Red lentil (Lens culinaris) extract as a novel natural coagulant for turbidity reduction: An evaluation, characterization and performance optimization study
Coagulation; Extraction; Field emission microscopes; Fourier transform infrared spectroscopy; Inorganic chemicals; Physicochemical properties; Polysaccharides; Reclamation; Scanning electron microscopy; Surface properties; Turbidity; Wastewater treatment; Field emission scanning electron microscopy;...
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2023
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my.uniten.dspace-245362023-05-29T15:24:19Z Red lentil (Lens culinaris) extract as a novel natural coagulant for turbidity reduction: An evaluation, characterization and performance optimization study Chua S.-C. Malek M.A. Chong F.-K. Sujarwo W. Ho Y.-C. 57210570346 55636320055 57202204267 56426362200 57192371616 Coagulation; Extraction; Field emission microscopes; Fourier transform infrared spectroscopy; Inorganic chemicals; Physicochemical properties; Polysaccharides; Reclamation; Scanning electron microscopy; Surface properties; Turbidity; Wastewater treatment; Field emission scanning electron microscopy; Lentil extracts; Natural coagulant; Performance optimizations; Physicochemical characteristics; Response surface methodology; Settling characteristics; Water and wastewater treatments; Chemical water treatment; chemical substance; coagulation; flocculation; legume; optimization; performance assessment; plant extract; polysaccharide; response surface methodology; turbidity; wastewater treatment; water treatment; Lens culinaris Increasing awareness on the detrimental effects of inorganic chemical coagulants and sustainable treatment have paved the way to develop environmentally-benign natural coagulants for water and wastewater treatment. In this research, brown, green, and red lentil (Lens culinaris) extracts have been evaluated as a natural coagulant for the turbidity reduction. The physicochemical characteristics properties of lentil extract were evaluated through field emission scanning electron microscopy (FESEM), Fourier-transform infrared spectroscopy (FTIR), zeta potential analysis, and energy-dispersive X-ray (EDX) analysis. Red lentil extract was found to be an anionic polymer with hydroxyl and carboxyl functional groups. The effects of three major operating parameters, pH, the concentration of coagulant, and settling time, were studied and optimized through response surface methodology (RSM) using the Box-Behnken Design (BBD). The red lentil extract as coagulant was outperformed alum in acidic wastewater treatment, which achieved up to 98.87% turbidity removal with an optimum concentration of 26.3mg/L in 3min. Besides, the red lentil extract as coagulant reduced 29.42% of material cost, generated 15.6% lower amount of sludge and produced flocs with better settling characteristic (SVI: 7.39) as compared to alum. Based on the experimental observation and characterization study, absorption and bridging mechanisms were proposed for red lentil extract as the coagulant in turbidity reduction. � 2019 by the authors. Final 2023-05-29T07:24:19Z 2023-05-29T07:24:19Z 2019 Article 10.3390/w11081686 2-s2.0-85070994107 https://www.scopus.com/inward/record.uri?eid=2-s2.0-85070994107&doi=10.3390%2fw11081686&partnerID=40&md5=85f91489efbf8178a168f73e650b363a https://irepository.uniten.edu.my/handle/123456789/24536 11 8 1686 All Open Access, Gold MDPI AG Scopus |
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| description |
Coagulation; Extraction; Field emission microscopes; Fourier transform infrared spectroscopy; Inorganic chemicals; Physicochemical properties; Polysaccharides; Reclamation; Scanning electron microscopy; Surface properties; Turbidity; Wastewater treatment; Field emission scanning electron microscopy; Lentil extracts; Natural coagulant; Performance optimizations; Physicochemical characteristics; Response surface methodology; Settling characteristics; Water and wastewater treatments; Chemical water treatment; chemical substance; coagulation; flocculation; legume; optimization; performance assessment; plant extract; polysaccharide; response surface methodology; turbidity; wastewater treatment; water treatment; Lens culinaris |
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57210570346 |
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57210570346 Chua S.-C. Malek M.A. Chong F.-K. Sujarwo W. Ho Y.-C. |
| format |
Article |
| author |
Chua S.-C. Malek M.A. Chong F.-K. Sujarwo W. Ho Y.-C. |
| spellingShingle |
Chua S.-C. Malek M.A. Chong F.-K. Sujarwo W. Ho Y.-C. Red lentil (Lens culinaris) extract as a novel natural coagulant for turbidity reduction: An evaluation, characterization and performance optimization study |
| author_sort |
Chua S.-C. |
| title |
Red lentil (Lens culinaris) extract as a novel natural coagulant for turbidity reduction: An evaluation, characterization and performance optimization study |
| title_short |
Red lentil (Lens culinaris) extract as a novel natural coagulant for turbidity reduction: An evaluation, characterization and performance optimization study |
| title_full |
Red lentil (Lens culinaris) extract as a novel natural coagulant for turbidity reduction: An evaluation, characterization and performance optimization study |
| title_fullStr |
Red lentil (Lens culinaris) extract as a novel natural coagulant for turbidity reduction: An evaluation, characterization and performance optimization study |
| title_full_unstemmed |
Red lentil (Lens culinaris) extract as a novel natural coagulant for turbidity reduction: An evaluation, characterization and performance optimization study |
| title_sort |
red lentil (lens culinaris) extract as a novel natural coagulant for turbidity reduction: an evaluation, characterization and performance optimization study |
| publisher |
MDPI AG |
| publishDate |
2023 |
| _version_ |
1806428294918176768 |
| score |
13.214268 |