presence of chloride ions in this media. But, the results of this study suggest that there is a little concern about possible aluminium accumulation in different culinary media.

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Contribution à la dépollution des eaux usées de textile par électrocoagulation et par adsorption sur des composés à base de fer et d’aluminium

Cited by 8 publications

References 8 publications

Adsorption d’un colorant basique, Bleu de Méthylène, en solution aqueuse, sur un bioadsorbant issu de déchets agricoles de <i>Cucumeropsis mannii</i> Naudin

Adsorption d’un colorant basique, Bleu de Méthylène, en solution aqueuse, sur un bioadsorbant issu de déchets agricoles de <i>Cucumeropsis mannii</i> Naudin

Electrochemical Impedance Spectroscopy (EIS) Characterization of Kitchen Utensils Used as Materials for Local Cooking in Two Culinary Media

Detection of aluminium in different culinary media using black Eriochrome T

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