Red lentil (Lens culinaris) extract as a novel natural coagulant for turbidity reduction: An evaluation, characterization and performance optimization study

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 ev...

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Main Authors: Chua, S.-C., Malek, M.A., Chong, F.-K., Sujarwo, W., Ho, Y.-C.
Format: Article
Language:English
Published: 2020
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Institution: Universiti Tenaga Nasional
Language: English
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spelling my.uniten.dspace-129112020-07-07T04:13:20Z 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. 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. 2020-02-03T03:27:45Z 2020-02-03T03:27:45Z 2019 Article 10.3390/w11081686 en
institution Universiti Tenaga Nasional
building UNITEN Library
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country Malaysia
content_provider Universiti Tenaga Nasional
content_source UNITEN Institutional Repository
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language English
description 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.
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_facet Chua, S.-C.
Malek, M.A.
Chong, F.-K.
Sujarwo, W.
Ho, Y.-C.
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
publishDate 2020
_version_ 1672614190053851136