Ação de coagulantes naturais extraídos do mandacaru, da moringa e da palma no tratamento de águas.

Abstract

The use of plant extracts as natural coagulants for water treatment appears as a potential alternative to water treatment plants, partially or completely replacing chemical coagulants. Thus, the objective was to determine the efficiency of the natural coagulants extracted from moringa, palm and mandacaru in water treatment. The work was developed in the Laboratories of Water Analysis and Laboratory of Chemistry, Biochemistry and Food Analysis of the Science and Technology Center Agrifood. The water samples were used in three different sources: river water, barreiro water and dark gray water. The natural coagulants were extracted from the moringa, palm cladiode and mandacaru seeds powder. The moringa seed powder was added to the water at three different concentrations 0.03; 0.05 and 0.07 g were used for each 250 ml of water, three extraction solutions (HCl, NaOH, NaCl) and distilled water were used to extract the palm and mandacaru coagulants, which were added to the water in the ratio of 1 Ml of viscous complex for 250 ml of water, these water samples with natural coagulants were kept at rest for 1 h and 24 h, after which analyzes of turbidity, STD, CE and pH were performed. After analyzing the results obtained for the three natural coagulants studied, it was possible to verify if the moringa presented greater efficiency in the water treatment of the three sources, especially for the water of the barreiro.