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Kinetics of Degradation of Eosin Y by One of the Advanced Oxidation Processes (AOPs)—Fenton’s Process

DOI: 10.4236/ajac.2016.712074, PP. 863-879

Keywords: Eosin Y, Fenton’s Process, Pseudo First-Order, Initial Rate, Degradation

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Kinetics of homogeneous degradation of Eosin Y (EY), also known as Acid red 87 (CI 45380), are studied, mostly using Fenton’s process, at 30 by monitoring its absorbance at 517 nm (λmax of EY). This process is one of the advanced oxidation processes (AOPs). Mixture of H2O2 and Fe(II) ion in acetate buffer medium (pH 2.74 - 4.56) generates hydroxyl free radicals (?OH) which attack the dye molecules, resulting in degradation of the dye molecules. Results show that the initial rate of EY degradation decreases with the increasing of solution pH because of removal of kinetically important Fe (iron) species through formation of ferric hydroxide. On the other hand, the rate increases with increasing the?concentrations of H2O2, Fe(II) and EY at low solution pH. The initial rate increases with increasing of concentration of H2O2 and, subsequently remains unaffected with further increase of its concentration at a constant Fe(II) concentration because of the enhanced scavenging environment created by H2O2 at its higher concentration. The initial rate also increases with increasing of concentration of Fe(II) at a constant H2O2 concentration and remains unaffected with its further increase. EY concentration also enhances the initial rate at low pH. However, the initial rate is significantly enhanced by UV light. This is because of formation of additional hydroxyl radicals through excitation of the dye molecules by UV light. During the period of experiment, EY in aqueous solution alone hardly suffered any degradation. Degradation mechanism of EY by the Fenton and photo-Fenton’s processes is also discussed. Statistical analysis was used to validate the experimental results. Low values of the standard deviation for both the initial rate and % degradation indicated the consistency of the experimental data.


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