Open AccessDegradation efficiencies of 2,4,6-TCP by Fe0-based advanced oxidation processes (AOPs) with common peroxides
Author(s) -
Luoyan Ai,
Tiancheng Ren,
Qi Yan,
Mengdan Wan,
Yajuan Peng,
Xiaoyun Xu,
Xinxin Liu
Publication year - 2021
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0257415
Subject(s) - hydrogen peroxide , chemistry , degradation (telecommunications) , zerovalent iron , chloride , ferrous , nuclear chemistry , inorganic chemistry , organic chemistry , telecommunications , computer science , adsorption
Degradation of 2,4,6-trichlorophenol (2,4,6-TCP) by zero-valent iron (ZVI) activating three common peroxides (peroxymonosulfate (PMS), hydrogen peroxide (H 2 O 2 ), and peroxydisulfate (PS)) was investigated. The effects of ZVI dosage, peroxides concentration, initial pH, and Cl - concentration were examined. The 2,4,6-TCP degradation efficiencies by Fe 0 /peroxides (PMS, H 2 O 2 , PS) were compared. Results showed that the order for degradation efficiency was H 2 O 2 ≥PMS>PS. The degradation efficiency of 2,4,6-TCP in ZVI/peroxides systems were optimal at c(Ox) = 1 mmol•L -1 ; c(Fe 0 ) = 0.1 g/L; initial pH = 3.2. Additionally, pH had a vital effect on 2,4,6-TCP degradation. At pH<3.2, ferrous play a vital role in all reaction, and accelerate the reaction rate rapidly. The existence of NaCl showed different results in the four systems. Chloride had little effect on 2,4,6-TCP degradation when chloride concentration at 5 mM, whereas the presence of 300 mM chloride significantly accelerated the degradation of 2,4,6-TCP from 72.7% to 95.2% in ZVI-PMS system. Notably, the other three systems showed opposite results. In contrast, the AOX (Absorbable Organic Halogen) values were highest in ZVI-PMS-Cl - system, due to the formation of lots of refractory chlorinated phenols as identified by GC-MS. These findings are good for choosing the most suitable technology for chlorophenol wastewater treatment.