Langmuir–Hinshelwood kinetic expression and kinetic studies of photo catalytic degradation of copper surfactants derived from edible oils by semiconductor Zinc Oxide

Abstract

The copper mustard and soyabean surfactants have been synthesize and characterize by IR and NMR spectroscopic techniques. The photo catalytic degradation of copper mustard and soyabean surfactants have been carried out by zinc oxide in non- aqueous solutions. Various factors such as effect of concentration, dose of ZnO, light intensity and solvent polarity were varied to achieve the optimum rate of photo degradation. Both copper surfactants were degraded successfully by using ZnO under UV light. The disappearance of copper surfactants follows a pseudo-first- order kinetics according to the Langmuir–Hinshelwood (L–H) model.