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master's thesis
Uklanjanje diklofenaka s \(H_{2}SO_{4}\)-funkcionaliziranim aktivnim ugljenom od ljuske oraha
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:043180
Miljević, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Miljević, I. (2019). Uklanjanje diklofenaka s \(H_{2}SO_{4}\)-funkcionaliziranim aktivnim ugljenom od ljuske oraha (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:043180

Miljević, Ivana. "Uklanjanje diklofenaka s \(H_{2}SO_{4}\)-funkcionaliziranim aktivnim ugljenom od ljuske oraha." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:043180

Miljević, Ivana. "Uklanjanje diklofenaka s \(H_{2}SO_{4}\)-funkcionaliziranim aktivnim ugljenom od ljuske oraha." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:043180

Miljević, I. (2019). 'Uklanjanje diklofenaka s \(H_{2}SO_{4}\)-funkcionaliziranim aktivnim ugljenom od ljuske oraha', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:043180

Miljević I. Uklanjanje diklofenaka s \(H_{2}SO_{4}\)-funkcionaliziranim aktivnim ugljenom od ljuske oraha [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 April 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:043180

I. Miljević, "Uklanjanje diklofenaka s \(H_{2}SO_{4}\)-funkcionaliziranim aktivnim ugljenom od ljuske oraha", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:043180

Metadata
TitleUklanjanje diklofenaka s \(H_{2}SO_{4}\)-funkcionaliziranim aktivnim ugljenom od ljuske oraha
Title (english)Diclofenac Removal by \(H_{2}SO_{4}\)-Activated Carbon Produced from Walnut Shells
AuthorIvana Miljević
MentorMarija Stjepanović (mentor)
Committee memberMirna Habuda-Stanić (predsjednik povjerenstva)
Committee memberMarija Stjepanović (član povjerenstva)
Committee memberNatalija Velić (član povjerenstva)
Committee memberIvana Tomac (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Chemistry and Ecology)
Osijek
Defense date and country2019-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Otpadne vode mogu sadržavati određene koncentracije farmaceutika. Iako su uglavnom prisutni u niskim koncentracijama, kontinuiran unos u okolinu predstavlja opasnost zbog njihovog toksičnog učinka. Stoga je neophodno farmaceutike detektirati i učinkovito ukloniti iz okoliša. Pri uklanjanju farmaceutika, adsorpcija na aktivni ugljen kao adsorbensom pokazala je visoku učinkovitost. Cilj ovog istraživanja bio je ispitati utjecaj mase adsorbensa, pH vrijednosti modelne otopine diklofenaka, temperature i vremena adsorpcije na postotak uklanjanja diklofenaka. Serije adsorpcijskih eksperimenata su provedene s ciljem ispitivanja utjecaja početne koncentracije diklofenaka (10, 20, 30, 40, 50, 60, 70, 80, 90 i 100 mg/L), pH (2-9), koncentracija adsorbensa (0,04-16 g/L) te vremena adsorpcije (1-360 min) na uklanjanje diklofenaka pri 25, 35 i 45 °C. Najveći postotak uklanjanja diklofenaka bio je 94% pri čemu je adsorpcijski kapacitet iznosio 24 mg/g. Dobiveni podaci obrađeni su linearnim matematičkim modelima Langmuirove i Freundlichove adsorpcijske izoterme. Izračunati podaci pokazuju bolje slaganje s Freundlichovim adsorpcijskim pri čemu vrijednost n < 1 ukazuje da se radi o kemisorpciji. S ciljem opisivanja mehanizama adsorpcije ispitani su i kinetički modeli pri čemu je kinetički model pseudo-drugog reda najbolje opisao brzinu adsorpcije. Aktivni ugljen od ljuske oraha pokazao se kao učinkovit adsorbens pri uklanjanju diklofenaka.
Abstract (english)
Wastewaters may contain certain concentrations of different pharmaceuticals. Although they are present in low concentrations, continuous exposure to the environment poses a risk to their toxic effects. Therefore, it is necessary to detect and effectively remove pharmaceuticals from the environment. When removing pharmaceuticals, adsorption onto activated carbon as an adsorbent showed high efficiency. The aim of this study was to investigate the influence of the adsorbent mass, pH value of the model solution, temperature and time of adsorption on the percentage removal of diclofenac. The series of adsorption experiments were carried out to investigate the initial concentration of diclofenac (10, 20, 30, 40, 50, 60, 70, 80, 90 and 100 mg/L), pH (2-9), adsorbent concentration (0.04 -16 g/L) and adsorption time (1-360 min) to remove diclofenac at 25, 35 and 45 °C. The highest percentage of diclofenac removal was 94%, with an adsorption capacity of 24 mg/g. The obtained data were fitted with linear mathematical models of Langmuir and Freundlich adsorption isotherms. The calculated data showed a better correlation with Freundlich adsorption isotherm, with the value n <1, which indicates that it is a chemisorption process. In order to describe adsorption mechanisms, kinetic models were also calculated. The pseudo-second order fits well to the experimental data. Activated carbon from walnut shells proved to be an effective adsorbent for diclofenac removal.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:043180
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2019-08-29 09:25:10