NDLI: Removal of Fe ( III ) from Aqueous Solution Using Thiosalcylic Acid as an Efficient and Novel Adsorbent

Content Provider	Semantic Scholar
Author	Abdelhamid, Amr
Copyright Year	2018
Abstract	Iron is the fourth most common element in the Earth’s crust. It is a very important in human nutrition, where iron forms complexes with molecular oxygen in hemoglobin and myoglobin; these two compounds are common oxygen transport proteins in vertebrates. Estimates of the minimum daily requirement for iron depend on age, sex, physiological status and iron bioavailability (range from about 10 to 50 mg/ day). The natural fresh waters contain iron at levels ranging from 0.5 to 50 mg/liter and the drinking-water contaminated by iron as a result of the use of iron coagulants or the corrosion of steel and cast iron pipes during water distribution. World Health Organization (WHO) has set a guideline value of the iron in drinking-water about 2 mg/liter, which does not present a hazard to health. [1].
File Format	PDF HTM / HTML
Alternate Webpage(s)	https://ejchem.journals.ekb.eg/article_7417_91f1bacd74a9937ce44fdd90089e0c7a.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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