Removal of turbidity in raw water by Okra Pea (Abelmoschus Esculentus)

Abstract

Coagulation is an important process in water treatment to reduce the turbidity of water. In this study, Abelmoschus Esculentus or more commonly known as okra pea has been used to evaluate its effectiveness in removing water turbidity by using jar test. Four different parts of okra pea: seed, pod, leaf and stem have been used to study its potential in turbidity removal. Active component were extracted from the okra pea by using three different type of extraction solution namely distilled water, KCl 1.0M and NaCl 1.0M. Initial synthetic turbidity of 55 NTU was used for the study purpose. Other parameter such as pH has also been studied. The seed extracted by using KCl 1.0M show the highest efficiency in turbidity removal. Besides that, lower pH does help in coagulation process.