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2015年1月1日 (木) 13:06時点における最新版

Layne Christensen's 350-gallon-per-minute reverse osmosis program has lowered the environmental impacts and energy use of a meals processing plant's water treatment system, reports Water & Wastes Digest. Standard tap water at my spot tastes sweetish (most likely from lead from the pipes) and smells strongly of chlorine, but the reverse osmosis water from this program has no such obnoxious odors or tastes connected with it, indicating hugely pure water that also removes chlorine.



The largest and most essential application of reverse osmosis is the separation of pure water from seawater and brackish waters seawater or brackish water is pressurized against one surface of the membrane, causing transport of salt-depleted water across the membrane and emergence of potable drinking water from the low-pressure side.

The remaining liquid - which includes protein, lactose and minerals - is typically referred to as ‘acid whey', which, as opposed to the ‘sweet whey' generated in cheese production, is not suitable for use in processed foods, and has created headaches for quite a few Greek yogurt makers as it is also acidic to be handled by their on-internet site waste water remedy facilities.

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