Dalal Z. Husein

Dalal Z. Husein

Removal of rhodamine B from textile wastewater using lemon waste

Chemistry Department- Faculty of Science- Assiut University -
New Valley Branch-Alkharga, Egypt

Abstract
Lemon waste is an abundant waste product that could be a cost effective technique for
removing rhodamine B from wastewater. The ability of two adsorbents prepared from
lemon waste to remove rhodamine B from aqueous solutions was investigated. The
adsorption capacity was determined as a function of contact time, pH, and adsorbent
dosages. The treated lemon waste showed excellent efficiency in removing rhodamine
B with percentage of removal up to 99.23% and the maximum removal has been
found to be 5.75 for initial concentration of 10 mg/L. The adsorption process was
found to follow Langmuir isotherm model and proceed according to the pseudo
second-order kinetic model. Temperature effects proved that the adsorption was
exothermic and pure physical in nature. The removal efficiencies of rhodamine B
from actual samples ranged from 40.61 to 65.8%. The use of lemon waste as
adsorbent is not only effective for rhodamine B removal from wastewater but also
helps in solving the problem of over-abundance of agricultural waste product.

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A survey of cadmium and lead contents in cold-smoked herring sold in Cairo market during the spring festival (Sham El-Nessim day)

Dalal Z. Husein

Chemistry Administration, Cairo, Egypt

Abstract

Sham El-Nessim day is an ancient Egyptian national festival day. Egyptian families regardless of religion celebrate by eating traditional foods such as cold-smoked herring. The present investigation is to determine cadmium and lead contents in samples of cold-smoked herring that are sold in Cairo market. Twenty five samples of some popular brands of cold-smoked herring in the Cairo market were analyzed for levels of cadmium and lead after wet digestion with acids by graphite furnace atomic absorption spectrophotometry. Results were expressed in mg/Kg wet weight, cadmium level was in the range 0.013-0.043 (0.025±0.009), and the lead level was 0.014-0.063 (0.042±0.014). Lead concentrations were found to be higher than those of cadmium, but values fall generally within concentrations previously reported and did not exceed the permissible limits adopted by Egyptian or international standards. Previous studies on cadmium and lead content in herring were found to be few in number, so more studies are recommended. Also according to the role of food-borne pathogen, more microbiological studies on cold-smoked herring are  recommended.

Keywords: Cadmium; Lead; cold-smoked herring; Egypt

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