Iron removal of water with high iron content by aeration and filtration

One of the most important conditions for human life is the use of clean drinking water. Elevated iron content in water gives it a brown color, an unpleasant metallic taste, and causes contamination of water supply networks and fittings. Therefore, water with a high iron content must iron removal. Natural water is disinfected using traditional and biological methods, as well as methods based on membrane and nanotechnologies. There are various technologies for providing safe drinking water, but they are either expensive or cannot be used without electricity. Therefore, a suitable technology should use inexpensive materials that are readily available and meet or exceed the capabilities of traditional water purification technologies. The process of iron removal of water with a high iron content was investigated. All iron deficiency values at different initial concentrations were reduced to a single generalized dimensionless dependence describing the decrease in the relative concentration of iron in water over time. In this case, the relative time is recorded as the time until the iron concentration is reduced by half. For model aqueous solutions with initial iron concentrations of 0.66, 1.0, and 3.0 mg/dm³, a dimensionless constant of 0.732 was obtained for the rate of decrease in iron concentration. Comparison with data from other researchers confirms the result obtained.