Brewery Wastewater Treatment using Biocoagulants from Cassava Leaves

Abstract

Concerns over the use of traditional metal-based coagulants and flocculants to remove suspended particles from wastewater and drinking water are growing now. Concerning themes these days include the created non-biodegradable sludge's continued impact on human health and further degradation of aquatic habitats. Using the right treatment techniques to lower the pollutant level in receiving waters is essential to achieving coagulation. Using cassava leaf as a bio-coagulant, this study examines the coagulative decrease of turbidity, COD, BOD, and color from brewery wastewater. A Fourier Transform Infrared Spectrophotometer (FTIR) and a scanning electron microscope (SEM) were used to acquire and study these bio-coagulants for their spectrum and morphological properties. The physical-chemical characteristics of the wastewater from the brewery were examined both before and following treatment. The outcome exhibited a natural pH of 7.7 at 300 degrees Celsius. pH (5-8), coagulant dose (0.2–1.0g), temperature (400–700C), settling time (10–70mins), and particle size (0.212, 0.315, 0.5, 1.0, 2.0mm) were the factors evaluated on the coagulation–flocculation process of the brewery wastewater. The factors examined in relation to reduction efficiency revealed that as pH increased, color intensities fell from 75.64% to 70.48%. The Total Suspended Solids (TSS) drop as pH rises, from 81.89% to 79.67%. With an increase in pH, turbidity rises from 38.8% to 41.06%. At 0.3g/L of cassava leaf, the maximum decrease in turbidity was 51.22%, COD was 39.79%, BOD was 100.62%, and color was 4.7%. R2 = 0.95 was obtained by fitting the data using a pseudo first order coagulation kinetics model. At greater R2 shows that the model matches the data the best. Using the kinetic parameter (R2), PFO and PSO have respective values of 0.95 and 1.