The use of Baker’s yeast adsorption of dye using the batch mode process was studied. The effects of contact time, adsorbent dose and initial dye concentration were determined. The surface morphology Baker’s yeast was studied by FTIR  and SEM and surface area was determined by methylene blue adsorption method.

    The experiment data were fitted very well to Langmui, Freundlich and Temkin adsorption models but Langmuir adsorption models provided the best agreement with data. The maximum adsorption capacity of Baker’s yeast obtained from Langmuir model was 3.846 mg/g. The kinetic data obtained  have been analyzed using a pseudo-first order and pseudo- second order kinetic models. The pseudo-second order kinetic model was found to well with the experimental data. Thermodynamic properties namely free energy (ΔG), enthalpy  (ΔH)  and entropy (ΔS) were calculated to appropriate the nature of adsorption.