@article{Ynofuente Quispe_Flores Condori_Vigo Rivera_2022, title={Potato residues as an aid to aluminum sulfate in water clarification}, volume={14}, url={https://revistas.uned.ac.cr/index.php/cuadernos/article/view/4282}, DOI={10.22458/urj.v14i2.4282}, abstractNote={<p><strong>Introduction:</strong> Aluminum sulfate, or iron salts, are used as coagulantsto eliminate suspended particles that produce turbidity in water for human consumption, but the process can be improved with other componets. <strong>Objective:</strong> To evaluate the use of potato peels as an aid to aluminum sulfate in water clarification. <strong>Methodology:</strong> We worked with a simulated sample of 40 UNT at 16°C with a pH of 7,16, and the CEPIS method to determine the optimal dose (7 treatments x 9 dosages factorial arrangement). <strong>Results:</strong> Aluminum sulfate + red potato peel, at 30mg/L produced the lowest turbidity (0,85 UNT at a pH of 6,99, with a removal efficiency of 98%. Aluminum sulfate + black <em>imilla</em> husk (35mg/L) produced a turbidity of 0,90 UNT, pH 6,96, 98% efficiency. <strong>Conclusion:</strong> Imilla and red potato are useful as a coagulation aid for aluminum sulfate.</p>}, number={2}, journal={UNED Research Journal}, author={Ynofuente Quispe, Lizbeth and Flores Condori, Magali and Vigo Rivera, Juan Eduardo}, year={2022}, month={Oct.}, pages={e4282} }