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Original scientific paper

CHANGE IN pH AND CONDUCTIVITY DURING THE RINSING AND THE BIOSORPTION OF COPPER IONS ONTO PUMPKIN PEEL

By
Marina Marković ,
Marina Marković
Contact Marina Marković

Technical faculty in Bor, University of Belgrade , Belgrade , Serbia

Milan Giorgievski ,
Milan Giorgievski
Miljan Marković ,
Miljan Marković
Vesna Grekulović ,
Vesna Grekulović
Nada Štrbac ,
Nada Štrbac
Milica Zdravković ,
Milica Zdravković
Kristina Božinović
Kristina Božinović

Abstract

The changes in pH and conductivity during the rinsing of the pumpkin peel and the biosorption of Cu2+ ions were the subject of this work. The obtained data showed that the pH value of the solutions increased during the rinsing of the biosorbent, as a result of the transfer of H+ ions from the aqueous phase into the structure of the pumpkin peel. An increase in the conductivity value was observed in the initial period of rinsing the pumpkin peel, followed by a decrease. The increase in conductivity in the initial phase contributed to the self-leaching of the alkali and alkaline earth metal ions from the structure of the pumpkin peel, which were transferred into the aqueous phase. The further decrease in conductivity is a result of the dilution of the aqueous phase. The pH value decreased during the biosorption of Cu2+ ions, as hydrogen ions were transferred from the pumpkin peel structure into the solution, and then exchanged with Cu2+ ions. The conductivity value increased during the biosorption process, with a rapid increase in the initial period of 5 minutes, due to the transfer of alkali and alkaline earth metal ions into the solution.

References

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Citation

Funding Statement

The research presented in this paper was done with the financial support of the Ministry of Science, Technological Development and Innovation of the Republic of Serbia, within the funding of the scientific research work at the University of Belgrade - Technical Faculty in Bor, according to the contract with registration number 451-03-137/2025-03/200131.

Authors retain copyright. This work is licensed under a Creative Commons Attribution 4.0 International License. Creative Commons License

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