The objective of this work is to prepare chitosan beads with magnetic properties for use in the adsorption of Cu (II). Through a process reported in the literature have been obtained with micro chitosan beads magnetite particles of2,5 mm diameter in the wet state and diameter of 0,8 mm when dry. Subsequently chitosan beads adsorption used for Cu (II), in a batch system, determining which optimum pH is in the range of 4.7 to 5.2. The study of the kinetics of the adsorption process showed that thermodynamic equilibrium is attained 250 min before starting the process. The experimental data described adsorption by the Langmuir model and found that the maximum adsorption capacity is qmax = 235,84 mg/g constant value Langmuir, b = 0,00442

El objetivo del trabajo es preparar perlas de quitosano con propiedades magnéticas para utilizarlas en la adsorción de Cu(II). Mediante un proceso reportado en la literatura se han obtenido perlas de quitosano con micro partículas de magnetita de 2,5 mm de diámetro en estado húmedo, y de 0,8 mm de diámetro en estado seco. Posteriormente las perlas de quitosano se emplean para la adosrción de Cu(II), en un sistema batch, determinándose que pH óptimo se encuentra en el intervalo de 4,7 a 5,2. El estudio de la cinéticadel proceso de adsorción demostró que el equilibrio termodinámico se alcanza antes de 250 min deiniciado el proceso. Los datos experimentales de la adsorción se describen por el modelo de Langmuir yse ha determinado que la máxima capacidad de adsorción es qmax=235,84 mg/g y valor de la constantede Langmuir, b=0,00442.

We propose a process for making a nutraceutical beverage, from camu camu, which strengthens the immune system through their high levels of vitamins, essential amino acids and minerals. This process involves the primary treatment unit operations such as selection, sorting, bleaching, pulping, pulp refining and pulp pasteurization of camu camu. It has managed to drink, preserving all its nutritional properties. The report analyzes the drinking 1334 mg ascorbic acid / 100 ml and 197.90 ppm levels of calcium: magnesium 47.27 ppm to 1.24 ppm of Zn and energy 66.38 calories per 100 ml.

We propose a process for making a nutraceutical beverage, from camu camu, which strengthens the immune system through their high levels of vitamins, essential amino acids and minerals. This process involves the primary treatment unit operations such as selection, sorting, bleaching, pulping, pulp refining and pulp pasteurization of camu camu. It has managed to drink, preserving all its nutritional properties. The report analyzes the drinking 1334 mg ascorbic acid / 100 ml and 197.90 ppm levels of calcium: magnesium 47.27 ppm to 1.24 ppm of Zn and energy 66.38 calories per 100 ml.