REMOVAL OF DAIRY WASTE WATER CHARACTERISTICS BY USING NATURAL AND CHEMICAL COAGULAN
Abstract
Dairy plants consist of huge amount of clean water. Around 80% of clean water gets convert into waste water which leads to the environmental problem. Discharging dairy waste water without treatment even can cause public health problem. Comparison of different coagulants such as alum and ferrous sulphate as a chemical coagulant and moringa oleifera as a natural coagulant. The optimum doses were from 100mg/lit and 200mg/lit for alum and ferrous sulphate. Similarly, 65mg/lit for moringa oleifera to treat Dairy waste water characteristics like BOD, COD and pH. By using alum (chemical coagulant), 67.77% C.O.D, 94.78% B.O.D. and pH decreases were removed, by using ferrous sulphate (chemical coagulant), 66.62% C.O.D, 92.72% B.O.D. and pH decreases were removed but by using natural coagulant, 62.17% C.O.D., 89.93% B.O.D. and pH decreases were removed. According to result it can be concluded that chemical coagulant is more effective than natural coagulant.
References
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