Kinetic and Thermodynamic Study of Oxidative Decolourisation of a Typical Food Dye (Tartrazine) in an Aqueous Environment
The study was carried out to describe the kinetics and thermodynamics of hydrogen peroxide oxidation of a typical food dye (Tartrazine). The effect of different operational factors were investigated spectrophotometricallyat wavelength460 nm under pseudo first order reaction.These included concentra...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP)
2020-07-01
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| Series: | Journal of Applied Sciences and Environmental Management |
| Subjects: | |
| Online Access: | https://www.ajol.info/index.php/jasem/article/view/197678 |