Evaluating the Efficiency of Pistachio Green Hull as a Plant Coagulant in Removing Water Turbidity

Using herbal and natural substances for treatment of drinkable water has been common in many developing countries. The present study aimed to investigate the efficiency of pistachio green hull coagulant on water and wastewater treatment processes. All experiments related to coagulation were done by Jar Test set. The water was contaminated artificially and kaolinite was used to create turbidity. In the present study, the effect of parameters such as pH, concentration of coagulant and primary turbidity on coagulation process and sedimentation of pistachio green hull was investigated. Results indicated that this coagulant, with the concentration of 50 mg/l, can reduce water turbidity most efficiently in pH=5 and primary turbidity of 300 NTU. Pistachio green hull has the best performance in coagulation process with 88% efficiency in the optimal condition. It has been suggested that pistachio green hull can be used as a natural coagulant-aid along with other chemical coagulants to reduce water/wastewater turbidity and also costs accordingly.                 Keywords: