Fariba Mohseni, - Department of Chemistry, University of Sistan and Baluchestan, P.O. Box ۹۸۱۳۵-۶۷۴, Zahedan, Iran
Niloufar Akbarzadeh-t - Department of Chemistry, University of Sistan and Baluchestan, P.O. Box ۹۸۱۳۵-۶۷۴, Zahedan, Iran

Co-precipitation is one of the methods for the preparation of nanoparticles. This method is very simple and cost effective.[1] In this study, first nickel oxide nanoparticles were prepared by co-precipitation then Its ability to absorb edible color in a laboratory scale has been studied. This compound characterized using FT-IR, X-ray diffraction (XRD), scanning electron microscopy (SEM) and energy dispersive X-ray spectrometer (EDX). Three types of adsorption isotherms including Langmuir isoterms, Langmuir-Freundlich, Thawts were investigated in different concentrations at pH=7. [2]Considering the amount of R obtained for the Langmuir isotherm, which is equal to 0.980, we conclude that the absorption of food color on the surface of the adsorbent is monolayer and uniform. The absorption of food color by nickel oxide nanoparticles is well suited to Langmuir isotherm.