Journal of Polymers and the Environment

, Volume 26, Issue 6, pp 2401–2409 | Cite as

Adsorption Kinetics of Dyes in Single and Binary Systems Using Cyanoguanidine-Crosslinked Chitosan of Different Deacetylation Degrees

  • Janaina O. Gonçalves
  • Keli A. Silva
  • Guilherme L. Dotto
  • Luiz A. A. Pinto
Original Paper
First Online:
  • 135 Downloads

Abstract

The crosslinking of chitosan with cyanoguanidine shows some advantages, such as the improved the stability in acid solutions and the decrease of adsorbent cost. In this work, cyanoguanidine-crosslinked chitosan and pure chitosan were prepared to apply in the adsorption of Food Yellow 4 (FY4) and Food Blue 2 (FB2), in single and binary systems. Effects of pH and deacetylation degree (DD) of chitosan in adsorption were evaluated. The adsorbents were characterized by Fourier transform infrared spectroscopy and scanning electron microscopy. The kinetic data were analyzed by pseudo-first order, pseudo-second order and Avrami models. The conditions of pH 3 and DD 95% were the more suitable to reach the highest adsorption capacities in all experimental assays. Under these conditions, the adsorption capacities for FY4 were approximately of 392 and 200 mg g−1 and, for FB2 were approximately of 370 and 184 mg g−1, respectively, in the single and binary systems. The Avrami model was suitable to represent the kinetic curves in all conditions, and the highest adsorption capacities were found for FY4 in binary aqueous system, being for the pure chitosan of 229 mg g−1 and crosslinked chitosan of 218 mg g−1. The Langmuir and extended Langmuir models presented a good fit to the equilibrium data in both systems. It was found that, the chitosan crosslinked with cyanoguanidine improved the chemical stability of chitosan as adsorbent.

Keywords

Adsorption Biopolymers Crosslinking Dyes Kinetics 
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Notes

Acknowledgements

The authors would like to thank CAPES (Brazilian Agency for Improvement of Graduate Personnel) and CNPq (National Council of Science and Technological Development) for the financial support. The authors would like to thank CEME–SUL/FURG (Electron Microscopy Center of southern/Federal University of Rio Grande) due to the scanning electron microscopy images.

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Copyright information

© Springer Science+Business Media, LLC 2017

Authors and Affiliations

  1. 1.School of Chemistry and FoodFederal University of Rio Grande–FURGRio GrandeBrazil
  2. 2.Environmental Processes Laboratory, Chemical Engineering DepartmentFederal University of Santa Maria–UFSMSanta MariaBrazil

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