Author(s): WEN Chunyu, WANG Min, DONG Jun, DU Yu, LIU Hang
Pages: 1048-1052
Year: 2013 Issue:  6
Journal: Ecology and Environment Sciences
Keyword:  zero-valent iron; vegetable oil; in-situ remediation; nitrobenzene;
Abstract:  Nanoscale zero-valent iron (ZVI) is prepared in the laboratory by liquid phase reducing method using KBH4 and FeSO4·7H2O. Then the ZVI is modified by vegetable oil, so vegetable oil modified zero-valent iron is prepared. XRD and TEM shows that the average particle size of ZVI prepared is 50 nm and its main component isα-Fe0. As to vegetable oil modified ZVI is successfully surrounded by the oil membrane, and it is well-dispersed, less aggregation of vegetable oil modified ZVI is observed. The experiments are conducted in anaerobic conditions, zero-valent iron and nitrobenzene is reacted to investigate the removal ability of ZVI and modified ZVI, the influence of different oil mass fraction, initial iron mass, initial pH. Results indicated that both ZVI and modified ZVI have the ability to degrade nitrobenzene, in 1 hour, degradation rate of ZVI and oil-modified ZVI has reached to 99.85%and 56.74%respectively;the optimized oil mass fraction tended to be 1%and 2%;As the increase of initial iron mass, the degradation yielded to be faster and more completely;the initial pH tended to have some influence on the degradation, the acidic initial conditions is beneficial to the degradation.