Dalam kajian ini, air keruh sintetik dan air mentah digunakan untuk megenalpasti kemungkinan pembeku semulajadi dan kimia dalam eksperimen ujian balang. Ciri-ciri air keruh sintetik dan air mentah seperti kekeruhan dan pH telah dianalisis terlebih dahulu. Dos optimum, pH, kelajuan pengocakan dan masa penetapan untuk semua pembeku semula jadi dalam air keruh sintetik diteliti berdasarkan peratusan penyingkiran kekeruhan. Dalam air keruh sintetik, optimum dosis biji betik, kacang soya dan kacang merah berada pada dos 15 ml / L, 20 ml/L dan 20 ml / L masing-masing.Dengan menggunakan semua nilai optimum, biji betik, kacang soya and kacang merah mempunyai kemungkinan membuang kekeruhan kira-kira 51.6 %, 44.1 % dan 61 % masing-masing. Kacang soya menunjukkan pembeku semula jadi terbaik berbanding betik dan juga kacang merah berdasarkan kemampuan untuk mengurangkan kekeruhan di dalam air keruh sintetik.. Dari itu, kacang soya telah dipilih dan diuji sebagai pembeku semula jadi untuk sampel air mentah dari Tasik USM. Kacang soya sebagai pembeku semulajadi, manakala Aluminium Sulfat dipilih sebagai pembeku kimia telah digunakan untuk membuat perbandingan. Untuk kacang soya, penyingkiran kekeruhan dan COD telah dicapai pada 66 % dan 39 % masing- masing. Bagaimanapun, untuk Aluminium Sulfat, penyingkiran kekeruhan dan COD adalah pada 86 % dan 47 % masing-masing.
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These studies consider the possibility of using dried part of the seeds for removal of turbidity for drinking water treatment. Papaya seed, Soya Bean and Red Beans also were chosen in this case study as natural coagulant which is safe for human health, environmentally friendly and least toxic sludge generated. In this study, synthetic turbid water and raw water were used to investigate the possibility natural and chemical coagulant in jar test experiment. The characteristic of synthetic turbid water and raw water such as turbidity and pH was analyzed before that. The optimum dosage, pH, speed agitation and settling time of all natural coagulants in synthetic turbid water were examined based on the percentages turbidity removal. In synthetic turbid water, the optimum dosage of Papaya, Soya and Red Bean were at 15 ml/L and 20 ml/L respectively. By applying all the optimum conditions, papaya, soya and red bean have the possibility to remove the turbidity about 51.6 %, 44.1 % and 61 % respectively. Soya bean show the best natural coagulant compare to papaya and red bean. From of that, soya bean was selected and introduce as natural coagulant in raw water from USM Lake. Soya bean as natural coagulant was comparing with the aluminium sulfate as a chemical coagulant. For Soya bean, the turbidity and COD removal were attained is 66% and 39% respectively. However, for Aluminium sulfate the removal turbidity and COD at 86 % and 47 % respectively.
Development of green caogulant for drinking water treatment_Siti Kamisah Malik_K4_2011_NI