The removal of amino acid during the manufacture of sugar cane reduces the side reactions during the processing of cane syrup. Adsorption studies of amino acid (glycine) on resin yield results which conform with both the Langmuir and Freundlich isotherms. The ultimate capacity of the resin as an adsorbent increased with temperature. The rate parameter for different initial amino acid concentrations (C0) obeyed the equation kC0 = 0.367C00.632. The controlling step was mainly interparticle diffusion (the activation energy being 2.407 kJ/mol), although a small boundary layer resistance was experienced in the early stages of adsorption.
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