Characteristics and Kinetics of Nitrobenzene Reduction by Sucrose-modified Nanoiron

doi:10.1007/s40242-013-3041-7

Chemical Research in Chinese Universities ›› 2013, Vol. 29 ›› Issue (4): 765-770.doi: 10.1007/s40242-013-3041-7

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Characteristics and Kinetics of Nitrobenzene Reduction by Sucrose-modified Nanoiron

LI Hui¹, ZHAO Yong-sheng¹, ZHAO Ran², MA Bai-wen^3,4, CHEN Zi-fang¹, SU Yan¹, ZHOU Rui¹

1. Key Laboratory of Groundwater Resources and Environment, Ministry of Education, Jilin University, Changchun 130021, P. R. China;
2. Department of Chemistry &Biochemistry, College of Liberal Arts &Science, Arizona State University, Phoenix 85001, USA;
3. State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, P. R. China;
4. University of Chinese Academy of Sciences, Beijing 100049, P. R. China

Received:2013-01-25 Revised:2013-04-17 Online:2013-08-01 Published:2013-07-15
Contact: ZHOU Rui E-mail:zhour@jlu.edu.cn
Supported by:
Supported by the National Natural Science Foundation of China(No.41272256) and the Special Research of Public Welfare Industry of State Environmental Protection of China(Nos.2013A073, 201009009).

Abstract

Abstract:

Sucrose-modified nanoscale zero-valent iron(SM-NZVI) was prepared with liquid phase reducing method, and characterized by transmission electron microscopy(TEM) and X-ray diffraction(XRD) for the shape and structure. The size of SM-NZVI particles was about 100―150 nm and they displayed better dispersity. The degradation of nitrobenzene(NB) in water by SM-NZVI was carried out in batch experiments. The results indicate that the efficiency of NB reduction via SM-NZVI increased by 44.24% compared with that via NZVI, and coexistent Ca²⁺, Mg²⁺, HCO₃^- and other ions showed little effect on NB reduction but negative influence on aniline(AN) production. Furthermore, the kinetic researches indicate that NB reduction with SM-NZVI could be described by pseudo first-order kinetic model at different initial pH values and iron dosage. The oxidation products of iron were mainly Fe₃O₄ and Fe₂O₃ with irregular shape.

Key words: Nanoiron, Sucrose, Nitrobenzene, Reduction reaction, Kinetic

LI Hui, ZHAO Yong-sheng, ZHAO Ran, MA Bai-wen, CHEN Zi-fang, SU Yan, ZHOU Rui. Characteristics and Kinetics of Nitrobenzene Reduction by Sucrose-modified Nanoiron[J]. Chemical Research in Chinese Universities, 2013, 29(4): 765-770.

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Characteristics and Kinetics of Nitrobenzene Reduction by Sucrose-modified Nanoiron

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