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Abstract The influences of fulvic acid and humic acid on phenol oxidation by permanganate were evaluated. The effects of different groups in the model humic acid, the structure of which was proposed by Stevenson, on the kinetics of phenol degradation were examined by batch experiments. The mechanism was explored by Fourier transform infrared spectroscopy (FTIR). Humic acid increased the removal of phenol from 54.6% to 95.3%, while flvic acid only increased that to 79.0%. Both the quinone and phenolic groups in humic acid and fulvic acid accelerated the degradation kinetics of phenol, while the aromatic fatty acid groups, glucose groups and amino acid groups had negligible effects. The FTIR analysis confirmed that humic acid has much more quinone groups and phenolic groups than fulvic acid.
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Received: 01 April 2015
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