Use of different food wastes as green biosorbent: isotherm, kinetic, and thermodynamic studies of Pb2.

Abstract

Lead (Pb2+) can contaminate waters from many sources, especially industrial activities. This heavy metal is an amphoteric, toxic, endocrine-disrupting, bioaccumulative, and carcinogenic pollutant. One of the effective and economical processes used to remove lead from water is adsorption. The fact that the adsorbents used in this method are easily available and will contribute to waste minimization is the primary reason for preference. In this study, the adsorption abilities and surface properties of tea waste (TW), banana peels (BP), almond shells (AS), and eggshells (ES) which are easily available do not need modification and have very high (> 90%) removal efficiencies presented with isotherm, kinetic, and thermodynamic perspectives as detail. The surface structures and elemental distribution of raw adsorbents were revealed with SEM/EDX. Using FTIR analysis, carboxylic (-COOH) and hydroxyl groups (-OH) in the structure of TW, AS, BP, and ES were determined. It was determined that the Pb2+ adsorption kinetics conformed to the pseudo-quadratic model and its isotherm conformed to the Langmuir. The optimum adsorption of Pb2+ was ranked as BP > ES > AS > TW with 100, 68.6, 51.7, and 47.8mg/g qm, respectively. The fact that the process has negative ΔG° and positive ΔH° values from a thermodynamic point of view indicates that it occurs spontaneously and endothermically. According to the experimental data, the possible adsorption mechanism for Pb2+ has occurred in the form of physisorption (van der Waals, electrostatic attraction) and cooperative adsorption including chemisorption (complexation, ion exchange) processes.