Several natural coagulants have been studied for use in water treatment. The seed of Moringa oleifera Lam, for example, is a natural coagulant whose extract has been mentioned as effective not only for removing color, turbidity, and compounds with absorption at UV-254 nm, but also for significantly reducing the amount of sludge and bacteria in wastewaters. Therefore, the present study (1) evaluated the molecular weight of the extract of Moringa oleifera seed utilizing electrophoresis, and (2) compared the efficiency of different extracts obtained, using solutions of NaCl (0.01 M, 0.1 M and 1 M), distilled water, and Moringa oleifera Lam seed, acting as a natural coagulant in order to obtain drinking water. The tests were performed in Jar Test, and the effectiveness of the process was assessed regarding the removal of color, turbidity and UV-254 nm. It was observed that the molecular weight found in this study is consistent with literature data. Moreover, the highest removal efficiency of color, turbidity, and UV-254 nm occurred with 1M NaCl solution, with coagulant concentration between 100 and 300 mg L-1. The results obtained evidenced that the seed of Moringa oleifera Lam is a great alternative for use as a coagulant in drinking water treatment systems.
The main objective of the present work is to study the efficiency in terms of removing color and turbidity of raw water in order to obtain drinking water. For this purpose, different coagulant solutions were obtained utilizing different salts, NaCl, KCl and MgCl2, in concentration 1M, distilled water combined with the Moringa oleifera Lam seed. Each coagulant solution obtained was studied with concentrations ranging from 25 to 300 mg/L of Moringa in salt solution. The tests were performed in the Jar Test, and the efficiency of the process was assessed in terms of color and turbidity. The results show no difference in the coagulation for extracts using the salts KCl, NaCl and MgCl2 1 Molar. The best results were found employing the coagulant solutions extracted with salt, in various concentration ranges (125 to 300 mg/L); as the concentration of protein in solution becomes higher, the greater is its power as a coagulant. The lowest content of protein was found in the solution extracted with water, which consequently had the lowest values of color and turbidity removal. Finally, the results obtained by the present work show that the seed of Moringa oleifera Lam is a great alternative for use as a coagulant in drinking water treatment systems.
Resumo
O avanço dos conhecimentos sobre a relação entre alimentação e saúde, bem como os elevados custos da saúde pública e a busca permanente da indústria por inovações têm gerado novos
IntroduçãoGelados comestíveis são definidos como produtos alimentícios obtidos a partir de uma emulsão de gorduras e proteínas, com ou sem adição de outros ingredientes e substâncias que tenham sido submetidas ao congelamento, em condições que garantam a conservação do produto no estado congelado ou parcialmente congelado, durante o armazenamento, o transporte, a
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