CAJ | 학술논문

研究了酿酒酵母对重金属离子Mn2＋的生物吸附特性，考察了pH值、吸附时间、酿酒酵母添加量等条件对酿酒酵母吸附废水中 Mn2＋能力的影响。结果表明：当废水的初始 pH 值为5，吸附时间为60 min ，酿酒酵母添加量为6 g／L 时，酿酒酵母对 Mn2＋的吸附效果最理想。酿酒酵母添加量对吸附有一定影响，但不宜过大。
연구료양주효모대중금속리자Mn2＋적생물흡부특성，고찰료pH치、흡부시간、양주효모첨가량등조건대양주효모흡부폐수중 Mn2＋능력적영향。결과표명：당폐수적초시 pH 치위5，흡부시간위60 min ，양주효모첨가량위6 g／L 시，양주효모대 Mn2＋적흡부효과최이상。양주효모첨가량대흡부유일정영향，단불의과대。
In this paper the characteristics of manganese ( Ⅱ ) biosorption by saccharomyces cerevisia are studied .The ef-fects of environmental factors on metal biosorption are studied ,including initial pH value ,sorption time and dosage of sac-charomyces cerevisia .The results show that the biosorption equilibriums of saccharomyces cerevisia to Mn2 + is optimal when pH = 5 ,sorption time is 60 min and the biomass concentration is 6 g/L .The dosage of saccharomyces cerevisia could affect the biosorption ,but it is inadvisable to add too much dosage .