Method: Synthetic aqueous solution from different milk solution (500ml) and the
concentration (24ppm) the stocke solution were diluted by distilled water from (2.5, 5,10,15
and 20 ppm), using (50 ml) from each solution of different milk was shaken with (0.5 g) of
teeth surface at different tempratuers and at pH= 7 for (10 min) and measured the absorbance
for the different solutions before and after adsorption. Results: Milk in adsorption process
equilibrium was rapidly reached after 10 minutes of the contact time, from the amounts
adsorbed of different milk almudhish (high fat) and alanen (low fat) on teeth, it was described
by the Freundlich adsorption isotherms and we calculated thermodynamic parameter (∆H, ∆G,
∆S). Conclusion: Studies concerning the factors influencing the adsorption procees Such as
adsorbent dosage, pH, contact time and temperature and we found that these the adsorption
capacity was increased with increasing initial milk concentrations and with increasing
tempratures indicated the formation of dimer layer on the contact region
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· December 2018
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