. Bacteriology and mycology of foods. Food. 332 WATER HYGIENE X 5. An elimination of chlorine taste in the treated water which is so often found where hypochlorite is used. 6. A decrease in the cost of the chemical required. 7. The change in the rate of application is quickly and more easily accomplished. 8. Absorption of the gas is more Fig. 61.—Automatic Control Chlorinator. (Wallace-Tiernan Co.) Button (1917) reported that with hypochlorite at 7 cents per pound and liquid chlorine at 20 cents, it would cost $ to treat a million gallons of water with bleach and 28 cents to use li
. Bacteriology and mycology of foods. Food. 332 WATER HYGIENE X 5. An elimination of chlorine taste in the treated water which is so often found where hypochlorite is used. 6. A decrease in the cost of the chemical required. 7. The change in the rate of application is quickly and more easily accomplished. 8. Absorption of the gas is more Fig. 61.—Automatic Control Chlorinator. (Wallace-Tiernan Co.) Button (1917) reported that with hypochlorite at 7 cents per pound and liquid chlorine at 20 cents, it would cost $ to treat a million gallons of water with bleach and 28 cents to use liquid chlorine. With such data at hand, it is evident that the liquid chlorine is the more efficient chemical to use. The advantages of softening a water supply with lime are becoming more and more apparent. Houston has shown that lime is a bac- tericidal agent and he proposed the addition of this chemical for ster-. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Tanner, Fred Wilbur, 1888-1957. New York, John Wiley & Sons, Inc. ; [etc. ,etc. ]
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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1919
