This work prepared a composite of orange peels magnetic activated carbon (MG-OPAC). The prepared composite was categorized by X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), Brunauer–Emmett–Teller (BET), Energy-dispersive X-ray spectroscopy (EDX), Scanning Electron Microscopy (SEM) and vibrating-sample magnetometer (VSM) analyses. The MG-OPAC composite showed the surface area (155.09 m2/g), the total volume of pores (0.1768 cm3/g), and the mean diameter of pores (4.5604 nm). The saturation magnetization (Ms = 17.283 emu/g), remanence (Mr = 0.28999 emu/g) and coercivity (Hc = 13.714 G) were reported for the prepared MG-OPAC. Likewise, at room temperature, the MG-OPAC was in a super-paramagnetic state, which could be collected within 5 S (< 5 S) with an outside magnetic field. Influence of time of contact, absorbent dose, starting concentration of Cr6+ ions, and pH were tested to adjust the absorption process. The absorption behavior of MG-OPAC for hexavalent chromium was investigated by Langmuir (LIM), Freundlich (FIM) and Temkin (TIM) isotherm models (IMs). Applicability of LIM specifies that Cr6+ ions absorption procedure may be monolayer absorption. The maximum monolayer capacity (Qm) premeditated by LIM was 277.8 mg/g. Similarly, the absorption process was tested with different kinetic models like intraparticle diffusion (IPDM), pseudo-first-order (PFOM), Elovich (EM), pseudo-second-order (PSOM), and Film diffusion (FDM). The PSOM was best fitted to the experimental results of Cr6+ ions absorption with R2 ranging between 0.992 and 1.

A magnetic pomegranate peels activated carbon (MG-PPAC) composite was prepared as an effective adsorbent for Acid Orange 7 (AO7) dye removal from wastewater. The effects of impregnation ratio and activation temperatures (600–900°C) on the specific surface area, and pore morphology were studied. The synthesized composite MG-PPAC was considered by BET, SEM, EDX, FT-IR, XRD and VSM. The prepared magnetic composite at 700°C activation temperature and impregnation ratio 1/2 (peels/ZnCl2) exhibited 513.34 m2 g− 1 surface area, 0.4025 cm3 g–1 volume of the total pores, and 3.1364 nm mean diameter of the pores. The magnetization saturation (Ms), remanence (Mr) and coercivity (Hc) of the MG-PPA composite were 14.116 emu/g, 0.50685 emu/g, and 19.705 G, respectively. Also, the composite MG-PPAC was in a super-paramagnetic state at room temperature and could be gathered within 5 S (less than 5 S) with an external magnetic field. Impact of pH, adsorbent dose, initial concentration of adsorbate (AO7 dye), and time of contact have been studied to optimize the removal process. The Langmuir (LIM), Freundlich (FIM) and Tempkin (TIM) isotherm models were used to investigate MG-PPAC adsorption behavior for AO7 dye. Applicability of Langmuir isotherm model (LIM) demonstrates a monolayer adsorption AO7 dye removal process, and the maximum monolayer capacity (Qm) attained from linear solvation of LIM is 322.58 mg g–1. Also, the adsorption process was tested using PFOM, PSOM, IPDM, FDM, and E. The pseudo-second order model is well-fitted to the operational data of AO7 dye removal (R2 = 0.983–1.0) related to the other kinetic models.

Fat source and protein/fat (P/F) ratio differences have a salient effect on the quality of Tallaga cheese (TC). So this work aims to evaluate the rheological, organoleptic and microbiological effects of mentioned factors on soft white Tallaga cheese. Resultant cheese from different treatments were compared with Tallaga cheese made from natural components and have protein/ fat ratio (0.4) as control treatment. samples were analyzed for some rheological, microbiological and Organoleptic properties either they were fresh or throughout Targeted period (30 days), Results indicated that all (TC) have an acceptable properties by all P/F ratios (0.5,0.4,0.3). Moreover, the (TC) made by p/F (0.4) in two techniques gained the highest organoleptic scores and rheological properties among other treatments and control. All cheese treatments were free from E coli either it were fresh or until the end of storage period on the other hand some growth of molds and yeast appeared either it were fresh and increased at the end of the storage period. Also, the (TC) made by P/F ratio (0. 3) in two techniques had The highest total Bacterial counts among other treatments.From previous properties soft white cheese and low producing costs about (62%: 64 %), can be processed by using cacao butter as milk fat replacer with P/F ratio (0.4).

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