Separation of Pb, Bi and Po by cation exchange resin
نویسندگان
چکیده
منابع مشابه
Adsorptive Removal of Al, Zn, Fe, Cr and Pb from Hydrogen Peroxide Solution by IR-120 Cation Exchange Resin
Adsorption of cations Al, Zn, Fe, Cr and Pb from aqueous solution of hydrogen peroxide using IR-120 cation-exchange resin was studied. The removal percentage of the cations was examined by varying experimental conditions (such as pH of the hydrogen peroxide solution, temperature, contact time and dosage of adsorbent) i...
متن کاملCharacters of Kinetic and Equilibrium of Adsorption of Eu(III) by an Cation Exchange Resin
The sorption and desorption behaviors of Eu(III) from aqueous solutions with cation exchange resins containing carboxyl groups (D155 resin) were studied in terms of varied Eu(III) concentration, adsorbent dosage, pH, contact time and temperature. Batch shaking sorption experiments were carried out to evaluate the performance of D155 resin in the removal of Eu(III) from aqu...
متن کاملorganoleptic characteristics of whey treated by cation exchange resin
a single column cation exchanger resin was used to eliminate cations from renet cheese whey, with particular reference to the improvement of taste and flavor. ten panelists were convened to assess the contribution of the mineral components to the salty taste of whey, judging on the basis of taste, flavor and color. the organoleptic characteristics of untreated whey were arbitrarily assigned...
متن کاملadsorptive removal of al, zn, fe, cr and pb from hydrogen peroxide solution by ir-120 cation exchange resin
adsorption of cations al, zn, fe, cr and pb from aqueous solution of hydrogen peroxide using ir-120 cation-exchange resin was studied. the removal percentage of the cations was examined by varying experimental conditions (such as ph of the hydrogen peroxide solution, temperature, contact time and dosage of adsorbent) in a stirred-batch system. under the optimal conditions (ph=1, t=25oc, contact...
متن کاملOrganoleptic Characteristics of Whey Treated by Cation Exchange Resin
A single column cation exchanger resin was used to eliminate cations from renet cheese whey, with particular reference to the improvement of taste and flavor. Ten panelists were convened to assess the contribution of the mineral components to the salty taste of whey, judging on the basis of taste, flavor and color. The organoleptic characteristics of untreated whey were arbitrarily assigned a s...
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ژورنال
عنوان ژورنال: Journal of Radioanalytical and Nuclear Chemistry
سال: 2017
ISSN: 0236-5731,1588-2780
DOI: 10.1007/s10967-017-5487-4