EFFECT OF THE MASS AND FORM OF SEED PROCESSING ON THE COAGULANT POWER OF MORINGA - DOI: 10.13083/1414-3984.v22n04a06

• Autor(a) principal: Matos, Mateus Pimentel de
• Data de Publicação: 2014
• Outros Autores: Matos, Antonio Teixeira de, Silva, Edson Faria da, Eustáquio Júnior, Valdeir
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Engenharia na Agricultura
• Texto Completo: https://periodicos.ufv.br/reveng/article/view/436
• topic: bactericida; colimetria; tratamento de água; turbidez.

Little is known regarding the influence of quality and form of seed processing on the coagulation power of the Moringa seed extract. Thus, this work sought to evaluate the coagulant and xenobiotic power of seeds according to the mass range and its form of processing (shelled or unshelled seeds). For this, surface water with high turbidity, collected in from a reservoir was analyzed. To the samples extracts prepared from the seeds in three mass classes were added (less than or equal to 0.20 g, between 0.20 and 0.30 g, and greater than or equal to 0.30 g), shelled seeds without discrimination by mass, just shells, as well as the control (without addition of the coagulant). Moreover, the contents of nitrogen and crude protein in the material were also quantified. The results indicated that the highest efficiencies of turbidity and fecal coliform (E. coli) removal are associated with the crude protein content in the material used in preparation of the extract. Increases in coagulation/flocculation/sedimentation of solids and in coliform removal were obtained with extracts prepared with addition of seed mass greater than 0.20 g with shelled seeds. With regard to seeds of mass less than 0.20 g, higher efficiencies of turbidity and coliform removal are obtained when the extracts are prepared from unshelled seeds.