scholarly journals Feasibility Study on Application of Natural Coagulants

2021 ◽  
Vol 2070 (1) ◽  
pp. 012186
Author(s):  
R Premkumar ◽  
S. Rajesh ◽  
M Prasanna venkadesh
Keyword(s):  
Mixing Time ◽  
Settling Time ◽  
Calotropis Procera ◽  
Turbid Water ◽  
Natural Coagulants ◽  
Slow Mixing ◽  
Hyacinth Bean ◽  
Banana Leaves ◽  
Banana Leaf ◽  
The Ideal

Abstract Creating nations are confronting consumable water gracefully issues because of lacking money-related assets. The expense of water treatment is expanding, and the nature of waterway water isn’t steady because of a suspended and colloidal molecule load brought about via land advancement and high tempest overflow during the stormy season. Because of numerous issues made by utilizing engineered coagulants a popularity to locate an elective characteristic coagulant emerges. In this exertion, an endeavor is made to examine the likelihood of normal coagulants like Cassia Alata, Calotropis Procera, Hyacinth bean, Banana leaves, Carcia Papaya, Acacia Mearnsii, Jatropha Curcas, Cactus, and Tamarind seeds on the reduction of turbidity of water. The clump coagulation test was done to decide the ideal coagulant amount required for the evacuation of turbidity of 100 NTU and to recognize the successful coagulant out of the nine chose normal coagulants. From this study, it may be accomplished that banana leaf can be used as an effectual coagulant for low and medium turbid water, whereas for high turbid water cactus can be used as an effective coagulant. Further examinations were completed utilizing the recognized coagulant to streamline the parameters like coagulant measurements, pH, introductory turbid focus, blending time, blending rate, and settling time. The higher percentage removal of turbidity was observed when pH was maintained at 6.5, initial turbid concentration was 500NTU, rapid mixing time given was 1 minute, slow mixing time with 25 minutes, and settling time of 25 minutes.

scholarly journals Performance Evaluation of Phosphorous Removal by Coagulation using Natural Coagulants

2019 ◽  
Vol 9 (2S2) ◽  
pp. 106-109
Keyword(s):  
Industrial Wastewater ◽  
Natural Waters ◽  
Mixing Time ◽  
Settling Time ◽  
Calotropis Procera ◽  
Phosphorous Removal ◽  
Coagulation And Flocculation ◽  
Natural Coagulants ◽  
Hyacinth Bean ◽  
Banana Leaves

Phosphorous is one of the major nutrients contributing the increased eutrophication of lakes and natural waters. The concentration of phosphorus in domestic sewage is generally adequate to support aerobic biological wastewater treatment. Coagulation and flocculation processes can also to remove phosphorous from industrial wastewater.In this experimental study, an attempt is made to feasibility of natural coagulants like Cassia Alata, Calotropis Procera, Hyacinth bean, Banana leaves, Carcia Papaya, Acacia mearnsii, Jatropha Curcas, Cactus and Tamarind seeds on the decrease of Phosphorous from Industrial wastewater. The batch coagulation test was done to optimum graph was plotted between the removal efficiency all the chose coagulated. From the optimum trails, that the rate of phosphorous removal is more for hyacinth bean with a level of 75, trailed by casuarinas leaves with 74% and Banana leaves with 73%. Tamarind seed demonstrates the least Phosphorous expulsion from the wastewater with 56%. From the optimum trails, the Hyacinth bean can be utilized as a successful coagulant for the expulsion of phosphorus from the wastewater. In the optimum trails coagulation studies were carried out to investigate the factor like optimum dosage, pH, initial concentration of Phosphorous, Mixing time and the settling time which influences the removal of phosphorous by coagulation process. From the study, it might be inferred that the maximum percentage removal of phosphorous was acquired for the coagulant measurement of, pH of 8, the initial phosphorous concentration of, mixing time of and settling time of 45 minutes. It might be presumed that the Phosphorous removal from the industrial wastewater of 95% was conceivable when we kept up the optimum condition by the coagulation procedure..

Effect of moisture content on dielectric properties of banana leaves and peels in frequency range of 1–20 GHz

Frequenz ◽  
2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Soumya Sundar Pattanayak ◽  
Soumen Biswas
Keyword(s):  
Dielectric Constant ◽  
Dielectric Properties ◽  
Dielectric Loss ◽  
Moisture Content ◽  
Measurement Data ◽  
Banana Peel ◽  
Frequency Range ◽  
Proposed Model ◽  
Banana Leaves ◽  
Banana Leaf

Abstract The quality of agricultural products can be remotely sensed and enhanced by determining the dielectric properties. This paper studies the dielectric properties of banana leaf and banana peel over the frequency range 1–20 GHz using the open-ended coaxial probe (OCP) method. A new curve fitting model is proposed to characterize the dielectric properties of banana leaf and banana peel. The different moisture content (MC) levels are considered for both banana leaf and banana peel samples and, their dielectric properties are characterized. Further, the banana leaf and banana peel’s measurement data are compared with the data obtained using the proposed model. In addition, Root Mean Square Error (RMSE) and R-squared (R 2) are calculated to validate the performance of the proposed model. In case of banana leaf at 68.26% MC, the dielectric constant achieves the value of R 2 and RMSE of 0.98 and 0.0648, respectively. Similarly, dielectric loss achieves the value of R 2 and RMSE of 0.88 and 0.0795, respectively. Further, for banana peel at 80.89% MC, the dielectric constant achieves the value of R 2 and RMSE of 0.99 and 0.2989, respectively. Similarly, dielectric loss achieves the value of R 2 and RMSE of 0.96 and 0.6132, respectively.

EFFECT OF MIXING ENERGY, MIXING TIME AND SETTLING TIME ON DISPERSION EFFECTIVENESS IN TWO BENCH-SCALE TESTING SYSTEMS

2008 ◽  
Vol 2008 (1) ◽  
pp. 651-656 ◽  
Author(s):  
Biplab Mukherjee
Keyword(s):  
Energy Dissipation ◽  
Size Distribution ◽  
Mixing Time ◽  
Tween 80 ◽  
Settling Time ◽  
Oil Droplets ◽  
Mixing Energy ◽  
Oil Dispersant ◽  
Dissipation Rates ◽  
Dispersed Oil

ABSTRACT Dispersion experiments were conducted in baffled-flask and paddle-jar mixing systems at five energy dissipation rates ranging from 4.8 × 10−4 to 1.6 × 10−1 J/kg-s. The objective of these experiments was to investigate the effects of mixing energy, mixing time, and settling time on dispersion effectiveness and size distribution of the chemically dispersed oil droplets. Two separate combinations of evaporatively weathered Mars crude oil premixed with dispersants differing in hydrophile-lipophile balance (HLB) (12 and 10) but having the same chemical composition (Tween 80 and Span 80 in dodecane) were used. Dispersion effectiveness increased with energy dissipation rate to a maximum and then leveled for all cases studied. In the baffled flask, dispersion effectiveness reached a maximum of 82 ± 5% irrespective of oil-dispersant combination. In the paddle jar, the maximum value of dispersion effectiveness was oil-dispersant specific, being at 87 ± 9% and 30 ± 11% for dispersant HLB 12 and 10, respectively. Mixing time did not seem to have a significant effect on dispersion effectiveness in comparison to the effects of energy dissipation rates and oil-dispersant combinations. The normalized volume distributions of the dispersed oil droplets were tri-modal in both systems, suggesting that multiple mechanisms of droplet formation occurred. The largest droplet mode disappeared from the size distribution in dispersions produced in the baffled flask when the mixing energy was >1.6 × 10−2 J/kg-s. A similar behavior was also observed in the paddle jar for the oil-dispersant combination of HLB 12, but not for HLB 10. Inclusion of a settling period of 20 minutes before collecting sample decreased the dispersion effectiveness in paddle jar but no significant changes were observed in the baffled flask system. The differences observed were due to the differences in the size distributions of the dispersed oil droplets generated in these two systems.

Extraction of natural coagulants from Maerua subcordata and Moringa stenopetala for use in turbid water treatment

2016 ◽  
Vol 59 ◽  
pp. 127-134 ◽  
Author(s):  
Moa Megersa ◽  
Abebe Beyene ◽  
Argaw Ambelu ◽  
Ludwig Triest
Keyword(s):  
Water Treatment ◽  
Turbid Water ◽  
Moringa Stenopetala ◽  
Natural Coagulants

scholarly journals Studies on the treatment of surface water using rajma seeds

2018 ◽  
Vol 13 (s1) ◽  
pp. 7-13
Author(s):  
S. Babitha Merlin ◽  
M. Abirami ◽  
R. Suresh Kumar
Keyword(s):  
Surface Water ◽  
Settling Time ◽  
Optimum Dose ◽  
Turbidity Removal ◽  
Coagulation Process ◽  
Natural Coagulants ◽  
Indiscriminate Disposal ◽  
Surface Water Samples ◽  
By Products ◽  
Natural Water Bodies

Abstract Indiscriminate disposal of wastewater with suspended solids have led to higher amount of pollution to the natural water bodies. Turbidity removal becomes an essential part in the water treatment when surface water is used for drinking purpose, this can be achieved by means of coagulation process. Coagulation process is the dosing of a coagulant in water, resulting in the destabilization of negatively charged particles. Commercial coagulants which were widely used can synthesize by-products in turn may pollute the environment and deteriorate the ecosystem at a slow rate. So, now-a-days natural coagulants are used as a potential substitute because it’s biodegradable, ecofriendly and non-toxic. In this study, the turbid surface water samples were treated using powdered seeds of Rajma (natural coagulant) followed by variations in dosage, settling time and pH were also studied. From the results obtained, it was found that the Rajma seeds powder achieved 48.80% efficiency for 0.5 g/l of optimum dose at pH 6 for 20 min settling time respectively.

scholarly journals PEMBUATAN MINUMAN DARI EKSTRAK DAUN PISANG BATU (Musa balbisiana Call) DENGAN PENAMBAHAN FERRO SULFAT

2019 ◽  
Vol 20 (2) ◽  
pp. 102-110
Author(s):  
Alsuhendra Hendra Jr ◽  
Ridawati Ridawati
Keyword(s):  
Food Analysis ◽  
Raw Material ◽  
State University ◽  
Musa Balbisiana ◽  
Engineering Faculty ◽  
General Acceptance ◽  
Organoleptic Test ◽  
Engineering State ◽  
Banana Leaves ◽  
Banana Leaf

Chlorophyll was extracted from ‘batu’ banana leaves and used as raw material for making beverage. The research was conducted at the Laboratory of Food Analysis and Engineering, Faculty of Engineering, State University of Jakarta from April to September 2018. The results of the research showed that chlorophyll of ‘batu’ banana leaf could be extracted using 0.1% NaHCO3 solution in a ratio of 1: 5. The beverage were made using chlorophyll extract with Fe2+ ion 15, 20, and 25 mg/L. By organoleptic test, the panel accepted the beverage between rather like to like for color, aroma, taste, and consistency. The general acceptance of panel on the beverage made by adding Fe2+ ions as much as 25 mg/L was higher than others. Klorofil diekstrak dari daun pisang batu untuk dijadikan sebagai bahan baku pembuatan minuman. Penelitian dilaksanakan di Laboratorium Analisis dan Rekayasa Boga, Fakultas Teknik Universitas Negeri Jakarta dari bulan April sampai September 2018. Hasil penelitian menunjukkan bahwa klorofil daun pisang batu dapat diekstrak menggunakan larutan NaHCO3 0,1% dengan perbandingan 1:5. Minuman dibuat dari ekstrak klorofil daun pisang batu dengan menambahkan ion Fe2+ sebanyak 15, 20, dan 25 mg/L. Berdasarkan hasil uji organoleptik diketahui bahwa minuman tersebut dapat diterima panelis dengan tingkat kesukaan antara agak suka hingga suka untuk aspek warna, aroma, rasa, dan konsistensi. Tingkat penerimaan umum panelis terhadap minuman yang dibuat dengan penambahan ion Fe2+ sebanyak 25 mg/L lebih tinggi dibandingkan dengan minuman lainnya.

scholarly journals SEMENTES DE Moringa oleífera Lam: EFICIÊNCIA NO USO DE COAGULANTE BIOLÓGICO NO TRATAMENTO DE ÁGUA COM TURBIDEZ, COMPARADO AO COAGULANTE QUÍMICO SULFATO DE ALUMÍNIO

2020 ◽  
Vol 9 (11) ◽  
pp. 1-18
Author(s):  
Maiara Luzia Grigoli OLIVIO ◽  
Elizângela Flávia Jacob ESTEVES ◽  
Dagmar Aparecida de Marco FERRO
Keyword(s):  
Water Treatment ◽  
Moringa Oleifera ◽  
Aluminum Sulfate ◽  
Low Cost ◽  
Turbid Water ◽  
Quality Of Water ◽  
Before And After ◽  
Natural Coagulants ◽  
Moringa Oleifera Lam

Comumente o sulfato de alumínio é o coagulante químico utilizado nas Estações de Tratamentos para a clarificação da água, embora produza um lodo tóxico de difícil deposição no ambiente. No entanto, os coagulantes naturais como sementes de Moringa oleífera Lam. têm demonstrado vantagens para tratamento em comparação aos químicos, pela simplicidade de uso e baixo custo. O estudo objetivou analisar a eficiência coagulante da semente de Moringa oleífera na clarificação de água com turbidez e comparar com os parâmetros do coagulante químico sulfato de alumínio. As amostras de água foram coletadas no Córrego Jacu Queimado e as sementes colhidas em um plantio da própria espécie. Foram realizados, em laboratório, etapas sequenciais do experimento: comparação da eficiência da semente verde e seca, determinação da concentração e tempo de exposição da semente à água, comparação de agitação manual e magnética entre elas e do coagulante biológico com o químico, sendo analisados os aspectos físico, químico e biológico antes e após a adição de ambos. Observou-se que apenas a semente seca realiza a clarificação da água em comparação com os resultados das análises da água clarificada com o sulfato, determinando-se que 5 sementes são eficazes para tratar 1 litro de água com turbidez de até 25,0 NTU, considerando-se mais relevante a agitação manual para o efeito de coagulação e o aguardo de 2 horas para o término da decantação. Conclui-se, que a semente de Moringa é um coagulante biológico que se apresenta como alternativa para o tratamento de água com turbidez, porém, ainda não é indicada para a potabilidade. É preciso dar continuidade ao tratamento em busca de processos que visam melhorar a qualidade da água para aproximar-se aos parâmetros aceitáveis para o consumo humano.   Moringa oleífera Lam SEEDS: EFFICIENT USE OF BIOLOGICAL COAGULANT FOR WATER TURBIDITY TREATMENT, COMPARED TO ALUMINUM SULFATE CHEMICAL COAGULANT   ABSTRACT Aluminum sulfate is a chemical coagulant commonly used at Water Treatment Plants for water clarification, although it produces a toxic sludge of difficult deposition in the environment. However, natural coagulants such as Moringa oleíferaLam seeds have evidenced the advantages for the treatment when compared to chemicals, due to either their simplicity in and low cost.  This research aims at reviewing the efficient use of   Moringa oleífera seeds as coagulants for turbid water clarification as well as comparing the parameters of aluminum sulfate chemical coagulants. The water samples were collected at Córrego Jacu Queimado and the seeds were harvested from a crop of its own species. Sequential steps were performed in the lab for this experiment: Comparison of green and dry seeds efficiency, concentration and time of exposition of the seed to water measurements, comparison of manual and magnetic stirring among them and among biological and chemical coagulants, being analyzed physical, chemical and biological aspects before and after adding both of them. It was observed that only the dry seed enables water clarification when comparing the analysis results to sulfate water clarification, it was ascertained that 5 seeds are efficient to treat a liter of 25,0 NTU turbidity in water, considering as more relevant manual stirring for coagulation effect after a two-hour rest for decantation completion. It was concluded that Moringa seed is a biological coagulant presented as an alternative for turbid water treatment, although it is not indicated for drinkability. Further treatment is necessary in order to keep searching for processes that target to improve the quality of water and meeting acceptable parameters for water consumption.   Keywords: Biological Coagulant. Chemical Coagulant. Efficiency. Water Clarification. Comparative Parameters.

scholarly journals Physicochemical Properties of Klutuk banana Leaves (Musa balbisiana Colla) Susu and Wulung Cultivars with its Potential as Antioxidant

2020 ◽  
Vol 1 (1) ◽  
pp. 18
Author(s):  
Safinta Nurindra Rahmadhia ◽  
Titisari Juwitningtyas
Keyword(s):  
Physical Properties ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Chemical Properties ◽  
Significant Activity ◽  
Musa Balbisiana ◽  
Banana Leaves ◽  
Physical And Chemical ◽  
Banana Leaf ◽  
Potential Use

Banana leaf is mostly used as food packaging materials. The most often used leaf of banana trees is from Klutuk banana. Its leaf is the broadest and most durable among other banana leaf cultivars. However, the research of potential use of Klutuk banana leaf has not much done. In this research, the physical and chemical properties of Klutuk banana leaves will be observed from the very top to the bottom of the tree. Physical properties explored from Klutuk banana leaves are tensile strength, elongation, thickness, and color of the leaf. The leaf then will be extracted using methanol so that its antioxidant properties can be known. The leaf from the third petiole of Klutuk banana susu and wulung cultivars, has the best physical properties, i.e., mechanical, color, and antioxidant activity properties, and is best to use as food packaging material. The most significant activity of antioxidant is found from the first shoot of Klutuk banana susu and wulung leaf cultivars.

scholarly journals Pengaruh Bahan Pengisi Kemasan Terhadap Kerusakan Fisik Pada Buah Pepaya (Carica papaya L.) Selama Transportasi Laut.

2017 ◽  
Vol 2 (4) ◽  
pp. 514-523
Author(s):  
Muazzimi Muazzimi ◽  
Kiman Siregar ◽  
Bambang Sukarno Putra
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Carica Papaya ◽  
Packing Material ◽  
Physical Damage ◽  
Thin Skin ◽  
C Value ◽  
Slow Moving ◽  
Banana Leaves ◽  
Banana Leaf

Abstrak.  Salah satu ciri komoditas hortikultura termasuk pepaya adalah sifatnya yang mudah rusak (perishable) seperti mudah busuk dan mudah susut bobotnya karena kulitnya yang tipis dan daging buahnya yang lunak. Dari hasil penelitian kerusakan fisik yang yang terendah terdapat pada alat transportasi kapal cepat dengan perlakuan bahan pengisi kemasan yang menggunakan bahan pengisi daun pisang kering, dan dari hasil uji BNT bahan pengisi yang bagus adalah daun pisang kering, dikarenakan daun pisang kering berbentuk lentur dan suhu dari daun pisang kering tersebut netral. Susut bobot setelah transportasi yang paling sedikit terjadinya kehilangan pada kapal lambat dengan perlakuan tanpa bahan pengisi, hanya sedikit selisih dengan alat transportasi kapal cepat bahan pengisi daun pisang kering.Nilai vitamin C yang tertinggi adalah 11,6 yang diperoleh pada perlakuan kapal cepat dengan bahan pengisi styrofoam. Tingkat kesukaan panelis terhadap rasa dan warna pada perlakuan kapal lambat dengan bahan pengisi styrofoam, sedangkan nilai terendah ada pada perlakuan kapal lambat tanpa bahan pengisi, rasa dan warna sangat berhuhungan sehingga nilai tertinggi terdapat pada perlakuan yang sama dan juga hasil terendah.The Influence of Packaging Fillers on Physical Damage to Papaya Fruits (Carica papaya L.) During Sea TransportAbstract. One characteristic of horticultural commodities including papaya is its perishable nature as it is easy to rot and easily shrinks its weight due to its thin skin and soft flesh. From the result of the research, the lowest physical damage was found in fast ship transportation by the treatment of packing material using dry banana leaf filler, and from the BNT test the good filler was dried banana leaf, due to dry banana leaf-shaped bending and temperature from Dry banana leaves are neutral. Weight loss after transport with the least loss of slow-moving vessels with no filler treatment, only slight difference with the rapid vessel transport filling of dried banana leafs.The highest vitamin C value was 11.6 obtained in the treatment of fast vessels with fillers Styrofoam. The panelist's favorite level of taste and color in the treatment of slow vessels with styrofoam fillers, while the lowest values are in slow ship treatment without fillers, the flavors and colors are highly respected so that the highest value is in the same treatment and also the lowest yield.

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