Adsorption of Congo Red from Aqueous Solutions by Porous Soybean Curd Xerogels

Adsorption of Congo Red from Aqueous Solutions by Porous Soybean Curd Xerogels

Soybean curd is a very popular food containing high-quality protein, polyunsaturated fats, vitamins, minerals and other nutrients. This study aims to prepare porous soybean curd xerogels via a vacuum freeze drying method and uses them as adsorbents to remove congo red from aqueous solutions. The mor...

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Bibliographic Details
Main Authors: Zhang Zhao, Li Yanhui, Du Qiuju, Li Qi
Format: Article
Language:English
Published: Sciendo 2018-09-01
Series:Polish Journal of Chemical Technology
Subjects:
soybean curd
congo red
adsorption
kinetics
thermodynamics
Online Access:https://doi.org/10.2478/pjct-2018-0044

Internet

https://doi.org/10.2478/pjct-2018-0044

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