A review on common vegetables and legumes as promising plant-based natural coagulants in water clarification

International Journal of Environmental Science and Technology

Volumn 12, Issue 1, 2015, Pages 367-390

  Choy, S Y ^a   Prasad, K M N ^a   Wu, T Y ^a   Ramanan, R N ^a  

^a MONASH UNIVERSITY MALAYSIA   (Malaysia)

Author keywords

Antimicrobial properties; Coagulation; Coagulation mechanisms; Flocculation; Protein; Turbidity removal

Indexed keywords

ANTIMICROBIAL AGENTS; CHEMICAL WATER TREATMENT; CLARIFIERS; COAGULATION; FLOCCULATION; HEAVY METALS; MICROORGANISMS; POTABLE WATER; PROTEINS; SURFACE WATERS; TURBIDITY; VEGETABLES; WATER; WATER TREATMENT;

ANTI-MICROBIAL PROPERTIES; CHARGE NEUTRALIZATION; COAGULATION MECHANISM; HEAVY METAL REMOVAL; STRAIGHT-FORWARD METHOD; TURBIDITY REMOVAL; TURBIDITY REMOVAL EFFICIENCY; WATER TREATMENT PROCESS;

CHEMICALS REMOVAL (WATER TREATMENT);

ANTIMICROBIAL ACTIVITY; COAGULATION; FLOCCULATION; LEGUME; LITERATURE REVIEW; PH; PROTEIN; TURBIDITY; VEGETABLE; WATER TREATMENT;

EID: 84940838855     PISSN: 17351472     EISSN: 17352630     Source Type: Journal    
DOI: 10.1007/s13762-013-0446-2     Document Type: Review

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