Author/Authors :
ildirar, didem hitit üniversitesi - mühendislik fakültesi - kimya mühendisliği bölümü, Turkey , findik, serap hitit üniversitesi - mühendislik fakültesi - kimya mühendisliği bölümü, Turkey
Title Of Article :
EFFECT OF SEVERAL SALTS ON ULTRASONIC DECOLORIZATION OF BAKER’S YEAST EFFLUENT
Abstract :
Ultrasound process is one of the chemical oxidation method. It gain importance in recent years. By using sound waves in liquid medium with proper temperature and pressure cavitation occurs and it changes chemical and physical properties of water. Organic pollutants in wastewater degradate into smaller or less harmfull compounds. In this study, wastewater was supplied from baker’yeast factory which is located in the North of Turkey. Wastewater was collected before biological treatment. Decolorization and chemical oxygen demand (COD) removal of baker’s yeast effluent with ultrasound were investigated. Ultrasonic homogeniser with 20kHz frequency was used as a source of ultrasound. By using ultrasound 21,7% decolorization was supplied at the end of 60min. In this study effect of several salts such as Na2CO3, CaCO3, NaCl, CaCl2 on the ultrasonic degradation was investigated.
NaturalLanguageKeyword :
Ultrasound , Baker’s yeast effluent , Cavitation , Decolorization
JournalTitle :
Anadolu University Journal of Science and Technology. A : Applied Sciences and Engineering
