Using Potato Peels as a Natural Coagulant in Drinking Water Treatment Plant “La Diana”

• Main Author: Ludyng Natalia Alvarado Carmona
• Format: Article
• Language: Spanish
• Published: Universidad Nacional Abierta y a Distancia 2012-06-01
• Series: Publicaciones e Investigación
• Subjects: coagulación; color, ph; turbiedad
• Online Access: http://hemeroteca.unad.edu.co/index.php/publicaciones-e-investigacion/article/view/1115
• ISSN: 1900-6608; 2539-4088

The following thesis presents the results of an analysis of experimental type, since residues of potato processing are not taken advantage of the best way by industries, causing organic waste and a bad use of biomass. That is why you want to evaluate their power coagulant in potable water treatment. Suspended particles impart undesirable color and turbidity superficial surface waters. Using chemicals such as aluminum sulfate can remove a significant proportion of the suspended solids, clarifying drinking water for subsequent stabilization. In this study we compared mixtures potato skins and aluminum sulphate, to evaluate which formulation is most suitable as coagulating agent in the treatment of drinking water, maintaining its characteristics of pH, color and turbidity. Through jar testing determined the optimal dose of aluminum sulfate ( 8 mg / L, standard formulation ) , in clarifying water sample Cane River and the gorge red (color of 41 UPC , 2 NTU turbidity and pH 7.76) and compared with other formulations of potato skins and aluminum sulfate. The results indicate that the greatest reduction in color was obtained with treatment 3 (2.5 g potato peel) and similarly for the pH (7.46), thus the results of these two parameters are within the values required by the standard. Turbidity removal was the same in all treatments