Analysis of active ingredients of natural coagulants and their efficiency in reducing turbidity of potable water
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Date
2022-07
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G.B. Pant University of Agriculture and Technology, Pantnagar, District Udham Singh Nagar, Uttarakhand. PIN - 263145
Abstract
The present study was carried out in order to use various natural coagulants to reduce turbidity of potable water. The coagulants used were rice husk, Moringa oleifera seeds, groundnut shell and sago seeds. They were used in doses of 1g, 2g, 3g, 4g, and 5g and the research work was carried out in pH range of 6.5-8.5. Synthetic turbid water of 100 NTU was prepared and used for carrying out the experiments. Maximum turbidity removal efficiency was of sago seeds with an efficiency of 99.56 when pH was 7. Fourier Transform Infrared (FTIR) analysis of the natural coagulants were done to determine the functional groups present in the coagulants which aid in coagulation process. It was observed that silica derivatives in rice husk, proteins and lipids in Moringa oleifera and groundnut shell and starch present in sago seeds were aiding in coagulation process. It was observed that natural coagulants showed good turbidity removal efficiency and the sludge obtained after their use was also very minimal.