Abstract

Dyeing properties of C. I. Disperse Orange 30 in commercial form and liquid form developed from its crude form without mechanical grinding were investigated in terms of their thermodynamic and kinetic parameters. Equations of Nernst, Langmuir, Freundlich isotherms were applied to the experimental data. The best correlation coefficient was obtained in case of Nernst isotherm. Various thermodynamic and kinetic parameters such as partition coefficient, standard affinity, changes in enthalpy and entropy, diffusion coefficient, activation energy were also studied. From the results obtained, the liquid form was found to have properties comparable to that of commercial form. Thus, this novel form of disperse dye without mechanical grinding proposes a formidable alternative to the dyes industry

Keywords: Disperse; Commercial form; Liquid form; Thermodynamic; Kinetic parameters