Resumo

AL-ANBER, Zaid Ahmed  e  AL-ANBER, Mohammed A. S.. Thermodynamics and Kinetic Studies of Iron(III) Adsorption by Olive Cake in a Batch System. J. Mex. Chem. Soc [online]. 2008, vol.52, n.2, pp.108-115. ISSN 1870-249X.

The adsorption of Fe(III) ions from the aqueous solution model using olive cake as an adsorbent has been investigated. The influences of the initial pH, temperature, contact time and dosage of the adsorbent on adsorption performance have been experimentally verified by a batch method. The adsorbent used in this study exhibited a good adsorption potential at initial pH 4.5 for temperatures 28, 35 and 45 °C. The removal efficiency and distribution coefficient have also been determined for the adsorption system as a function of dosage of the adsorbent. The experimental results are described by Langmuir, Freundlich and Dubinin-Kaganer-Radushkevich (DKR) isotherm models. Experimental results show that the kinetic model of pseudo-second order provided a good description of the whole experimental data more than the kinetic of the Lagergren-first order.

Palavras-chave : Adsorption, iron ions; olive cake; isothermal and kinetics models.