Uklanjanje mangana iz vode ozoniranjem

master's thesis

• Title (english): Removal of manganese from water with ozonation
• Author: Dunko Škugor
• Mentor: Marin Matošić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); Zagreb
• Defense date and country: 2008-06-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Prisustvo mangana u vodi za piće je nepoželjno zbog štetnosti na zdravlje pri većoj akumulaciji u organizmu. U radu su otopine mangana obrađivane ozonom i vodikovim peroksidom. Oksidacijom mangana njegova koncentracija u vodi spuštena je na graničnu vrijednost od oko 0,05 mg/L. Ozoniranjem otopina MnCl2 i MnSO4 tijekom vremenskog perioda od 150 minuta, u vodovodnoj i demineraliziranoj vodi utvrđene su razlike u brzini smanjivanja koncentracije mangana navedenih otopina. Učinkovitost uklanjanja bila je brža u otopinama MnCl2 i MnSO4 sa vodovodnom vodom. Uzrok boljem uklanjanju u vodovodnoj vodi bio je puferski kapacitet vode zbog prisutnosti otopljenih karbonata zbog čega je otopina vodovodne vode zadržavala stalnu pH vrijednost dok je u otopinama s demineraliziranom vodom pH vrijednost padala zbog nastajanja vodikovih iona tijekom reakcije mangana i ozona. Zbog stvaranja vodikovog iona tijekom ozoniranja električna provodnost je uvijek rasla. Dodavanje vodikovog peroksida u otopinu mangana početne koncentracije 2 mg/L nije rezultiralo njegovim smanjivanjem nakon vremenskog perioda od 60 minuta.

Abstract (english)

The presence of managanese in drinking water is undesirable due to harmful effects on people’s health upon larger accumulation in the body. In the thesis the solutions of managanese have been treated with ozone and hydrogen peroxide. By oxidating manganese, its concentration in the water has been lowered to the boundary level of approximately 0.05 mg/L. With the ozonation of MnCl2 and MnSO4 solutions during a time period of 150 minutes, the differences in the velocity of reducing the concentration of manganese of the aforementioned solutions have been determined in the water from waterworks and demineralized water. The efficiency of removal has been better in the MnCl2 and MnSO4 solutions with the tap water. The reason for better removal in the water from waterworks has been the buffer capacity of water due to presence of dissolved carbonates on account of which the solution of water from waterworks retained constant pH value, while in the solutions with demineralized water pH value dropped due to creation of hydrogen ions during the reaction of manganese and ozone. Due to creation of hydrogen ions during ozonation, the electrical conductivity has increased. The adding of hydrogen peroxide in the solution of manganese with the initial concentration of 2 mg/L did not result in its reduction after the time period of 60 minutes.

• Keywords: mangan; ozon
• Keywords (english): manganese; ozone
• Language: croatian
• URN:NBN: urn:nbn:hr:159:749519
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-04 07:20:48