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Fe-Mn-sepiolite as an effective heterogeneous Fenton-like catalyst for the decolorization of reactive brilliant blue |
Chengyuan SU1,2,*(),Weiguang LI1,Xingzhe LIU1,Xiaofei HUANG1,Xiaodan YU1 |
1. School of Municipal and Environmental Engineering, Harbin Institute of Technology, Harbin 150090, China 2. School of Environment and Resources, Guangxi Normal University, Guilin 541004, China |
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Abstract A study of the decolorization of reactive brilliant blue in an aqueous solution using Fe-Mn-sepiolite as a heterogeneous Fenton-like catalyst has been performed. The Fourier transform infrared (FTIR) spectra of the catalyst showed bending vibrations of the Fe-O. The X-ray diffraction (XRD) patterns of the catalyst showed characteristic diffraction peaks of α-Fe2O3, γ-Fe2O3 and MnO. A four factor central composite design (CCD) coupled with response surface methodology (RSM) was applied to evaluate and optimize the important variables (catalyst addition, hydrogen peroxide dosage, initial pH value and initial dye concentration). When the reaction conditions were catalyst dosage= 0.4 g, [H2O2]= 0.3 mL, pH= 2.5, [reactive brilliant blue]o = 50 mg·L−1, and volume of solution= 500 mL at room temperature, the decolorization efficiency of reactive brilliant blue was 91.98% within 60 min. Moreover, the Fe-Mn-sepiolite catalyst had good stability for the degradation of reactive brilliant blue even after six cycles. Leaching of iron ions (<0.4 mg·L−1) was observed. The decoloring process was reactive brilliant blue specific via a redox reaction. The benzene ring and naphthalene ring were first oxidized to open ring; these were then oxidized to the alcohol and carboxylic acid. The reactive brilliant blue was decomposed mainly by the attack of ·OH radicals including surface-bound ·OH radicals generated on the catalyst surface.
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Keywords
Fe-Mn-sepiolite catalyst
heterogeneous Fenton-like
reactive brilliant blue
homogeneous precipitation method
hydroxyl radical
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Corresponding Author(s):
Chengyuan SU
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Online First Date: 11 June 2014
Issue Date: 03 December 2015
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