Characteristics and kinetics of nitrobenzene reduction by sucrose-modified nanoiron

Hui Li , Yong-sheng Zhao , Ran Zhao , Bai-wen Ma , Zi-fang Chen , Yan Su , Rui Zhou

Chemical Research in Chinese Universities ›› 2013, Vol. 29 ›› Issue (4) : 765 -770.

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Chemical Research in Chinese Universities ›› 2013, Vol. 29 ›› Issue (4) : 765 -770. DOI: 10.1007/s40242-013-3041-7
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Characteristics and kinetics of nitrobenzene reduction by sucrose-modified nanoiron

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Abstract

Sucrose-modified nanoscale zero-valent iron(SM-NZVI) was prepared with liquid phase reducing method, and characterized by transmission electron microscopy(TEM) and X-ray diffraction(XRD) for the shape and structure. The size of SM-NZVI particles was about 100–150 nm and they displayed better dispersity. The degradation of nitrobenzene(NB) in water by SM-NZVI was carried out in batch experiments. The results indicate that the efficiency of NB reduction via SM-NZVI increased by 44.24% compared with that via NZVI, and coexistent Ca2+, Mg2+, HCO3 and other ions showed little effect on NB reduction but negative influence on aniline(AN) production. Furthermore, the kinetic researches indicate that NB reduction with SM-NZVI could be described by pseudo first-order kinetic model at different initial pH values and iron dosage. The oxidation products of iron were mainly Fe3O4 and Fe2O3 with irregular shape.

Keywords

Nanoiron / Sucrose / Nitrobenzene / Reduction reaction / Kinetic

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Hui Li, Yong-sheng Zhao, Ran Zhao, Bai-wen Ma, Zi-fang Chen, Yan Su, Rui Zhou. Characteristics and kinetics of nitrobenzene reduction by sucrose-modified nanoiron. Chemical Research in Chinese Universities, 2013, 29(4): 765-770 DOI:10.1007/s40242-013-3041-7

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