Formation, speciation, and temporal variability of DBPs in drinking water distribution systems in the context of ASR operations and extended storage periods.

As climate change induces changes in water quality and available water quantity of drinking water supply sources, the final product water quality changes in terms of trace organics including disinfection byproducts (DBPs) formed during water treatment. In this study, the seasonal variability and speciation of DBPs across nine sample sites within a drinking water distribution system serving ∼400k people over a one-year period was investigated considering the governing parameters of water quality and treatment/transport/storage of finished water. The system considered treats surface water from a river and practices aquifer storage and recovery to address seasons water availability changes.

Pilot-scale demonstration of dissolved organic nitrogen removal from an advanced water reclamation facility using enhanced coagulation.

Most wastewater treatment facilities that satisfy stricter discharge restrictions for nutrients, remove dissolved inorganic nitrogen (DIN) species efficiently, leaving dissolved organic nitrogen (DON) to be present at a higher proportion (up to 85 %) of total nitrogen (TN) in the effluent. Discharged DON promotes algae growth in receiving water bodies and is a growing concern in effluent potable reuse applications considering its potential to form hazardous nitrogenous disinfection byproducts (N-DBPs). Enhanced coagulation is an established process in the advanced water treatment train for most potable reuse applications.

The filtered words test and the influence of lexicality.

Purpose: In the present study, the authors aimed to investigate the language confounds of filtered words tests by examining the repetition of real words versus nonsense words as a function of level of filtering.

Method: Fifty-five young, native-English-speaking women with normal hearing were required to repeat 80 real-word and 80 nonsense-word monosyllables that were matched for phonemic content and low-pass filtered. Thirty participants were tested using a harsher filter range of 2000 to 500 Hz, and 25 participants were tested using a milder filter range of 3000 to 1500 Hz.

Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat.

Turkey breast cubes underwent acidic marination in the presence of salt. The transfer of water, salt and acid was measured, and texture was assessed on the cooked meat. While significant mass gains were observed during marination, from 20 minutes of immersion onwards, only long durations produced an overall matter balance greater than that of non-marinated meat.

Evolution of pH during immersion of meat protein matrices in acidic marinades.

The pH value is a fundamental datum to be monitored during marination. A method is proposed for calculating the evolution of pH of turkey meat cubes during marination in an acetic acid solution. It is based on measurement of the buffering capacity by acidification using a strong acid.