#Defatted kernels

[jonjuleannn]

Jonjulean Henry

Fieldwork 11

In 1928 H.B. Reese worked as an employee for the Hershey Company in Pennsylvania. Hershey was created for the market only as an assortment candy, but became one of the companies longest, most selling candy. It was the first ever chocolate and peanut butter candy to ever be sold and became one of the company's best sellers.

Ingredients: Milk Chocolate [Sugar, Cocoa Butter, Chocolate, Non-Fat Milk, Milk Fat, Lactose, Lecithin (Soy), PGPR, Emulsifier], Peanuts, Sugar, Dextrose, Partially Defatted Peanuts, Hydrogenated Vegetable Oil [Palm Kernel Oil, Soybean Oil], Contains 2% of Less of: Corn Syrup, Contains 2% of Less of: Salt, Contains 2% of Less of: Palm Kernel Oil, Contains 2% of Less of: Artificial Color (Yellow 5 Lake, Yellow 6 Lake, Red 40 Lake, Blue 1 Lake), Contains 2% of Less of: Confectioner's Glaze, Contains 2% of Less of: Lecithin (Soy), Contains 2% of Less of: Modified Corn Starch, Contains 2% of Less of: TBHQ and Citric Acid, Contains 2% of Less of: To Maintain Freshness, Contains 2% of Less of: Carnauba Wax, Contains 2% of Less of: Vanillin, Contains 2% of Less of: Artificial Flavor.

Reese's ingredients are mainly raw materials, according to Hershey theri milk that produces the famous chocolate comes from a 100-male radius of their companies. Most of the raw materials that are being used to make the candy comes from tropical evergreen cocoa trees. The type of trees are mainly found in Central and South America. Western Africa, is also one the countries but child labor is a major problem. Hersheys is a major company that promotes child labor unfortunatley. Majority of the workers are minors. Working conditions are horrible especially for these young children. They work full twelve hour shifts without breaks majority of the time. These children are using heavy machinery like machetes and chainsaws. The candy is mainly transported by trucks when being transported locally, and plane when internationally especially to transport goods and heavy shipments. A form of this country's indirect distribution would be, the candy being sold from Hershey to Fred Meyers who sells the product to the company, then to the customers. The original Reese's Peanut Butter only comes in two. The original price for the 1.5 oz is $0.88. Store owners profit between 55-75 percent. Per pound a store owner makes 7 to ten dollars. The Hershey chocolate company dominates mainly 44 percent of the U.S. chocolate market. The United States regulates chocolate and cocoa products, by the Food and Drug Administration.TransFair USA, which is a third-party nonprofit Fair Trade certifier, ensures that farmers who make the cocoa aren't being screwed over by the big corporations. Hershey applies a micro-marketing concept to its businesses, which means that it markets certain products to small target audiences, tailoring its products to meet these audiences' particular demands. Hershey thus aims to give its customers a larger range of options by personalizing their products at higher prices. Personally I brought my Chocolate bar from target.

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Use of Moringa (Moringa Stenopetala) Seed Extract for Removal of Some Anionic Dyes (Direct and Reactive Dyes) in Textile Wastewater - Juniper Publishers

Abstract

With textile wastewater being one of the most sources of pollution containing higher value of colour, BOD, COD and several pollutants, brings serious problem to the ecological environment. This study is particularly focused on evaluating the efficacy of removal of dyes such as reactive dyes, direct dyes, mixture of dye wastes and mixture of industrial and dye wastewaters by the natural absorbent Moringa. The seeds of the Moringa tree contain a coagulant protein that can be used in the treatment of industrial wastewater. The extracts of seeds (coagulant) obtained by two methods viz. simple extraction with distilled water and with saline water have been used for the study. The effect of some operating parameters on coagulation namely pH, coagulant dosage, mixing time, colour removal and turbidity was studied. It was observed that the colour removals in direct red and reactive red dyes are 94.45 and 98.4% respectively with simple extract of seeds done with distilled water and it was in the order of 96.6 and 97.3% respectively with saline extracts of the seed. These values of colour removal of dyes are optimized at 70ml/L of coagulant and pH 10. The mixture of industrial wastewater and dye wastes, colour removal and turbidity removal was 85.8% with simple extract and 53% with saline extract respectively at optimized point. Moringa stenopetala seed has demonstrated to have high removal ability for anionic dyes.

Keywords: Moringa stenopetala; Natural coagulant;Colour removal; Wastewater; Treatment; Coagulation; Flocculation

Introduction

In textile waste water, dyes are considered the most important pollutants. High volume of waste water that is produced by the textile industry causes water pollution. Generally, dyes in waste water from textile and dyestuff industries are difficult to remove. This is because dyes are usually synthetic and have complex aromatic structures which make them more stable consequently they are difficult to biodegrade [1]. The removal of dyes from textile waste water is one of the most environmental challenge [2]. For many years, researchers have been working on ways of removing dyes from wastewater and different procedures have been developed; for example, physical and chemical degradation and adsorption onto materials such activated carbon and, in addition to a large number of other techniques such as Fenton’s oxidation, electrochemical degradation, ozonisation, etc [3]. The most commonly used in the textile industry are chemical methods that use oxidizing agents such as, peroxide of hydrogen, ozone and purification by physicochemical process of coagulation-flocculation, in which chemical compounds are used, the most employed are iron and aluminum salts [4]. This physicochemical process is widely used both in developed countries as in developing, for it easy operation and low cost. Nevertheless, when applied in textile wastewater, it generates large volumes of sewage sludge and the ineffective decoloration of some soluble dyes.

Moringa tree belongs to the family Moringaceae which is shrubs trees cultivated across the whole of the tropical belt including Ethiopia, used for a variety of purposes such as food, medicinal, and others [5]. The seeds of the Moringa tree contain a coagulant protein that can be used in the treatment of industrial wastewater. For drinking water clarification, Moringa seeds is also used as coagulant/flocculent agent due to its high content of a water-soluble cationic protein which able to reduce turbidity. Oil extracted from Moringa can be used for water treatment, for drinking water clarification and it is also used for textile wastewater treatment [6]. The use of natural coagulant is followed in developing countries, as substitution of external chemical coagulants such as aluminum sulfate and ferric chloride. The water -soluble extract of the dry seeds of Moringa is one of the natural coagulants. Moringa is used for water treatment in two different methods, one as a primary source of activated carbon and the second method through seed extraction, and produce a product working as a coagulant/flocculant agent [2].

At low temperature working conditions, the performance of these customary chemical coagulants is dubious and on-going developments have resulted in the introduction of polymerized aluminium coagulants. Owing to its higher superiority and lower consumption of alkalinity, Polyaluminium chloride (PACl) has garnered a growing market. Flocculants such as the more common polyacrylamide, which are organic synthetic polymer available in the market, offers a wider selection of chemical coagulants to cater for the diverse requirements of the individual water treatment plants [7]. Currently, there is an increased interest in the decolorization and decontamination of industrial textile wastewater. Different treatment technologies have been studied in order to solve the problems caused by the toxic substances contained in industrial textile wastewater, such as electrocoagulation, adsorption, photocatalytic process, ozonation, membrane bioreactor and anaerobic/aerobic biological treatment [8]. However, these methods are neither economically nor technologically suitable for large scale use and normally require the combination of two or three methods to achieve an appropriate level of colour removal [9-11]. The various coagulants attempted for colour removal and their efficiencies are listed in Table 1. To overcome the drawbacks of inorganic coagulants and synthetic polymers associated with growing environmental concerns worldwide, there is a need to consider other potential alternatives for textile wastewater treatment in order to minimize environmental damage and improve the wellbeing of human populations. Therefore, researchers have shown considerable interest in the development of natural polymers as coagulants in the recent past [7,12-14].

RTW: Real Textile Wastewater; SS: Suspended Solids; SSP: Surjana Seed Powder; MSP: Maize Seed Powder; TW, Cr: Tannery Waste, Chromium

Plant materials as coagulants offer several advantages over conventional coagulants such as aluminium sulphate as stated below [8].

1. Activity is maintained over a wide range of influent pH values - no pH correction required

2. Natural alkalinity of the raw water is unchanged following coagulation-no addition of alkalinity required

3. Sludge production is greatly reduced and is essentially organic in nature with no aluminium residuals – sludge volumes are reduced by a factor of up to 5.

4. Minimal coagulant dosage requirement

5. Efficiency at low temperature

6. Chemical coagulants are generally more expensive, toxic and with low biodegradability.

Many researchers carried out studies using Moringa seed for water and wastewater treatment on the seed itself and as cake powder. As the studies reported, the Moringa seeds have content of protein (26.50% - 32.00%), fiber (5.80% - 9.29%), ash (5.60% -7.50%), fat (42% - 45%) and moisture contents (8.7% - 9.1%) [15]. It is also stated that Moringa seeds as one of the most effective natural coagulants, applied to transform water constituents into forms that can be separated out physically. Significant quantities of high molecular weight water-soluble proteins present in the seed of Moringa carry a positive charge [16]. When the crushed seeds added to raw water, the protein produces positive charges acting like magnets and attracting the predominantly negatively charged particles (such as clay, silt, bacteria, and other pollutants). Under proper agitation, these bound particulates then grow in size to form the flocs, which may be removed by filtration or left to settle by gravity [17-19]. In developing countries, Moringa seed is considered favorably in terms to reduce the costs of wastewater treatment in comparison with chemical coagulants [17,20-22]. In addition, the sludge produced by Moringa seed as a coagulant is stated to be innocuous and 4-6 times less in volume than the chemical coagulants produced. In the present attempt, a study has been carried out systematically to assess the efficacy of colour removal in textile waste water containing some anionic dyes such as direct and reactive dyes which are most widely used for coloration of cotton, using Moringa stenopetala seed extracts as coagulant.

Materials and Method

Materials

Domestic mill for grinding the seeds in to powder, nylon sieve filter, Whatman filter paper 4, digital pH meter, UV spectrophotometer (Perkin Elmer, Model Lambda 2500), and Moringa seed were used during the experiment work. The HI93703 Turbidity meter was used to measure turbidity as per ISO 7027 Method. The dyes used in this study were Direct Blue/ Red, Reactive Red/ Blue and a mixture of both dyes; such as C.I Direct Red 81 (λmax 497nm), C.I Direct Blue 86 (λmax 346nm), C.I Reactive Blue 19 (λmax 315nm) and C.I Reactive Red 195 (λmax 532 nm)). Finally, all dyes are mixed together simultaneously with themselves (λmax 362nm) and with industrial wastewaters obtained from Bahir Dar Textile Share Company, Bahir Dar, Ethiopia (λmax 333nm). Various chemicals as presented in Table 2 for making the buffer solutions of different pH, Sodium chloride and ethanol for Moringa seed extraction, were used.

Methods

Moringa (M. Stenopetala) seed collection: Moringa seed were collected manually from the dried pods of trees. The seeds were dried in sun light for three dyes. The hull was removed from the seed surface and wings from the kernels after drying. The kernels were ground in to medium fine powder with a domestic mill to achieve solubilization of active ingredients in the seed.

Coagulant extracts: It is possible to use the Moringa seed as coagulant either as seed or extracting the oil from the seed (defatted cake). To enhance effectiveness on wastewater treatment, some studies have recommended the importance of using defatted Moringa seed[23,24]. In line with this recommendation, defatted Moringa seed was prepared for the purpose of this study.Extracts were prepared by two methods such as a simple extract with distilled water and a saline extract with sodium chloride, as explained below.

1. Simple extract

Production process of simple extract coagulant: Grinding of dry seed without shell→Aqueous dissolution of seed in distilled water→stirring→filtration To prepare 1 L of simple extract coagulant in aqueous solution, 50 g of seed powder was dissolved on 1 L of distilled water by mixing vigorously for 45 min in a magnetic stirrer at room temperature. Then, the mixture was filtered twice: once through commercial filter paper on a funnel and once again through a finefiltering system (Whatman filter paper). The result was clear, milklike liquid and was used as coagulant without further purification.

2. Saline extract

Production process of saline extract coagulant: Grinding of dry seed without shell → Dissolution of seed in a solution of 0.5M NaCl → Stirring → Filtration

To prepare 1L of saline extract coagulant in aqueous solution, 50g of powder were dissolved on 1L of NaCl 0.5M solution by mixing vigorously at pH 7 for 45min in a magnetic stirrer at room temperature. Then, the mixture was filtered twice: once through commercial filter paper on a funnel and once again through a finefiltering system (Whatman filter paper). The result was clear, milklike liquid and was used as coagulant without further purification. After, the seeds kernel dried, a domestic mill was used to grind in to fine powder to achieve solubilization of active ingredients in the seed. The extract oil was soaked in 95% ethanol, 100g of the powder in 500ml of ethanol for 45 minutes at room temperature while mixed with the help of stirrer from time to time. To obtain the defatted cake, it was required to filter the solution using filter paper. The remaining solids (pressed cakes) in the filter were then dissolved in water followed by stirring and filtration in the same way. Then the cake was allowed to dry in oven at 40 °C for 24 hours. In that process ethonal got removed from the seed cake powder. Finally, the dried seed powder is stored under room temperature until it is used for coagulation experiments (Figure 1).

a. Yield of Moringa seed in coagulant preparation

The yield is calculated as given in equation (1).

Yield of moringa=

Where Mi is the original weight of Moringa powder; Mf is the Final weight of Moringa powder after filtration (undissolved solids in the solution).

b. Preparation of synthetic Effluent samples

In order to test the coagulants extracts, in a first stage, synthetic samples were prepared in the laboratory using two types of dyes, all are azo type but with a classification of different class; direct and reactive dye; tested individually and as mixtures and with industrial wastewater, and mixture of dyes added to industrial waste water. The dye stock solutions were prepared by dissolving accurately weighed dyes in water to the concentration of 100-300mg/L, then dyeing with 100% cotton fabric sample following the standard procedures was carried out and dye waste water was collected after dyeing. Different concentrations were prepared from collected dye waste (250, 500, 1000ml in beakers) for treating with coagulant.

c. Effluent analysis

Total solids, dissolved solids, suspended solids, BOD5, COD were measured following standard procedure (AMHA, 1995 and Standard methods, 1995) and SPSS Statistical Data Analysis Software was used for analyzing the data.

d. Optimisation of process parameters

In order to optimize the various process parameters, coagulant dosage range of 10-80ml/L, mixing time of 30-45 minutes, pH in the range of 2-12 were used.

e. Colour Measurements

The difference in absorbance before and after treatment measured in UV-VIS spectrophotometer was used for measurements of colour removal. The results are presented as graphs with respect to various process parameters. The percentage removal efficiency of the parameters was calculated using following formula (2).

Colour Removal efficiency=

Where Ao is the Absorbance value before treatment and A is the Absorbance value after treatment.

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Results and Discussion

Yield of extracts

It has been observed that the yield of moringa seed powder dissolved in the solution is 93.4% and 92.5% for simple and saline extracts respectively. There was no significant difference between the extraction methods in terms of yield and it is evident that maximum percentage of Moringa powder is going to be consumed by the water and used wastewater treatment in the studies by dissolution.

Characteristics of Raw Textile Effluent

An initial experiment was carried out to determine the preliminary characteristics of textile effluent for examining the effectiveness of the M. stenopetala as a coagulant. The pH of the effluent was found to be in the range of pH 9 and 11.5 for all dye effluents and industrial wastewater having dyes Table 3. This indicated that the effluent/dye waste from the textile industry has more alkaline in nature. As the measurement shows, the total solids were found at maximum level of 9000ppm and 8000ppm for the two direct dyes Red 81 and Blue 86 respectively. It was decreased to 3575ppm and 3830ppm after treatment with simple extract and 3500 and 2200 in saline extract as shown in Table 4. In addition, the experiment also confirmed that the particles of TDS are higher than TSS in the textile wastewater samples. Furthermore, the experimental result of wastewater sample show COD higher than BOD5 values. This value indicates, textile wastewater contains high amount of non-biodegradables, 3 to 4 times than degradable organic matters. For instance, direct red 81 abd blue 86 have higher value of COD which is decreased to 750 and 190 respectively in simple extract. In the same way, the highest value of BOD5 was found at reactive 195 and blu 19 which was reduced to 180 and 205 respectively in simple extract. The reduction of COD and BOD5 was also observed in saline extract treatment. The treated effluent was characterized and the values of various parameters (pH, Total Dissolved Solids, turbidity, BOD5 and COD) are compared with the raw effluent. The characteristics of raw textile effluent and after treatment with simple and saline extracts are summarized in (Table 3 & 4). One liter of wastewater was used for the treatment from the total solution. All samples have been mixed for 30-45minutes. From the table, it is also clear that less removal of Turbidity, TS, COD and BOD5 for Industrial wastes and the one mixed with dye solutions waste water due to plenty of other components of wastes in industrial wastewater.

The Effects of processing parameters on Coagulation

Effect of coagulant dose

Coagulant dosage is one of the most important parameters that have been considered to determine the optimum condition for the performance of coagulants in coagulation and flocculation. The coagulant dosage indicates the concentration of M. stenopetala seed extract in the water. This difference is important to note since a lot of the seed mass was separated during the filtration step when preparing the extract. Essentially, insufficient dosage or overdosing would result in the poor performance in flocculation. Therefore, it is significant to determine the optimum dosage in order to minimize the dosing cost and sludge formation and also to obtain the optimum performance in treatment. The effect of coagulant doses (10-80ml/L) on the removal of reactive and direct dyes using Moringa stenopetala coagulant and flocculation time is 30-45min is shown in Figure 2-5. This shows that there was continuous removal of these dye colours with increasing coagulant doses up to 70ml/L as shown in (Figure 2 & 3). After 70ml/L, the colour removal decrease that confirms the optimal concentration as 70ml/L. This may be as a result of re-suspension of solids at this concentration. Furthermore, the high concentrations (>25.0mg/L) of the coagulant confer positive charges on the particle surface (a positive zeta potential), thus redispersing the particles.

It is also an assumption that an increase in the coagulant dose may cause a decrease in pH of system. The decrease in pH may be as a result of the hydrolysis of the coagulants. Low pH values of the coagulated system usually may be attributed to the neutralization of the negatively charged surfaces of wastewater colloids, leading to their destabilization by H+ ions. However, acidification of coagulated wastewater may disturb sorption or could increase the solubility of freshly formed sludge. The highest percentage colour removal of these dyes was found to be 98.4, 86, 94.45, 89.3, 90.5 and 85.8% and 97.3, 84.45, 96.6, 84.8, 87.73 and 84.6% for Reactive red 195, Blue19, Direct Red 81, Blue 86, Industrial waste water and the mixture for both simple and saline extract respectively. This confirms that Moringa seeds to have absorbent properties and effective for removal of colour.

Colour removal

After the characterization of the effluent, the prepared coagulants from the Moringa stenopetala seeds were added to the effluent in the form of coagulant to determine the effectiveness of the extract over the textile effluent. The result shows that the extract removes the turbidity and colour from the textile effluent. Removal efficiency of up to 98.4%, for colour, was reached using 70ml Moringa Stenopetala coagulant extract. The use of Moringa seeds has an added advantage over the chemical treatment of water because it is biological and has been reported as edible [25]. All dyes selected for this study, was prepared in the laboratory for treatments and also mixed with industrial wastewater. A dye solution was prepared as required and its pH was measured by using pH meter. One liter of the initial solution was put into two beakers, and various doses of coagulant were added (10, 20, 30, 40, 50, 60, 70 and 80 in ml/L). The beakers were put one by one onto a standard magnetic stirrer. The solution was stirred for 10 min at high speed and then slowly mixed at 60rpm for 30-35min. After that, the solution was left for 45-60min for settling. The supernatant after settling was filtered through a Whatman filter paper (pore size 20–25μm). The reduction in colour concentration was measured at maximum absorbency visible wavelength of each dye solution was measured by using a UV-VIS spectrophotometer. The result of colour removal is shown in (Figure 2 & 3). In industrial wastewater colour removal is less because the effluent contains high content of dyestuff, surfactants and other additives that are generally made up of organic compounds with a complex structure. These wastewaters are collected from different sections having such different compounds and collected in wastewater plant for treatment.

Effect of flocculation time

The time of macrofloc formation (flocculation time) is one of the operating parameters that is given great consideration in any water treatment plant that involves coagulation–flocculation operations (Figure 4 & 5). Presents the effect of flocculation time using different dose of coagulants for removal of reactive dyes, direct dyes and mixture of industrial wastewater and dyes of textile effluents. The consistence increment of removals has been revealed with increasing flocculation time up to 60min, and then it decreased. The optimum flocculation time was found to be 60min. The highest removal of selected dye colours was found to be 98.4, 86, 94.45, 89.3, 90.5 and 81.5% in reactive red, reactive blue, direct red, direct blue mixed dyes and mixture of dyes/and industrial wastewater respectively in simple extract at 60 minute. As well as, for saline extract the maximum colour removal was 97.3, 84.41, 96.6, 84.8 87.73 and 80.3% in reactive red, reactive blue, direct red, direct blue, mixed dyes and mixture of dyes/and industrial wastewater respectively.

Ebeling et al studied that the removal of Turbidity and Soluble Reactive Phosphorus (SRP, orthophosphate) was increasing as settling time increased from 5 to 45min [26]. A series of jar tests were conducted to fetch the effect of settling time (0, 5, 10, 15, 20, 25 and 30min) on the removal efficiencies of BOD5, COD and TSS using low alkalinity wastewater and the results show that the small particles settle out quickly within the first 5min, with little change in the values up to 15min. The differences in BOD5, COD and TSS removal were not significant after 20min of settling as indicated by other studies [27,28]. The result of settling time is given below in (Figure 4 & 5).

Effect of mixing time

Studies were made to find out the effect of variation of the mixing time on the colour removal efficiency. Various mixing time ranging from 15 minutes to 60 minutes were maintained and the results were reported in (Figure 6 & 7). The experimental result shows that there was a continuous removal of colour, turbidity, TDS and TSS while increasing the mixing time from 15 to 45 minutes. Similar results are observed by Patel and Vashi for some other dyes [29]. When the mixing time is short (<45 minutes), the collisions between the coagulants and colloids are not efficient to precipitate suspended solids in wastewater. On the other hand, if mixing time is longer (>45 min) it would lead to an increase in flocs breakage & limit the size of the floc formed. As a result, small size flocs which are not dense to settle down & finally cause the sample to be turbid again. In sum, it is also found that the longer or shorter mixing time would result in the poor performance of the coagulant seed for binding and bridging. There were similar results in experiments made by other researchers [16]. Initially at less contact time (≤15min.) the maximum colour removal efficiency was achieved to only 63.6 and 63.7% for mixed dyes and reactive red respectively in both simple and saline extract methods respectively. But results show that when the reaction time was increased to 45 minutes, the efficiency was nearly 95% and it decreased when time increased was beyond 45minutes [30- 35].

Effect of pH

The aqueous solution of dye wastes was treated by constant concentrations of dose at 70ml/L in dye wastewater of adsorbent for half a day with varying pH (2 -12). The pH was maintained with the help of buffer solutions. (Figure 8 & 9) show the effect of pH of the dye solution on the decolorization percent within the range of (2-12) for both simple and saline extract methods. The results showed that the decolorization reached maximum between pH 8-10 for both the selected dyes waste and industrial wastewater for all dosages. The effect of pH was one of the crucial parameters to determine the optimum leveling order to minimize the dosing cost and to obtain the optimum performance in treatment. pH variation in comparison had a significant effect on the decolorization of reactive dye, direct dye and mixture of them with textile wastewaters by Moringa stenopetala seed extract.

From these figures, we can understand that the highest colour removal was at pH 10 for all dye wastes. As pH increases from 2-10 the colour removal from textile wastewater increases and reach the highest point at pH 10. The removal of dyes are more at higher pH, because the surface of activated coagulants are negatively charged, the decrease in adsorption capacity at the low pH values would be expected as the acidic medium would lead to an increase in hydrogen ion concentration which would then neutralize the negatively charged coagulant surface thereby decreasing the adsorption of the positively charged ions because of reduction in the force of attraction between adsorbate and adsorbent [36-40].

Removal of Turbidity

Varying doses of the seed extract were added to the effluent followed by mixing at optimum time. The mixture was then filtered through filter paper, finally measure the turbidity value by turbidity meter. The result shows that the higher turbidity removal efficiency was obtained in simple extract method in the order of 84.6% and 83.7% in Saline extract methods for reactive blue dye (Reactive Blue 19) with the dosage of 70ml/L as shown in (Figure10 & 11).

Effect of Dye types

Comparative efficiency of colour removal between reactive, direct dyes and mixture of them with industrial wastewater for both the dyes is shown as bar chart in Figure 12. The average colour removal efficiency of reactive dyes is higher than direct dyes because of the fact that the reactive dyes are a colour that can be water dissolved due to the negative charge of the sulphonate group (SO3-) and direct dyes are the molecular structure with planar positive charges that are more than the negative charges and is water soluble. Direct dyes also have sulphonate (SO3-) functionality, but in this case, it is only to improve solubility, as the negative charges on dye and fibre will repel each other. The colour shade affects the efficiency of reactive colour removal natural coagulant. On the other hand, for the mixed dye, the average colour removal is found between reactive and direct dyes, because all reactive and direct dyes are mixed together and to have interchanging of all charges which affect colour removal [41-43].

Conclusion

Seeds of Moringa stenopetala contain materials that are effective as coagulant. Coagulant dose and coagulation pH are important factors influencing the mechanism of coagulation. Depending up on the type of dye, the coagulation process varies. The optimized parameters for the coagulation of textile wastewater using M. stenopetala were pH 10 and dosage of 70ml/L that can result in removal of 98.4 and 94.45% of colour in simple extract and 97.3 and 96.6% in saline extract in both reactive and direct red dyes respectively. Moringa seed can also remove the maximum turbidity of textile dye wastes to the tune of 85%. It could be concluded that natural coagulant aid created a significant impact on the physical treatment of textile wastewater. The colour removal of mixture of industrial wastewater having reactive and direct dye solution was 85.8 and 84.6% in both simple and saline extract respectively because industrial effluent contains high content of dyestuff, surfactants and other additives that are generally made up of organic compounds with a complex structure while it is collected from different sections which use different compounds.

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[mariebenz]

Boiled Peanut Immunotherapy For Peanut Allergy

MedicalResearch.com Interview with: Dr Paul Turner FRACP PhD MRC Clinician Scientist and Clinical Senior Lecturer, Imperial College London Honorary Consultant in Paediatric Allergy & Immunology Imperial College Healthcare NHS Trust Hon Consultant, Royal Free Hospital / Royal Brompton & Harefield NHS Foundation Trust Clinical trials specialist (Paediatrics), Public Health England Clinical Associate Professor in Paediatrics, University of Sydney, Australia Dr. Nandinee Patel, MD Section of Paediatrics Imperial College London London, United Kingdom MRC & Asthma UK Centre in Allergic Mechanisms of Asthma London, United Kingdom MedicalResearch.com: What is the background for this study? Response: Current desensitisation protocols for peanut allergy use defatted roasted peanut flour, which can be difficult to accurately measure in very low doses needed for desensitisation (and thus has resulted in the development of AR101 by Aimmune which is likely cost many thousands of dollars for a course of treatment). We have previously observed that some children with food allergy to roasted peanut (such as peanut butter) are nonetheless able to tolerate boiled peanuts without reacting. We performed in vitro protein analysis studies which demonstrated that boiling peanuts resulted in around 50% of protein leaching out of the peanut into the cooking water. Furthermore, we found evidence for preferential leaching of allergen epitopes such as Ara h 2 as well aggregation of proteins resulting in a hypoallergenic peanut product. We therefore sought to assess whether boiled peanuts could be as effective and safe to induce desensitisation. MedicalResearch.com: What are the main findings? Response: We recruited 47 children, aged 8-16yrs, with peanut allergy. The majority reacted to under ½ a peanut kernel at double-blind food challenge at the start of the study, before treatment In the 32 children randomised to oral immunotherapy using boiled peanut, 75% of patients were able to tolerate 1.4 g peanut protein (approx 6-8 peanuts) without developing an objective allergic reaction. 58% could eat more than 20 peanuts without reacting. Under 11% of doses caused an allergic reaction during the year, and half of these reactions were very transient and mild in nature. There were 19 episode of anaphylaxis occurring in 10 patients (0.2% of all doses administered). Given this, we would not recommend oral immunotherapy being performed without stringent safeguards by experienced healthcare personnel. There was a significant increase in the quality of life for the children and their patients during the trial. MedicalResearch.com: What should readers take away from your report? Response: Oral immunotherapy using boiled peanut is effective in children with peanut allergy. It has a favourable safety profile and was acceptable to participants and their families, making it a potentially feasible therapeutic option for the treatment of peanut allergy. We hope boiled peanut may provide a treatment option that is effective, safe and potentially a far cheaper alternative method of delivering OIT. We hope this may increase the affordability and accessibility of oral immunotherapy in the future. MedicalResearch.com: What recommendations do you have for future research as a result of this work? Response: We are about to launch a study which will perform a head-to-head comparison of boiled peanut with roasted peanut flour to induce desensitisation in peanut-allergic children. This will allow us to directly compare both clinical effect and safety. Disclosures: Paul Turner is funded by the UK Medical Research Council and Imperial/NIHR Biomedical Research Centre. He is a member of advisory boards for Aimmune Therapeutics and DBV Technologies. Citation: Successful Desensitisation And Sustained Unresponsiveness Using Modified Peanut: Results From The BOPI Study Nandinee Patel, MD,Marta Vazquez-Ortiz, MD, PhD,Abigail Robb, BSc ,Mohamed H. Shamji, BSc MSc PhD FAAAAI,,Dianne E. Campbell, MBBS FRACP PhD,Paul J. Turner, FRACP PhD DOI: https://doi.org/10.1016/j.jaci.2018.12.254 The information on MedicalResearch.com is provided for educational purposes only, and is in no way intended to diagnose, cure, or treat any medical or other condition. Always seek the advice of your physician or other qualified health and ask your doctor any questions you may have regarding a medical condition. In addition to all other limitations and disclaimers in this agreement, service provider and its third party providers disclaim any liability or loss in connection with the content provided on this website.   Read the full article

[angel-macabre]

INGREDIENTS

Wheat Flour vitamin enriched with (Niacin B3, Reduced Iron, Thiamine Mononitrate B1, Riboflavin B2, Folic Acid B9, Enzymes), Invert Sugar, Real Corn Syrup, Real Sugar, Palm and Palm Kernel Oil, Water, Soybean Oil, Defatted Soy Flour, Gelatin, Cocoa processed with alkali, Baking Soda, Cocoa, Corn Starch, Corn Sugar, Salt, Soy Lethicin, Natural Flavor

[i-topinarabic-blog]

MET-Rx, Big 100, Meal Replacement Bar, Peanut Butter Pretzel, 9 Bars, 3.52 oz (100 g) Each

MET-Rx, Big 100, Meal Replacement Bar, Peanut Butter Pretzel, 9 Bars, 3.52 oz (100 g) Each انقر لمشاهدة المقالة كاملة MET-Rx, Big 100, Meal Replacement Bar, Peanut Butter Pretzel, 9 Bars, 3.52 oz (100 g) Each

30 g Protein

Naturally Flavored

No Artificial Flavors

Other Ingredients Metamyosyn PBP protein blend (soy crisps [soy protein isolate, tapioca starch, salt], whey protein isolate, casein, soy protein isolate, hydrolyzed whey protein isolate, egg white, l-glutamine), peanut butter flavored coating (sugar, fractionated palm kernel oil, partially defatted peanut flour, sodium caseinate, soy lecithin, salt, natural flavor), corn syrup, high fructose corn syrup, enriched wheat flour (wheat starch, reduced iron, thiamin mononitrate, riboflavin, folic acid), glycerin, rolled oats, invert evaporated cane syrup, peanuts, water, partially defatted peanut flour, sugar, oligofructose, peanut butter (peanuts), fractionated palm kernel oil, nonfat milk, natural flavor, vitamin and mineral blend (calcium carbonate, magnesium oxide, ascorbic acid, ferric orthophosphate, dl-alpha tocopheryl acetate, niacinamide, zinc oxide, copper gluconate, d-calcium pantothenate, vitamin A palmitate, pyridoxine hydrochloride, riboflavin, thiamin mononitrate, folic acid, biotin, potassium iodide, cyanocobalamin), fructose, salt, caramel color, soy lecithin, whey protein concentrate, mono – and diglycerides, unsweetened chocolate, vegetable oil (corn, canola, cottonseed and/or soybean), heavy cream (cream, milk, cellulose gel, milk solids, carrageenan, cellulose gum), butter (cream, salt, annatto color), tocopherols, sodium citrate, carrageenan, sodium bicarbonate, maltodextrin, sodium phosphate, yeast, dextrose. Contains milk, egg, wheat, soy and peanut ingredients.

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[ama-accountability]

"All-Purpose Flour – A blend of hard and soft wheat; it may be bleached or unbleached.  It is usually translated as “plain flour.”  All-Purpose Flour has 8% to 11% protein (gluten).  All-purpose flour is one of the most commonly used and readily accessible flour in the United States.  Flour that is bleached naturally as it ages is labeled “unbleached,” while chemically treated flour is labeled “bleached.”  Bleached flour has less protein than unbleached.  Bleached is best for pie crusts, cookies, quick breads, pancakes and waffles.  Use unbleached flour for yeast breads, Danish pastry, puff pastry, strudel, Yorkshire pudding, lairs, cream puffs and popovers.   Almond Flour (Gluten Free) – Just a touch of this flour (about 1/4 of the flour mixture) is all you need to add moistness, a little binding, light almond flavor, and density to baked goods.  It is especially good in pastry crusts, cookies, and quick breads.   Amaranth Flour (Gluten Free) – Amaranth is an ancient grain and the word amaranth means “everlasting” in Greek.  Amaranth contains more protein than any other gluten-free grain and more protein than wheat flour.  You can substitute up to 20 to 25% of the flour used in your recipe with this flour.   Barley Flour (Low Gluten) – A non-wheat flour made from grinding whole barley.  It is a popular alternative to wheat flour because, unlike many non-wheat flours, it contains some gluten.  This flour has a mild, but very slightly nutty taste.  This flour also has slightly fewer calories and more than 4 times the fiber of all-purpose.  By using barley flour instead of all-purpose flour, you triple your fiber intake.  When making yeast bread recipes, there is not enough gluten in barley flour to properly develop the bread, and it is recommended swapping only one quarter of all-purpose flour for barley flour in yeast bread recipes. Great in quick breads and pancakes.   Bread Flour –  Is white flour made from hard, high-protein wheat.  It has more gluten strength and protein content than all-purpose flour.  It is unbleached and sometimes conditioned with ascorbic acid, which increases volume and creates better texture.  Bread flour has 12% to 14% protein (gluten).  This is the best choice for yeast products.   Buckwheat Flour (Gluten Free) – It is packed with nutrients, readily available, easy to work with and has a nice nutty flavor.  Check out the article Buckwheat Flour – Adds Nutrients and Flavor to Baked Goods.   Cake Flour –  A fine-textured, soft-wheat flour with a high starch content. It has the lowest protein content of any wheat flour, 8% to 10% protein (gluten).  It is chlorinated (a bleaching process which leaves the flour slightly acidic, sets a cake faster and distributes fat more evenly through the batter to improve texture.  When you’re making baked goods with a high ratio of sugar to flour, this flour will be better able to hold its rise and will be less liable to collapse.  This flour is excellent for baking fine-textured cakes with greater volume and is used in some quick breads, muffins and cookies.  If you cannot find cake flour, substitute bleached all-purpose flour, but subtract 2 tablespoons of flour for each cup used in the recipe (if using volume measuring).   Chickpea Flour (Gluten Free) – Also know as garbanzo flour, gram flour, and besan.  Made from dried chickpeas ground into a flour.  Used in many countries, it is a staple ingredient in Indian, Pakistan, and Nepal cuisines.  You can use this flour as an egg substitute in vegan cookery.  You can substitute up to half the amount of all-purpose flour called for in a recipe with chickpea flour.  It is also very easy to make your own Chickpea Flour by processing dried chickpeas in your blender or food processor.   Coconut flour (Gluten Free) – It is ground from dried, defatted coconut meat.  It is high in fiber, and low in digestible carbohydrates.  It has a very light coconut flavor.  Coconut flour can replace up to 20% of the flour in a recipe, but you will need to add an equal amount of liquid (oil) to compensate as this flour soaks up the liquid.  You will also need more eggs – usually double the eggs (or more).   Corn Flour (Gluten Free) – It is a powdery flour made of finely-ground cornmeal and is milled from the whole kernel.  Corn flour comes in yellow and white and is used for breading and in combination with other flours in baked goods.  White corn flour is used as a filler, binder and thickener in cookie, pastry and meat industries.   Instant Flour (Wondra from Gold Medal) – Is granular and formulated to dissolve quickly in hot or cold liquids.  It will not work as a substitute for all-purpose flour, although there are recipes on the container for popovers and other baked goods.  It is used primarily in sauces and gravies.   Farina Flour or Meal:  Flour or meal (of grain or starchy roots.)  Also sold as Cream of Wheat, farina is made from the endosperm of the grain, which is milled to a fine granular consistency and then sifted.  Although the bran and most of the germ are removed, this cereal is sometimes enriched with B vitamins and iron.  Farina is most often served as a breakfast cereal, but can also be cooked like polenta.  Its name comes from the Latin word for meal or flour, which in turn traces to far, the Latin name for spelt, a type of wheat.  Farina was the first genuine flour before milling stones.   Millet Flour (Gluten Free) – Millet is one of the oldest foods known and possibly the first cereal grain to be used for domestic purposes.  Millet flour is most commonly used in desserts and sweet breads largely because of the grain’s naturally sweet flavor.  When substituting for wheat flour, it is usually best to start with about a 3-to-1 ratio of wheat to millet.   Oat Flour (Gluten Free) – This flour tends to make a baked good more moist than wheat flour.  It is made from ground whole oats – yes the old-fashion oats used for cereal.  It is very easy to make your own oat flour.  Just place the dried oats in your blender and grind. 1 1/4 cups rolled oats makes 1 cup oat flour.   Organic Flour – Used in the same way as regular flour.  It must follow U.S. Department of Agriculture regulations to be labeled “organic.”  Using this flour is a matter of personal preference.   Pastry Flour –  Also is made with soft wheat and falls somewhere between all-purpose and cake flour in terms of protein content and baking properties.  Pastry flour (also known as cookie flour) has a protein (gluten) of 9% to 10%.  Use pastry flour for making biscuits, pie crusts, brownies, cookies and quick breads.  Pastry flour makes a tender but crumbly pastry.  Do not use it for yeast breads.  Pastry flour (both whole-wheat and regular) is not readily available at supermarkets, but you can find it at specialty stores and online.  You can try to mimic it by using a 2-to-1 ratio of all-purpose flour to cake flour.   Pumpernickel Flour (Low Gluten) – This flour is made from coarsely-ground whole rye berries. It is the rye equivalent of whole wheat flour.  Pumpernickel breads tends to be dense, dark, and strongly flavored.   Quinoa Flour (Gluten Free) – It is one of the most nutritious grain flour available.  Quinoa is considered a grass/seed and not a grain.  This powerful little grain is a great addition to any diet, but is an ideal solution for those following a gluten free, vegan or vegetarian diet.  You can substitute this flour for 1/2 of the all-purpose flour in many recipes or completely replace wheat flour in cakes and cookie recipes.  This is a very expensive flour to purchase.   Rice Flour (Gluten Free) – Rice flour is a form of flour made from finely milled rice.  This flour can be made from either white or brown rice and can be used interchangeably.  White Rice Flour (also called Mochik) is lighter, milder, and easier to digest than wheat flour.  Some people find white rice flour to be slightly gritty, but many find it preferable to bean flours.  It is great as a thickening in sauces.  You can also make your own rice flour – just place rice of your choice (white or brown) in your blender and process until it forms a powder.   Rye Flours (Low Gluten) – There are light, medium, and dark colored varieties of rye flour.  The color of the flour depends on how much of the bran has been removed through the milling process.  It is also a low gluten flour.  Rye bread may be a better choice than wheat bread for persons with diabetes.  Because rye flour is low in gluten, a general rule suggests substituting 1/3 of the amount of rye with wheat flour to ensure the bread will rise properly.   Self-Rising flour – Also known as Raising Flour and sometimes as phosphated flour, is a low-protein flour with salt and leavening (baking powder) already added.  About 1 1/4 teaspoons of baking powder and a pinch of salt have been added during milling for every cup of flour.  It is especially suited for biscuits, muffins, cakes, and pastries.  It is also available bleached or unbleached.  It is most often recommended for biscuits and some quick breads, but never for yeast breads.  Exact formulas, including the type of baking powder used, vary by manufacturer.  Recipes that call for self-rising flour do not call for the addition of salt or leavening agents.   Semolina Flour – It is used in making pasta and Italian puddings.  It is made from durum wheat, the hardest type of wheat grown.  The flour is highest in gluten.  When other grains, such as rice or corn, are similarly ground, they are referred to as “semolina” with the grain’s name added, i.e., “corn semolina” or “rice semolina.”  There are difference grades.   Sorghum Flour (Gluten Free) – A very good substitute for wheat flour in many recipes, especially if combined with other, more denser, flours.   Soy Flour (Gluten Free) – Made from ground soy beans.  Full-fat and low-fat soy flours work best in sweet, rich, baked goods like cookies, soft yeast breads, and quick breads.  Soy flour can be substituted approximately 10% to 30% of the wheat or rye flour in your recipes.   Spelt Flour (Low Gluten) – One of the most popular and widely available of alternative baking flours.  The full name of spelt is Triticum aestivum var. spelta.  Triticum denotes that it is of the wheat family, but the fats are more soluble and the nutritional content higher than traditional wheat flour.  People who have issues with wheat digestion, but who are not gluten, will tolerant often do well with Spelt.  Spelt flour has a nutty and slightly sweet flavor similar to that of whole wheat flour.  It does contain gluten and is a popular substitute for wheat in baked goods.  Check out the article on Spelt Flour – Add Spelt Flour to your Diet for Variety and Nutrition.   Tapioca Flour (Gluten Free) – It is also known as tapioca starch.  It is a starchy white flour with a slight sweet flavor.  This flour is make from the starch extracted from the South American cassava plant.  It helps bind gluten-free recipes plus improves the texture of baked goods and is also an ideal thickening agent.  Use tapioca for thickening a wide variety of baked goods, sauces, and desserts.  This flour can also be used to replace corn starch (use 2 tablespoons tapioca flour for each 1 tablespoon corn starch).   Teff Flour (Gluten Free) – Teff is an ancient and intriguing grain, tiny in size yet packed with nutrition.  It is simple to prepare and similar to millet or quinoa in cooking.  Teff is a great addition to your diet for nutrition, taste, and variety.  It is higher in protein than wheat and has a high concentration of a wide variety of nutrients, including calcium, thiamin, and iron.  Since the grains are so small, the bulk of the grain is germ and brand. It is very high in fiber and is thought to benefit people with diabetes as it helps control blood sugar levels.  Teff is excellent in making dark breads and rye breads.  Check out the article Teff – A Nutritious and Versatile Grain.   Whole-Wheat Flour (Low Gluten) – Also called graham flour. It is made from the whole kernel of wheat and is higher in dietary fiber and overall nutrient content than white flours.  It does not have as high a gluten level, so often it’s mixed with all-purpose or bread flour when making yeast breads.  Whole wheat flour is equivalent to British whole meal flour.   How To Buy Different Types of Flour: Look for tightly sealed bags or boxes. Flours in torn packages or in open bins are exposed to air and to insect contamination.   How To Store Flour: Flour must be kept cool and dry.  All flours, even white flour, have a limited shelf life.  Millers recommend that flours be stored for no more than 6 months.  The main change that occurs is the oxidation of oils when flour is exposed to air.  The result of this is rancid off flavors.  During hot weather, store flour in the refrigerator. Flour should be stored, covered, in a cool and dry area.  This prevents the flour from absorbing moisture and odors and from attracting insects and rodents.  Freezing flour for 48 hours before it is stored will kill any weevil or insect eggs already in the flour.  It is better not to mix new flour with old if you are not using the flour regularly. Do not store flour near soap powder, onions or other foods and products with strong odors. If freezer space is available, flour can be repackaged in airtight, moisture-proof containers, labeled and placed in the freezer at 0 degrees F. If flour is stored like this, it will keep well for several years. Keep whole wheat flour in the refrigerator the year around.  Natural oils cause this flour to turn rancid quickly at room temperature. Throw away flour if it smells bad, changes color, or is invested with weevils. Flour is always readily available so it should only be brought in quantities that will last a maximum of two to three months. Put a bay leaf in the flour canister to help protect against insect infections.  Bay leaves are natural insect repellents."

[myoilpress-blog]

Peanut Oil Press Machine

New groundnut oil expeller machine successfully makes up for the defect that the peanut cake cannot be reused after being pressed at a high temperature. In the pressing, peanut will not be pressed into a cake but has been reserved for the whole grain of defatted peanut kernel. In this way, peanut shape, taste, and natural nutrients will not be destroyed. The machine covers an area of 10 square meters, purely physical squeezing. In the squeezing process, any chemical raw materials will not be added. What’s more, it has a long service life. The oil produced is more fragrant. And it doesn’t bubble, popular with consumers.

 The innovative function of new hydraulic groundnut oil pressing machine: it successfully makes up for the defect that the peanut cake cannot be reused after high-temperature extraction. In the extraction of peanut oil, the peanut is not pressed into a cake but successfully retained as a whole non-fat peanut kernel.

 While extracting the native peanut oil, the red peanut is separated from the peanut kernel without damaging the shape, taste and natural nutrients of the peanut. It is suitable for deep processing of all kinds of food. Peanuts can be sold directly. They can also be processed into high-protein, low-fat green food, such as spicy peanut, spiced peanut, fish skin peanut, Japanese beans, peanut butter and so on.

http://www.myoilpress.com/oil-press-machine-by-raw-materials/peanut-oil-press-machine.html

[i-topinarabic-blog]

Detour, Whey Protein Bars, Peanut Butter Cream, 12 Bars, 3 oz (85 g) Each

Detour, Whey Protein Bars, Peanut Butter Cream, 12 Bars, 3 oz (85 g) Each انقر لمشاهدة المقالة كاملة Detour, Whey Protein Bars, Peanut Butter Cream, 12 Bars, 3 oz (85 g) Each

30 g Protein

Naturally and Artificially Flavored

Rich in Branched Chain Amino Acids

Lower Sugar* – 83% Less Sugar than Regular Detour Bars

It’s all about the flavor! Each Detour bar is loaded with premium ingredients and mouthwatering candy bar taste. Your new favorite flavor is waiting.

Detour protein bars provide serious nutrition for athletes

Are you ready for 30 grams of high quality protein? If you push yourself to finish that extra lap, circuit, or set, then the answer is probably yes. Detour’s nutrient rich whey protein blend helps to repair and rebuild strong lean muscle. And powerful nutrition never tasted more delicious.

Detour: the best tasting protein bar, period.

30 g Detour Whey Protein Blend

Rich in Branched Chain Amino Acids (Based on World Health Organization Guidelines)

*Lower sugar Detour Peanut Butter Cream 2 grams of sugar; regular Detour Peanut Butter Cream 12 grams of sugar.

Other Ingredients Detour Whey Protein Blend [(whey protein concentrate, hydrolyzed whey protein, whey protein crisps (whey protein concentrate, rice flour), whey protein isolate), calcium caseinate], Glycerlean [99.7% USP glycerine, taurine, l-leucine, CLA], milk chocolate flavored coating [maltitol, palm kernel oil, non-fat dry milk solids, cocoa powder soy lecithin, salt, natural flavor], peanut butter layer [maltitol, palm kernel and palm oil, peanut butter, defatted peanut flour, non fat dry milk solids, whey powder, peanuts, salt, soy lecithin], soy protein isolate, hydrolyzed gelatin, water, peanut butter (peanuts), peanut flour, sunflower oil, natural and artificial flavors, peanut oil, salt, potassium sorbate (as a preservative), sucralose, neotame.

Contains peanut, soy and milk ingredients and may contain wheat or tree nuts.

These Whey Protein Bars Contain:

Only 2 g Net Carbs**

**Net carbs are calculated by taking total carbohydrate grams and subtracting any fiber or sugar alcohol grams, which have little impact on blood sugar levels.

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