The kinetics on the growth of T.ferrooxidans in the presence of Cu(Ⅱ) was studied using of series piezoelectric quartz crystal (SPQC). Arsenic ion inhibits the growth of T.ferrooxidans , which is consistent with the ...The kinetics on the growth of T.ferrooxidans in the presence of Cu(Ⅱ) was studied using of series piezoelectric quartz crystal (SPQC). Arsenic ion inhibits the growth of T.ferrooxidans , which is consistent with the previous results by other measuring methods. This further demonstrates that the SPQC can monitor the chemical activity of T.ferrooxidans growth. Cupric ion accelerates the growth of T.ferrooxidans . The mechanism was discussed, i. e., copper promotes the protein enzyme of T.ferrooxidans , rusticyanin, to form over the range of cupric ion concentration studied. The reaction order of cupric ion in accelerating the bacterial growth is 0.067. The growth of T.ferrooxidans is dependent on temperature, the apparent reaction activation energy decreases from 25.56 kJ/mol to 18.32 kJ/mol because of the addition of 10 mg/L Cu(Ⅱ) to the bacterial growth solution of pH 2.0 at initial inoculum of 10%.展开更多
文摘The kinetics on the growth of T.ferrooxidans in the presence of Cu(Ⅱ) was studied using of series piezoelectric quartz crystal (SPQC). Arsenic ion inhibits the growth of T.ferrooxidans , which is consistent with the previous results by other measuring methods. This further demonstrates that the SPQC can monitor the chemical activity of T.ferrooxidans growth. Cupric ion accelerates the growth of T.ferrooxidans . The mechanism was discussed, i. e., copper promotes the protein enzyme of T.ferrooxidans , rusticyanin, to form over the range of cupric ion concentration studied. The reaction order of cupric ion in accelerating the bacterial growth is 0.067. The growth of T.ferrooxidans is dependent on temperature, the apparent reaction activation energy decreases from 25.56 kJ/mol to 18.32 kJ/mol because of the addition of 10 mg/L Cu(Ⅱ) to the bacterial growth solution of pH 2.0 at initial inoculum of 10%.
