Low Cost Technology for Fluoride Removal
Abstract
This Low Cost Technology For Fluoride Removal paper presents the results of investigations carried out to remove fluoride from water using physico-chemical processes of adsorption and coagulation using abundantly available and low-cost materials such as Rice Husk, Moringa Oleifera seed extracts (Drum stick), and chemicals such as manganese sulphate and manganese chloride.
6g/l rice husk achieved 83% fluoride removal from a 5mg/l fluoride solution requiring a 3-hour equilibrium time. Equilibrium Isothermal data fit well into a rearranged linearized Langmuir adsorption model. A slightly acidic pH of 6.0 was found favorable for the removal of fluoride by manganese sulphate, manganese chloride, and MOE.
Based on the efficiency, economy and use of various low cost adsorbents specified above, the fish bone charcoal showed a comparatively higher fluoride removal than other adsorbents used.
In lower concentrations, fluoride is an essential nutrient that helps in bone formation, prevents tooth decay, etc., whereas in higher concentrations it causes fluorosis, bone brittling, bone curvature, dwarfishness, mental disturbances, cancer, etc.
Fluoride is a persistent and non-biodegradable pollutant that accumulates in soil, plants, wildlife and human beings. Fluoride sources include dental products, processed beverages and foods, pesticides, tea drinks, fluorinated pharmaceuticals, mechanically deboned meat, teflon pans and workplace exposure.
Conclusion
Low Cost Technology For Fluoride Removal civil project report Recent investigations have determined Fe0 -bearing packed bed filters as a promising technology for decentralized and small-scale clean drinking water provision. Fe0 -bearing filters, however, have not yet been tested for this purpose. However, taking into account the various drawbacks and challenges identified in the Fe0 filter research and using a novel methodical approach for filter design, great progress in Fe0 filter application can be expected in the near future.
