CHEMICAL ADJUSTMENT OF EFFLUENT FROM CASSAVA PROCESSING PLANT PRIOR TO SAFE DISPOSAL
DOI:
https://doi.org/10.4314/njt.344.1023Keywords:
Cassava effluents, Sodium hydroxide, Degradation, StabilizationAbstract
The characteristics of cassava effluents are significantly affected by the various physical- chemical variables studied. The aim of this research is to attempt to chemically adjust the wastewater from cassava processing prior to safe disposal. Cassava waste water from a cassava processing plant in Nsukka was collected and chemically adjusted with NaoH at 6 levels of concentrations in the laboratory. The results showed that quick degradation of biochemical oxygen demand (BOD5),total suspended solid(TSS) and Cyanide can be achieved by the addition of various degree of sodium hydroxide (NaOH). Higher degradation and odour removal was achieved faster with higher concentration of NaOH addition. However irrespective of the treatments applied degradation and stabilization of the effluent showed that it is a time dependent process. There were significant differences (p < 0.05) for coliform and cyanide at the determined daily intervals. Steep growth of coliform was more apparent in non treated effluent than oxidized effluent. pH of the effluent increased as the fermentation progresses by days irrespective of treatments.
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