Effectiveness and Efficiency of Eggshells and Tamarindus indica (Tamarind) Seeds as Absorbents in Removal of Fluoride Ions from Water at Different PH Level
Résumé
Excessive fluoride ingestion predominantly comes from drinking water sources. Information on the extent of health problems caused by fluoride is scanty. Prevalence and severity of dental and skeletal fluorosis in northern Tanzania have been reported to be higher than would be expected from ingestion of fluoride through drinking water alone. To fill in this gap, a study was conducted aiming to develop a natural adsorbent suitable for the defluoridation of drinking water by using the Jar test method. The water sample in the investigation was synthesized by mixing sodium fluoride (NaF), with deionized water and the determination of fluoride ions and data analysis was performed by using a fluoride meter and Excel computer program respectively. The adsorption study was conducted by batch experiment method in three phases, in the first phase involved the investigation of the influence of adsorbents’ particle size (1.18mm, 0.6mm, 0.45mm, 0.3mm, and 0.15mm) in different pH levels (2.8, 5.6, 7, and 9.6) and it has been observed that the particle size with higher uptake capacity of sorbents was 0.6mm mesh at optimum pH of 7. The second and third phases involved checking the influence of the adsorbents’ dosage, it has been observed that the higher the dosage, the great the uptake capacity of sorbents on the adsorbents would be and the effluence of physisorption in the removal of fluoride ions from water, it was revealed that the long the contact time the higher uptake of sorbents on adsorbent would be until the equilibrium attained at optimum time of 225 minutes which removed 87.2% by eggshells and 270 minutes which removed 88.6% by tamarind seeds consecutively. The adsorption isotherms show that the correlation factor, R2 at optimum conditions was greater than 0.7 an indication that the adsorption process conformed to the Freundlich isotherms, it was further revealed that the removal efficiency was higher at neutral conditions (pH of 7.3). Moreover, the removal efficiency was observed to increase with an increase in the amount of adsorbents’ dosage. It was therefore recommended that the eggshells and tamarind seeds can be used for defluoridation of drinking water as an alternative and cost-effective technology. Also, it was suggested that further studies should be carried out on removal efficiency under mixed adsorbents’ dosage to find out the most efficient and convenient adsorbents for fluoride removal.
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