Malachite green (cationic dye) removal with modified biochar.

Dyes are frequently used in industries such as textile, leather, paper and printing, to water sources causes harmful effects on the environment and human health. Therefore, it is crucial to effectively remove colored contaminants from water in order to protect the environment and public health, maintain biodiversity and preserve the esthetic aspects of water resources. In this study, wood chips obtained from (PB) tree grown in many parts of the world were turned into biochar and then modified and used for the removal of malachite green, a cationic dye.

Decolorization of water through removal of methylene blue and malachite green on biodegradable magnetic fruits.

Batch sorption experiments were performed to investigate the potential of fruit (BVf) and nano-magnetic fruit (nM-BVf) to remove methylene blue (MB) and malachite green (MG). Equilibrium studies have been carried out using various experimental parameters such as the amount of biosorbent, initial solution concentration, contact time, pH, and temperature. The Langmuir, Freundlich, Scatchard, D-R and Temkin adsorption models were applied for the experimental information of MB and MG.

Cytotoxic and bioactive properties of different color tulip flowers and degradation kinetic of tulip flower anthocyanins.

This study was conducted to determine the potential use of anthocyanin-based extracts (ABEs) of wasted tulip flowers as food/drug colorants. For this aim, wasted tulip flowers were samples and analyzed for their bioactive properties and cytotoxicity. Total phenolic contents of the extracts of the claret red (126.

Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157:H7 and Salmonella Typhimurium on fresh cut carrots and apples.

In the present study, inhibitory effects of the hydrosols of thyme, black cumin, sage, rosemary and bay leaf were investigated against Salmonella Typhimurium and Escherichia coli O157:H7 inoculated to apple and carrots (at the ratio of 5.81 and 5.81 log cfu/g for S.

Characterization of butter spoiling yeasts and their inhibition by some spices.

This study was designed to identify the yeasts in packaged and unpackaged butters and screen antiyeast activity of spices, including marjoram (Origanum majorana L.), summer savory (Satureja hortensis L.), and black cumin (Nigella sativa L.