Non-suspended microalgal cultivation methods have gained an interest over the last decade. In contrast to traditional cultivation systems, where microalgae are grown in highly diluted suspensions, microalgae grow concentrated ...

Challenges to implement circular economy principles in the wastewater cycle are connected to the need of reducing nutrients (ammonium as NH₄⁺-N, and phosphorus as PO₄-P) in treated effluent whilst enabling their recovery ...

FSE, wastewater, Gerber, COD:N, bioaddition, bioremediation, Fat, oil and grease (FOG) rich effluents from commercial food service establishments (FSEs) have been identified as major contributors to sewer blockages. ...

Pesticides make important contributions to modern agriculture. However, diffuse transfers of pesticide from agricultural land to surface water can lead to significant compliance failures in drinking water supplies under ...

Chlorine disinfection is a process that has been in use for over a century for drinking water treatment; however rare detections of faecal indicator organisms in final treated water still occur. Assessing the performance ...

Chlorine was first used to disinfect drinking water in the US as early as 1908 with other disinfectants, ozone, chlorine dioxide to follow. However, it wasn’t until the 1970’s that Rook discovered a possible link to higher ...

The use of pesticides in modern agriculture is necessary in order to maintain high crop yields, however this use of pesticides can risk contamination of potable water sources. In order to prevent potable water contamination, ...

Natural organic matter (NOM) is found ubiquitously in raw water and is known to react with the chlorine used in water treatment to produce disinfection by-products (DBPs), some of which are potentially harmful to human ...

Ammoniacal nitrogen (NH₄-N) can accelerate eutrophication in rivers and lakes and thus needs to be removed from domestic wastewater before discharging the effluent into a fresh water or a seawater. Currently, biological ...

Fats, oils and greases (FOG) are by-products of cooking and food preparation originating from households, food service establishments (FSEs) and industrial food facilities. Under UK legislation, industries are the only ...