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International Journal of Chemical Reactor Engineering

Ed. by de Lasa, Hugo / Xu, Charles Chunbao

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Volume 9, Issue 1


Volume 9 (2011)

Volume 8 (2010)

Volume 7 (2009)

Volume 6 (2008)

Volume 5 (2007)

Volume 4 (2006)

Volume 3 (2005)

Volume 2 (2004)

Volume 1 (2002)

The Potential of Different Saline Solution on the Extraction of the Moringa oleifera Seed's Active Component for Water Treatment

Grasiele Scaramal Madrona / Rosangela Bergamasco / Vanessa Jurca Seolin / Marcia R. Fagundes Klen
Published Online: 2011-04-14 | DOI: https://doi.org/10.1515/1542-6580.2511

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.

Keywords: coagulation/flocculation; drinking water; Moringa oleifera; saline solution

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Published Online: 2011-04-14

Citation Information: International Journal of Chemical Reactor Engineering, Volume 9, Issue 1, ISSN (Online) 1542-6580, DOI: https://doi.org/10.1515/1542-6580.2511.

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