International Research Journal of Engineering and Technology (IRJET)
e-ISSN: 2395-0056
Volume: 10 Issue: 05 | May 2023
p-ISSN: 2395-0072
www.irjet.net
Fruit Seeds as Potential Coagulants in Water Purgation Finu John1,Elizabath Shajan2, Lekshmi Ajayakumar3, Thomas Kurian4 , Yedukrishna C.V 5 1Assistant Professor, Department of Civil Engineering, Viswajyothi College of Engineering, Muvattupuzha, Kerala,
India
2,3,4&5Under Graduate Students, Department of Civil Engineering, Viswajyothi College of Engineering,
Muvattupuzha, Kerala, India ---------------------------------------------------------------------***---------------------------------------------------------------------
Abstract - In developing countries like India, apprehensions
domestic purposes since ancient whiles. The primary aids of using natural plant-based coagulants are biodegradability, reduced pH creation and cost effectiveness. The coagulants that appear naturally are thought to be safe for human health [3][4]. Natural coagulant is a substitute to synthetic coagulant in water treatment to reduce its consumption. Additionally, using natural coagulants lowers the expense of the purgation process.
about water quality and public health have grownup. The wide range in turbidity that polluted water causes is one of the issues with surface water purification. Synthetic inorganic and organic chemicals are frequently used in different treatment systems. Many of the chemicals are also linked to harmful substances for the ecosystem and human health. That‘ why we are using natural coagulants as a result. As an alternative to alum in this study, natural endemic coagulants such as Papaya seeds, Watermelon seeds,Jackfruit seeds, and Pumpkin seeds were recommended. In the majority of urban and rural populations, it is easily accessible and widely recognised. The coagulant rate and dosage were tested using the powdered material made from fruit seeds. The primary objectives of this investigation were the elimination of turbidity and the impact of coagulation on sample pH. The study used raw water samples with coagulant dosages of 0.2, 0.4, 0.6, 0.8, 1.0, and 1.2 g/l. The efficacy of turbidity reduction from this investigation was 88%. The outcomes demonstrated that papaya seed may be utilised as a natural coagulant for the purification of water.
1.2 Objectives This investigation’s primary goal is to find out how effective Papaya, Watermelon, Jackfruit, and Pumpkin seeds are at causing turbid water to coagulate.
2. MATERIALS AND METHODS 2.1 Collection of Water Sample Kerala's Thodupuzha River served as the source of the aseptically collected water sample for the research. Three different locations were chosen-Kavana, Kadalikkad, Thodupuzha.
Key Words: Water, Chemicals, Coagulant, Fruit seeds, Turbidity
2.2 Gathering of Seeds
1.INTRODUCTION
Seeds used in this study i.e. Jackfruit, Watermelon, Pumpkin, Papaya were collected from fruits brought from market and nearby locations.
Water is used for many different things, including drinking, washing, bathing, cooking, recreation, and a wide range of different commercial uses. Human consumption of water must be pure because it directly affects health. Despite technological advancements in water supply and treatment, many nations still confront a significant problem, absence of access to healthy and clean water [1]. The traditional water purification technique of using aluminium sulphate, ferric chloride and calcium hypochlorite strains the population's already stretched available funds and capitalizations. Creation of treated water is very costly in most developing countries and unapproachable to mainstream of countryside folks [2][3]. Chemical coagulants used in excess can have a negative impact on human health, and aluminium stimulates neurological disorders. Due to their lack of information about how to properly treat water and their inability to pay the high cost of water treatment, people who live in lifethreatening poverty in India have been drinking water that is highly turbid and microbiologically contaminated. In rural tropical regions, natural coagulants have been used for
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2.3 Making of Seed Powder Using knife, the fruits were cut open. Water was used to completely wash the seeds. The seeds were then crushed after being sun-dried for seven days. Using a home blender, the seeds were ground into powder. After that, a 600micronsieve was used to separate the seed powder, and smaller particles were collected in an airtight bottle that was sterile.
2.4 The Initial Characterstics of raw water The water sample's first characterization was carried out to ascertain the sample's fundamental properties like, pH, conductivity, BOD, turbidity, hardness, total dissolved solids, alkalinity and dissolved oxygen. Table 1,2 and 3 lists the characteristics of the raw water sample that was utilised in
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