In an experiment, I used plantain peels (with a very high starch content and very little cellulose) and grapefruit peels (with a very high cellulose content and no starch) as coagulants (ensuring that I used equal masses of each peel) to improve the turbidity of water contaminated with wood chips and kaolin. Although the grapefruit was able to remove turbidity, I found that the plantain worked better. By the way, the same amount of cellulose was present (50%) in the grapefruit peels as starch present (50%) in the plantain peels. However, I can't work out why a coagulant concentrated with starch is more effective at lowering the turbidity of water compared to a coagulant concentrated with cellulose? Essentially, I don't know why starch helps more than cellulose with coagulation. Help would be much appreciated :)
If you use this link, you will find the method I used under "Preparation of Bio-flocculant" to turn the peels into coagulants: akademiabaru.com/doc/progeeV1_P47_56.pdf. To summarize, I dried them in an oven and turned them into very fine powder.
Search this up and you'll find previous experiments using polysaccharides (i.e. starch and cellulose) for coagulation: Chapter 2 Mechanistic Insight into the Coagulation Efficiency of Polysaccharide-based Coagulants