Adsorption of hazardous dye Eosin Yellow from aqueous solution onto waste material De-oiled Soya: Isotherm, kinetics and bulk removal

ever in doubt, of the ageing of the population in hospitals for the mentally subnormal, and in particular of the I onger survival rate of the severely subnormal. Although this volume has only 254 pages and an index, the lay-out is compact, making it the equivalent of a larger volume. It is printed by photolithography; the type is clear and the many Figures and Tables are well produced. It has a paper cover, but is well bound and is good value for money.

https://jnnp.bmj.com/content/jnnp/34/2/208.2.full.pdf

Bancroft's introduction to biostatistics

Chitosan scaffold as an alternative adsorbent for the removal of hazardous food dyes from aqueous solutions.

Artificial neural network optimization for removal of hazardous dye Eosin Y from aqueous solution using Co2O3-NP-AC: Isotherm and kinetics study

Several types of dyes are available in the market as colouring agents to food commodities. Some commonly used synthetic food dyes include: brilliant blue, indigo carmine, citrus red, fast green, erythrosine, allura red, tartrazine and sunset yellow. The main food biocolorants are carotenoids, flavanoids, anthocyanidins, chlorophyll, betalain and crocin. There has been a rising concern over the health implications of the use of food dyes in human diets. How safe are these food colourants? This has led to a lot of studies, both by individual researchers, corporate organization-sponsored and even government-sponsored researches, to authenticate the benefits or risks associated with the use of food colourants (synthetic and natural). This review critically evaluated scientific researches from various published journal articles and reports, with a view of clarifying the health implications of using these food dyes. Various studies have shown that synthetic food colourants have considerable toxicological effects, including but not limited to carcinogenicity, hypersensitivity reactions, and behavioral effects. However, natural food colourants have been found to be relatively safe to humans. Besides the colouring property, they have been found to possess a number of pharmacological properties like strong antioxidant, antimutagenic, anti-inflammatory, antineoplastic and antiartheritic effects.

http://www.ukjpb.com/pdf/UKJPB_SuperAdmin_62_222_1467529074.pdf

Geetanjali Chakravarty

Papers

Toxicity of tomato red, a popular food dye blend on male albino mice.