Full Description

Powdered activated carbon (PAC) treatment technology was evaluated for its capability in removing the taste-and-odor causing compounds in Detroit River source water under various process conditions. Impacts from the operational factors were investigated through statistical experimental design. Chlorine and PAC interaction was found to be critical in determining the feasibility of applying PAC for taste-and-odor (T therefore, neither adding more PAC nor increasing chlorine dose can achieve both goals of T

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Edition: Vol. - No. Published: 01/01/1999File Size: 1 file , 270 KB