prikaz prve stranice dokumenta Postupci drugog stupnja pročišćavanja otpadnih voda
Access restricted to students and staff of home institution
undergraduate thesis
Postupci drugog stupnja pročišćavanja otpadnih voda
2011. urn:nbn:hr:109:119033
Martinović, Marijana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

Cite this document

Martinović, M. (2011). Postupci drugog stupnja pročišćavanja otpadnih voda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:119033

Martinović, Marijana. "Postupci drugog stupnja pročišćavanja otpadnih voda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:119033

Martinović, Marijana. "Postupci drugog stupnja pročišćavanja otpadnih voda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:119033

Martinović, M. (2011). 'Postupci drugog stupnja pročišćavanja otpadnih voda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:119033

Martinović M. Postupci drugog stupnja pročišćavanja otpadnih voda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:119033

M. Martinović, "Postupci drugog stupnja pročišćavanja otpadnih voda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:119033

Please login to the repository to save this object to your list.
Metadata
TitlePostupci drugog stupnja pročišćavanja otpadnih voda
Title (english)Second level procedures of wastewater treatment
AuthorMarijana Martinović
MentorMirna Habuda-Stanić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Chemistry and Ecology)
Osijek
Defense date and country2011-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Voda (H2O) je sa svojim fizikalnim i kemijskim svojstvima jedinstvena tvar u prirodi. Ta su svojstva od velike važnosti za život iako se kemijska svojstva različitih voda razlikuju. Potrošnja vode u svijetu raste, što uzrokuje i porast količina otpadnih voda koje zagađuju rijeke, mora, jezera i podzemne vode te samim time je ugrožen životni opstanak na zemlji. Industrija stvara otpadne vode u procesnoj proizvodnji, a domaćinstvo u svakodnevnom korištenju. Takve zagađene vode se moraju pročišćavati prije puštanja u vodotok. Odabir vrste pročišćavanja ovisi o vrsti i sastavu otpadnih voda a može biti: kemijskom razgradnjom, fizikalnom razgradnjom, fizikalno-kemijskom razgradnjom te biološkom razgradnjom. Postupci drugog stupnja pročišćavanja otpadnih voda obuhvaćaju biološke postupke u kojima se djelovanjem mikroorganizama uklanjaju otopljeni organski sastojci i anorganski sastojci, te suspendirane čestice preostale nakon primarne obrade. U sekundarnoj obradi otpadne vode, ovisno o podrijetlu, za uklanjanje otopljenih sastojaka primjenjuju se biološki aerobni i anaerobni postupci temeljeni na različitom odnosu mikroorganizama prema otopljenom kisiku.
Abstract (english)
Water (H2O) is by its physical and chemical properties an unique substance in nature. These properties are of a great importance for life in general, although the chemical properties of different types of water vary. The consumption of water in the world is increasing, which causes an increase in the amount of sewage waters which pollute rivers, seas, lakes and groundwater, and thus the survival of life on earth is threatened. The industry creates wastewater in the process of production and hauseholds produce them in daily use. Such contained waters need to be purified before releasing in the watercourse. The type of purifying depends on the type and the composition of the wastewater and it can be: chemical degradation, physical degradation, physical-chemical degradation and biological degradation. The procedures of the second level of purifying of the wastewater include biological procedures in which the actions of microorganisms remove the dissolved organic and inorganic compounds and the suspended particles which remain after the primary treatment. In the secondary treatment of the wastewater, depending on the origin, for the removal of the dissolved substances aerobic and anaerobic procedures based on different relationships of microorgranisms compared to the dissolved oxygen are being applied.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:119033
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-10-06 15:05:50