Zobrazeno 1 - 10
of 2 178
pro vyhledávání: '"synthetic dyes"'
Publikováno v:
SPE Polymers, Vol 5, Iss 3, Pp 353-365 (2024)
Abstract Banana fibers being highly strong and biodegradable, have always been an interesting aspect of polymer science. The research examines the pretreatment process to enhance the dyeability of banana fibers with synthetic dyes, followed by the pr
Externí odkaz:
https://doaj.org/article/1b83fca63c1d491d9bd68bef7e9c5eb7
Autor:
Tadele Assefa Aragaw
Publikováno v:
The Microbe, Vol 4, Iss , Pp 100162- (2024)
Synthetic dyes, particularly azo dyes, pose environmental and health risks because of their toxicity and persistence. To reduce these negative effects, it is necessary to degrade and detoxify these dyes into simple, non-toxic substances. Enzymes from
Externí odkaz:
https://doaj.org/article/866673c82f174c849b0eda9a557b7cac
Publikováno v:
Advances in Environmental Technology, Vol 10, Iss 2, Pp 142-159 (2024)
Industries extensively use synthetic dyes, and it is crucial to eliminate them from effluents to prevent their accumulation in nature. The elimination of synthetic dyes is effectively achieved through the well-established method of adsorption; previo
Externí odkaz:
https://doaj.org/article/84cc477984c145a69ad05874c607a8dc
Autor:
Liliana Del Rosario Marrufo-Saldaña, Michel Jazmín Paucar-Palomino, Julio Alexis Barra-Hinojosa, Norvin Plumieer Requena-Sánchez
Publikováno v:
Textile & Leather Review, Vol 7, Pp 783-805 (2024)
The aim of this research was to assess the hazardousness and ecotoxicity of paiche leather (Arapaima gigas) dyed with natural colourants (turmeric and purple corn) versus synthetic colourants (anilines). To determine hazardousness, the methodology in
Externí odkaz:
https://doaj.org/article/75530c1854754fd58015c2952f664e18
Publikováno v:
Limnological Review, Vol 24, Iss 2, Pp 126-149 (2024)
Synthetic dyes, exceeding 100,000 types on the market and produced at a global scale of over 700,000 tons annually, are extensively used in the textile industry. This industry, a leading contributor to water contamination, relies on dyes like reactiv
Externí odkaz:
https://doaj.org/article/7246e7bc8df341e38e0792d118529e82
Publikováno v:
Heliyon, Vol 10, Iss 13, Pp e33646- (2024)
Natural dyes have been used for centuries for coloring textiles, food, and other materials. Synthetic dyes are particularly popular due to their ease of use, wide range of available colors, and fastness. However, their usage comes with significant en
Externí odkaz:
https://doaj.org/article/959224ef8072457a9e9854ca855a04ec
Autor:
Habeebat Adekilekun Oyewusi, Roswanira Abdul Wahab, Kolajo Adedamola Akinyede, Ghadeer M. Albadrani, Muath Q. Al-Ghadi, Mohamed M. Abdel-Daim, Basiru Olaitan Ajiboye, Fahrul Huyop
Publikováno v:
Environmental Sciences Europe, Vol 36, Iss 1, Pp 1-20 (2024)
Abstract The present study aimed to investigate the decolorization of various commercial dyes by azoreductases (AzrBmH21, AzrBmH22/3, and AzrBmH24/5) through bioinformatics means, comprising molecular docking, molecular dynamics simulation, and molec
Externí odkaz:
https://doaj.org/article/9f0d7b1c2bf449a0bea351b6322a6a7a
Autor:
Tiziana Forleo, Lorena Carla Giannossa, Anna De Juan Capdevila, Giovanni Lagioia, Annarosa Mangone
Publikováno v:
Molecules, Vol 29, Iss 19, p 4651 (2024)
This research focuses on analyzing wool samples dyed with synthetic dyes from the early 20th century. A methodology to identify and distinguish wool fibers dyed with azo, triphenylmethane, and xanthene dyes, which are no longer in use, using the ATR-
Externí odkaz:
https://doaj.org/article/c77f409a03fa448ab714debc3ae13ba0
Publikováno v:
Bioresources and Bioprocessing, Vol 10, Iss 1, Pp 1-19 (2023)
Abstract Enzymatic degradation of synthetic dyes holds an immense promise for addressing the environmental concerns associated with the textile and dye industries. This study aimed to isolate bacteria capable of producing laccase enzymes from an anth
Externí odkaz:
https://doaj.org/article/193dd60275c043e598bf0504f3cb505f
Autor:
SAVCENCO, Alexandra
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXX, Iss 3, Pp 173-187 (2023)
For consumers, the colour presents an indicator that characterizes the quality of the food. As a result of the processes of caramelization of carbohydrates and products of the Maillard reaction, brown compounds are formed with a negative impact on th
Externí odkaz:
https://doaj.org/article/54e2c0a464834b4cbee40e5d8035f332