EFFECT OF STORAGE DURATION OF PEA POD ON WATER SOFTENING

Abstract

Natural softeners are considered affordable and efficient substitutes to chemical softeners for use in developing countries where raw materials such as Cicer arietinum (green pea) are readily available. This study investigates effect of storage duration of pea pod on water softening. A suitable method was employed for the Pea pod processing. Pea pod was prepared and ground to powder. Phytochemical analysis of the Pea pod was done. 10% stock solution of the extract was prepared. Jar test for water softening, was carried out for High, Medium, low untreated synthetic waters, Kura surface (river) water and Zoo road well water. The process was repeated for stored Pea pod powder for 2 and 4 months at room temperature. The result analysis confirmed the presence of Aspartic/Glutamine Protein (amino acid) as the active agent having phytodisinfectant/antioxidant, softening property in water purification and constituted the photochemical. For Pea pod stored for 2 and 4months used for treatment of the water samples; p-values range was 0.9-1, signifying that there is no any significant difference between the hardness reduction of Pea pod powder not stored and that stored for 2 and 4months. It was recommended that research should be conducted on the type and extent of these antioxidant and antibacterial substances, on the modes of attack of the Pea pod extracts on microorganisms and other parts of Pea should be investigated to find its softening property.