Thermodynamic study of fatty acids adsorption on different adsorbents

This work has as objective the study about the adsorption behavior of fatty acids (acetic, propionic, and butyric) on activated carbon and on modified and unmodified montmorillonite clays as a function of temperature and initial concentration of the adsorbate, through adsorption isotherms and their thermodynamic parameters (Delta G, Delta H, and Delta S). The activated carbon presented a higher adsorption capacity due to its relatively large surface area, compared to others adsorbents. The polar characteristic of fatty acids decreased with the increase in the length of non-polar hydrocarbon chain, improving the affinity between the activated carbon (non-polar adsorbent) and the acids. The adsorption capacity of modified montmorillonite (polar adsorbent) was favored due to the presence of the organic cation among its layers, which make the surface more hydrophobic and organophilic when compared to the unmodified montmorillonite surface. The amount of fatty acids adsorbed in the adsorbents surface increased with the concentration, at constant temperature, and decreased with the increase of temperature, at constant concentration. The amount of fatty acids adsorbed in the three adsorbents was related to the surface area and polarity of the adsorbent, concentration and solubility of the adsorbate and temperature of the solution. The negative values of Delta G and Delta H showed that the adsorption on activated carbon and on modified and unmodified montmorillonite clays was a spontaneous and an exothermic process. The decrease in the values of Delta G, with the increase of temperature, demonstrated that the adsorption was benefited by the high temperature and the positive values of Delta S showed that the fatty acids molecules were in a more randomic condition in the adsorbed state than in solution. The experimental results obtained at the temperatures of (298, 303, 313, and 323) K showed that experimental data were well represented by the Langmuir and Freundlich isotherms models. (C) 2007 Elsevier Ltd. All rights reserved.