Mechanistic insights of 2,4-D sorption onto biochar: Influence of feedstock materials and biochar properties

Sanchita Mandal, Binoy Sarkar, Avanthi Deshani Igalavithana, Yong Sik Ok, Xiao Yang, Enzo Lombi, Nanthi Bolan

    Research output: Contribution to journalArticlepeer-review

    65 Citations (Scopus)

    Abstract

    Objective of this study was to investigate the mechanisms of 2,4-Dichlorophynoxy acetic acid (2,4-D) sorption on biochar in aqueous solutions. Sorption isotherm, kinetics, and desorption experiments were performed to identify the role of biochars’ feedstock and production conditions on 2,4-D sorption. Biochars were prepared from various green wastes (tea, burcucumber, and hardwood) at two pyrolytic temperatures (400 and 700 °C). The tea waste biochar produced at 700 °C was further activated with steam under a controlled flow. The sorption of 2,4-D was strongly dependent on the biochar properties such as specific surface area, surface functional groups, and microporosity. The steam activated biochar produced from tea waste showed the highest (58.8 mg g−1) 2,4-D sorption capacity, which was attributed to the high specific surface area (576 m2 g−1). The mechanism of 2,4-D removal from aqueous solution by biochar is mainly attributed to the formation of heterogeneous sorption sites due to the steam activation.

    Original languageEnglish
    Pages (from-to)160-167
    Number of pages8
    JournalBioresource technology
    Volume246
    DOIs
    Publication statusPublished - 2017 Dec

    Bibliographical note

    Publisher Copyright:
    © 2017 Elsevier Ltd

    Keywords

    • 2,4-D
    • Biochar
    • Physical activation
    • Pyrolysis
    • Sorption kinetics

    ASJC Scopus subject areas

    • Bioengineering
    • Environmental Engineering
    • Renewable Energy, Sustainability and the Environment
    • Waste Management and Disposal

    Fingerprint

    Dive into the research topics of 'Mechanistic insights of 2,4-D sorption onto biochar: Influence of feedstock materials and biochar properties'. Together they form a unique fingerprint.

    Cite this