Study Of The Adsorption Kinetics And Thermodynamic For The Removal Of Congo Red From Aqueous Solution Using Powdered Eggshell

Muhammad Ali Zulfikar; Henry Setiyanto
April 2013
International Journal of ChemTech Research;Apr-Jun2013, Vol. 5 Issue 2, p1671
Academic Journal
The effect of temperature on Congo Red (CR) removal using powdered eggshell has been studied. From experiment it can be seen that the CR removal using powdered eggshell increased with increasing temperature. The adsorption kinetic data of CR on powdered eggshell was well described by a pseudo-secondorder model, with the kinetic constants in the range of 0.093 - 0.108 g mg-1 min-1. From both the intra-particle diffusion and Boyd kinetic models indicated that the CR adsorption process may be controlled by the intraparticle diffusion. Thermodynamic parameters data indicated that the CR sorption process was non-spontaneous and endothermic under the experimental conditions, with the Gibbs free energy (ΔG°) in the range of 2.33-0.93 kJ mol-1, enthalpy (ΔH°) and entropy (ΔS°) of 7.21 kJ mol-1 and 17.55 J mol-1, respectively and the activation energy was 14.98 kJ mol-1.


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