عنوان المقالة:Extraction of chitosan, characterisation and its use for water purification Extraction of chitosan, characterisation and its use for water purification
This study was carried out in the Food Science Department, Agriculture College, Basrah
University to investigate the effect of different chitosan concentrations on drinking water quality.
The studied parameters were turbidity, TDS, electrical conductivity and pH. The results showed
that the turbidity, TDS, electrical conductivity and pH have been decreased with the increase of
chitosan concentration. When chitosan concentration increased from 0 to 1 g 100 ml
1, the turbidity,
TDS, electrical conductivity and pH were decreased from 1.98 to 0.98 NTU, 5.67 to 4.13 g L
1,
10.18 to 5.27 mS cm
1, 6.1 to 5.71 respectively. The linear equations have represented the relationship
between all parameters and chitosan concentration. However, the total bacteria count, total
coliform bacteria, Staphylococci, Fecal coliform bacteria and Vibrio spp. have been eliminated
completely by using Chitosan concentration of 0.8, 0.4, 0.8, 0.2 and 0.2 g 100 ml
. respectively.
تاريخ النشر
25/07/2018
الناشر
Journal of the Saudi Society of Agricultural Sciences
رقم المجلد
17
رقم العدد
رابط DOI
https://doi.org/10.1016/j.jssas.2016.04.001
الصفحات
186-190
الكلمات المفتاحية
Shrimp shell; Chitosan; Characterisation; Water treatment; Water quality
علاء كريم نعيمة | Alaa Kareem Niamah | 5211