Evaluación de coagulantes naturales para el tratamiento de aguas residuales domésticas

Juan Sebastian Barreto Pardo; Diana Karina Vargas Moncada; Lida Esperanza Ruiz Martínez; Sandra Liliana Gomez Ayala

doi:10.22490/21456453.3081

Vol. 11 No. 1 (2020)

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2019-12-11

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Evaluation of natural coagulants in water clarification

DOI: https://doi.org/10.22490/21456453.3081

Section

Área Ambiental

Juan Sebastian Barreto Pardo Universidad Libre https://orcid.org/0000-0002-3428-1336

Diana Karina Vargas Moncada Universidad Libre https://orcid.org/0000-0002-8459-4795

Lida Esperanza Ruiz Martínez Universidad Libre Seccional Bogotá https://orcid.org/0000-0002-0236-425X

Sandra Liliana Gomez Ayala Universidad Libre Seccional Socorro https://orcid.org/0000-0003-1452-2128

Coagulation / flocculation and sedimentation of particles present in the water are part of the advanced primary treatment, which is the most commonly used for the removal of contaminating particles present in waters with high turbidity levels. That is why, in this investigation, a comparison was made between the most commonly used commercial coagulant (aluminum sulfate) and the natural coagulants extracted from the avocado seed and the coffee mucilage to treat the waters of La Guayacana creek located in the municipality of El Socorro-Santander, for that purpose pitcher tests were carried out and the efficiency of each of the coagulants mentioned was determined, in terms of color and turbidity reduction. The results obtained indicate that the coagulant type C (avocado seed) presented a removal of 44.27% in turbidity, meanwhile the coagulant type B (coffee mucilage and phosphate buffer solution) was the coagulant with better results and allowed to remove 64.29% of the turbidity and 52.20% of color, indicating that this extract can serve as a preliminary or auxiliary coagulant in the process of primary water treatment that has considerable turbidity values.

color, dosis optima, ensayo de jarras, turbiedad

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Evaluation of natural coagulants in water clarification

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