Sodium, ammonium, calcium, and magnesium forms of zeolite Y for the adsorption of glucose and fructose from aqueous solutions


Heper M., Turker L., Kincal N. S.

JOURNAL OF COLLOID AND INTERFACE SCIENCE, vol.306, no.1, pp.11-15, 2007 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 306 Issue: 1
  • Publication Date: 2007
  • Doi Number: 10.1016/j.jcis.2006.10.011
  • Journal Name: JOURNAL OF COLLOID AND INTERFACE SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.11-15
  • Keywords: zeolite Y, adsorption, glucose, fructose, glucose-fructose separation, SEPARATION, MIXTURE, RESIN
  • Middle East Technical University Affiliated: No

Abstract

The kinetics of adsorption by sodium, ammonium, calcium and magnesium forms of zeolite Y from aqueous solutions containing 25% w/v of either one or an equimolar mixture of glucose (G) and fructose (F) have been studied batch-wise at 50 degrees C. The adsorption of aqueous pure G was fast, while that of aqueous pure F depended on the cationic form, approaching that of G on the Mg-Y, and slowing down in the sequence of Mg2+ > NH4+ > Ca-2(+) > Na+ of the cations. The adsorption behavior from solutions containing both G and F indicated significant hindering effects of F on G on Na-Y. Na-Y and Mg-Y did not exhibit rate-based selectivity, while Ca-Y an NH4-Y adsorbed G faster than F. Addition of CaCl2 to the mixture of Ca-Y and aqueous solution of G and F improved the separation, by hindering the adsorption of F. Addition of NH4Cl to the mixture of the sugar solution and NH4-Y, on the other hand, had a negative effect on the separation. NH4-Y was found to be describing about 30% of the adsorbed sugars and this value was found to be around 50% for Ca-Y. Re-adsorption experiments resulted in similar or somewhat higher percentages of amounts adsorbed compared to adsorption on fresh samples. Both NH4-Y and Ca-Y were found to be re-adsorbing around 50% of the sugars they adsorbed on fresh samples. (c) 2006 Elsevier Inc. All rights reserved.