INTRODUCTION

Sedimentation
The seperation of unstable and destabilized suspended solids from a suspension by the force
of gravity is described as sedimentation. It is a settling particles from suspension that depends
on characteristics and concetration of particles. The process of sedimentation is significant in
the industry. There are four types of particles including discrete particle settling, flocculant
settling, hindered settling and compression settling. When the temperature decreases, the rate
of settling becomes slower.
Sedimentation occurs by decreasing the velocity of the water being treated to a point where
the particles will no longer remain in suspension. When the velocity can not provide the
transport of the particles, gravity will come instead. Then, it takes the particles out of the flow.
During sedimentation process, the flow of the water is slowed to resemble a calm
environment. When the water is calmed down, the large flocs which have been formed settle
to the bottom of the sedimentation bowl. While the flocs are settling to the bottom, the
relatively particle free water passes over a system of weirs and moves to the filtration process.
[1]

Coagulation
Coagulation is a procedure which determines the contact between a chemical and colloidal
particles for achieving reaction. Naturally formed compounds such as iron and aluminum salts
can be used as coagulant. Also, synthetic cationic, anionic and nonionic polymers are used for
coagulation but natural compounds are cheaper than synthetic ones. Alum (aluminum sulfate)
and iron salts are known as the most widely used coagulants. [2]
Most naturally occurring particles charge negatively in water. Thus, repulse of charges,
colloids become suspended. Colloidal surface charge is reduced by chemicals. After the
addition of coagulant, colloidal particles are destabilized and microflocs occur. Also,
coagulation provides to collide and stick together. In the rapid mix, average time is took 2-3
minutes before flocculation step [3] [4]
The coagulation and flocculation is affected by turbidity, suspended solids, temperature, pH,
cationic and anionic composition and concentration, duration and degree of agitation during
coagulation and flocculation, dosage and nature of the coagulant, and the coagulant aid.[5]

Figure 1. Microfloc and floc formation[4]

Flocculation
For speeding up the agglomeration of colloidal materials are provided by a gentle mixing
called flocculation. When the gentle mixing is combined with the reduction in pusher surface
charges, the particles join rapidly and microflocs turn into greater floc particles called pinflocs
by agglomerating and a fall is seen at the rate of mixing. The average time which is spent in
the flocculation is 20-30mins.[5] [3]
Four zones which arising from settling process of a flocculent suspension, is realised by Coe
and Clevenger. A clear water zone, a zone in which the suspension is present at its initial
concentration, a transition zone and a compression zone is identified. [6]

Figure 2. Indicating the clear water zone (A), the initial concentration
of suspension (B), the transition zone (C) and the compression zone (D). [6]

Stokes Law
Stokes' Law is a formula that uses for the rate of sedimentation. Faster sedimentation can
obtain with replacing between gravitional acceleration and centrifugal acceleration.
Centrifugal acceleration can be greater than gravity.

Figure 1: Stokes Law of sedimentation [1]

The settling velocity of solids in a fluid is dependent on the size and density of the solids and
acceleration of gravity. Also, it relates with the properties of the fluid as density and viscosity.
This equation is valid for very slow motions. [3]

MATERIALS

Turkish Coffee

Deionized water (dH2O)

Tap water (Ionized water)

Measuring Cylinders (100 mL)

Beaker (600 ml or larger)

Kaolin Clay (50 g/L) and Humic Acid (0.5 g//L) solution

Alum solution (0.1M)

Chronometer

Magnetic stirrer

Parafilm

Micropipette

METHODS
For sedimentation :
1. First, 100 mL of 2%, 4%, 6%, 8% (w/v) Turkish coffee suspension with distilled water
in 100 ml measuring cylinders were prepared.
2. Then, parafilm was put on each cylinder and solutions were mixed by moving the
cylinder upside down.
3. Heights of clear zone which is between sedimented and floating coffee were noted at
the convenient time interval depending on the concentration of coffee suspensions.
4. Height of pellets were recorded at the base of the cylinder for each concentrations.
For coagulation and flocculation :
1. 500 ml of tap water was put into beaker and magnetic fish was also put inside.
2. Then, it was put on a magnetic stirrer.
3. 500 l of kaolin solution was put into the beaker. It was mixed homogenously for
some seconds by the help with magnetic fish and stirrer.
4. 315 l of alum was added into the beaker and the solution was mixed at high speed for
10 seconds. the mixing was slown down speed until magnetic fish looks like in a slow
motion.
5. After 10 minutes, microflocs were observed in the solution.

RESULTS
1. Diameter of coffeeparticle = 30 m
(rho) of coffeeparticle = 1055 kg/m3

 (rho) of liquidparticle= 0,998 g/cm3 [1]

Viscosity of liquid = 1002 Pa s [1]
Gravitional acceleration =9,81 m/s2
Stokes' Law of Sedimentation:
Vg = (d2 (p - 1) / 18) x G
Vg = [(30 m)2 ( 1055 kg/m3 0,998 g/cm3) / 18 (1002 Pa s)] x 9,81 m/s2
Vg = [ (900 x 10-12 m2) ( 57 kg/m3)/ 18( 0,0010 kg/ms) ] x 9,81 m/s2
Vg = 2,80 x 10-5 m/s

2) Table 1: Heightvaluesfor 2%
t (min)
0
2
6
8
10
12
14
17
19
21
t (min)
0
4
9
11,75
13,75
17
20,5
22
24

Table 2 : Heightvaluesfor 4%

Height (cm)
0
2
4,3
6,4
7,3
9,2
11,4
13,9
15,3
17,3
Height (cm)
0
1,5
3
4,1
6,5
9,5
11,33
14
16,5

Table 3: Heightvaluesfor 6%

Table 4: Heightvaluesfor 8%

t (min)
0
4
6
8
10
12
14
16
20
24
28
t (min)
0
11
17
23
26
29
35
41

Height (cm)
0
1,5
2,3
2,7
3,6
4,4
5,6
6
7,8
10
11,4
Height (cm)
0
1,9
2,7
3,5
4,3
5,3
6,3
7,2

Graph 1 : Suspension height versus time graph for each concentration

Table 5 : Heights of each concentrations
Concentration (%)
2
4
6
8

Height (cm)
1
2
2,5
4

REFERENCES
[1] P.T. Weiss, A.J. Erickson, Stormwater Treatment, University of Minnosota, 2010.
(http://stormwaterbook.safl.umn.edu/sedimentation-practices)
[2] William Fish, Chapter 13, Coagulation and Flocculation, Department of Civil and
Environmental Engineering, Portland State University
(http://web.cecs.pdx.edu/~fishw/UO_13-Coag_Floc.pdf)
[3] Brad Beless and Jeremy Ardner, Environmental Systems, Chemistry Associated Unit
Drinking Water Treatment Process, Drinking Water Treatment: Coagulation, Flocculation, and
Sedimentation, University of Houston, 2009.
(http://gk12.egr.uh.edu/sites/gk12.egr.uh.edu/files/docs/lessons/Coagulation-FlocculationSedimentation.pdf)
[4] Steve E. Hrudey, Elizabeth J. Hrudey, Safe Drinking Water, Lessons from Recent
Outbreaks in Affluent Nations, 3.3.1 Coagulation, Flocculation and Sedimentation, Page 58,
2004
[5] Water Treatment, Coagulation and Flocculation, Department of Civil Engineering, The
University of Memphis, Last updated in 12.12.2016
(http://www.ce.memphis.edu/1112/notes/project_1/water_treatment/water_treatment_part_2_c
oagulation.pdf)

[6] Raimund Brger and Wolfgang L. Wendland, Sedimentation and suspension flows:
Historical perspective and some recent developments, Institute of Mathematics A, University
of Stuttgart, Received and accepted in July 18th, 2001
(http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.456.3583&rep=rep1&type=pdf)
[7] Viscosity and Density of Water, Biology Department, UC Santa Barbara, May 2009.
(http://www2.bren.ucsb.edu/~dturney/WebResources_13/WaterSteamIceProperties/PropOfWa
terFrom0to100Celcius.pdf)