Bibliographic citations
Tapia, L., (2019). Efecto del carbón activado, a partir de la cáscara de “Cacao” (Theobroma cacao), en la adsorción del hierro presente en agua para consumo humano, distrito de Yantaló – Moyobamba [Tesis, Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/3800
Tapia, L., Efecto del carbón activado, a partir de la cáscara de “Cacao” (Theobroma cacao), en la adsorción del hierro presente en agua para consumo humano, distrito de Yantaló – Moyobamba [Tesis]. PE: Universidad Nacional de San Martín. Fondo Editorial; 2019. http://hdl.handle.net/11458/3800
@misc{renati/1058977,
title = "Efecto del carbón activado, a partir de la cáscara de “Cacao” (Theobroma cacao), en la adsorción del hierro presente en agua para consumo humano, distrito de Yantaló – Moyobamba",
author = "Tapia Gomez, Leyllith Olguita",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2019"
}
This present research was carried out in the district of Yantaló, year 2018, and is of the experimental type. It analyzes the variables amount of iron present in the water and conditions of the activated carbon for the removal of iron (II); it measures the effect exerted by the speed and applied dose of the activated carbon, elaborated from the shell of "cacao" (Theobroma cacao), on the adsorption of iron (II) present in water for human consumption, in reference to the LMP (Maximum Permissible Limits). The ratio of coal to phosphoric acid was 1:1 and 1:5, at different carbonization temperatures (500, 600 and 700°C), with variations in mixing speed, contact time, weight of coal (1; 1.5 and 2 grams) and agitation speed. The results report that the best conditions, with the obtained activated carbon, were achieved with a dose of carbon in the ratio of 1:1, at a carbonization temperature of 600 °C and at an agitation speed of 100 rpm, reaching an efficiency of 97%; at 700 °C and at an agitation speed of 100 rpm, it reached an efficiency of 96% in the removal of iron (II), being these two tests the ones that registered the highest efficiency in iron removal. Therefore, based on the results it is concluded that it is possible to treat water for human consumption with activated carbon, made from "cocoa" shells (Theobroma cacao), because in the experiment the obtained values are below the LMP.
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