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Journal of Polymer Research

, Volume 14, Issue 1, pp 67–73 | Cite as

The Binding of Anionic Dyes by Cross-Linked Cationic Starches

  • Rima Klimaviciute
  • Aurimas Riauka
  • Algirdas Zemaitaitis
Article

Abstract

Adsorption of anionic dyes on the cross-linked with epichlorohydrin starches containing quaternary ammonium groups (CCS) was investigated and compared with that of modified starches containing only quaternary ammonium groups (CS). The adsorption of anionic dyes on CS and CCS closely follows the Langmuir model of adsorption. The computed Langmuir saturation capacity Q o increases with increasing degree of substitution (DS) of CS or CCS and has the value from 0.81 mol/kg to 3.22 mol/kg for CCS and from 0.88 mol/kg to 1.87 mol/kg for CS. The effectiveness of the cationic groups in dye binding was about 1 mol/equiv for CSS with DS from 0.47 to 0.62 and all the cationic groups had attached one anionic groups of the dye. Increasing DS of CS decreases the effectiveness of dye binding due to the increase in solubility of CS, and the soluble part of CS binds the dye as a typical soluble polyelectrolyte. CCS are more suitable than CS for the anionic dye adsorption from a textile dyeing solution. DS of CCS should be about 0.5–0.6. They adsorb the anionic dyes in few minutes and acts in the wide range of pH of the solutions. The Langmuir saturation capacity Q o and the effectiveness of the cationic groups in dye binding increase with an increase of the adsorption temperature. The positive values of the enthalpy and entropy suggest that the adsorption is endothermic and during the adsorption of the anionic dye on CCS the randomness of the system increases.

Key words

adsorption anionic dye cationic starch cross-linked starch Langmuir isotherm 

Abbreviations

AB 25

C. I. Acid Blue 25

AB 78

C. I. Acid Blue 78

AO 7

C. I. Acid Orange 7

AO 52

C. I. Acid Orange 52

AR 151

C. I. Acid Red 151

AY 36

C. I. Acid Yellow 36

AGU

anhydroglucoside unit of starch

DS

degree of substitution

CS

cationic starch

CCS

cationic cross-linked starch

EF

effectiveness of the cationic groups

EPCH

epichlorohydrin

SCS

water-soluble cationic starch

Qo

saturation capacity

ΔG°

the change in free energy

ΔH°

the change in enthalpy

ΔS°

the change in entropy

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Copyright information

© Springer Science+Business Media, Inc. 2006

Authors and Affiliations

  • Rima Klimaviciute
    • 1
  • Aurimas Riauka
    • 1
  • Algirdas Zemaitaitis
    • 1
  1. 1.Department of Organic TechnologyKaunas University of TechnologyKaunasLithuania

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