Pages: 17 – 27
Hossam Altaher, Tarek E. Khalil and Reda Abubeah
In general, the production of potable water from raw water sources involves the coagulation or flocculation process to remove turbidity. Alum has been widely used as a coagulant; however, there is a concern about its associated risk of Alzheimer’s disease. As a result, there has been considerable interest in the development of natural coagulants and coagulant aids in order to reduce the dose of alum. This study aimed at evaluating the use of Corchorus Olitorius L. (COL), a leafy vegetable grown in Africa and the Middle East, as a novel coagulant aid over other synthetic coagulant aids. It is a widely produced agricultural waste and does not require further chemical treatment. Various tests were carried out to evaluate the optimal dosage and conditions required to achieve the optimum removal of both turbidity and humic acid from water. Based on the results of the jar test, COL was found to be an efficient coagulation aid. It has the ability to reduce the primary coagulant dose (from 600 mg/L to 300 mg/L) and residual turbidity (from 5.63 to 2.3 NTU). This novel coagulant aid reduced the concentration of total organic carbon to the zero level and increased the rate of flocculation.