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Key Lime as Potential Chelating Agent for Grease – Contaminated Water

RESEARCH PLAN
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RATIONALE

The Philippines has experienced fast development in urbanization as its population

increased. Unfortunately, this rapid development resulted in increased water pollution. Around

50 out of 421 rivers in the country are now considered to be “biologically dead” (Greentumble,

2015). Fifty-eight percent (58%) of the groundwater is contaminated and 4,200 people die each

year due to the contaminated drinking water (UNICEF and WHO, 2005). In some areas in

Bataan, people are using water pumps as a source of water and these water is contaminated by

grease. Toxic metals like grease in water in one of the causes of water pollution. Calcium

stearate is used in manufacturing grease and lubricants. Based on a study, citric acid can chelate

calcium (Mater, 2007). Chelation is the most widely used and accepted therapy for removal of

toxic materials (A Timeline for EDTA Chelation Therapy as a Treatment for Vascular Disease,

1983 – 2012).

The researchers thought of a way to remove grease in grease-contaminated water through

the use of lime. Lime is a citrus fruit which contains citric acid that is accepted as a chelating

agent for toxic metals (Citric Acid 77-92-9, 2001).

However, the researchers need to acquire the development of the product first before

conducting a test if the proposed product is capable of removing grease in a grease-contaminated

water. The study will be conducted in Mariveles, Bataan at different experiments for grease-

contaminated water.

LITERATURE REVIEW
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Water pollution is a major problem in the Philippines. Fifty out of 421 rivers in the

country are now considered as dead. Biologically dead rivers are no longer containing oxygen

and cannot sustain life of living species [CITATION gre12 \l 1033 ]. Water pollution in the

Philippines is mainly wastewater from industrial, agricultural, domestic sewage, and other

sources like oil, mine, or chemical spills (Greanpeace, n.d). Oil and grease causes ecological

damage for aquatic organisms, and for human beings. They form a layer on water that decreases

dissolved oxygen. These layers reduce biological activities in water (Abd El-Gawad, 2014). It

can also cause surface films and shoreline deposits leading environmental degradation (Pisal,

2009).

Grease is a solid to semi – solid product of dispersion of a thickening agent in a liquid

lubricant. (National Lubricating Grease Institute, 2008).

Fats, oils, and grease can clog pipes, restricting the flow of water. When cooled, grease

thickens and sticks to metal piping. It results the sewer back – ups and overflows occur, creating

harmful impacts in the environment, and human health. These contaminants can cause a

depletion of oxygen residing within natural waterways causing harm to the aquatic life.

Grease is poor cooling, due to its consistency. It cannot dissipate heat by convection like

circulating oil. It has more resistance to motion at start – up than oil. It is difficult to handle than

oil for dispensing, draining, and refilling. (Engineersedge, n.d).

Grease is consists of three (3) components: thickener, base oil, and additives. The base oil

and additives are the major components in grease formulation. Additive is used to enhance the

existing desirable properties, suppressing the existing undesirable properties. Grease that utilizes
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synthetic base oil will provide a better stability. Thickener of grease is like a sponge that holds

the lubricant and these components produce the solid to semi fluid structure (Wright, 2010).

Calcium stearate or calcium soap constituted the first type of lubricating grease produced

in any volume. Calcium soap – based greases were developed to improve the heat resistance of

previously available soap – based grease. They have good mechanical stability and low

temperature pump ability. (A Publication of the Lubrication Engineers technical Department,

Number 56, 2001).

Calcium stearate or calcium soap is widely used as lubricating grease. It is also known as

calcium actadecanoic acid. It can be used as heat stabilizer of PVC (Polyvinyl Chloride) because

of its lubricity. Calcium stearate combines with the base lead soaps and lead salts used for hard

products to increase gelation speed. This product is also used as a release agent of thermosetting

plastics (Chemicalbook, nd).

Calcium stearate is used as a impurities model to compare the conventional and

biodegradable chelating agents. It is used because of its very significant solubility. Soap scum

removal can be achieved by using appropriate solution of a chelating agent (Theptat, Chavadej,

Scamehom; 2013).

Chelating Agents are chemical compounds, that are usually organic, that forms

complexes with metal ions or other substrates. They are sometimes called as chelators or

sequestering agents. The chelator has a ring-like center which forms complexes with the cation

(Drugs, 2003).

An example of a single chelating agent is ethylenediamine. A single molecule of

ethylenediamine can form bonds with a metal ion such as nickel. Porphine is also an example of
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a chelating agent that is similar to ethylenediamine. The central part of the hemoglobin, is an

example of a porphyrin chelate (Scifun, 2013).

Chelates are chemical compounds that are composed of metal, ions, and chelators.

Chelates play an important role in photosynthesis and oxygen transport. Many biological

enzymes or catalysts are chelators. They are important to living organisms but they also have

economic importance (Scifun, 2013).

In terms of decalcifying, citric acid compared to ethylenediamine tetra-acetic acid

(EDTA) is as good as a chelating agent. Citric Acid has higher efficacy in terms of calcium ion

extraction. EDTA has lower efficacy in terms of calcium ion extraction (Bhatnagar, Kumar,

Shivanna, 2005).

Citric acid has a wide use in the food industry. It is used as a flavoring agent, pH

modifier, and preservative. It is also used as an anticoagulant and antioxidant, and in mineral

supplements as citrate salts of minerals. Citric acid finds uses in household cleaning solutions, as

a pH buffer, and as a water softener (Softschool, nd).

Citric Acid has also been studied for its ability as a decalcifying and cleansing solution in root

canal irrigation. However, it was observed that citric acids left precipitated crystals in the root

canal walls (De Sousa, Silva, 2005).

These acids can be found on citrus fruits like orange, banana, and guava but lemons and

limes have most citric acids among the other fruits. Compared to oranges, grapefruit, and berries,

lemons and limes will most significantly distribute to the citric content of your urine (Penniston,

2008).
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Key lime is a citrus fruit, which is typically round and containing sour pulp. These are

usually smaller and less sour than lemons, although varieties may differ in sugar and acidic

content. Limes are an excellent source of Vitamin C, and are often used to accent the flavors of

foods and beverages. They are grown year-round in tropical climates.

A result of a study show solar disinfection of water combined with citrus could be effective at

reducing E. coli levels in just 30 minutes (Wood-Wright, Bloomberg, 2015).

STATEMENT OF THE PROBLEM

This study aims to determine if the citric acid present in Key lime is a potential chelating

agent for grease-contaminated water.

Specifically, this study seeks to find answers to the following questions:

1. Does the amount of citric acid affect its chelating ability in grease-contaminated water?

2. How much grease does the key lime adsorb in:

 60 minutes?

 120 minutes?

3. Generally speaking, does the citric acid extracted from key lime effectively chelated the

grease from the contaminated water?

4. Is there any significant effect that this project imply to the environment?

HYPOTHESES

 Ho1 – The amount of citric acid doesn’t have a significant effect on the chelating

ability of the citric acid in grease-contaminated water.

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Ha1 – The amount of citric acid has a significant effect on the chelating ability of the

citric acid in grease-contaminated water.

 Ho2 – There is no significant difference between the adsorption capacity of key lime

within the duration of 60 minutes and 120 minutes.

Ha2 – There is a significant difference between the adsorption capacity of key lime

within the duration of 60 minutes and 120 minutes.

 Ho3 – Key lime is not an effective chelating agent in grease-contaminated water.

Ha3 – Key lime is an effective chelating agent in grease-contaminated water.

 Ho4 – This study has no significant effect in the environment.

Ho4 – This study has significant effect in the environment.

ENGINEERING GOALS

This study will aim to achieve the following:

 Develop a potential chelating agent from key lime to minimize grease in grease-

contaminated water.

 Make use of key lime as a component in making chelating agent to quickly

improve the quality of water.

EXPECTED OUTCOME

 The extracted citric acid from key lime will be an effective chelating agent that

can improve the quality of grease-contaminated water

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MATERIALS AND METHODS

In this study, the researchers will conduct several experiments to test the hypotheses and

to collect sufficient information about the chelating property of Key lime in grease-contaminated

water. The experiments will be done in the Science Laboratory of the Mariveles National High

School – Poblacion.

Collection and Preparation of Materials

The Key lime will be the main component that will be used in this study. The researchers

will use the juicer, beaker (500 mL and 100 mL), Erlenmeyer flask, stirring rod, Bunsen burner

or alcohol lamp, tripod, wire gauze, lab thermometer, vacuum filter or coffee filter, and funnel

for filtering process. A cylindrical plastic container and distilled water will be also used in this

study. There are chemicals that will be used in this study named as sulfuric acid, calcium

chloride and sodium hydroxide.

The laboratory instruments will be borrowed by the researchers from the science lab of

the Mariveles National High School – Poblacion. The key lime and the juicer will be bought

from the Mariveles Public Market. The chemicals will be gathered from DKL Laboratory

Supplies in 1575 España Street, Sampaloc, Metro Manila.

Extraction of juice from Key lime

The researchers will extract the key lime juice using juicer. The extracted juices will be

transferred to a 500 mL beaker until it reaches 450 mL.

Adding the Chemicals

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After extracting the juice of the key lime, the researchers will add the 10% sodium

hydroxide solution to the beaker. By the use of stirring rod, one of the researchers stir the

solution while continuously pouring more sodium hydroxide to it until it reach the ph level of 9.

Next, filter the sodium citrate solution to remove some pulp that was mix to the solution.

In this process, the researchers recommend to use coffee filter than the vacuum filter. There are

instances, that the filter was blocked during the filtration. So, the researchers will pour the

remaining liquid to other clean beaker and the clogged filter paper will be replaced with another

filter. Then the liquid will pour back and the filtration continuous. This will be repeated for three

(3) or four (4) times. Once the filtration is done, the researchers will transfer the solution to a

clear 50 mL beaker.

The researchers will mix 28.5 grams of calcium chloride to 70 mL distilled water and will

be stirred using stirring rod until it is completely dissolved. After that, the calcium chloride

solution will be added to the sodium citrate solution.

The next thing to do is heating the solution. The researchers will use either bunsen burner

or alcohol lamp. The temperature should be at 70oC – 80oC.

The researchers will filter the calcium citrate solution using vacuum filter. While

transferring the solution to the filter some of the calcium citrate in the beaker may not be remove.

So, completely transfer all of the calcium citrate to the filter, the researchers may use a little hot

water to wash the beaker and transfer to the filter funnel.

When the calcium citrate was completely filtered it will be transfer to a clean beaker and

a sulfuric acid that dissolved in 200 mL water will be added to it. Once it was added the

researchers will use a stirring rod to mix everything together.

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Once again, the researchers will use a vacuum filter to separate calcium sulfate from the

solution. Then, the solution will be heated with the temperature of 70oC – 80oC. After heating, it

will be transfer to a beaker.

Filtering the Product

The citric acid solution will be filtered using coffee filter. Once it filtered through, the

researchers will let it evaporate for two (2) days.

Testing

To accomplish this study, the researchers will prepare 6L of grease-water solution with a

ratio of 1:15. The researchers will also prepare 300 mL of 15% citric acid solution and 300 mL

of 20% citric acid solution. The researchers will use 4 groups with 3 replicates each.

Group 1: 500 mL grease-water solution with 50 mL of 15% citric acid solution for 60

minutes

Group 2: 500 mL grease-water solution with 50 ml of 20% citric acid solution for 60

minutes

Group 3: 500 mL grease-water solution with 50 mL of 15% citric acid solution for 120

minutes

Group 4: 500 mL grease-water solution with 50 ml of 20% citric acid solution for 120

minutes
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To test the effectiveness of the extracted citric acid, the researchers will measure the

amount of chelated grease after 1 hour in experimental groups 1 & 2, and after 2 hours for

experimental groups 3 &4.

T-test will be used for statistical treatment.

RISKS

Chemicals

 In conducting an experiments, some chemicals is needed to completely produce the

desired product. In this study the researchers will need to use the chemicals sodium

hydroxide, calcium chloride, and sulfuric acid. These chemicals are all corrosive. It can

cause severe irritation of mucous membrane of nose and throat. These can also cause an

irritation of upper respiratory tract with pain, burns, and inflammation, when inhaled. If

these chemicals happen to have a physical contact with eyes it can cause eye burns and

having a skin contact with those causes irritation and possible burns, especially if the skin

is wet or moist.

 While conducting the experiment the researchers will need to use mask, protective glass

and eye protection like goggles to prevent any physical contact with these chemicals. And

also the chemicals must be stored in a dry and well-closed container. It should be

separated from strong acids, metals, food, and foodstuffs.

Bunsen burner
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 Laboratory burners are used for many types of heating processes and pose an injury risk

due to the open flame they produce. Open flames are dangerous because they can burn

skin and hair, create noxious chemical fumes, serve as an ignition source for other

flammable materials, and heat non-flammable surfaces to high temperatures. Injuries

related to the use of laboratory burners include burns from flames, touching heated

surfaces, and splashing heated liquids onto the body, skin cuts and eye trauma from

exploding glass, and inhalation of noxious chemical fumes. Laboratory burners include

Bunsen burners that have a barrel that is fueled by natural gas or alcohol burners that use

a wick and are fueled by a flammable liquid such as alcohol or kerosene.

 Your personal appearance before you even light the flame is a key safety consideration.

Anything that is loose or dangling can potentially come into contact with the flame. Wear

clothing that fits snugly to reduce the chances of the material catching fire. Participants

with long hair should secure it away from the face so it doesn't fall down into the flame.

Remove any long jewelry that might reach the flame. Safety gear is also key. Wear

goggles when using the flame, especially if you're heating a glass container or using

chemicals

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