The main objective of this work was to found the different sugar adsorption on teeth surface and to obtain
information about the process adsorption, such as equilibrium and kinetics process. First, synthetic aqueous solution from
different milk solution (100ml) and the concentration (0.05) of stock solution such as glucose was diluted by distilled water
from (0.04,0.03,0.02 and 0.01M) and (0.005M) for D-fructose and (0.17M) for raw sugar cubes and using (25 ml) from each
solution of different sugars were shaken with (19.5 g) of teeth surface at different temperatures and at pH= 7 for (15 min) and
measured the absorbance for these solutions before and after adsorption. When reached the contact time between the adsorbate
and adsorbent in adsorption process after 15 minutes and from the amounts adsorbed on teeth, it was described under the
Freundlich adsorption isotherms. In conclusion, the factors influencing for the adsorption process such as adsorbent dosage,
contact time and temperature and found that the adsorption capacity was increased with increasing initial sugars concentrations
and showed that the adsorption increased by increased temperature. Also, studied the thermodynamic parameters such as ÄHo
,
ÄSo
and ÄGowhich indicated that the adsorption was endothermic nature and physical adsorption
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2021
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