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Abstract
The highest amount of zinc (= 90%) is bound after 3 hrs of contact at low initial (total) concentrations of zinc in suspension of yeast, 10-100 mg/l at 10-30?C. The equilibrium between bound and free zinc ions is established after 6 hrs of contact time, independently on the total zinc concentration in yeast milk. No bigger changes of content of zinc bound to brewer's yeast cells was determined at temperatures 10?C and 30?C. 40% of bound zinc in the equilibrium state is bound during the first 15 min of contact of zinc ions and brewer's yeast cells at all initial (total) zinc concentrations in suspension of yeast both at 10?C and 30?C. The "KEKAM" equation can be used for the description of kinetics of zinc biosorption by waste brewer's yeast cells, for the ranges of zinc concentration 10-100 mg/l at 30?C (mean correlation coefficient 0,96) and 60,0-100 mg/l at 10?C (mean correlation coefficient 0,95).
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