The investigation of coagulation activity of natural coagulants extracted from different strains of common bean

Abstract

Coagulation and flocculation by adding chemicals are the methods that are usually used for removal of water turbidity. This study is concerned with the coagulation activity of extracts of various strains of bean. The aim was to ascertain if bean varieties influence coagulation activity. Active components were extracted from 1 g of ground sample with 100 ml distilled water. Contents of dry matter and nitrogen were specified in the solid samples, and the content of soluble nitrogen was determined in the extracts. These data were used to calculate the efficiency of extraction of nitrogen-containing compounds. The coagulation activity was assessed by jar test using synthetic turbid water, of the initial pH 9 and turbidity 35 NTU. The jar test was carried out by adding different amounts of extracts to model water, and stirring the content. After sedimentation for 1 h, residual turbidity was determined by turbidimeter and coagulation activity was calculated. The increment of organic matter concentration after the coagulation was also determined. These experiments confirmed that extracts of all investigated strains of bean could be used successfully as natural coagulants.

Koagulacija i flokulacija predstavljaju najčešće primenjivane metode za bistrenje vode, i uglavnom se izvode dodatkom hemijskih koagulanata. U ovom radu je ispitivana koagulaciona aktivnost ekstrakata dobijenih iz semena različitih sorti pasulja, a s ciljem da se utvrdi mogućnost njihove primene kao prirodnih koagulanata za uklanjanje mutnoće vode, i da se utvrdi uticaj sorte pasulja na koagulacionu aktivnost. Ekstrakcija aktivnih komponenti je izvedena sa 100 ml destilovane vode iz 1 g samlevenog uzorka. U čvrstim uzorcima je određen sadržaj suve materije i azota, a u ekstraktima sadržaj rastvorljivog azota, na osnovu čega je određena efikasnost ekstrakcije jedinjenja sa azotom. Za određivanje koagulacione aktivnosti ekstrakata izveden je džar-test, dodavanjem različitih doza ekstrakata model vodi, čiji je pH 9 i početna mutnoća 35 NTU. Nakon mešanja u određenom vremenskom intervalu, čaše su ostavljene da se njihov sadržaj istaloži, a zatim je u bistrom delu određivana mutnoća, i preko nje koagulaciona aktivnost. Takođe je utvrđen doprinos svakog od ekstrakata porastu sadržaja organskih materija u vodi nakon njenog bistrenja u odnosu na slepu probu, a preko permanganatnog broja. Ovim eksperimentima potvrđeno je da se ekstrakti svih ispitivanih sorti pasulja mogu uspešno primeniti kao prirodni koagulanti.