[Influence of the ozonation on the elimination of arsenic from natural mineral water intended for bottling]

Autor:	Michał, Drobnik, Teresa, Latour
Rok vydání:	2006
Předmět:	Ozone Food Packaging Humans Food-Processing Industry Poland Mineral Waters Chromatography High Pressure Liquid Water Pollutants Chemical Arsenic Water Purification
Zdroj:	Roczniki Panstwowego Zakladu Higieny. 57(3)
ISSN:	0035-7715
Popis:	Mineral water--hydrogen carbonat-calcium naturally sparkling water--containing arsenic in concentration above 0.01 mg/dm3 was ozonated. There was experimentally determined the optimal ozonation parameters: ozone dose, a duration of the process and of the contact between ozone and water, concentration of dissolved ozon in water. There was, moreover, determined an exceeding of ozone residual permissible in the obligatory regulations for bottled mineral waters.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::581b7c8781c1563daa7543f5a8764593 https://pubmed.ncbi.nlm.nih.gov/17193745 Zobrazit plný text záznamu