ABSTRACT
Nowadays, removal of pollutants from water resources is a matter of concern in environmental sciences. Colors in addition to its negative impact on the aesthetic aspects have serious chemical and biological negative effects on the environment. Considering their resistance to heat, light and chemicals, they are not disintegrated easily in the environment. So this type of pollutants must be refined before pouring into the environment. Colors are used in paper, plastics and cosmetic industries and their effluent can contaminate surface and groundwater. The aim of this study was to evaluate the efficiency of modified garlic pods in the removal of cationic blue 41 from aqueous media in batch systems. In this experimental - laboratory study- at first we prepared garlic pods. The optimum pH was determined under stable conditions. Then initial concentration of adsorbent, contact time and different concentrations of dye were assessed at optimal pH level. Using Excel software, data analysis was performed by means of regression coefficient. The results revealed that the maximum cationic dye removal occurred at neutral pH. By increasing the dye concentration elimination of the dye decreased. Also we found that the efficiency of dye removal improved by increasing contact time and adsorbent concentration. Adsorption is a highly efficient method for removal of color, odor, organic and inorganic substances from wastewaters in different industries. Garlic pod is cheap and available and can be used as an adsorbent for removal of dyes from wastewaters in the textile industries
ABSTRACT
Daily bread supplies a great portion of energy, minerals and vitamins necessary for human. In recent decades, baking soda [sodium bicarbonate] which causes rapid leavening of dough, and extra salt which compensate dough deficiencies have been used widely in Iran. Soda can cause digestive problems and block the absorption of calcium, iron and other essential elements necessary for the body. Moreover the extra salt creates serious damages, especially in the patients suffering from hypertension or kidney diseases. The aim of this study was to determine the rate of soda utilization in the bakeries of Kurdistan Province, in Iran from 2008 to 2010 and to find proper ways to decrease use of soda and salt in bakeries. This was a descriptive - analytical study which was carried out between 2008 and 2010 in Kurdistan Province, in Iran. The salt percentage and pH of the samples of baked bread were measured according to the specifications and test methods of the Institute of Standard and Industrial Research, for traditional breads [Standard Number 2628]. pH above 6.3 indicates presence of soda, and pH lower than this value indicates no soda in bread. Also the allowable salt percentage value is 2.3, and higher values indicate presence of extra salt. The result of the tests on 2098 bread between 2008 and 2010 showed an mean pH of 6.01 +/-0.32 for all types of bread. The mean PH values were: 6.24 +/-0.74, 5.86 +/-.57 and 6.00 +/-0.26 for Barbari, Sangak and Lavash bread respectively which showed significant differences. The mean value of salt percentage was 2.19 +/-0.26. In our study, the mean pH of the bread in the bakeries was in the normal range but the mean salt percentage was slightly higher than the standard value which could be due to flour quality. Despite prohibition of use of soda in baking bread ratified by Ministry of Health and Medical Education, it is still used by the bakeries, more commonly in Barbari than Sangak and Lavash bread. The use of salt is also on the rise