master's thesis
Removing arsenic from water with active charcoal made from hazelnut's shells

Ivona Ladan (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology
Metadata
TitleUklanjanje arsena iz vode aktivnim ugljenom pripravljenim od ljusaka lješnjaka
AuthorIvona Ladan
Mentor(s)Mirna Habuda-Stanić (thesis advisor)
Abstract
Milijuni ljudi danas troše vodu za piće u kojoj se arsen nalazi u povišenim koncentracijama, uključujući nekoliko lokacija na području istočne Hrvatske. Dugotrajna konzumacija vode za piće s povećanom koncentracijom arsena manifestira se povećanom koncentracijom arsena u krvi, kosi i noktima te inaktivacijom različitih enzima, a može uzrokovati i pojavu keratoza i raka pluća. Postoji niz poznatih tehnologija kojima se arsen može učinkovito ukloniti iz vode. Adsorpcija je jedan od najčešće primjenjivanih tehnologija uslijed njezine učinkovitosti, ali i ekonomičnosti. U radu ovom radu ispitana je mogućnost uklanjanja arsena adsorpcijom na aktivnom ugljenu pripravljenim od ljuske lješnjaka. Karbonizirana ljuska lješnjaka je prije ispitivanja aktivirana s 96 %-tnom sumpornom kiselinom. Učinkovitost uklanjanja arsena ispitana u ovisnosti o početnoj koncentraciji arsena, vremenu adsorpcije, mase adsorbensa, pH-vrijednosti i temperature. Rezultati ovog istraživanja pokazali su da se najveće količine arsena uklanjaju pri povišenim temperaturama i manjoj početnoj koncentraciji arsena te pri dužem vremenu adsorpcije, na nižoj pH-vrijednosti i većim ispitanim masama adsorbensa.
Keywordswater arsenic active charcoal adsorption hazelnut carbonization
Parallel title (English)Removing arsenic from water with active charcoal made from hazelnut's shells
Committee MembersDajana Gašo-Sokač
Mirna Habuda-Stanić
Maja Molnar
Mirela Planinić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2015-09-28
Parallel abstract (English)
Millions of people today consume drinking water that has a high concentration of arsenic, including several locations in Eastern Croatia. Long term using this kind of consumation of water with a high concentration of arsenices is manifested by an increased concentration of arsenic in blood, hair, nails, and the inactivation of various enzymes or by the appearance of keratosis and lung cancer. There is a number of known technologies to effectively remove arsenic from water. Adsorption is one of the most frequently used technologies due to its efficiency but also its thriftiness. In this paper, the possibility of removing arsenic adsorption on activated carbon prepared from hazelnut shells was examined. The carbonized hazelnut shell was activated with 96% concentrated sulfur acid before the test. The efficiency of the removal of arsenic was examined in relation of the initial arsenic concentration, the time of adsorption, the adsorbent weight, the pH-value and temperature. The results of this study showed that the largest amounts of arsenic are removed at elevated temperatures and lower initial concentration, at a longer time for the adsorption, at low pH values and at the end, with a higher weight of the adsorbent.
Parallel keywords (Croatian)voda arsen aktivni ugljen adsorpcija lješnjak karbonizacija
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:064314
CommitterSanda Hasenay