Decentralized water systems (DWS) distribute water in remote African areas. Throughout an intervention in Maniema, Congo, the influence of a DWS performing chlorination in the community's water quality was measured. Additionally, a socio-economic and WASH practices survey was conducted in the communities. Free residual chlorine (FRC) and microbiological contamination were measured; at the borehole, treatment site, distribution points, and households's water containers. In Big Five, water was collected from unimproved sources before DWS construction. Despite that, only 16,6% of households used efficient water treatment methods, resulting in 73% of water stored unsafe for consumption. After construction, household water quality drastically improved, regardless of FRC fluctuations; 93% of samples were classified as low health risk (safe). The renovation guaranteed continuous supply through electro-chlorinators in RVA, where chlorination was intermittent. Water from DWS with adequate chlorine levels prevented microbiological contamination in households for 12 hours. Although economically attractive, the system's sustainability will require future evaluation.
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http://dx.doi.org/10.1080/09603123.2024.2312545 | DOI Listing |
Examining the impacts of natural and anthropogenic influences on aquatic macrophytes in shallow lakes is crucial for their effective restoration and management. However, there is a lack of direct evidence regarding past species composition or detailed and continuous evidence of recent changes in aquatic macrophyte communities. This study utilized plant macrofossil remains deposited in the sediment, combined with macrophyte surveys from 1983 to 2010, to reconstruct the historical changes in the macrophyte community over approximately 160 years in Lake Weishan, a sub-lake of Lake Nansi located in the lower Yellow River (Huanghe River) Basin, northern China.
View Article and Find Full Text PDFMRS Bull
November 2024
Bioelectronics & Bioenergy Research Lab, Centre for Functional Ecology-Science for People & the Planet, Associate Laboratory TERRA, Department of Life Sciences, University of Coimbra, Coimbra, Portugal.
Abstract: Filamentous cyanobacteria originate toxic harmful algal blooms (HABs) in aquatic ecosystems, severely impacting freshwater ecosystems and life. Despite being natural bloomers, these microorganisms are challenging to handle , due to the formation of aggregates with entangled filaments. Consequently, their precise growth dynamics, although vital to timely predict HABs, remains inaccessible.
View Article and Find Full Text PDFJ Arthropod Borne Dis
June 2024
Department of Environment Health, Ardabil University of Medical Sciences, Ardabil, Iran.
Background: Water quality is usually measured using various indicators based on physical, chemical and biological parameters. By using the biological index that is based on the identification of the arthropod families, it is possible to make a logical judgment about the ecosystem condition. The aim of this study was measuring correlation coefficients between qualitative and biological Indices.
View Article and Find Full Text PDFFood Chem X
January 2025
School of Food Science and Bioengineering, Tianjin Agricultural College, Tianjin 300384, China.
Low-voltage electrostatic field (LP) enhances the freezing quality of food by increasing water supercooling and improving ice crystal morphology. This study explored the effects of LP treatment on the storage quality of square bamboo shoots using physicochemical, gas chromatography-mass spectrometry, and metabolomics methods. Results showed that with prolonged storage, the LP-treated group had lower activities of peroxidase, phenylalanine ammonia-lyase, and lower levels of malondialdehyde, cellulose, and lignin compared to the control group, while superoxide dismutase and catalase activities and shear force values were higher.
View Article and Find Full Text PDFFood Res Int
February 2025
Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address:
This study explored the effect of lactoferrin (LF)-stabilized fish oil Pickering high internal phase emulsions (HIPPEs) on the gel property and 3D printing performance of skipjack tuna surimi compared with directly added fish oil. Based on the various environmental stress stability, HIPPEs could remain relatively stable when added to surimi gels. The luminance and whiteness of skipjack tuna surimi gel were significantly (p < 0.
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