The aim of this research was to determine the efficiency of activated carbon obtained from coconut (Cocos nucifera) endocarp in the reduction of color in runoff water to improve its quality. For this purpose, activated carbon was produced at a carbonization temperature of 700 °C in a time of 30 minutes and phosphoric acid at a concentration of 85% was used as an activating agent. A completely randomized design was used, consisting of 3 treatments (100, 50 and 25 g of activated carbon) and a control (without treatment), with three replicates of each treatment, where 1 L of water from the uptake was filtered. It was determined that the best percentage removal was obtained with treatment 3 (T3) in the reduction of color and turbidity with average values of 97.56% and 97.11%, respectively. An activated carbon filter was installed in the San Lorenzo - Moyobamba sector in a similar way to the...

This research aims to determine the effect of activated carbon obtained from cocoa husks (Theobroma cacao L.) on the adsorption of iron (II) present in water of an aquifer for human consumption. Charcoal was prepared at different carbonization temperatures (500, 600 and 700 °C) for 30 minutes and activated with phosphoric acid in the proportions of 1:1. Iron (II) adsorption was determined as a function of variations in mixing speed, contact time, charcoal dosage and stirring speed. It was determined that, over the range considered, agitation speeds had no significant effect on the percentage of iron (II) removal, being the dose of activated carbon and temperature, the most influential variables. The water samples had an initial iron concentration of 3.15 mg/L and 4 mg/L. The best iron (II) adsorption result was obtained with activated carbon at the carbonization temperature of 700 °C, ...

The study found that maximum precipitation and water retention occur in February for the Cacao sector and in October and February for the Caliza sector, with minimum values in July. The correlation between precipitation and temperature is −0.43 for both sectors, while the negative correlation between retentivity and temperature is stronger in the Caliza sector (−0.467) than in the Cacao sector (−0.096). Precipitation explains 82.07% and 89.92% of the variability in retentivity for the Cacao and Caliza sectors, respectively, according to the R2 coefficients. The environmental impact analysis indicates a medium impact with a value of 5.6.