The University of Misan organizes a panel discussion on the use of egg shells in the removal of ions and dyes used in food processing, The Faculty of Agriculture at the University of Maysan organized a panel discussion on the use of eggshells to remove the ions and pigments and to use them in the manufacture of food with the participation of teaching the college. The lecture dealt with a lecture given by the teacher Hassanin Najm Abboud, in which the high efficiency of eggshells used for several purposes, which included removing blue dye, and removing cadmium ions, lead, zinc and copper as well as used in the promotion of juices used by apple juice as a model. The workshop recommended using crusts in the food industry and the possibility of removing pigments and polluting elements of the environment, as well as removing sewage pollution as well as the possibility of isolating ions and introducing them in various fields
