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Figure 4. Effect of mixing speed on turbidity removal n determining the effect of stirring speed on a range of 50-300rpm at an interval of 50 rom was chosen. Slight changes were observed for the pH and temperature values, however the pH after coagulation remained more neutral than acidic or alkaline. There was no much difference in the temperature change from the original to that after coagulation; therefore there is no marked effect on temperature. The TDS and conductivity values show a steady increase in their trend however, at speed of 250rom there was a sharp decline in turbidity with the trend following a polynomial law (Fig. 4).

Figure 4 Effect of mixing speed on turbidity removal n determining the effect of stirring speed on a range of 50-300rpm at an interval of 50 rom was chosen. Slight changes were observed for the pH and temperature values, however the pH after coagulation remained more neutral than acidic or alkaline. There was no much difference in the temperature change from the original to that after coagulation; therefore there is no marked effect on temperature. The TDS and conductivity values show a steady increase in their trend however, at speed of 250rom there was a sharp decline in turbidity with the trend following a polynomial law (Fig. 4).

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7able 2 : Effect of coagulant dosage results
7able 2 : Effect of coagulant dosage results
Table 7 :\nitial raw water properties From Table 1, it can be seen that the turbidity and the colour are above the WHO’s recommended value for good quality drinking water. Hence the need for treatment. However, all other components are within the accepted value and safe without treatment. The physicochemical properties of the raw water sample used in this study are presented in Table 1. From Table 1, the turbidity value of raw water was with the range of 50-150 NTU which is classified as medium turbidity water (Doerr, 2005).
Table 7 :\nitial raw water properties From Table 1, it can be seen that the turbidity and the colour are above the WHO’s recommended value for good quality drinking water. Hence the need for treatment. However, all other components are within the accepted value and safe without treatment. The physicochemical properties of the raw water sample used in this study are presented in Table 1. From Table 1, the turbidity value of raw water was with the range of 50-150 NTU which is classified as medium turbidity water (Doerr, 2005).
Figure 7: plot of turbidity against DH showing the effect of pH on turbidity removal
Figure 7: plot of turbidity against DH showing the effect of pH on turbidity removal
It can be deduced from Fig. 1 that, variation of the water pH resulted in a 5 degree polynomial curve with R2 value of 1. pH of between 7-7.5 provides better response in turbidity. Figure 8 : Plot of colour against pH, showing the effect of pH on colour removal
It can be deduced from Fig. 1 that, variation of the water pH resulted in a 5 degree polynomial curve with R2 value of 1. pH of between 7-7.5 provides better response in turbidity. Figure 8 : Plot of colour against pH, showing the effect of pH on colour removal
In the coagulation—flocculation process, pH is very important since the coagulation occurs within a specific pH range for the coagulant (Othman et al., 2008). In this study a small range of pH, between 6.0 for slightly acidic medium and 8.5 for slightly alkaline medium was selected. Figure 1 shows the pattern followed by the effect of pH on water turbidity using watermelon seed coagulant.
In the coagulation—flocculation process, pH is very important since the coagulation occurs within a specific pH range for the coagulant (Othman et al., 2008). In this study a small range of pH, between 6.0 for slightly acidic medium and 8.5 for slightly alkaline medium was selected. Figure 1 shows the pattern followed by the effect of pH on water turbidity using watermelon seed coagulant.
Figure 5 : Effect of mixing speed on colour removal
Figure 5 : Effect of mixing speed on colour removal
Table 6 : Effect of coagulant + coagulant aid on water treatment
Table 6 : Effect of coagulant + coagulant aid on water treatment
was 7.26 which Is neutral and well within the range of WHO standards. However steady increase in alum concentration showed a steady decline from neutral to acidic Fig. 6). This is in consonance with the results of Adejumo, et al., (2013) that showed that the pH of the water treated with natural coagulants (MO seed powder) was within the recommended WHO standards. At alum concentrations of only 40% the pH value had a significant shift towards acidic region and well within the recommended WHO standards. At concentrations of 60% and above, the pH was observed to become very acidic. This is also in consonance with the findings of Nwaiwu and Bello (2011) which showed that at alum of only 20% significant drop in pH was observed and at 80% the treated water was already acidic. When the quantity of watermelon seed cake was more than the quantity of alum in any water sample treated, the pH reduction was within the WHO approved range of 6.0 to 8.5 but the reverse was the case when alum was either in equal quantity or greater amount than Watermelon seed cake in combination. In practica terms, this indicates that when using Watermelon seed cake alongside alum in water purification, the optimum combination should not necessitate further chemica addition for pH correction. This means that the quantity of alum in the combination should not exceed the quantity of Watermelon seed cake. The quantity of alum should be based on and should be a percentage of the Watermelon seed cake dosage suited for the water in question. Therefore a concentration of 20% alum is acceptable.
was 7.26 which Is neutral and well within the range of WHO standards. However steady increase in alum concentration showed a steady decline from neutral to acidic Fig. 6). This is in consonance with the results of Adejumo, et al., (2013) that showed that the pH of the water treated with natural coagulants (MO seed powder) was within the recommended WHO standards. At alum concentrations of only 40% the pH value had a significant shift towards acidic region and well within the recommended WHO standards. At concentrations of 60% and above, the pH was observed to become very acidic. This is also in consonance with the findings of Nwaiwu and Bello (2011) which showed that at alum of only 20% significant drop in pH was observed and at 80% the treated water was already acidic. When the quantity of watermelon seed cake was more than the quantity of alum in any water sample treated, the pH reduction was within the WHO approved range of 6.0 to 8.5 but the reverse was the case when alum was either in equal quantity or greater amount than Watermelon seed cake in combination. In practica terms, this indicates that when using Watermelon seed cake alongside alum in water purification, the optimum combination should not necessitate further chemica addition for pH correction. This means that the quantity of alum in the combination should not exceed the quantity of Watermelon seed cake. The quantity of alum should be based on and should be a percentage of the Watermelon seed cake dosage suited for the water in question. Therefore a concentration of 20% alum is acceptable.
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