The monitoring of lead in drinking water is beset by difficulties relating to the inherent temporal variation of lead emissions at individual premises. Such difficulties are compounded by spatial variation when considering an entire water supply area (e.g., City or Town), which is necessary to determine compliance with regulatory standards and to judge the efficacy of corrective measures. A computational modelling system, that uses a Monte Carlo probabilistic framework for simulating lead emissions within a water supply area, has been successfully validated in a range of UK case studies and enabled corrective treatment measures to be optimised for a range of water types. This modelling system includes the simulation of a range of sampling methods, and has made it possible to undertake an exhaustive comparison between daily average lead emissions (DAC--which are equivalent to weekly average lead concentrations as a consequence of the modelling system used), random daytime sampling (RDT), 30 min stagnation sampling (30MS) and 6 h stagnation sampling (6HS). It is concluded that: (a) the stringency of UK and US compliance assessment methods for lead in drinking water is fairly similar for waters of reduced plumbosolvency, despite different sampling approaches; (b) RDT sampling is equivalent to random DAC for waters of moderate plumbosolvency; (c) RDT sampling is more stringent than random DAC for waters of low plumbosolvency; (d) all random sampling methods suffer from poor reproducibility, albeit less so for low plumbosolvency water; and (e) fixed point stagnation sampling may not be representative.
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http://dx.doi.org/10.1016/j.watres.2009.03.023 | DOI Listing |
ACS Omega
January 2025
Department of Chemical and Biological Engineering, Northwestern University, 2145 Sheridan Road, Evanston, Illinois 60208, United States.
There is growing concern around the negative health impacts associated with contamination of drinking water by harmful chemicals. Technology that enables fast, cheap, and easy detection of ions and small molecules in drinking water is thus important for reducing the incidence of these negative health impacts. Here, we describe a sensor for detecting Cu in water that provides colorimetric results in 15 min or less and functions in a just-add-water format.
View Article and Find Full Text PDFCochrane Database Syst Rev
January 2025
Behaviour and Health Research Unit, Department of Public Health and Primary Care, University of Cambridge, Cambridge, UK.
Background: Overconsumption of food and consumption of any amount of alcohol increases the risk of non-communicable diseases. Calorie (energy) labelling is advocated as a means to reduce energy intake from food and alcoholic drinks. However, there is continued uncertainty about these potential impacts, with a 2018 Cochrane review identifying only a small body of low-certainty evidence.
View Article and Find Full Text PDFJ Hazard Mater
January 2025
Department of Ocean Science and Engineering, Southern University of Science and Technology, Shenzhen, China.
The development of cost-effective point-of-use (POU) devices that effectively remove lead (Pb) from drinking water is imperative in mitigating the threat of Pb contamination to public health in underdeveloped regions. Herein, we have successfully transformed inexpensive natural kaolinite as hydroxy-sodalite (HySOD) via a simple hydrothermal process, achieving an impressive yield of 91.5 %.
View Article and Find Full Text PDFJ Public Health (Oxf)
January 2025
Lifespan and Population Health, School of Medicine, University of Nottingham, Nottingham NG5 1PB, UK.
Background: Alcohol misuse is linked to numerous health and socioeconomic harms. Edutainment and docutainment television programmes can act as health promotion tools, influencing health perceptions and behaviours. Inaccurate portrayals can engender misinformation.
View Article and Find Full Text PDFFoods
January 2025
Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy.
Microbial fermentation is a primary method by which a variety of foods and beverages are produced. The term refers to the use of microbes such as bacteria, yeasts, and molds to transform carbohydrates into different substances. Fermentation is important for preserving, enhancing flavor, and improving the nutritional quality of various perishable foods.
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