| dc.contributor.author |
Das, T. |
|
| dc.contributor.author |
Panchanadikar, V.V. |
|
| dc.contributor.author |
Chaudhury, G.R. |
|
| dc.date.accessioned |
2018-10-01T12:20:49Z |
|
| dc.date.available |
2018-10-01T12:20:49Z |
|
| dc.date.issued |
1998 |
|
| dc.identifier.citation |
World Journal Of Microbiology & Biotechnology, 14(2), 1998: 297-298 |
|
| dc.identifier.issn |
0959-3993 |
|
| dc.identifier.uri |
http://ore.immt.res.in/handle/2018/756 |
|
| dc.description.abstract |
The effects of pH, ferrous and ferric ion concentrations on iron oxidation by Thiobacillus ferrooxidans were examined. The initial temperature and bacterial concentration were maintained at 37 degrees C and 2 +/- 1 X 10(4) cells/ml, respectively. The iron oxidation rate increased with increased initial ferrous iron concentration to 4 g/l and thereafter decreased. The presence of iron(III) showed a negative effect on the bacterial iron oxidation rate. The increase of pH also showed an increase in the oxidation rate up to pH 1.75. The oxidation rate followed first order kinetics for the parameters studied. A rate equation has been developed. |
|
| dc.language |
en |
|
| dc.publisher |
Kluwer Academic Publishers |
|
| dc.relation.isreferencedby |
SCI |
|
| dc.rights |
Copyright [1998]. All efforts have been made to respect the copyright to the best of our knowledge. Inadvertent omissions, if brought to our notice, stand for correction and withdrawal of document from this repository. |
|
| dc.subject |
Biological Sciences |
|
| dc.subject |
Biological Sciences |
|
| dc.title |
Bio-oxidation of iron using Thiobacillus ferrooxidans |
|
| dc.type |
Journal Article |
|
| dc.affiliation.author |
CSIR-IMMT, Bhubaneswar 751013, Odisha, India |
|