In the present study, the effect of various natural food condiments (garlic, ginger,
pepper, tomato and onion) on the formation of heterocyclic amines (HAs) in
cooked camel meat was studied. In control sample, the amount of HAs MeIQx,
4,8-DiMeIQx and PhIP were obtained between 2.10 and 5.22 ng/g, while, MeIQ
and IQ were found less than quantification limit. The camel meat cooked with
different food condiments, the HAs were found in lesser amounts. MeIQx, 4,8-
DiMeIQx and PhIP were detected from 0.42 to 2.83 ng/g, however, MeIQ and IQ

In this study, starch based nanocomposite (starch/SnO2) was synthesized and used as an effective adsorbent
for the removal of Hg2+ from aqueous medium. The as-prepared starch/SnO2 nanocomposite was
characterized by means of the XPS, XRD, BET, FTIR, SEM and TEM analyses. The effects of contact time,
pH, initial Hg2+ concentration and temperature on the adsorption performance of starch/SnO2 nanocomposite
were investigated thoroughly. The experimental results showed that starch/SnO2 nanocomposite

The zeta or electrokinetic potential describes the nanomaterials potential distribution and it is often a useful parameter to evaluate the adsorption of ionic pollutants on the nanomaterials surfaces, since it reflects the electrostatic interactions of water pollutants on the nanomaterials surfaces. In this respect, sodium montmorillonite (Na-MM) attracted great attention in the removal of toxic pollutants from water. The present work aims to increase the ability of MMT to act as amphiphiles to increase the diffusion of pollutants into MMT galleries.