Wastewater Treatment Application Notes

  1. Aerated Biological Nitrogen Removal
    7/16/2013

    Excess ammonia in receiving waters causes algal blooms that decrease oxygen levels. For this reason, many wastewater treatment plants (WWTPs) must limit ammonia in discharge. Mike Rousey, Hach Company

  2. Chlorine Measurement In Wastewater And Regulated Discharge Requirements
    8/8/2014

    Homes, industry, schools, and businesses all generate sanitary waste, or sewage. Sewage treatment is a multistage process that cleans up wastewater before discharge or reuse. In the final step of the treatment, disinfectants are added to kill disease-causing organisms. Common disinfectants are chlorine gas and sodium hypochlorite. Chlorine dosage levels are designed to leave almost no residual in the wastewater after treatment

  3. Total Kjeldahl Nitrogen: Simplified With s-TKN™
    7/15/2013

    The Dallas County Water and Sewer Authority (DCWSA) in Selma, Alabama recently found itself in a tough spot: under the scrutiny of the Alabama Department of Environmental Management (ADEM). The wastewater treatment system needed better means for control. Ammonia, TSS, cBOD, and TKN readings were out of compliance. Then they discovered a new testing method known as simplified-TKN (s-TKN), and with it, better process control to achieve regulatory compliance. By Andrew Antonio, Municipal Wastewater Market Manager and Derek Walker, Applications Development Manager

  4. VFD Energy Savings For Pumping Applications
    4/6/2017

    In the early days of variable frequency drive (VFD) technology, the typical application was in process control for manufacturing synthetic fiber, steel bars, and aluminum foil.

  5. 3M™ Liqui-Cel™ Membrane Contactors Are Widely Used In The Soft Drink And Brewing Industries To Control Dissolved Gasses
    7/10/2017

    Gas control is an important concern in the beverage industry. Oxygen in the water can oxidize flavor components and shorten the shelf life of the product. Carbon dioxide can also have an impact on taste and pH of the product.