2020
DOI: 10.3390/pr8050527
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Plant-Based Tacca leontopetaloides Biopolymer Flocculant (TBPF) Produced High Removal of Turbidity, TSS, and Color for Leachate Treatment

Abstract: Wastewater treatment is crucial to ensure a sustainable supply of clean water, especially for human use. Natural flocculants can overcome the disadvantages of chemical flocculants in wastewater treatment. This study proposes a new natural-based flocculant from the Tacca leontopetaloides plant for leachate treatment. The plant tuber was processed through gelatinization to produce Tacca leontopetaloides biopolymer flocculant (TBPF). The characterization of TBPF for flocculant properties was investigated, and the… Show more

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Cited by 9 publications
(23 citation statements)
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“…The optimum pH, TBPF dosage, and initial metal ion concentration were kept constant while the initial TBPF concentration was varied at 3%, 5%, and 10%. The preparation and characterization of TBPF was carried out from our previous study [9]. Next, the effect of metal ion removal was examined by varying the metal ion concentration from 1.5 to 3.0 mg/L at fixed pH, dosage, and initial TBPF concentration.…”
Section: Methodsmentioning
confidence: 99%
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“…The optimum pH, TBPF dosage, and initial metal ion concentration were kept constant while the initial TBPF concentration was varied at 3%, 5%, and 10%. The preparation and characterization of TBPF was carried out from our previous study [9]. Next, the effect of metal ion removal was examined by varying the metal ion concentration from 1.5 to 3.0 mg/L at fixed pH, dosage, and initial TBPF concentration.…”
Section: Methodsmentioning
confidence: 99%
“…Like other starches, Tacca leontopetaloides biopolymer flocculant (TBPF) consists mainly of polysaccharides of the monosaccharide, alpha-D-(+) glucopyranose type. In our previous study [9], TBPF has a amylose/amylopectin polymer mixture, viscosity, and zeta potential of 26:74, 0.037-0.04 Pa•s, and −13.14 mV, respectively, which helped in flocculating activity. During isolation process, the loss of birefringence and crystalline order in starch occurred due to the breaking of the double helix in the crystalline region and the leaching of amylose.…”
Section: Introductionmentioning
confidence: 91%
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