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Adsorptive removal of E110 food dye using chemically treated grape leaves: thermodynamic and isotherm analysis | ||
| Journal of University of Anbar for Pure Science | ||
| Volume 20, Issue 2, August 2026, Pages 196-204 PDF (581.71 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.37652/juaps.2025.162508.1532 | ||
| Authors | ||
| Abeer Qais Younes1; Ibrahim Younus Mohammed* 2; Abdallah Khaleel Ibrahim Alniume1; Ebtehag Zeki Sulyman1 | ||
| 1Department of Chemistry, College of Education for Women , University of Mosul,Mosul,Iraq | ||
| 2Department of Chemistry , College of Education for Pure Sciences, University of Mosul ,Mosul,Iraq | ||
| Abstract | ||
| This study investigated the use of a new adsorbent material, chemically treated grape leaves, for the adsorption of the food dye E110 at temperatures of 298, 303, 308, 313, and 318 K. The removal efficiency ranged from 74.934% to 95.704%. Adsorption behavior was evaluated by determining the constants of several adsorption isotherm models, including Langmuir, Freundlich, Temkin, and Dubinin–Radushkevich models. According to Beer–Lambert’s law, a standard calibration curve for E110 dye was prepared, and the residual dye concentration in solution was determined using UV–visible spectrophotometry. Thermodynamic functions were calculated from the adsorption isotherm constants. The positive Δ𝐻 values indicated that the adsorption of E110 dye was an endothermic process, while the thermodynamic results suggested that the adsorption was mainly physical in nature. The positive Δ𝐺° values indicated that the adsorption process was non-spontaneous under the studied conditions, although it tended toward greater spontaneity with increasing temperature. The positive Δ𝑆 and Δ𝑆° values indicated increased randomness at the solid–solution interface during adsorption. The higher Δ𝑆 values compared with Δ𝑆° suggest that E110 dye molecules became less ordered during the adsorption process than at equilibrium, with greater freedom on the surface of the chemically treated grape leaves. | ||
| Keywords | ||
| Adsorption; Food dyes; E110 dye; Isotherms; Thermodynamics | ||
| References | ||
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