Application of the clarifier of natural origin (cassava starch) for the removal of turbidity and color in broken water for human consump-tion

Abstract

The Juninguillo stream, Moyobamba in flood seasons shows high values ​​of turbidity and color. To reduce them without using chemical substances, we apply clarifier based on cassava starch, in order to reduce its turbidity and color. We carried out nine tests with 36 tests, all at different concentrations and speeds. The cassava-fining agent removed 48% of the color, starting from the initial value; and removed the turbidity by 50%. We show that the substance does not affect the pH and optimal concentration was 1% of starch in solution. In addition, the two parameters considered in this investigation acted differently and this is noticeable in the speed; being optimal for the turbidity of 150 rpm, on the other hand it was 200 rpm for the color. However, compared to the use of aluminum sulfate, which has removed 85% and 95% for the color and turbidity, respectively, it does not reach the values Estimated by the maximum allowable limits. We can use it as an auxiliary flocculent combined with aluminum sulfate to help control the clarification and pH parameters in the use of the chemical agent