An Ecofriendly Method for Removal of Acidity in Drinking Water

K. S. Beenakumari

Abstract: The presence of mineral acids causes acidity in water. The pH value specified for drinking water lies between 6.5 to 8.5. Water with a pH < 6.5 is acidic, soft, and corrosive in nature. In this study, different types of leaves such as Neem, Guava, Eucalyptus, Coriander, Ficus and curry leaves were used to remove the acidity of water. The curry leaf was found to be very effective for removal of acidity in drinking water among the different types of leaves tried. Curry leaves (Murraya Koenigii Spreng) are natural flavoring agents with a number of important health benefits. The plant is native to India and is usually found in tropic and subtropical regions. They contain various anti oxidant properties and have the ability to control diarrhea, gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery, diabetes, and unhealthy cholesterol balance. The dried form of the leaf was more efficient than the fresh leaf for removal of acidity in water

Keywords: Water quality, Murraya Koenigii Spreng, acidity removal, water treatment