In this study , Copper oxide as a good and inexpensive adsorbent has been introduced and used for the removal of erythrosine and red carmoisine dyes from several water solutions successfully. The effect of various parameters such as pH, dye concentration, amount of adsorbent, contact time and temperature on removal processing was investigated. Adsorption isothermal data could be interpreted by ...

In this study Soure orange skin as a good, natural and inexpensive adsorbent has been introduced and used for the removal of Erythrosine and red Carmoisine dyes from several water solutions successfully. The effect of various parameters such as pH, dye concentration, amount of adsorbent, contact time and temperature on removal processing was investigated. Adsorption isothermal data could be int...

Candy processing is essential to create a wide variety of delicious and appealing treats, ensuring quality control, flavor consistency, efficient production for consumer enjoyment. The present experiment was carried out during 2022-23 in Post Harvest Laboratory Department Horticulture, SHUATS, Prayagraj. conducted Completely Randomized Design with 8 treatment replicated thrice. treatments were ...

One pollutant which seriously threatens water resources is dye. Therefore, finding a suitable method to separate the dye in water resources is very important. An adsorption process that uses low cost adsorbents is considered as an efficient strategy for this purpose. In this study, Erythrosine dye removal from an aquatic environment using natural absorbents, namely Sorghum and Ziziphus nummular...

OBJECTIVE This study evaluated the effects of photodynamic therapy (PDT) on buccal candidiasis in mice and on the adherence of yeast to buccal epithelial cells (BECs) in vitro. STUDY DESIGN A total of 56 immunosuppressed mice with buccal candidiasis were subjected to PDT, consisting of treatment with erythrosine (400 μmol/L) followed by exposure to a green LED (14.34 J cm(-2)). After treatmen...

Synthetic food colours are used worldwide to avoid the loss of original colour in processed foods, as well as to make the products more attractive to consumers. Synthetic food colours are considered superior to natural food colours in terms of their colour value, uniformity, and applicability in various processed foods. Synthetic food colours have been authorized and regulated for use in food a...

CeO2/ZnO nanocomposites were synthesized by microwave method that is the fast process. One of an eco-friendly solvent, ethylene glycol were used the effect of time and power of irradiation were investigated on morphology and size of nanoparticle. Prepared CeO2/ZnO nanocomposites are characterized with X-ray diffraction (XRD) analysis, Transmission Electron Microscopy (TEM), Fourier Transform In...