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Abstract
Potato starch was modified chemically to prepare an adsorbent that is efficient for removing the ciprofloxacin antibiotic from its aqueous solution. The chemical modification process of potato starch involved cross-linking and esterification steps. The high-resolution X-ray diffraction characterization shows that the modification processes do not damage the starch crystal but reduces the crystallinity and the crystal size. In addition to that, holes on the surface of the round and oval shapes of the modified starch were noticed via scanning electron microscope. The parameters that could affect ciprofloxacin removal efficiency on cross-linked potato starch ester were investigated in detail, which included initial concentration of ciprofloxacin in aqueous solution, pH and temperature. The removal efficiency of ciprofloxacin increased with the increase in the initial pH value of the aqueous solution and reached the highest value of removal at a pH of 7, after which it was noticed that the removal efficiency decreased. The removal efficiency was decreased with increasing initial concentration of ciprofloxacin (expressed as chemical oxygen demand) from 25 to 125 ppm. Finally, the results showed that the increase in the temperature treatment from 25 to 45 °C negatively affected the removal efficiency.
Published Version
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