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A discrimination among microbial iron oxidation mechanisms
Author(s) -
Wong ChiWung,
Scharer Jeno M.,
Reilly Park M.
Publication year - 1974
Publication title -
the canadian journal of chemical engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.404
H-Index - 67
eISSN - 1939-019X
pISSN - 0008-4034
DOI - 10.1002/cjce.5450520517
Subject(s) - ferrous , thiobacillus ferrooxidans , mechanism (biology) , ferric , chemistry , thiobacillus , ferric iron , order (exchange) , ion , kinetics , biological system , mathematics , inorganic chemistry , biology , physics , economics , organic chemistry , sulfur , quantum mechanics , finance
The oxidation mechanism of ferrous ion (Fe 11 ) by whole cells of Thiobacillus ferrooxidans was studied. Product inhibition by ferric ion (Fe 111 ) was observed experimentally at the pH = 2.0 and initial inhibitory iron concentration of 2.58 mM ≤ Fe 111 ≤ 15.0 mM. Experimental results indicated that the hyperbolic expressions (i.e. Monod type mechanisms) were valid to describe the microbial oxidation. A Bayesian statistical method for discrimination was utilized to identify the inhibition mechanism. In order to use the data efficiently the integrals of the inhibition models were taken (concentration versus time). Such analysis indicated that a non‐competitive mechanism with two inhibition parameters was superior to others describing the microbial oxidation. Not only was this the best model, it was also a good one in the sense that the errors of predictions made from it were consistent with experimental error. Estimates for the parameters of the non‐competitive inhibition model were obtained.