Adsorption of Crystal Violet Dye With Selenium Nanoparticles Obtained by Green Synthesis From Cherry (prunus Avium L.) Fruit Stalk
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Date
2024
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Open Access Color
GOLD
Green Open Access
Yes
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No
Abstract
The rapid development of the global production printing and dyeing industry has led to an increase in the demand for various dyes. Crystal violet (CV), a versatile dye, is widely used in the textile industry and other applications. The reason for its widespread use is its effectiveness and the vivid color it gives to fabrics.CV dye is a water-soluble, toxic, resistant organic dye that is quite dangerous for the ecosystem and causes environmental pollution. Therefore, it must be removed before being released into the recipient environment. This study synthesized selenium nanoparticles (Se NPs) from agricultural Prunus avium L. (PaL.) wastes and removed CV dye. In batch adsorption tests, the effects of pH, amount of adsorbent, time, initial concentration, and temperature were investigated. In this study, where 3 different kinetic and isotherm models were tested, it was determined that the most suitable kinetic and isotherm models for the removal of CV dye with PaL-Se NPs were Pseudo second order (R2:0.999) and Langmuir (R2:0.997), respectively. Additionally, the maximum adsorption capacity (qmax) was calculated as 142.61 mgCV/g PaL-Se NP. Accordingly, it can be said that low-cost PaL-Se NPs synthesized by environmentally friendly methods are a suitable alternative for the removal of CV dye.
Description
Keywords
Chemical Engineering (Other), Kimya Mühendisliği (Diğer), Crystal violet, Agricultural waste;Prunus avium L.;Green synthesis;Crystal violet;Nanoparticle;Adsorption, Green synthesis, Environmentally Sustainable Engineering, Nanoparticle, Çevresel Olarak Sürdürülebilir Mühendislik, Prunus avium L., Adsorption, Agricultural waste
Turkish CoHE Thesis Center URL
Fields of Science
01 natural sciences, 0104 chemical sciences, 0105 earth and related environmental sciences
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N/A
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N/A

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N/A
Source
International Journal of Agriculture, Environment and Food Sciences
Volume
8
Issue
3
Start Page
521
End Page
530
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Page Views
2
checked on Feb 06, 2026
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11
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