“…The concentration effect was performed using 5, 20, 40, 60,80, 100 and 150 mg/L of acid orange II while for pH effect, different pH levels of acid orange II (pH 2, 4, 6, 8, 10 and 12) were determined and made use. Kinetic effect was represented by shaking times (5,10,20,30,45,60, 120, 180 and 360 min) while for temperature effect, different temperatures (30, 40, 50 and 60 °C) were used in this analysis. For all factors, the batch test analysis was carried out with the ratio 1:100.…”