Effect of Na(I) on Bioavailability for Cr(VI)_ and Cr(III)_ Arthrobacter species

TL;DR

This study investigates how sodium iodide (Na(I)) influences the bioavailability of chromium species (Cr(VI) and Cr(III)) in Arthrobacter bacteria, revealing that lower Na(I) levels enhance chromium bioavailability.

Contribution

It demonstrates the effect of Na(I) concentration on chromium bioavailability in Arthrobacter species, highlighting differences between Cr(VI) and Cr(III) binding.

Findings

Bioavailability increases as Na(I) concentration decreases.

Significant differences in binding constants between Cr(VI) and Cr(III).

Variation observed between two Arthrobacter species.

Abstract

The biosorption of Cr(VI)_ and Cr(III)_ of Arthrobacter species (Arthrobacter globiformis and Arthrobacter oxidas) was studied application dialysis and atomic absorption analysis at various Na(I) concentrations. Is was shown significant difference between the binding constants as for Cr(VI)_ and Cr(III)_Arthrobacter oxidas, as well as Cr(VI)_ and Cr(III)_ Arthrobacter globiformis at various Na(I) concentrations. It was shown, that bioavailability increases in both cases with decreases Na(I) concentration.