Effect of surfactants on Fenton's reagent-mediated degradation of Kraft black liquor.

One of the limitations of the biodegradation of hydrophobic chemical compounds, like lignins, is their low solubility in the aqueous solution where this process takes place. To resolve this problem, surfactants have been used to improve the solubility of these hydrophobic compounds. In this investig...

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Autores: Pérez-Pérez, Erika, Lara Angulo, Mayra Anabel, Escalante, Maybeth, Rodriguez, Antonio, González, Aura, Rojas, Orlando, Peñaloza, Nancy, Bullón, Johnny, Dmitrieva, Natalia
Tipo de recurso: artículo
Fecha de publicación:2005
País:España
Institución:Universidad Loyola Andalucía
Repositorio:Brújula
OAI Identifier:oai:repositorio.uloyola.es:20.500.12412/6526
Acceso en línea:https://hdl.handle.net/20.500.12412/6526
Access Level:acceso abierto
Palabra clave:Black liquor
Fenton´s reagent
Free radicals
Lignin degradation
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spelling Effect of surfactants on Fenton's reagent-mediated degradation of Kraft black liquor.Pérez-Pérez, ErikaLara Angulo, Mayra AnabelEscalante, MaybethRodriguez, AntonioGonzález, AuraRojas, OrlandoPeñaloza, NancyBullón, JohnnyDmitrieva, NataliaBlack liquorFenton´s reagentFree radicalsLignin degradationOne of the limitations of the biodegradation of hydrophobic chemical compounds, like lignins, is their low solubility in the aqueous solution where this process takes place. To resolve this problem, surfactants have been used to improve the solubility of these hydrophobic compounds. In this investigation, we studied the effect of surfactants (anionic, cationic, and non-ionic) on the treatment of Kraft black liquor with Fenton's reagent. In the Fenton reaction, H2O2 (two different concentrations, 10 mM and 20 mM), FeCl2 (1 mM) and surfactant solution (10%) were used. Black liquor degradation was determined by UV/Visible spectrophotometry and by measuring phenolic groups. In the presence of Fenton's reagent, the optimum conditions for the oxidative degradation of black liquor were 10 mM H2O2, 1 microL of 10% solution of anionic surfactant (SDS). The importance of the use of surfactants for preparing black liquor for subsequent Fenton's reagent-mediated degradation was discussed.FONACIT- MINISTERIO DE CIENCIA Y TECNOLOGÍA VENEZUELA2005info:eu-repo/semantics/articlehttps://hdl.handle.net/20.500.12412/6526reponame:Brújulainstname:Universidad Loyola AndalucíaInglésinfo:eu-repo/semantics/openAccessoai:repositorio.uloyola.es:20.500.12412/65262026-06-24T12:48:37Z
dc.title.none.fl_str_mv Effect of surfactants on Fenton's reagent-mediated degradation of Kraft black liquor.
title Effect of surfactants on Fenton's reagent-mediated degradation of Kraft black liquor.
spellingShingle Effect of surfactants on Fenton's reagent-mediated degradation of Kraft black liquor.
Pérez-Pérez, Erika
Black liquor
Fenton´s reagent
Free radicals
Lignin degradation
title_short Effect of surfactants on Fenton's reagent-mediated degradation of Kraft black liquor.
title_full Effect of surfactants on Fenton's reagent-mediated degradation of Kraft black liquor.
title_fullStr Effect of surfactants on Fenton's reagent-mediated degradation of Kraft black liquor.
title_full_unstemmed Effect of surfactants on Fenton's reagent-mediated degradation of Kraft black liquor.
title_sort Effect of surfactants on Fenton's reagent-mediated degradation of Kraft black liquor.
dc.creator.none.fl_str_mv Pérez-Pérez, Erika
Lara Angulo, Mayra Anabel
Escalante, Maybeth
Rodriguez, Antonio
González, Aura
Rojas, Orlando
Peñaloza, Nancy
Bullón, Johnny
Dmitrieva, Natalia
author Pérez-Pérez, Erika
author_facet Pérez-Pérez, Erika
Lara Angulo, Mayra Anabel
Escalante, Maybeth
Rodriguez, Antonio
González, Aura
Rojas, Orlando
Peñaloza, Nancy
Bullón, Johnny
Dmitrieva, Natalia
author_role author
author2 Lara Angulo, Mayra Anabel
Escalante, Maybeth
Rodriguez, Antonio
González, Aura
Rojas, Orlando
Peñaloza, Nancy
Bullón, Johnny
Dmitrieva, Natalia
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Black liquor
Fenton´s reagent
Free radicals
Lignin degradation
topic Black liquor
Fenton´s reagent
Free radicals
Lignin degradation
description One of the limitations of the biodegradation of hydrophobic chemical compounds, like lignins, is their low solubility in the aqueous solution where this process takes place. To resolve this problem, surfactants have been used to improve the solubility of these hydrophobic compounds. In this investigation, we studied the effect of surfactants (anionic, cationic, and non-ionic) on the treatment of Kraft black liquor with Fenton's reagent. In the Fenton reaction, H2O2 (two different concentrations, 10 mM and 20 mM), FeCl2 (1 mM) and surfactant solution (10%) were used. Black liquor degradation was determined by UV/Visible spectrophotometry and by measuring phenolic groups. In the presence of Fenton's reagent, the optimum conditions for the oxidative degradation of black liquor were 10 mM H2O2, 1 microL of 10% solution of anionic surfactant (SDS). The importance of the use of surfactants for preparing black liquor for subsequent Fenton's reagent-mediated degradation was discussed.
publishDate 2005
dc.date.none.fl_str_mv 2005
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/20.500.12412/6526
url https://hdl.handle.net/20.500.12412/6526
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Brújula
instname:Universidad Loyola Andalucía
instname_str Universidad Loyola Andalucía
reponame_str Brújula
collection Brújula
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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