Study of the hibiscus esculentus mucilage coagulation–flocculation activity

Abstract

The flocculent activity of Hibiscus esculentus (gombo) mucilage traditionally used for a local beer (Tchapalo) clarification in Côte d\'Ivoire was studied using the method of the experimental designs. Of the three factors selected that are the volume of mucilage (X₁), the temperature (X₂) and the pH (X₃), sole X₁ and X₃ appeared influential. The lowering of turbidity observed is 23% approximately. The general approach suggested in this work makes it possible to approach the operating conditions. The mucilage of gombo presents a better activity in alkaline water. A relatively low volume of gombo gives better results. Moreover, the heat treatment seems to be less determining during the process of coagulation-flocculation.


Journal of Applied Sciences and Environmental Management Vol. 9(1) 2005: 173-176