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This is often done through the addition of chloramines, discussed above as a primary disinfectant. When used in this manner, chloramines provide an effective residual disinfectant with very few of the negative effects of chlorination. Over 2 million people in 28 developing countries use Solar Disinfection for daily drinking water treatment. [13]
Dalecarlia Water Treatment Plant, Washington, D.C. Water treatment is any process that improves the quality of water to make it appropriate for a specific end-use. The end use may be drinking, industrial water supply, irrigation, river flow maintenance, water recreation or many other uses, including being safely returned to the environment.
This definition distinguishes fermentation from aerobic respiration, where oxygen is the acceptor and types of anaerobic respiration, where an inorganic species is the acceptor. [citation needed] Fermentation had been defined differently in the past. In 1876, Louis Pasteur described it as "la vie sans air" (life without air). [7]
Bacteriological water analysis is a method of analysing water to estimate the numbers of bacteria present and, if needed, to find out what sort of bacteria they are. It represents one aspect of water quality. It is a microbiological analytical procedure which uses samples of water and from these samples determines the concentration of bacteria ...
Coagulation and flocculation are important processes in fermentation and water treatment with coagulation aimed to destabilize and aggregate particles through chemical interactions between the coagulant and colloids, and flocculation to sediment the destabilized particles by causing their aggregation into floc. [clarification needed]
Sewage treatment plants mix these organisms as activated sludge or circulate water past organisms living on trickling filters or rotating biological contactors. [5] Aquatic vegetation may provide similar surface habitat for purifying bacteria, protozoa, and rotifers in a pond or marsh setting; although water circulation is often less effective.
Prior to Pasteur's research on fermentation, there existed some preliminary competing notions of it. One scientist who had a substantial degree of influence on the theory of fermentation was Justus von Liebig. Liebig believed that fermentation was largely a process of decomposition as a consequence of the exposure of yeast to air and water. [4]
Fermentation has two parts: upstream and downstream. After product development, the next step is the purification of product for desired quality. When they reach the desired density (for batch and fed-batch cultures) they are harvested and moved to the downstream section of the bioprocess.