Assessment of Coagulation Potential of Three Different Natural Coagulants in Water Treatment

International Journal of Research and Scientific Innovation (IJRSI) | Volume IV, Issue XII, December 2017 | ISSN 2321–2705

Assessment of Coagulation Potential of Three Different Natural Coagulants in Water Treatment

Venkata Maruti Prasad S[1], H. Ramamohan[1],  B. Srinivasa Rao[2]

[1]Aditya Institute of Technology & Management, Tekkali, Srikakulam District, Andhra Pradesh, INDIA.
[2]Sri Sivani College of Engineering, Chilakapalem, Srikakulam, Andhra Pradesh, INDIA

Abstract – In addition to food, shelter and clothing, water is one of our basic human needs and lack of potable water is a major cause of death and disease in our world. Now a days due to rapid industrialization even in rural areas, water become contaminated. Suspended and colloidal matter such as clay, silt, finely divided organic and inorganic matter, plankton and other microscopic organisms are responsible for turbid water. Aluminum and iron salts are commonly used as chemical coagulants. There are a variety of purification methods of drinking water which are very costly and those methods cannot serve a common man effectively. The purpose of this study is to provide information on low cost household water treatment using Moringa Oleifera, Arachis Hypogaea (Peanuts), Zea mays (Corn). Natural coagulants show bright future and are concerned by many researchers because of their abundant source, low price, multifunction and biodegradation. In the present investigation, assessment of three different natural coagulants namely seeds of Moringa Oleifera, Arachis Hypogaea (Peanut), Zea mays (Corn)has been carried out. After treatment the water samples were analyzed for different parameters like pH, Turbidity, TDS and Electrical conductivity. Turbidity removal efficiency was 86%, 83%, 21%, after the treatment at optimum dosage of 20mg/l and speed of mixing of 200rpm respectively for synthetic water of 100 NTU.Finally, it can be concluded that Moringa Oleifera and Arachis Hypogaea (Peanuts)are the most efficient natural coagulants.

Keywords – Moringa Oleifera, Arachis Huypogaea, Zea mays, Optimum dosage, Optimum speed of mixing.

I. INTRODUCTION

Growing population, increased economic activity and industrialization has not only created an increased demand for fresh water but also resulted in severe misuse of this natural resource. Suspended and colloidal matter such as clay, silt, finely divided organic and inorganic matter, plankton and other microscopic organisms are responsible for turbid waters. Coagulation is accomplished by the addition of ions having the opposite charge to that of the colloidal particles. In coagulation, a coagulant (generally positively charged) is added which causes compression of the double layer and thus the neutralization of the electrostatic surface potential of the particles. The resulting destabilized particles stick sufficiently. Aluminum and iron salts are commonly used as chemical coagulants. Utilization of alum has raised a public health concern because of the large amount of sludge produced during the treatment and the high level of aluminum that remains in the treated water. The intake of large quantity of alum salt may cause Alzheimer disease. For these reasons, and also due to others advantages of natural coagulants/flocculants over chemicals, developing countries adopted the use of natural polymers in the treatment of surface water for the production of drinking water.

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