Please use this identifier to cite or link to this item: http://148.72.244.84/xmlui/handle/xmlui/4697
Full metadata record
DC FieldValueLanguage
dc.contributor.authorAmer Fadhil Dawood-
dc.contributor.authorAbd AL-Rahman Khudheir AL- Taie-
dc.contributor.authorMarwa Ismail Mubarak-
dc.date.accessioned2023-10-18T08:38:21Z-
dc.date.available2023-10-18T08:38:21Z-
dc.date.issued2017-
dc.identifier.issn2222-8373-
dc.identifier.urihttp://148.72.244.84:8080/xmlui/handle/xmlui/4697-
dc.description.abstractIn this paper has been removed from the Eosin dye aqueous solutions on the surface Plant (wheat chaff). It was determined to equilibrium time the process of adsorption and found that (120 min.) Spectroscopy using ultraviolet - visible rays and the results showed that the best weight for the surface of the adsorbent is (0.2 g). Moreover, the study was conducted in a range of acidic state (pH = 1-10). Isotherm been used (for Langmuir, Freundlich, Dubinin, Temkin) as it was found that the best Isotherm is Isotherm Dubinin. And the amount of adsorption was calculated in the range of temperatures (20-40 oC) and found that the amount of adsorption increasing with increasing temperature and this shows that the interaction endothermic was calculated valuable thermodynamic functions and was conducted kinetic study of the adsorption and found that the adsorption follows the equation second false constants were calculated velocities and thermodynamic functions activation of front and reverse reaction.en_US
dc.description.sponsorshiphttps://djps.uodiyala.edu.iq/en_US
dc.language.isoenen_US
dc.publisheruniversity of Diyalaen_US
dc.subjectadsorption, Isotherms, Kinetic study, Eosin dye, Wheat chaff.en_US
dc.titleStudy Eosin Dye Adsorption on the Surface Wheat ChaffStudy Eosin Dye Adsorption on the Surface Wheat Chaffen_US
dc.typeArticleen_US
Appears in Collections:مجلة ديالى للعلوم الاكاديمية / Academic Science Journal (Acad. Sci. J.)

Files in This Item:
File Description SizeFormat 
3-p2a.pdf1.53 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.