Abstract
Sorption of lactic acid from a simulated broth has been investigated using weak base ion exchange polymeric resins which behave as functionalized polymers because of tertiary amino groups on the polymer matrix. The equilibrium data for the uptake of lactic acid are represented by Langmuir‐Freundlich combination isotherm. The sorption has been modeled by a phase equilibrium approach using the extended Flory‐Huggins theory of polymer solutions. The interaction of media components, such as glucose and inorganic salts, with the resins and their effect on lactic acid sorption, also has been investigated.
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