Thermal and spectroscopic studies on sorption of nickel(II) ion on protonated baker’s yeast

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Date
2003
Authors
Padmavathy, V
Vasudevan, Padma
Dhingra, S C
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Abstract
Protonated form (Hy) of yeast was subjected to thermal analysis (TGA and DTG) in the temperature range 60–800 °C. Chemically bound water volatilizes around 200 °C and the matrix undergoes extensive oxidative decomposition at 450 °C, the weight loss reaching 75% at 800 °C. The sorption capacity of the matrix for nickel(II) ion increases on heat treatment from 60 to 200 °C (from 16.9 to 25.0 mg/g), but was reduced on heating to higher temperatures at an initial nickel(II) ion concentration of 1200 mg/g. The FTIR spectra of Hy and nickel(II) ion saturated yeast, indicated that biosorption occurs on the sugar and nucleic acid regions, possibly involving –COOH and –NH groups.
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Keywords
TGA, FTIR studies, Nickel(II) ion, Biosorption, Yeast
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