Search results for "Advanced oxidation process"
showing 3 items of 13 documents
Removal of selected antibiotics and antiretroviral drugs during post‐treatment of municipal wastewater with UV, UV/chlorine and UV/hydrogen peroxide
2020
Active pharmaceutical ingredients (APIs) are only partially removed by convectional wastewater treatment plants. This study aimed at assessing the post‐treatment degradation of selected antibiotics and antiretroviral drugs by direct UV photolysis and advanced oxidation processes (UV/H2O2 and UV/Cl2) using low‐pressure mercury lamp. The rate of degradation largely followed pseudo first‐order reaction kinetics. Amongst the six studied APIs, sulfamethoxazole, ciprofloxacin and zidovudine were readily degraded by more than 90% using direct UV photolysis. Addition of Cl2 and H2O2 to the UV process led to an increase in the rate of degradation for all the compounds. The effectiveness UV/Cl2 proce…
Ibuprofen degradation using a Co-doped carbon matrix derived from peat as a peroxymonosulphate activator
2021
The wider presence of pharmaceuticals and personal care products in nature is a major cause for concern in society. Among pharmaceuticals, the anti-inflammatory drug ibuprofen has commonly been found in aquatic and soil environments. We produced a Co-doped carbon matrix (Co-P 850) through the carbonization of Co2+ saturated peat and used it as a peroxymonosulphate activator to aid ibuprofen degradation. The properties of Co-P 850 were analysed using field emission scanning electron microscopy, energy filtered transmission electron microscopy and X-ray photoelectron spectroscopy. The characterization results showed that Co/Fe oxides were generated and tightly embedded into the carbon matrix …
Effect of ozone and hydrogen peroxide on off-flavor compounds and water quality in a recirculating aquaculture system
2022
The recirculating aquaculture system (RAS) is an ever-developing technology for producing fish with a low environmental impact. However, off-flavors can be a major problem in RAS fish production. Off-flavor compounds are of microbial origin and are accumulated in fish flesh. They typically cause a musty and earthy taste and odor, which consumers find unacceptable. Here we hypothesized that oxidizing compounds such as ozone (O3), hydrogen peroxide (H2O2), and their combinations, referred to as advanced oxidation processes (AOP)s, can remove or decrease these compounds in water and prevent their accumulation in fish. In this study, four different oxidative treatments (O3 low (0.4 mg O3 L−1), …