The aim of the study was to screen the waste wood biomass of 10 wood species as biosorbents for synthetic dye Congo Red (CR) removal from water and to single out the most efficient species for further batch biosorption experiments. Euroamerican poplar (EP), the most efficient species achieving 71.8% CR removal and biosorption capacity of 3.3 mg g⁻¹, was characterized by field emission scanning electron microscopy (FE-SEM) and Fourier transform infrared spectroscopy (FTIR). Different factors affecting the biosorption process were investigated: initial biosorbent concentration (1–10 g dm⁻³), contact time (5–360 min), initial CR concentration (10–100 mg dm⁻³), and the initial pH (pH = 4–9). The results showed that CR removal efficiency increased with the increase of biosorbent concentration and contact time. Increase of initial CR concentration led to an increase of the biosorption capacity, but also a decrease of CR removal efficiency. The highest CR removal efficiency was achieved at pH = 4, while at pH = 9 a significant decrease was noticed. The percentage of CR removal from synthetic wastewater was 18.6% higher than from model CR solution. The Langmuir model fitted well the biosorption data, with the maximum biosorption capacity of 8 mg g⁻¹. The kinetics data were found to conform to the pseudo-second-order kinetics model.

Open Access Agricultural Journals published by Institute of Agricultural Economics and Information

Pasta is one of the most popular meals in the world. It is affordable, easy to combine with other foods and easy to cook. Unfortunately, pasta is energy-rich and nutrient-poor. Whole-wheat pasta is somewhat better in nutritional quality, but further improvements may be made. One option is to add different raw materials and specific nutritive components (vitamins, polyphenols, fiber, protein, etc.) to semolina. However, this approach changes its physico-chemical properties, e.g. cooking loss, texture, etc., which cannot be disregarded. The current research investigates possibilities for production of barley-enriched pasta with acceptable cooking qualities. To ensure the beneficial health effects of β-glucan, β-glucan-rich barley was selected asa starting material. Pasta enriched with 10–50% β-glucan-rich barley flour was produced in the mini-press and the laboratory extruder and then dried at low, medium and high temperature regimes. Colour, cooking quality and microstructure of the enriched pasta were investigated to determine its acceptability. The research showed that barley-enriched pasta of good cooking quality might be produced by selecting an optimal combination of suitable production parameters for forming and drying.