期刊名称：International Journal of Innovative Research in Science, Engineering and Technology
印刷版ISSN：2347-6710
电子版ISSN：2319-8753
出版年度：2017
卷号：6
期号：6
页码：10264
DOI：10.15680/IJIRSET.2017.0606020
出版社：S&S Publications
摘要：Water is the most vital natural resource that sustains life but industrialisation has reduced the quality ofwater owing to the discharge of industrial effluent into fresh water bodies. Industrial effluent needs treatment to reduceturbidity before discharging into river. Conventional treatment of waste water includes coagulation, flocculation,sedimentation and filtration. Alum is the widely used chemical coagulant but it is a strong neurotoxin and causesAlzheimer’s disease. Natural coagulants work as an alternative for chemical coagulants. It performs duel function ofreducing turbidity as well as it is eco friendly. Addressing the problems of turbidity calls out for a tremendous amountof research to be conducted to identify and establish new methods of purifying water at lower cost and with less energywhile the same time minimising the use of chemicals and its impact on environment. The presentstudy highlights thecomparison of some natural coagulants like Moringa oleifera (Drumstick), Cicer arietinum (Chick pea), Dolichoslablab (Indian beans) and Tamarindus Indica (Tamarind)and their efficiency in reducing turbidity of waste water fromrubber and dairy industries.
