Use of Calathea allouia starch "Dale dale" to remove turbidity and color parameters in human consumption water

Abstract

The use of the natural coagulant starch Calathea allouia "dale dale" was evaluated to remove parameters of turbidity and color in water for human consumption coming from the Chorrobamba - Cacatachi spring. For this purpose, 15 liters of water from the Chorrobamba spring were collected and the jar test was used to obtain optimal doses for the removal of the above-mentioned parameters. A chemical characterization study of the starch obtained was carried out in order to know the amount of carbohydrates that it contained. The results showed that the action of the natural starch Calathea allouia "dale dale" is 22.5 Nephelometric Units of initial turbidity (NUT) to 2 NUT after the application as for its removal, and 8 Pt/Co initial to 4.7 Pt/Co after the application as for the color. It was concluded that Calathea allouia starch "dale dale" can be used as a natural coagulant for the removal of turbidity and color parameters in water for human consumption.