Dye and its removal from aqueous solution by adsorption: A review

http://textilamir.persiangig.com/document/3.pdf

Cationic and anionic dye adsorption by agricultural solid wastes: A comprehensive review

https://repositorio.unb.br/bitstream/10482/6389/1/ARTIGO_ApplicationMicrobialAmylase.pdf

Application of microbial α-amylase in industry - A review

There are number of water purification techniques but the adsorption is one of the most simplest, effective and economical method for wastewater purification. In this article a large number of solid adsorbents such as Natural adsorbents, Agricultural Wastes, Industrial wastes, Biomass, Nanoadsorbents: Carbon based nanomaterials, Nobel metal based nanomaterials, Metal oxide based nanomaterials, Spinel ferrite based nanomaterials, Nanocomposites, Dendritic polymers; Geopolymer cement have been discussed for the removal of different pollutants from waste water. Removal of Fluoride, Phosphate, Nitrate and Radionuclides from wastewater has also been reviewed in this article. Adsorption isotherm models, kinetic models, thermodynamic parameters and adsorption mechanism have also been discussed. The present article lists different type of adsorbents and reviews state-of-the-art of the removal of different pollutants from water. The efforts have been made to discuss the sources of contamination and toxicities of pollutants. Adsorption mechanisms responsible for pollutants removal by different adsorbents have been reviewed. Attempts have also been made to point out the advantages and drawbacks of adsorbents and the future research needs in the area of water purification by adsorbents.

Water purification by using Adsorbents: A Review

A critical review on recent advancements of the removal of reactive dyes from dyehouse effluent by ion-exchange adsorbents

Optimization of α-amylase production by Bacillus sp. using response surface methodology

Modeling of adsorption isotherms and kinetics of reactive dye from aqueous solution by peanut hull

Production of bacterial α-amylase by B. amyloliquefaciens under solid substrate fermentation

The optimization of nutrient levels for the production of α-amylase by Bacillus amyloliquefaciens was carried out using response surface methodology (RSM) based on the 23 factorial central composite design (CCD). This procedure limited the number of actual experiments performed while allowing for possible interactions between three components. RSM was adopted to derive a statistical model for the effect of starch, peptone and yeast extract (YE) on α-amylase production. The P-value of the coefficient for linear effects of starch and YE concentration was <0.0001, suggesting that this was the principal experimental variable, having the greatest effect on the production of α-amylase. The optimal combinations of media constituents for maximum α-amylase production were determined as 12.61 g L−1 starch, 2.83 g L−1 peptone and 1.25 g L−1 YE. The optimization of the medium resulted not only in a 34% higher enzyme activity than unoptimized medium but also in a reduced amount of the required medium constituents. Copyright © 2006 Society of Chemical Industry

Optimization of growth medium for the production of α-amylase from Bacillus amyloliquefaciens using response surface methodology

The aim of this study was to optimize the production of alpha-amylase using orange peels (OP) and cheese whey under semi-solid-state fermentation conditions with Bacillus amyloliquefaciens. The experimental studies were executed according to statistical design methodology. Firstly, concentrations of solid substrate and medium components and inoculum volume were investigated by Placket–Burman design, and the important variables for enzyme production were determined amount of OP, glucose, cheese whey and yeast extract. Second, the four components were examined for optimization of alpha-amylase using central composite design. The result of ANOVA test shows that the linear effect of OP, glucose and yeast extract concentration and the quadratic effect of OP and yeast extract concentration were significant on alpha-amylase activity. The analysis results also indicated that interactions between OP and yeast extract, glucose and cheese whey affected the enzyme production significantly. The maximum enzyme activity (220 U/ml) was obtained at the concentration of OP (89 g/l), yeast extract (2.50 g/l), glucose (10.50 g/l) and whey (40 ml/l).

M. Şaban Tanyildizi

Papers

Optimization of α-amylase production by Bacillus sp. using response surface methodology

Modeling of adsorption isotherms and kinetics of reactive dye from aqueous solution by peanut hull

Production of bacterial α-amylase by B. amyloliquefaciens under solid substrate fermentation

Optimization of growth medium for the production of α-amylase from Bacillus amyloliquefaciens using response surface methodology

Optimization of Alpha-Amylase Production by Bacillus amyloliquefaciens Grown on Orange Peels