Wyniki wyszukiwania:

Phase 3 of the overall WERF project was developed to study eight Phase 2 hypotheses in more depth, beginning in the laboratory (bench-scale) studies and continuing on to targeted investigations where the WERF team manipulated plant parameters at full scale to identify the best means of reducing biosolids cake odors. The Phase 3 research specifically sought ways to enhance anaerobicly digested and dewatered biosolids to reduce the odor levels in the biosolids end product, thereby reducing negatively perceived impacts on the environment or to the public when beneficially used on land.
The...