Green Synthetic Nano Iron of Suaeda salsa and Removal of Hexavalent Chromium from Water

2nd International Conference on Materials Science, Energy Technology and Environmental Engineering

材料科学;能源学;生态环境科学

Chen, Xiaolan^1,2 ; Lin, Guoqing^1 ; Li, Wenjuan^1 ; Pang, Honglu^1 ; Yan, Xiaoyun^1 ; Yan, Xinyu^1

Key Laboratory of Marine Environment and Ecology, Ministry of Education, Ocean University of China, Qingdao

266100, China^1

Key Laboratory of Marine Environmental Geology Engineering of Shandong Province, School of Environmental Science and Engineering, Ocean University of China, Qingdao

266100, China^2

关键词: Energy dispersive spectrometers;    Hexavalent chromium;    Initial concentration;    Nanoiron;    Organic substances;    Removal rate;    Selected area electron diffraction;    Suaeda salsa;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/81/1/012013/pdf
DOI  :  10.1088/1755-1315/81/1/012013

来源: IOP

【 摘 要 】

In this paper, nano-irons were successfully synthesized by Suaeda salsa extraction (SSE) and properties of the nano-iron particles were studied. Results of scanning electron microscopy (SEM) showed that the average of particle size of nano-iron particles were about 23∼53 nm. In addition, the selected area electron diffraction (SAED) and X-ray diffraction (XRD) indicated that most of the synthesized nanoparticles were amorphous, but only a few were crystalline. Moreover, energy dispersive spectrometer (EDS) and fourier transform infrared spectroscopy (FTIR) reflected that the nano-iron particles were coated with organic substances containing O-H, C=C, C-N and other functional groups, which were as reducing agents and stabilizers during the synthesis of nano-iron particles. At 25°C, when the dosage of nano-irons was 1.0 g/L and the initial concentration of Cr(VI) was 5 mg/L, the removal rate of Cr(VI) could reach 100% in 5 minutes.