The removal of basic violet 3 by Fruit of Lufa from aqueous phase in a batch process

Abstract

In this study Fruit of Lufa (FL) was evaluated for its ability to remove of basic dye, basic violet 3, from a aqueous solution in a batch process. The influence of operating conditions such as initial concentration of the dye, pH and solution temperature on dye removal is discussed. The results show that the increases of initial concentration pH have a positive impact on the removal of dye. However, for the solution temperature has a negative effect to remove of dye. Lagergren Pseudo-first-order and Blanchard pseudo-second-order models were used to fit the experimental data.