IIARD International Institute of Academic Research and Development

INTERNATIONAL JOURNAL OF CHEMISTRY AND CHEMICAL PROCESSES (IJCCP )

E-I SSN 2545-5265
P- ISSN 2695-1916
VOL. 10 NO. 3 2024
DOI: 10.56201/ijccp.v10.no3.2024.pg67.80

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Comparative Study of Iron Removal from Borehole Water Using Water lettuce and Coconut husks

Jason Biobaragha Goldie, Amolo Gloria Felicia, Amolo Igwe Richard

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Abstract

Iron is a common impurity in water, often ignored, except few inhabitants who recognize its presence in water having numerous pessimistic implications against Community Health problem. Its presence causes unpleasant taste in water and affects its odor as well. When used on a daily basis, it stains fixtures and laundries. The removal of iron is essential and imperative for universal treatment step. The ultimate goal of this finding encamp round the use of traditional method of iron removal of borehole water by using coconut husks and water lettuce cum their ashes. They are regularly accessible agricultural farm produce or by-products adsorbents used for iron removal. The coconut husks charcoal has been proven to be an ideal adsorbent of borehole water iron removal potentials for drinking water with an optimal concentration set up of 500ppm. The most favorable conducive timeframe for efficient iron removal in water peg at 4hrs. MnO2 incorporated coconut husks charcoal and were very effective to remove the iron content in water below 0.3-0.4 ppm without increasing the pH. Water lettuce ashes mix with Coconut husks charcoal in addition proved to be an excellent iron removal adsorbent. The production of Coconut husks and Water lettuce ash proved to be extremely cost cheaper, just requiring burning only its parts in a muffle furnace at a regulation of 500 degree Celsius for about 4hrs. These techniques of iron removal were mainly for household utilization.

keywords:

Borehole water, Comparative study, Coconut husks, Iron, Water lettuce

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