Effectiveness of Moringa oleifera Coagulant Protein as Natural Coagulant aid in Removal of Turbidity and Bacteria from Turbid Waters
Coagulation of water involves the use of coagulating
agents to bring the suspended matter in the raw water together for
settling and the filtration stage. Present study is aimed to examine the
effects of aluminum sulfate as coagulant in conjunction with Moringa
Oleifera Coagulant Protein as coagulant aid on turbidity, hardness,
and bacteria in turbid water. A conventional jar test apparatus was
employed for the tests. The best removal was observed at a pH of 7
to 7.5 for all turbidities. Turbidity removal efficiency was resulted
between % 80 to % 99 by Moringa Oleifera Coagulant Protein as
coagulant aid. Dosage of coagulant and coagulant aid decreased with
increasing turbidity. In addition, Moringa Oleifera Coagulant Protein
significantly has reduced the required dosage of primary coagulant.
Residual Al+3 in treated water were less than 0.2 mg/l and meets the
environmental protection agency guidelines. The results showed that
turbidity reduction of % 85.9- % 98 paralleled by a primary
Escherichia coli reduction of 1-3 log units (99.2 – 99.97%) was
obtained within the first 1 to 2 h of treatment. In conclusions,
Moringa Oleifera Coagulant Protein as coagulant aid can be used for
drinking water treatment without the risk of organic or nutrient
release. We demonstrated that optimal design method is an efficient
approach for optimization of coagulation-flocculation process and
appropriate for raw water treatment.
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