Catalog > Ciência > Técnica > Engenharia Química > Maulin P. Shah: Anaerobic Ammonium Oxidation (ePUB)

Maulin P. Shah
Anaerobic Ammonium Oxidation [EPUB ebook]
For Industrial Wastewater Treatment

Apoio

Capa do Maulin P. Shah: Anaerobic Ammonium Oxidation (ePUB)

Current use of the ammonia oxidizing bacteria (AOB) within biological wastewater treatment system is incomplete due to limitations of current culture-based techniques. This book offers an overview of new nitrification technologies via the use of AOB in the removal of ammonia nitrogen from wastewater. The application of new approaches based on AOB leads to greater ammonia nitrogen removal and results in more efficient wastewater treatment.

€189.95

Sobre o autor

Maulin P. Shah, Enviro Technology Limited, India.

Compre este e-book e ganhe mais 1 GRÁTIS!

Língua Inglês ● Formato EPUB ● Páginas 171 ● ISBN 9783110780185 ● Tamanho do arquivo 3.3 MB ● Editor Maulin P. Shah ● Editora De Gruyter ● Cidade Berlin/Boston ● Publicado 2023 ● Edição 1 ● Carregável 24 meses ● Moeda EUR ● ID 9064245 ● Proteção contra cópia Adobe DRM

Requer um leitor de ebook capaz de DRM

Mais ebooks do mesmo autor(es) / Editor

8.784 Ebooks nesta categoria

Capa do S. Athithan: Coastal Aquaculture and Mariculture

S. Athithan: Coastal Aquaculture and Mariculture

This book is an effort to consolidate and comprehensively present the coastal aquaculture & mariculture and divided into 39 chapters covering introduction, mariculture scenario, finfish farming, shel …

Capa do F. Habashi: Principles of Extractive Metallurgy

F. Habashi: Principles of Extractive Metallurgy

Principles of Extractive Metallurgy was planned in four volumes as follows: Volume 1: General Principles, Volume 2: Hydrometallurgy, Volume 3: Pyrometallurgy, and Volume 4: Electrometallurgy. Volume …

Capa do Yale E. Strausser: Characterization in Silicon Processing

Yale E. Strausser: Characterization in Silicon Processing

Capa do Maurice Shachman: The Soft Drinks Companion

Maurice Shachman: The Soft Drinks Companion

This comprehensive book presents key issues in the technology of the soft drinks industry. Employing a user-friendly format and writing style, the author draws on more than thirty-five years” hands- …

Capa do Clayton May: Epoxy Resins

Clayton May: Epoxy Resins

Featuring new techniques of physicochemical analysis and broader coverage of textile applications, the thoroughly rewritten and enlarged Second Edition provides hands-on assistance inthe use, formula …

Capa do J.T. McGuire: Pumps for Chemical Processing

J.T. McGuire: Pumps for Chemical Processing

A reference for the chemical engineer on the application, selection, construction, procurement, installation, operation, and maintenance of the three basic types of pumps used in chemical processing: …

Capa do M Lambrechts & W Sansen: Biosensors

M Lambrechts & W Sansen: Biosensors

Biosensors are analytical devices that combine a biologically sensitive element with a physical or chemical transducer to selectively and quantitatively detect the presence of specific compounds. Bal …

Capa do Palgrave: Fluid Fertilizer Science and Technology

Palgrave: Fluid Fertilizer Science and Technology

Illustrates current fluid fertilizer technology in the US and abroad, including manufacture, handling, storage, distribution, and use in the field demonstrating how fluid fertilizer facilitates more …

Capa do Arun Bhunia & Bibek Ray: Fundamental Food Microbiology

Arun Bhunia & Bibek Ray: Fundamental Food Microbiology

The golden era of food microbiology has begun. All three areas of food microbiology-beneficial, spoilage, and pathogenic microbiology-are expanding and progressing at an incredible pace. What was onc …

Capa do Alicia Foundation: A Chef''s Guide to Gelling, Thickening, and Emulsifying Agents

Alicia Foundation: A Chef”s Guide to Gelling, Thickening, and Emulsifying Agents

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important fo …

Próxima página >>>