Table 1.

Langmuir, Freundlich and BET isotherm constants and correlation coefficients of Y³⁺ binding capacity of carrageenans.

Constants	ι-carrageenan			κ-carrageenan			λ-carrageenan
	pH = 2	pH = 4	pH = 6	pH = 2	pH = 4	pH = 6	pH = 2	pH = 4	pH = 6
Langmuir model
b, (mL mg−1)	0.045	0.057	0.017	0.015	0.006	0.006	-	0.001	0.008
qmax, (mg g−1)	84.0	90.1	99.0	52.6	83.3	20.8	-	20.4	10.9
R2	0.9970	0.9965	0.9818	0.9915	0.9848	0.9758	-	0.9893	0.9887
Freundlich model
KF, (mg g−1)	3.38	3.79	2.43	2.12	1.47	0.97	-	0.36	1.11
n	3.50	3.95	2.32	2.79	1.85	2.14	-	1.33	3.21
R2	0.8739	0.8976	0.8732	0.8939	0.9522	0.9173	-	0.8331	0.7967
BET model
Q, (mg g−1)	33.3	41.6	24.0	9.8	55.5	1.21	-	0.18	0.3
B	1.11	1.00	0.93	2.00	0.10	4.33	-	0.18	0.26
R2	0.011	0.002	0.1648	0.1359	0.3678	0.0302	-	0.0421	0.6603