Defluoridation of drinking water by adsorption of fishbone media.

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University of Dar es Salaam
Excess fluoride in drinking water is a problem in some parts of Tanzania, especially the northern regions and a few districts covering the southern highlands especially those in the rift valley. Therefore fluorosis still remains a public health problem in these areas manifesting itself in the form of crippling fluorosis in extreme cases, like in some parts of Arusha region. The prevention of fluorosis by developing simple and inexpensive methods of fluoride removal should be encouraged. The primary objective of this study was to investigate the mechanism and capacity of locally available fishbone char in the removal of excess fluoride from drinking water. Carrying out a literature review, preparation of the media, performing jar test (batch), continuous flow experiments. Chemical analysis of fishbone char and water quality assessments were accomplished in this study. Preparation of the media involves, procurement, charring at different temperatures and duration, sieving and sorting out the media to the different grain size. Furthermore, the results indicate that the decomposition of organic matter of fishbone occurs at temperature between 300°C to 700°C. The appropriate charring temperature range and duration for the fishbone to be used for defluoridation was found to be 400°C and between 3.5 to 4 hours respectively. Fishbone charred at optimum temperature and duration shows a high fluoride removal capacity.
Available in print form, East Africana Collection, Dr. Wilbert Chagula Library, Class mark (THS EAF RC627.F57.T34M34)
Water quality, Prevention, Drinking water, Fishbone char, Fluorosis Tanzania, Fishbone, Tanzania
Malisa, J. (2001). Defluoridation of drinking water by adsorption of fishbone media. Master dissertation, University of Dar es Salaam.