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Please use this identifier to cite or link to this item: http://eprint.iitd.ac.in/handle/2074/1208

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dc.contributor.authorPadmavathy, V-
dc.contributor.authorVasudevan, Padma-
dc.contributor.authorDhingra, S C-
dc.date.accessioned2006-01-24T03:53:05Z-
dc.date.available2006-01-24T03:53:05Z-
dc.date.issued2003-
dc.identifier.citationChemosphere, 52(10), 1807-1817en
dc.identifier.urihttp://eprint.iitd.ac.in/dspace/handle/2074/1208-
dc.description.abstractProtonated form (Hy) of yeast was subjected to thermal analysis (TGA and DTG) in the temperature range 60–800 °C. Chemically bound water volatilizes around 200 °C and the matrix undergoes extensive oxidative decomposition at 450 °C, the weight loss reaching 75% at 800 °C. The sorption capacity of the matrix for nickel(II) ion increases on heat treatment from 60 to 200 °C (from 16.9 to 25.0 mg/g), but was reduced on heating to higher temperatures at an initial nickel(II) ion concentration of 1200 mg/g. The FTIR spectra of Hy and nickel(II) ion saturated yeast, indicated that biosorption occurs on the sugar and nucleic acid regions, possibly involving –COOH and –NH groups.en
dc.format.extent102711 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoenen
dc.subjectTGAen
dc.subjectFTIR studiesen
dc.subjectNickel(II) ionen
dc.subjectBiosorptionen
dc.subjectYeasten
dc.titleThermal and spectroscopic studies on sorption of nickel(II) ion on protonated baker’s yeasten
dc.typeArticleen
Appears in Collections:Centre for Rural Development and Technology [CRDT]

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