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To study the adsorption of Rhodamine-B dye (Rh-B) from artificial aquatic solution by using activated Hygrophila auriculata nano carbon under batch adsorption mode. Activated nano carbon was synthesized from Hygrophila auriculata and it was characterised by analytical methods such as BET(BJH), XRD, FTIR, and SEM with EDX. The equilibrium adsorption data were calculated and it was interrelated using Freundlich, Langmuir, Temkin, Hurkins-Jura, Halsay, Radlich-Peterson, Dubinin-Radushkevich, Jovanovic, and Brunauer Emmett Teller (BET) isotherm models. The kinetics of the adsorption technique was examined via pseudo- second order, Elovich mode and intraparticle diffusion methods. Thermodynamic parameters like change of free energy (ΔG°), change of enthalpy (ΔH°), and change of entropy (ΔS°) has been estimated. The value of regression coefficient (R2) indicates that Langmuir isotherm suitable to designate the process. The maximum adsorption capacity of monolayer is 204.11mg/g at 40°C. Based on the R2 value the adsorption mechanism was fitting to the pseudo-second order model. Thermodynamic factors obtained (ΔG° ranged from -4429.50 to -640.26 kJ/mol; ΔH° ranged from 5.38 to 12.84 kJ/mol; and ΔS° ranged from 19.82 to 50.23 J/K/mol, correspondingly) representing the Rh-B dye removal from artificial aquatic solutions by AHANC is there spontaneous, endothermic and possible in nature respectively. The outcomes point out that AHANC could be used as low-price and an effective adsorbent for the removal of Rh-B dye from artificial aqueous solution.

Colostrum is the nutrient-rich, secretion produced by mammals within 24 to 72 hours after parturition. It is a mixture of lacteal secretions and constituents of blood serum, notable immunoglobulin and serum proteins that accumulate in mammary gland during the ORIENTAL JOURNAL OF CHEMISTRY ABSTRACTStudy was carried out to evaluate the chemical characteristics of colostrums and skim milk blended heat treated product. The present study was confined to standardization of colostrum harvested from 2 nd milking of gir breed of cow based product in combination with skim milk, sugar and cardamom powder. The blends proportions of skim milk were @ 15, 30, 45% and addition of 8% cane sugar was found to impart the desired sweetness. Green cardamom powder was used as flavouring agent. These mixtures were kept in a water bath at 3 different temperatures viz. 60, 70 and 75°C for 30 minutes. Gelation occurs on heating to yield curd like products of different gel strength, which were cooled at room temperature and analysed for different chemical attributes like fat, protein, acidity etc. The results indicated that the fat, protein, acidity content decreased significantly (p < 0.01) however the moisture, total carbohydrate increased significantly (p < 0.01) but ash differed non significantly with increased in skim milk proportion in blend at different temperatures.