Mechanism of Cu(II) Biosorption by Saccharomyces Cerevisiae

Limin Dong, Zhuo Diao, Juan Du, Zhao Jiang, Qingjuan Meng, Ying Zhang
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Abstract

This paper studies how chemical modification influences the Saccharomyces cerevisiae adsorption on copper ion and the desorption of nitric acid, and carries out infrared spectrum analysis of native, adsorbing and desorbing saccharomyces cerevisiae. Results show that carboxyl and amino group in Saccharomyces cerevisiae play an important role in the process of adsorbing Cu(II). The adsorption on Cu(II) by Saccharomyces cerevisiae is mainly the process of surface adsorption. The process of biosorption on heavy metals is mainly reversible adsorption; however, there still exists irreversible adsorption. FTIR analysis further indicates that carboxyl and hydroxyl adsorption on Cu(II) is reversible adsorption, which amino group adsorption on Cu(II) is irreversible adsorption.
酿酒酵母对Cu(II)的生物吸附机理
本文研究了化学改性对酿酒酵母对铜离子吸附和硝酸解吸的影响,并对天然、吸附和解吸酿酒酵母进行了红外光谱分析。结果表明,酿酒酵母对Cu(II)的吸附过程中羧基和氨基起着重要作用。酿酒酵母对Cu(II)的吸附主要是表面吸附过程。对重金属的生物吸附过程以可逆吸附为主;但仍存在不可逆吸附。FTIR分析进一步表明羧基和羟基对Cu(II)的吸附为可逆吸附,氨基对Cu(II)的吸附为不可逆吸附。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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