Adsorption capacity of sodium dodecyl sulfate activation okara for methylene blue on aqueous solution

Synthesis of activated carbon composited with Egyptian black sand for enhanced adsorption performance toward methylene blue dye

The present study reports the feasibility of the synthesis of a novel porous composite adsorbent, prepared from olive stone activated carbon (OS400) and garnet (GA) mineral impregnations (referred to as OSMG). This composite (OSMG) was applied for its ability to adsorb a macromolecular organic dye. The composite's structural characteristics were evaluated using various techniques such as Brunauer-Emmett-Teller (BET), Scanning Electron Microscopy equipped with Energy Dispersive X-ray spectroscopy (SEM-EDX), X-ray diffraction (XRD), and a Fourier transform infrared spectrometer (FT-IR). The specific surface area of the garnet (GA), (OS400), and (OSMG) were found to be 5.157 mg⋅g^-1, 1489.598 mg⋅g^-1, and 546.392 mg⋅g^-1, respectively. The specific surface area of the new composite (OSMG) was promoted to enhance the adsorption of methylene blue (MB). Experiments were conducted under various conditions, including contact time, initial dye concentration, adsorbent dosage, pH, and temperatures. Data from these experiments were analyzed using several adsorption models including Langmuir, Freundlich, Temkin, and Dubinin-Radushkevich (D-R). The results indicated that, the adsorption fit best with the Freundlich model and that the adsorption process followed a pseudo-second-order kinetic mechanism. Additionally, the thermodynamic analysis indicated the adsorption of MB onto garnet(GA) adsorbents is endothermic, while the sorption onto (OS400) and (OSMG) is an exothermic and non-spontaneous process. The OSMG composite can be used for at least five cycles without significant loss of adsorptive performance, and can easily be separated from the water after treatment.

Turning Food Protein Waste into Sustainable Technologies

For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the atmosphere. With this alarming carbon footprint, food protein waste not only contributes to climate change but also significantly impacts other environmental boundaries, such as nitrogen and phosphorus cycles, global freshwater use, change in land composition, chemical pollution, and biodiversity loss. This contrasts sharply with both the high nutritional value of proteins, as well as their unique chemical and physical versatility, which enable their use in new materials and innovative technologies. In this review, we discuss how food protein waste can be efficiently valorized not only by reintroduction into the food chain supply but also as a template for the development of sustainable technologies by allowing it to exit the food-value chain, thus alleviating some of the most urgent global challenges. We showcase three technologies of immediate significance and environmental impact: biodegradable plastics, water purification, and renewable energy. We discuss, by carefully reviewing the current state of the art, how proteins extracted from food waste can be valorized into key players to facilitate these technologies. We furthermore support analysis of the extant literature by original life cycle assessment (LCA) examples run ad hoc on both plant and animal waste proteins in the context of the technologies considered, and against realistic benchmarks, to quantitatively demonstrate their efficacy and potential. We finally conclude the review with an outlook on how such a comprehensive management of food protein waste is anticipated to transform its carbon footprint from positive to negative and, more generally, have a favorable impact on several other important planetary boundaries.