Abstract
Abstract Arsenic and fluoride are both contributors to the global water crisis, with significant health problems resulting from drinking water with levels higher than the 0.01 mg/L and 1.5 mg/L World Health Organization standards, respectively. This study evaluates fish bone char as an appropriate fluoride and arsenic removal technology for emerging regions, and investigates differences between fish bone char and cow bone char. The results of batch tests, specific surface area measurements, chemical composition testing, and point of zero charge (PZC) determination show that charring temperature affects the capacity of fish bone char to adsorb fluoride. It was found that 500°C is the best charring temperature based on removal effectiveness and residual water quality. Specific surface area is affected by charring temperature. It was observed that at lower temperatures, such as 300°C, some of the organic material was not removed during charring and the specific surface area was only 25% of what was observed ...
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