CHARACTERISTICS OF H2S REMOVAL BY HYDRODYNAMIC CAVITATION EFFECT
Journal Title: International Journal of Engineering Sciences & Research Technology - Year 0, Vol 5, Issue 1
Abstract
In this study, a cavitation effect was used to remove H2S which is one of the main causes behind complaints of offensive odors. The result of the optimization gas flow rate and water flow rate to remove H2S using the central composite method showed that the removal rate of H2S increases as the gas flow rate decreases and the water flow rate increases at the gas flow rate of 1.39 LPM and water flow rate of 2.16 LPM, the maximum removal rate of H2S through reaction optimization was estimated to be 96.1 %.
Authors and Affiliations
Kichul Cho
Risk Assessment in Residential Construction Projects by SPSS
Risk management is about thinking ahead and preventing things from going wrong. Managing risks in construction projects have been recognized as a very important process in order to achieve project objectives in t...
Assessment of Physico-chemical Water Quality Parameters of Surajkund Pondin Gorakhpur City
Water bodies in urban areas have been facing the adverse effects of anthropogenic pollution for so many years. The water quality in lakes and ponds being used for religious bathing and cultural gathering is of par...
Design and Analysis of High Carbon Steel Milling Cutter
Milling is a production process which is based on material removal using multipoint cutting tools, as a result higher material removal rates can be achieved along with high surface finish. This paper presents the...
Enhanced Dynamic Schema Binding Using Hashing Algorithm
The Data Meta Structure employs a database to persist agent and tag information. The tables and fields contain are known as the database schema. The attributes present in these tables are the basis of queries from...
OPTIMIZATION OF INGREDIENTS FOR THE PRODUCTION OF BREADFRUIT (ARTOCARPUS ALTILIS) CATSUP
The main purpose of this study was to determine the optimum levels of salt, sugar and vinegar that will produce the desired sensory attributes and physico-chemical composition of breadfruit catsup in order to...