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Volume & Issue no: Volume 6, Issue 5, May 2017


Treatment Of Dairy Waste Water From Salem Aavin Using Natural Coagulants
Author Name:
T.Subramani, V.Rajkumar, S.Priyanka
ABSTRACT The dairy industry is generally considered to be largest source of food processing. These industries wastewater is characterized by high COD, BOD, nutrients etc. Such wastewater is to be treated natural coagulants and then tests are to be carried to check the water characteristics like BOD, COD, pH and turbidity, etc. These natural coagulants, when used for treatment of waters with low-to-medium turbidity range (50–500 NTU), are comparable to their chemical counterparts in terms of treatment efficiency. Their application for industrial wastewater treatment is still at their infancy, though they are technically promising as coagulant for dyeing effluent as afforded by Yoshida intermolecular interactions. These natural coagulants function by means of adsorption mechanism followed by charge neutralization or polymeric bridging effect. Frequently studied plant-based coagulants include Nirmaliseeds (Strychnospotatorum), Moringaoleifera, Tannin and Cactus. For variation of doses of these natural coagulants the reduction of solids takes place. There is not much change in pH and conductivity due to natural coagulants. The efficiency of Cicerarietinum is more compared to other three; this depends on the protein content which is present in the natural coagulant. The increase of dosage causes the increase of turbidity. Keywords: Treatment, Dairy Waste Water, Salem Aavin, Natural Coagulants
Cite this article:
T.Subramani, V.Rajkumar, S.Priyanka , " Treatment Of Dairy Waste Water From Salem Aavin Using Natural Coagulants" , International Journal of Application or Innovation in Engineering & Management (IJAIEM) , Volume 6, Issue 5, May 2017 , pp. 263-273 , ISSN 2319 - 4847.
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