Скачать или смотреть Water turbidity reduction product using natural coagulation.

Research Title Water turbidity reduction product using natural coagulation.
Researcher
Miss Napattra Thawatnarodom
Miss Kaewbongkoch Tamrongchot
Mr. Arnon Sarirat
Miss Yaneephusuda Kanbua
Miss Ruangnapa Janda
Miss Thanaporn. Boonmee
Miss Nattamonkarn Chalome
Miss Siramon Sangkong
Miss Ployrada Janin
Miss Arunwam Yontprasert
Researcher Consultants
Miss Onvadee Nanthakit
Miss Panjapa Songserm
Miss Karntida Potima
Mr. Dunrat Sornsuwan
Miss Panapak Kanatham
Organization Chonburi Vocational College

The product for reducing water turbidity using Moringa seed is a study on the effectiveness of turbidity reduction through coagulation using natural poly-electrolyte substances from three types of seeds: rambutan, jackfruit, and Moringa. The effectiveness of Moringa seed poly-electrolytes in reducing turbidity was the highest at 88.93%, followed by rambutan at 76.18%, and jackfruit at 67.54%, respectively. The optimal condition for synthetic turbid water with a turbidity of 62.5 NTU was at pH 5, where turbidity removal efficiency was 91.80%. At pH 6, the turbidity removal efficiency was 88.37%. Since the turbidity is colloidal with a negative charge, the natural polymer must have a positive charge. When the pH is neutral (pH 7), the turbidity removal efficiency was 87.46%, which decreased as the pH increased, with efficiencies of 85.00% at pH 8 and 72.30% at pH 9. When comparing the turbidity reduction efficiency of Moringa seed natural poly-electrolytes to alum, it was found that Moringa seed poly-electrolytes exhibited a turbidity reduction efficiency similar to that of alum for initial turbidity levels ranging from 62.50 to 500 NTU.