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Content available remote Properties of modified carboxymethyl cellulose prepared by lyophilisation
EN
This study deals with the change of selected properties of samples of modified carboxymethyl cellulose after freeze drying. The investigated properties were changes in thickness, permeability, water sorption, thermal area resistance and thermal absorbing capacity. The prepared materials were evaluated by scanning electron microscopy. The product of presented technology has large internal surface, high wettability and biodegradability. It is nontoxic with high potential in biological applications.
EN
Batch kinetic experiments were conducted to investigate the feasibility of using carboxylmethyl cellulose (CMC)-stabilized nano zero valent iron (nZVI) particles for immobilization of Cu2+ in water. The effects of nZVI concentration, pH, and initial concentration of CuCu2+ have been studied. Cu2+ immobilization increased from 59.10% to 98.10% as the nZVI concentration increased from 0.2 to 2.0 g/1. The adsorption kinetics of Cu2+ ions was fitted to a pseudo-second order model and both Langmuir and Freundlich isotherms fit experimental data. SEM-EDX indicates that slightly porous and fragile particles were formed due to the corrosion on the nZVI surface.
3
Content available remote Water absorption in carboxymethyl cellulose
EN
The paper deals with the testing of carboxymethyl cellulose properties. It was verified whether carboxymethyl cellulose soaked in water, salt solution or pH adjusted water resulted in better sorption properties than 100% cellulose represented by standardised cotton fabric. During the measurements the samples were dipped into water of different temperatures (10°C, 20°C, 30°C, 40°C, 50°C), in a NaCl solution (concentration 0.1g/l, 0.9 g/l, 5 g/l and 10 g/l) and in water with a modified pH (5, 7, 9). Another measure was aimed at monitoring changes in the structure of the textile samples soaked in water at a temperature of 20°C with subsequent drying, which was carried out using an electron microscope.
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