Syrian natural zeolit was used to study the adsorption of phenol from aqueous
solutions. Batch method was used to study the adsorption process.
The results showed that the adsorption process accurs rabidly at the first time and the
equilibrium ach
ieved after 120min .
The adsorption process performed in the rang of PH (3-10). The adsorption of phenol
increased by increasing of PH value up to(6-7) and then decreased.
The temperature affect the adsorption process and the results showed that the
increasing of the temperature leads to decreasing of the adsorption of phenol.The
maximum adsorption amount of phenol was 8 mg/g at 25C0 when the initial concentration
of phenol was 60mg/l.
Adsorption amount of phenol increased when the adsorbent dosage increased up to
0.3g of zeolite.
The resulted data of the adsorption isotherm were fitted with Langmuire model and
the monomolecular layer adsorption formed on the surdace of the adsorbent.
In this study, several samples of a common polymer (aniline-phenolformaldehyde)
we prepared by condensation polymerization method based
on aniline, phenol, formaldehyde and in the presence of a catalyst of
ammonia solution at different concentrations.
The aim behind this study was to isolate and characterize fungi from fermented olive
mill wastewater to determine the superior one that can resist high organic load and total
phenol of fresh Olive Mill Wastewater (OMW).
Two different media Czapak
Dox Agar (CzA) and Potato Dextrose Agar (PDA) were
used for identification of fungi by studying macroscopic and microscopic characteristics.
However, Aspergilluss sclerotiorum, Paecilomyces sniveus and Mucor nircinelloides had
had been identified .
After testing the isolates on fresh olive mill wastewater solid mediums OMWA1
(50%OMW), OMWA2 (75%OMW) and OMWA3 (100%OMW).
Whereas P. niveus proves that was the superior one, which can resist high
concentration of fresh olive mill wastewater.
In this research, the quantity of vitamin C which extracted from fresh fruits and
vegetables was evaluate by using titration method with 6-2 Dichloro phenol andovinol, and
studying the effect of conservation and different temperatures (30, 60, 90)
°C which used
in cooking on content of vitamin C for some samples. Also this search included studying of
the effect of iron ions on content tomato, orange and lemon of vitamin C.
The results showed that the concentration of vitamin c in studied samples: parsley,
red pepper, green pepper, lemon, orange and tomato was (8, 22, 36, 144, 175, 133)
mg/100g respectively. Losing of the vitamin was (66%, 65%) when we save the leaves and
stalk of parsley for 24 hours respectively, when exposure the parsley leaves to the
temperatures (30, 60, 90) c° the losing percentage was (24 %, 41%, 62 %), While the
losing was (79%, 65%, 39%) when injected each of tomatoes, oranges, lemons with
dissoluble of iron.
The objective of the present work is to determine the operating conditions of an activated carbon filter, based on the characteristics of breakthrough curves. In order to properly design and operate fixed-bed adsorption processes, we apply the concep
t of the mass transfer zone (MTZ) that helps to obtain the evolutions of the operating parameters of the fixed-bed. Phenol solutions were prepared in three initial concentrations of phenol (20, 40, 60 ppm). The experimental data were analyzed by calculating fractional capacity (F), the height of (MTZ) (HZ), the number of unit transfer equivalent (NZ), the amount of phenol eliminated by the bed of activated carbon at the breakthrough (ABP).
The changes in green peas, processed by using freezing and bleaching were
compared with their chemical composition (moisture, ash, sugar, fat). Effect of
freezing and bleaching processes of green peas on the ascorbic acid, total
phenolic compounds
,and antioxidant activity were investigated. Significant
changes were occurred between fresh and processed peas with regard to their
content of ascorbic acid, total phenols, and antioxidant activity as measured by
DPPH. Vitamin C content reduced to 65% in frozen peas and to16% in
bleaching peas. The decreased in total phenols was less, being 150mg/100g fw in
fresh peas reduced to 140 mg/100g fw in bleaching peas, and reached 120mg
/100g fw in freeze peas. These changes have been reflected significantly
(P<0.05) in antioxidant activities. Storage of green peas, frozen or boiled peas,
for 8 weeks, resulted in significant loss in vit C, antioxidant activity(P<0.05).
