master's thesis
Effect of groundwater pH value on coagulation process in drinking water treatment

Ina Ivanković (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology
Metadata
TitleUtjecaj pH-vrijednosti podzemne vode na učinak koagulanata u procesu obradbe vode za piće
AuthorIna Ivanković
Mentor(s)Mirna Habuda-Stanić (thesis advisor)
Abstract
Podzemne vode su najznačajniji izvori vode za piće na području istočne Hrvatske. Osnovne karakteristike podzemne vode navedenog područja su visoka tvrdoća vode, povišene koncentracije željeza, mangana, amonijaka, arsena te organskih spojeva što negativno utječe na estetske i zdravstvene aspekte vode za piće. U ovom istraživanju ispitan je utjecaj pH-vrijednosti (5; 5,5; 6; 6,5; 7; 7,5; 8 i 8,5) na učinak tri željezova koagulanta (FeCl3, Fe(NO3)3, i FeSO4) postupcima koagulacije i flokulacije. Željezo je dodano do ukupne koncentracije od 4 mg/L, a miješanje se provelo u dvije faze. Prva faza miješanja provedena je u vremenu od 2 minute i 200 okr/min, a potom u drugoj fazi uzorci su miješani još 10 minuta uz 30 okr/min. Potom su uzorci profiltrirani. U polaznim i profiltriranim uzorcima provedene su analize određivanjem vrijednosti sljedećih parametara: UV254, koncentracija željeza, alkalitet, ukupna tvrdoća, elektrovodljivost i pH-vrijednost. Rezultati provedenih istraživanja ukazuju da su koagulanti FeCl3 i Fe(NO3)3 dali zadovoljavajuće rezultate, dok se koagulant FeSO4 pokazao nešto manje uspješnim posebice pri uklanjanju željeza.
Keywordswater groundwater iron organic matter removal of organic substances coagulation and flocculation
Parallel title (English)Effect of groundwater pH value on coagulation process in drinking water treatment
Committee MembersLidija Jakobek
Mirna Habuda-Stanić
Ivica Strelec
Mirela Planinić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeProcess Engineering
Academic title abbreviationmag. ing. proc.
Genremaster's thesis
Language Croatian
Defense date2012-07-12
Parallel abstract (English)
Groundwater is the most important source of drinking water in the eastern Croatian. The basic characteristics of groundwater in this area are high water hardness, elevated concentrations of iron, manganese, ammonium, arsenic, and organic compounds that affect drinking water and treatment processes of drinking water. In this research effect of pH (5, 5.5, 6, 6.5, 7, 7.5, 8 and 8.5) on three coagulant type (FeCl3, Fe(NO3)3 and FeSO4) by coagulation and flocculation processes was investigated. Coagulants were dosed at iron concentration of 4 mg/L and the samples were stirred in two steps. After 2 minutes mixing at 200 rpm, samples were mixed 10 minutes at 30 rpm. After conducted analyses, coagulants FeCl3 and Fe(NO3)3 showed satisfying results, while FeSO4 proved to be less effective, especially in iron removal.
Parallel keywords (Croatian)voda podzemne vode željezo organske tvari uklanjanje organskih tvari koagulacija i flokulacija
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:643189
CommitterSanda Hasenay