Reduction of Turbidity of Water Using Locally Available Natural Coagulant: A Review

The potential of natural coagulants is highly sought nowadays as the use of commercial coagulants, aluminum sulphate (alum) affects the environment negatively. Hence an alternative coagulant is needed. Tamarind fruits are used for several nutritional and herbal purposes and the seed are disposed as waste. Antibacterial, antiviral as well as antifungal properties in addition to its coagulation potentials, tamarind seed and other parts of the plant showed a promising step in water treatment and purification and a potential solution tocurrent problem in developing countries. Tamarind seed powder has the capability of reducing turbidity in raw water. The present review is expected to aid in the selection of appropriate technologies for surface water rejuvenation under varying conditions and would lead to an addition in the existing knowledge base on surface water remediation methods enabling further research in this domain.

Key Words: Tamarind Seeds, Coagulation, Turbidity