Oxidative Degradation of Amoxicillin in Aqueous Solution by Thermally Activated Persulfate
Antibiotic residues and antibiotic resistance genes (ARGs) pose a great threat to public health and food security via the horizontal transfer in the food production chain. Oxidative degradation of amoxicillin (AMO) in aqueous solution by thermally activated persulfate (TAP) was investigated. The AMO...
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2019/2505823 |
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| author | Juanjuan Zhao Yujiao Sun Fachao Wu Minjian Shi Xurui Liu |
| author_facet | Juanjuan Zhao Yujiao Sun Fachao Wu Minjian Shi Xurui Liu |
| author_sort | Juanjuan Zhao |
| collection | DOAJ |
| description | Antibiotic residues and antibiotic resistance genes (ARGs) pose a great threat to public health and food security via the horizontal transfer in the food production chain. Oxidative degradation of amoxicillin (AMO) in aqueous solution by thermally activated persulfate (TAP) was investigated. The AMO degradation followed a pseudo-first-order kinetic model at all tested conditions. The pseudo-first-order rate constants of AMO degradation well-fitted the Arrhenius equation when the reaction temperature ranged from 35°C to 60°C, with the apparent activate energy of 126.9 kJ·mol−1. High reaction temperature, high initial persulfate concentration, low pH, high Cl− concentration, and humic acid (HA) concentration increased the AMO degradation efficiency. The EPR test demonstrated that both ·OH and SO4·− were generated in the TAP system, and the radical scavenging test identified that the predominant reactive radical species were SO4·− in aqueous solution without adjusting the solution pH. In groundwater and drinking water, AMO degradation suggested that TAP could be a reliable technology for water remediation contaminated by AMO in practice. |
| format | Article |
| id | doaj-art-c18260511a054e8db99848b110542079 |
| institution | OA Journals |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-c18260511a054e8db99848b1105420792025-08-20T02:19:15ZengWileyJournal of Chemistry2090-90632090-90712019-01-01201910.1155/2019/25058232505823Oxidative Degradation of Amoxicillin in Aqueous Solution by Thermally Activated PersulfateJuanjuan Zhao0Yujiao Sun1Fachao Wu2Minjian Shi3Xurui Liu4College of Water Sciences, Beijing Normal University, Beijing 100875, ChinaCollege of Water Sciences, Beijing Normal University, Beijing 100875, ChinaEnvironmental Engineering Department, North China Institute of Science and Technology, Beijing 101601, ChinaEnvironmental Engineering Department, North China Institute of Science and Technology, Beijing 101601, ChinaEnvironmental Engineering Department, North China Institute of Science and Technology, Beijing 101601, ChinaAntibiotic residues and antibiotic resistance genes (ARGs) pose a great threat to public health and food security via the horizontal transfer in the food production chain. Oxidative degradation of amoxicillin (AMO) in aqueous solution by thermally activated persulfate (TAP) was investigated. The AMO degradation followed a pseudo-first-order kinetic model at all tested conditions. The pseudo-first-order rate constants of AMO degradation well-fitted the Arrhenius equation when the reaction temperature ranged from 35°C to 60°C, with the apparent activate energy of 126.9 kJ·mol−1. High reaction temperature, high initial persulfate concentration, low pH, high Cl− concentration, and humic acid (HA) concentration increased the AMO degradation efficiency. The EPR test demonstrated that both ·OH and SO4·− were generated in the TAP system, and the radical scavenging test identified that the predominant reactive radical species were SO4·− in aqueous solution without adjusting the solution pH. In groundwater and drinking water, AMO degradation suggested that TAP could be a reliable technology for water remediation contaminated by AMO in practice.http://dx.doi.org/10.1155/2019/2505823 |
| spellingShingle | Juanjuan Zhao Yujiao Sun Fachao Wu Minjian Shi Xurui Liu Oxidative Degradation of Amoxicillin in Aqueous Solution by Thermally Activated Persulfate Journal of Chemistry |
| title | Oxidative Degradation of Amoxicillin in Aqueous Solution by Thermally Activated Persulfate |
| title_full | Oxidative Degradation of Amoxicillin in Aqueous Solution by Thermally Activated Persulfate |
| title_fullStr | Oxidative Degradation of Amoxicillin in Aqueous Solution by Thermally Activated Persulfate |
| title_full_unstemmed | Oxidative Degradation of Amoxicillin in Aqueous Solution by Thermally Activated Persulfate |
| title_short | Oxidative Degradation of Amoxicillin in Aqueous Solution by Thermally Activated Persulfate |
| title_sort | oxidative degradation of amoxicillin in aqueous solution by thermally activated persulfate |
| url | http://dx.doi.org/10.1155/2019/2505823 |
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