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https://doi.org/10.5194/dwes-2018-27
© Author(s) 2019. This work is distributed under
the Creative Commons Attribution 4.0 License.
https://doi.org/10.5194/dwes-2018-27
© Author(s) 2019. This work is distributed under
the Creative Commons Attribution 4.0 License.

Submitted as: research article 04 Jan 2019

Submitted as: research article | 04 Jan 2019

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This discussion paper is a preprint. It has been under review for the journal Drinking Water Engineering and Science (DWES). The manuscript was not accepted for further review after discussion.

The Ability of Froth Formed without Chemicals to Hold Bacteria

Ghanim Hassan1 and Robert G. J. Edyvean2 Ghanim Hassan and Robert G. J. Edyvean
  • 1Department of Water Resources Techniques, Middle Technical University, Baghdad, Iraq
  • 2Department of Chemical and Biological Engineering, The University of Sheffield, Sheffield, UK

Abstract. Froth flotation is a solid-liquid separation technique that uses hydrophobicity as a driving force. Bacteria and other drinking water microorganisms tend to be hydrophobic and can be removed from water using this application. The biggest limitation against using froth flotation in the drinking water industry is the difficulty of producing froth without chemical frothers and holding bacteria in this froth without chemical collectors which deteriorate water taste and odor. Recently, researchers at the University of Sheffield described a method for producing froth using only water and compressed air. This has enabled froth flotation to be studied as an alternative to biocides for the removal of bacteria from drinking water.

This work examines the ability of froth, produced by controlling air pumping through a water column, to hold bacteria. Bacteria are moved to the top of the column and collected in the froth. The operating conditions determine the percentage of bacteria removed.

At optimum conditions, froth can hold up to 2×108 cfu/ml of bacteria. It has been found that air pumping at 130 l/min in a 20 cm diameter column will give the highest froth bacterial content. Time to reach stable froth bacterial concentration is decreased by increasing other variables.

Ghanim Hassan and Robert G. J. Edyvean

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Interactive discussion

Status: closed
Status: closed
AC: Author comment | RC: Referee comment | SC: Short comment | EC: Editor comment
Printer-friendly Version - Printer-friendly version Supplement - Supplement

Ghanim Hassan and Robert G. J. Edyvean

Ghanim Hassan and Robert G. J. Edyvean

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Short summary
As the froth is produced without chemicals, this introduces to use this technique to separate bacteria in drinking water. The problem now does this froth can hold bacteria or not. If yes, froth can be withdrawn continuously in order to purify drinking water. This work explores that.
As the froth is produced without chemicals, this introduces to use this technique to separate...
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