Applied Water and Spentwater Chemistry


Book Description

Water quality and sewage treatment personnel working in industry, environmental services, and municipalities will gain the fundamentals they need from this practical source. This exhaustive coverage of water and slurry assays includes step-by-step instructions on using inexpensive, easily obtained assay materials that yield reliable results, as well as today's sophisticated techniques.




Drinking Water Chemistry


Book Description

Whether you are a new employee or seasoned professional you need easy access to the latest test methods, updated quality control procedures, and calculations at your fingertips. You need to perform analyses quickly and easily and troubleshoot problems as they arise. You need a resource that is not only informative, but also practical and easy to use. Drinking Water Chemistry: A Laboratory Manual fills this need. The book gives you a thorough overview of the most basic, and therefore important, laboratory topics such as: Laboratory Safety - dos and don'ts based on real experience Sampling - preservation techniques, online sampling, and record keeping Laboratory Instruments - practical use ranges, principles of operation, calibration, conditioning, useful life and replacement, common quality control issues Chemical Use - reagents, standards, indicators, purpose and use, chemical quality and properties, avoidance of contamination, molecular weight calculations Quality Control - replicate analyses, spiked, split, and reference samples, percent recovery of standard, standard deviation, control charts, and everyday quality control measures Weights and Concentrations - care and analytical balances, mathematical conversions among concentration units, dilutions and concentration changes The remaining chapters cover test analysis including: reason for the test, type of sample taken, treatment plant control significance, expected range of results, appropriate quality control procedures, apparatus used, reagents, including function, concentration and instructions for preparation, procedural steps, calculations and notes on possible problems, and references. This is a working manual, meant to be kept by your side in the lab, not on the shelf in an office or library. You can bend it, you can lay it flat, you can take it anywhere you do your job. Useful and practical Drinking Water Chemistry: A Laboratory Manual provides the information you need to perform tests, understand the results, apply them to the determination of water quality before and after treatment, and troubleshoot any problems.




A Laboratory Manual for Environmental Chemistry


Book Description

The present book is meant for the students who opt for a course in Environmental Chemistry with laboratory work as a component of the course. Spread in 72 experiments the analyses of soil, water and air have been described in a simple manner so that most of these experiments can be conducted even by the beginners in this subject. The principles involved, preparation of the reagents and the procedures are described for each experimental method. The authors hope that this manual would prove to be useful in laboratories where soil, water and air are routinely tested




Water Chemistry


Book Description

Chemical kinetics; Chemical equilibrium; Acid-base chemistry; Coordination chemistry; Precipitation and dissolution; Oxidation - reduction reactions.




Green Chemistry Laboratory Manual for General Chemistry


Book Description

Green chemistry involves designing novel ways to create and synthesize products and implement processes that will eliminate or greatly reduce negative environmental impacts. Providing educational laboratory materials that challenge students with the customary topics found in a general chemistry laboratory manual, this lab manual enables students to see how green chemistry principles can be applied to real-world issues. Following a consistent format, each lab experiment includes objectives, prelab questions, and detailed step-by-step procedures for performing the experiments. Additional questions encourage further research about how green chemistry principles compare with traditional, more hazardous experimental methods.
















Microbiological Examination Methods of Food and Water


Book Description

Microbiological Examination Methods of Food and Water (2nd edition) is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. It includes methods for the enumeration of indicator microorganisms of general contamination, indicators of hygiene and sanitary conditions, sporeforming, spoilage fungi and pathogenic bacteria. Every chapter begins with a comprehensive, in-depth and updated bibliographic reference on the microorganism(s) dealt with in that particular section of the book. The latest facts on the taxonomic position of each group, genus or species are given, as well as clear guidelines on how to deal with changes in nomenclature on the internet. All chapters provide schematic comparisons between the methods presented, highlighting the main differences and similarities. This allows the user to choose the method that best meets his/her needs. Moreover, each chapter lists validated alternative quick methods, which, though not described in the book, may and can be used for the analysis of the microorganism(s) dealt with in that particular chapter. The didactic setup and the visualization of procedures in step-by-step schemes allow the user to quickly perceive and execute the procedure intended. Support material such as drawings, procedure schemes and laboratory sheets are available for downloading and customization. This compendium will serve as an up-to-date practical companion for laboratory professionals, technicians and research scientists, instructors, teachers and food and water analysts. Alimentary engineering, chemistry, biotechnology and biology (under)graduate students specializing in food sciences will also find the book beneficial. It is furthermore suited for use as a practical/laboratory manual for graduate courses in Food Engineering and Food Microbiology.