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    Treatment of biosorption and ozonation on elimination of the day pollution in treated water
    (Green Wave Publishing of Canada, 2020) Mir Khan, U.; Selamoglu, Z.
    Textile wastewater is characterized by strong color, saturation of unfixed dyes and their residues, and organic and inorganic chemicals, such as bleaches, detergents, optical brighteners, fixing, sequestering and finishing agents, carriers, surfactants, equalizers, It is characterized by consumption of high amount of water and production of large volumes of wastewater from various processes, such as dyeing, printing, finishing, The wastewater treatment methods are broadly categorized as physical, chemical and biological. The integrated processes including some combinations of three treatment classes are mostly employed to remove color from dye contaminated effluents and comply with severe regulations. This review revealed that a combination of biosorption followed by ozonation might more efficient in terms of time, cost and toxicity reduction than separately using these processes. To compensate the negative points of both the processes, combined treatment of biosorption followed by subsequent ozonation have been implied. The treatment of ozonation has been increasing for the decolorization of textile dyes, the main disadvantage of this way of apply being related to the by products, which can have toxic and carcinogenic actions. The other disadvantage related to ozonation is its cost and time taken by ozonation. On the other hand, biosorption is a cheap process for the treatment of textile dyes, but it is less efficient in removing dyes as compared to ozonation at higher dye concentrations. It can be suggested that a combination of biosorption followed by ozonation might more efficient and effective for the decolorization of textile dye and to reduce the toxicity of ozonation process. © 2020, Green Wave Publishing of Canada. All rights reserved.
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    Use of enzymes in dairy industry: A review of current progress
    (Razi Vaccine and Serum Research Institute, 2020) Mir Khan, U.; Selamoglu, Z.
    This review paper aimed to provides precious information about the function and use of different enzymes in dairy food applications. An enzyme is called a protein and catalyzes a specific reaction. Every enzyme is intended to initiate a particular reaction with a specific outcome. Moreover, numerous enzymes are present in the human body. Dairy food applications include the use of different enzymes, such as protease, to lessen the allergic properties of bovine milk products and lipase to improve the flavor of the cheese. Caseins, which are acid-soluble, are free from a flavor and can be suitable for addition to beverages and acidy foods by the limitation of proteolysis. The hydrolysates of casein are better to use in foods based on milk proteins for newborn children with allergy to bovine milk. Lipolysis makes a significant role in the flavor of Swiss cheese. The peppery flavor of Blue cheese is produced by short-chain unsaturated fats and methyl ketones. Many minor enzymes with limited application in dairy processes are sulphydryl oxidase, lactoperoxidase, glucose oxidase, catalase, lysozyme, and superoxide dismutase. Both catalase and glucose oxidase are utilized in food preservation processes. The scope minor enzymes in milk products needed for better production of dairy products and for the future of dairy technology. The worldwide market for the production of microbial enzymes used in dairy products processing is impressively increasing; however, there are a limited number of enzymeproducing industries in the market. The production of proteinase, lactase, lipase, and microbial rennet is increasing in the laboratory and small scales. In near future, the need for these enzymes will be undoubtedly significantly increasing essentially due to the requirement of significant nutritional valuable dairy products in the country to overcome malnutrition and obesity and shift toward low-fat and healthy foods. © 2020 by Razi Vaccine & Serum Research Institute.