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    STUDIA CHEMIA - Issue no. 1 / 2005  
         
  Article:   VOLTAMMETRIC INVESTIGATIONS OF SOME FOOD AND TEXTILE DYES.

Authors:  MARIAN STAN, MIHAELA LANG, A. SAVALL, KARINE-GROENEN SERANO, ELSA WEISS, MARIA JITARU. 		 
       
         
  Abstract:   The removal of the color by oxidation or reduction can be carried out in an electrochemical cell directly without the addition of redox chemical reagents, working at room temperature [1,2]. The main purpose of this paper is the study of the electrochemical behavior of the azo linkage –N=N– in oxidation and reduction for Methyl Orange (MO), Tartrazine (T) and Ponceau 4R (P) in order to establish the influence of the experimentale conditions (pH, electrolytes, concentrations, nature of the electrode material) on the discoloration yield. Preliminary electro-oxidation experiments for a model molecule (MO), on boron doped diamond electrodes (BDD) showed a decrease of the absorbance with 97-98%, a decrease of total organic carbon (TOC) with 88-90% and of the cemical oxygen demand (COD) with 86-90%.  
         
     
         
         
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