College of Education for Pure Sciences, University of Mosul discussed a Ph.D. thesis on the kinetics and thermodynamics of adsorption of some industrial food dyes using different adsorbents and studied their stability and the factors affecting them by the postgraduate student, Mrs. Abeer Qais Younes.

The thesis demonstrated a detailed study of the process of adsorption of food colorings and the factors affecting them, as they are widely used in various food industries and in the pharmaceutical industry.

The thesis aimed at preparing of aromatic azo complexes resulting from the coupling reaction of five colored food dyes with the para-nitro-aniline azo reagent (DPNA), as well as addressing the factors affecting the values ​​of the stability constants of the resulting five colored complexes.

The thesis concluded that changing the structural bodies of the food dyes also has a clear effect on the values ​​of the stability constants of the five colored complexes produced and this was proven through the variation in the values ​​of the stability constants of the products.