Accelerated chromate reduction by tea waste: Comparison of chromate reduction properties between water and ice systems

Functional group-specific reduction of Cr(VI) by low molecular weight organic acids in frozen solution: Kinetics, mechanism and DFT calculation

Low molecular weight organic acids (LMWOA) are commonly present in natural water and play a pivotal role in the reduction of Cr(VI). In frozen solutions, the efficiency of Cr(VI) reduction is significantly enhanced due to the freezing concentration effect. However, this facilitation is found to be contingent upon the functional groups of LMWOA in this study. To be specific, LMWOA and Cr(VI) can form five-membered ring complexes, which greatly enhance electron transfer efficiency through Ligand-to-Metal Charge Transfer (LMCT). DFT calculations indicate that oxygen-containing groups located on carbon atoms at α positions play a crucial role in forming these complexes, ultimately determining the kinetics of Cr(VI) reduction. Moreover, freezing not only increases proton concentrations but also reduces free water molecule content in the liquid-like layer (LLL), thereby affecting LMWOA species through regulation of protonation and hydrolysis, and subsequently impacting reaction mechanisms. The stoichiometric ratios between LMWOA and Cr(VI) exceed theoretical values due to complexation with Cr(III). The reduction of Cr(VI) by LMWOA in frozen solutions is inhibited by soil solution, while the degree of inhibition varies among different types of LMWOA.

Development of a Fast Method Using Inductively Coupled Plasma Mass Spectrometry Coupled with High-Performance Liquid Chromatography and Exploration of the Reduction Mechanism of Cr(VI) in Foods

Hexavalent chromium (Cr(VI)) is known as the most hazardous species of chromium. Speciation analysis of Cr in foods is of a great significance for assessing its influences on human health. In this study, a fast HPLC-ICP-MS method for the determination of Cr(VI) was developed for determining the content of Cr(VI) and also investigating its transformation in foods. The developed method employs an alkali extraction and weak anion-exchange column separation for distinguishing the Cr species, facilitating accurate Cr(VI) quantification within 1.5 min. This technique was applied to determine the Cr(VI) levels in a range of food products, including yoghurt, milk powder, rice flour, orange juice, green tea, white vinegar, and whole wheat bread. The results showed that no Cr(VI) was detected in these food products. Spiking experiments revealed that the recovery rate of Cr(VI) decreased with the increase in its contact time with food products. A further exploration of Cr(VI) in various food components such as vitamin C, tea polyphenols, whey proteins, gelatin, fructose, and cellulose indicated the conversion of Cr(VI) to organic Cr(III) over a period from 20 min to 60 h. It was found that high temperatures and acidic conditions accelerated the rate of Cr(VI) conversion to organic Cr(III) in the six food components mentioned above. This evidence suggests that natural reducing substances in foods probably prevent the occurrence of Cr(VI).

Freezing-enhanced chlorination of organic pollutants for water treatment

Freezing has been reported to accelerate chemical reactions and thus affect the fate of pollutants in the environment. However, little research has been conducted on the potential effects of freezing on the chlorination process. This study aimed to explore the freezing-enhanced chlorination process by comparing the oxidation of clofibric acid (CA) by chlorine in ice (at -20 °C) to the same reaction in water (at 25 °C). The degradation of CA, which was negligible in water, was significantly accelerated in ice. This acceleration can be attributed to the freeze concentration effect that occurs during freezing, which excludes solutes such as chlorine, CA and protons from the ice crystals, leading to their accumulated concentration in the liquid brine. The increased concentration of chlorine and protons in the liquid brine leads to higher rates of CA oxidation, supporting the freeze concentration effect as the underlying cause for the accelerated chlorination of CA in ice. Moreover, the chlorine/freezing system was also effective in the degradation of other organic pollutants. This highlights the environmental relevance and significance of freezing-enhanced chlorination in cold regions, particularly for the treatment of organic contaminants.

Luminescent Cd coordination polymer based on thiazole as a dual-responsive chemosensor for 4-nitroaniline and CrO42- in water

A novel highly fluorescent cadmium metal-organic framework, [Cd (DPTTZ) (OBA)] (IUST-3), synthesized by using two linkers 2, 5-di (pyridine-4-yl) thiazolo [5, 4-d] thiazole (DPTTZ) and 4, 4'-oxybis (benzoic acid) (OBA) simultaneously, which exhibits a two-dimensional framework. The characteristics of this Cd-MOF were investigated by single-crystal X-ray diffraction, Fourier transform infrared spectroscopy, elemental analysis, powder X-ray diffraction, and thermogravimetry analysis. The IUST-3 exhibits excellent luminescence property and good stability in water. Luminescent experiments indicate that the IUST-3 has remarkable sensitivity and selectivity for the detection of 4-nitroaniline (4-NA), and CrO₄^2- anion with K_SV = 1.03 × 10⁵ M^-1 (4-NA) and K_SV = 2.93 × 10⁴ M^-1 (CrO₄^2-) and low limit of detection 0.52 µM (4-NA) and 1.37 µM (CrO₄^2-). In addition, the possible fluorescence quenching mechanism was explored in this paper.

Environmental remediation by tea waste and its derivative products: A review on present status and technological advancements

The rising consumption of the popular non-alcoholic beverage tea and its derivative products caused massive growth in worldwide tea production in the last decade, leading to the generation of huge quantities of waste tea residues every year. Most of these wastes are usually burnt or disposed in landfills without proper treatment which results in serious environmental issues by polluting water, air and soil. In the recent times, 'waste to wealth' is a fast-growing concept for environment friendly sustainable development. Utilization of the large amount of tea wastes for the production of low-cost adsorbents to reduce the expenses of water and wastewater treatment can be a sustainable way of management of these wastes which at the same time will improve circular economy also. This review endeavours to evaluate the potential of both raw and modified tea wastes towards the adsorption of pollutants from wastewater. The production of various adsorptive materials such as biochar, activated carbon, nanocomposites, hydrogels, nanoparticles from tea wastes are summarized. The advancements in their applications for the removal of different emerging contaminants from wastewater as well as potable water, air and soil are exhaustively reviewed. The outcome of the present review reveals that tea waste and its derivatives are appropriate candidates to be used as adsorbents that show tremendous effectiveness in cleaning the environment. This article will provide the readers with an in-depth knowledge on the sustainable utilization of tea waste as adsorbent materials and will assist them to explore this abundant cheap waste biomass for environmental remediation.