THE METHOD OF DETERMINATION OF THE SORPTION CAPACITY OF ACTIVATED CARBON BY GAS CHROMATOGRAPHY

  • Ksenia Naumenko National University of Food Technologies, Ukraine
  • Natalia Frolova National University of Food Technologies, Ukraine
  • Oksana Petrusha National University of Food Technologies, Ukraine
  • Natalia Chepel National University of Food Technologies, Ukraine
Keywords: gas chromatography, isotherm of adsorption, adsorption capacity, curve of adsorbate manifestation, isoamylol

Abstract

The article analyzes the possibility of gas chromatography use for determination of sorption capacity of adsorbents on the example of activated carbon BAC-A. The offered method provides the use of gas chromatograph with flame-ionizing detector and with nozzle geyser that is filled with studied adsorbent. At that the isotherms of absorption of substance are constructed by manifestation curve – desorption branch of substance peak on chromatogram.

As a result the isotherms of absorption of isoamylol and camphor on activated carbon were constructed and the values of specific sorption capacity for these substances were calculated.

This method allows receive fast and precisely the data about absorption characteristics of adsorbent and also adapt the conditions of the study using gas chromatography to the real conditions of adsorption of substances by studied adsorbent (temperature, adsorbent concentration in vapor phase and so on). 

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Author Biographies

Ksenia Naumenko, National University of Food Technologies

Department of food еxpertise

Natalia Frolova, National University of Food Technologies

Department of Technology health products

Oksana Petrusha, National University of Food Technologies

Department of Foodstuff Expertise

Natalia Chepel, National University of Food Technologies

Department of Technology of milk and dairy products

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Published
2017-03-06
How to Cite
Naumenko, K., Frolova, N., Petrusha, O., & Chepel, N. (2017). THE METHOD OF DETERMINATION OF THE SORPTION CAPACITY OF ACTIVATED CARBON BY GAS CHROMATOGRAPHY. EUREKA: Life Sciences, (1), 12-18. https://doi.org/10.21303/2504-5695.2017.00290
Section
Food Science and Technology