Adsorption of Congo Red from Aqueous Solutions by Porous Soybean Curd Xerogels

Adsorption of Congo Red from Aqueous Solutions by Porous Soybean Curd Xerogels

Soybean curd is a very popular food containing high-quality protein, polyunsaturated fats, vitamins, minerals and other nutrients. This study aims to prepare porous soybean curd xerogels via a vacuum freeze drying method and uses them as adsorbents to remove congo red from aqueous solutions. The mor...

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Bibliographic Details
Main Authors:	Zhang Zhao, Li Yanhui, Du Qiuju, Li Qi
Format:	Article
Language:	English
Published:	Sciendo 2018-09-01
Series:	Polish Journal of Chemical Technology
Subjects:	soybean curd congo red adsorption kinetics thermodynamics
Online Access:	https://doi.org/10.2478/pjct-2018-0044

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