搜索结果: 1-9 共查到“Coagulant”相关记录9条 . 查询时间(0.046 秒)
Production of Natural Coagulant from Moringa Oleifera Seed for Application in Treatment of Low Turbidity Water
Moringa Oleifera Drinking Water Treatment Bioactive Constituents Coagulation Flocculation Turbidity
2013/3/20
This study focused on developing an efficient and cost effective processing technique for Moringa oleifera seeds to produce natural coagulant for use in drinking water treatment. The produced natural ...
MAGNESIUM CARBONATE AS A COAGULANT,RECOVERY AND REUSE
MAGNESIUM CARBONATE COAGULANT RECOVERY REUSE
2009/12/29
In order to prevent water losses through disposing hydrous sludge during treatment of water, also recovery and reuse of chemicals; treatment by magnesium carbonate as a coagulant was examined in batch...
Use of Fly Ash as a Potential Coagulant in the Physico-Chemical Treatment of Domestic Wastewater
Ucucukul Pı htı la stı rma-yumakla stı rma Evsel atı ksular
2009/10/13
Use of Fly Ash as a Potential Coagulant in the Physico-Chemical Treatment of Domestic Wastewater。
The Use of Tannins from Turkish Acorns (Valonia) in Water Treatment as a Coagulant and Coagulant Aid
Tannins Turkish acorn Coagulant Coagulant aid Synthetic anionic polyelectrolyte
2009/10/12
Coagulants play an important role in the treatment of water and wastewater and in the treatment and disposal of sludge. Aluminum sulfate, alum, is the common chemical coagulant used in the coagulation...
Effectiveness of Moringa oleifera seed as coagulant for water purification
Water powder Moringa alum
2009/3/4
The high cost of treated water makes most people in the rural communities to resort to readily available sources which are normally of low quality exposing them to waterborne diseases. It is in t...
Mozzarella Cheese: Impact of Coagulant Concentration on Chemical Composition, Proteolysis, and Functional Properties
Mozzarella cheese coagulant rennet functional properties
2008/3/23
Three vats of low moisture, part skim Mozzarella cheese were produced with three different concentrations of coagulant (double-strength chymosin derived by fermentation; .1, .08, and .06 ml/kg of milk...
Mozzarella Cheese: Impact of Coagulant Type on Functional Properties
Mozzarella cheese coagulant type functional properties apparent viscosity
2008/3/19
The objective of this study was to determine the impact of coagulant type and refrigerated storage on functional properties of unmelted and melted Mozzarella cheese. A "no-brine" Mozzarella cheese-mak...
Mozzarella Cheese: Impact of Coagulant Type on Chemical Composition and Proteolysis
Mozzarella cheese coagulant composition proteolysis
2008/3/19
The impact of different milk coagulants on initial chemical composition and proteolytic changes in Mozzarella cheese during refrigerated storage was determined. Three vats of cheese were made in 1 d, ...
EVALUATION OF INDUSTRIAL DYEING WASTEWATER TREATMENT WITH COAGULANTS AND POLYELECTROLYTE AS A COAGULANT AID
Dye color removal coagulation textile wastewater lime
2010/4/7
Textile industry is the major source of water consumption and wastewater pollution. There are various treatment techniques to remove textile wastewater pollution. Coagulation-flocculation is a widely ...