A Study on the Coagulating Properties of the M. oleifera Seed

(1) Ardrey Kell High School, Charlotte, North Carolina

Cover photo for A Study on the Coagulating Properties of the <em>M. oleifera</em> Seed

Water is an essential part of our lives, but many people struggle to obtain enough clean water to meet their basic needs. However, the solution to this problem may be right in their backyard. Moringa Oleifera (M. oleifera) seeds contain a coagulating protein that can coagulate and remove particles in water. The purpose of this study was to analyze the coagulating efficiency of the seed and to test a new and innovative way to utilize the seed. When the part of the seed responsible for the coagulating properties was isolated and combined with sand, a new functionalized-sand (f-sand) was created. This research aimed to determine how effectively the M. oleifera Cationic Protein (MOCP) functionalized-sand reduces the amount of bacteria compared to other filtration techniques. We accomplished this by testing six different types of contaminated solutions before and after four different filtration techniques: plain sand, f-sand, f-sand with cilantro, and the normal moringa technique, which utilizes only moringa seed powder. We concluded that the MOCP f-sand removed the largest percent of bacteria, and when used in combination with cilantro, it was more efficient than the other techniques. This can have a large impact, especially in developing areas, as it provides a way to have clean water while also helping the economy.

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