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. 2021 Dec 16;10(12):3127. doi: 10.3390/foods10123127

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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The effect of initial pH (A) and contact time (B) on the adsorption capacity. The fitting curves with pseudo-first-order and pseudo-second-order kinetic models (C), as well as the intra-particle diffusion model (D). The adsorption isotherm curves of PPEA_0.05 (E), PPEA_0.1 (F), PPEA_0.2 (G), and PPEA_0.3 (H) as fitted using the Langmuir, Freundlich, and Sips models.

The effect of initial pH (A) and contact time (B) on the adsorption capacity. The fitting curves with pseudo-first-order and pseudo-second-order kinetic models (C), as well as the intra-particle diffusion model (D). The adsorption isotherm curves of PPEA_0.05 (E), PPEA_0.1 (F), PPEA_0.2 (G), and PPEA_0.3 (H) as fitted using the Langmuir, Freundlich, and Sips models.