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Ag speciation in a chloride medium was dependent upon the Cl/Ag ratio after releasing into surface water. In this study, the photoreaction of
Many Tampa residents received a notice in the mail a few days ago alerting them that the city is temporarily changing their disinfecting agent from chloramines to chlorine. The notice, which you can read in full below, claims that this procedure is merely routine maintenance and that the water will still be safe to drink. Citizens who aren’t familiar with water treatment methods may read the notice and immediately discard it during the rush of another busy day. But this announcement, coming on the heels...
Metrohm is pleased to present an Application Bulletin describing the determination of free and total chlorine by iodometric titration. To disinfect water for human consumption, chlorine is added to the water in some countries. Because chlorine is highly toxic, organism like bacteria are killed and the onset of waterborne diseases like cholera is prevented. But chlorine is not only toxic to microorganism, it is toxic for humans as well. The main reason for its toxicity is the fact that chlorine may react with...
Dividing a water distribution network (WDN) in the optimal district metered areas (DMAs) formation is one task that usually troubles water utility managers. The present paper utilizes optimization methods to achieve desired segmentation conditions in terms of (a) operating pressure reduction, thus reducing the system's real water losses and (b) residual chlorine concentration reduction thus preventing disinfection byproducts' growth. Exploiting the numerous possibilities offered by the inter-connection of Matlab...
ABSTRACT Cooling water systems provide optimal conditions for settlement and growth of fouling species, e.g. mussels, oysters and barnacles. Excessive biofouling results in major operational upsets and even unplanned shutdowns. Controlling micro- and macrofouling organisms in once-through cooling water systems is key for safe reliable operation. For this, chlorination is globally still considered one of the best technology options. Sodium hypochlorite is applied either as bulk-product or produced on-site by...
To the lay-person, a commercial kitchen is just a floor and some equipment that needs a good clean regularly. They don’t understand the dangers of bacterial contamination and how easy it is for food to be affected. Most commercial kitchens will use bleach, or a similar sanitiser, to keep their space safe. Today, we will share with you the top five reasons you should be using chlorine dioxide instead. Chlorine dioxide is more effective. When we say that chlorine dioxide is more effective, we are referring...
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