| Summary: | 碩士 === 中原大學 === 化學工程研究所 === 94 === Xanthan gum produced by the xanthomon compempestris in a fermentation process is mainly used in food industry, pharmaceutical products and cosmetics. Some literatures pointed out that xanthan gum is not easy to reuse due to the special rheological properties. In this study, xanthan gum was immobilized in silica gel via the sol-gel process in order to improve the mechanical property, persistence, and regeneration performance. From the results, the structure of the silica gel was affected by adding the xanthan gum. The surface area, pore volume and average pore size are decreased with the amount of additive. The optimal experimental conditions for the stability of immobilized xanthan gum were produced at the pH value of 2.0 and temperature 60℃. The Langmuir isotherm model was regressed and its R2 is approach 1. The Cu2+ was not adsorpted by the SiO2 through the blank experiment. The maximum biosorption capacities for the immobilized xanthan gum were 51.282 mg/g for Cu2+, 42.373mg/g for Pb2+, and 7.485 mg/g for Mn2+.
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