Preparation and characterization of Nickel oxide nanoparticle and its application in removal of food colors

Preparation of nanoparticles is by chemical means different processes, such as: Chemical vapor deposition, Coexistence, Sonochemistry, Sol-gel, Hydrothermal.A important advantage of these methods is the possibility of achieving a high degree of chemical homogeneity [1]. In this study, nickel oxide nanoparticles was prepared by co-precipitation method and used as potential adsorbent for the removal of food color from aqueous solution in a laboratory scale. The sample characterized using Fourier transform infrared spectrophtometry (FT-IR), X-ray diffraction (XRD), scanning electron microscopy (SEM) and energy dispersive X-ray spectrometer (EDX).By Fourier transform infrared FTIR has proven bond forming of NiO in nickel oxide. X-ray diffraction pattern XRD,a sample is single phase and in the cubic crystalline network.The size of the formed nanoparticles is about 57nm. UV-VIS spectrophotometry showed that the nickel oxide nanoparticles can be prepared as an efficient Adsorbent for the removal of Food color Aqueous solution. The highest removal percentage of food color, was in pH=7and it,s concentration was 15 ppm.The obtained emperimental data in optimum condition was used to model the behavior of absorption in five isotherm equations such as: Langmuir, Freundlic–Langmuir, Toth. The adsorption data were fitted well to the Langmuier isotherm. The kinetics of adsorption interactions were examined with two adsorption mechanisms, pseudo-first-order and pseudo second-order . The obtained results showed that the adsorption data has the most conformity with, pseudo-second-order model.