An Investigation of Methods for the Concentration of Chemical Compounds Produced by Actinomycetes and Their Relation to Tastes and Odors in Municipal Water Supplies

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Description

It is the purpose of this investigation to improve upon techniques to enhance the taste of municipal water and attempt to devise one that could desorb the compounds from carbon in an unaltered state. It was decided that the odor character would be the criterion used to decide if the eluted compounds were the same as those in the raw water.

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vi, 84 leaves

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Brown, Jerry H. 1957.

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This thesis is part of the collection entitled: UNT Theses and Dissertations and was provided by UNT Libraries to Digital Library, a digital repository hosted by the UNT Libraries. It has been viewed 99 times . More information about this thesis can be viewed below.

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  • Brown, Jerry H.

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It is the purpose of this investigation to improve upon techniques to enhance the taste of municipal water and attempt to devise one that could desorb the compounds from carbon in an unaltered state. It was decided that the odor character would be the criterion used to decide if the eluted compounds were the same as those in the raw water.

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vi, 84 leaves

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  • 1957

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  • Oct. 12, 2012, 10:26 a.m.

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  • Nov. 17, 2015, 6:30 a.m.

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Brown, Jerry H. An Investigation of Methods for the Concentration of Chemical Compounds Produced by Actinomycetes and Their Relation to Tastes and Odors in Municipal Water Supplies, thesis, 1957; Denton, Texas. (digital.library.unt.edu/ark:/67531/metadc107928/: accessed August 18, 2018), University of North Texas Libraries, Digital Library, digital.library.unt.edu; .