This comprehensive reference provides thorough coverage of water and wastewater reclamation and reuse. It begins with an introductory chapter covering the fundamentals, basic principles, and concepts. Next, drinking water and treated wastewater criteria, guidelines, and standards for the United States, Europe and the World Health Organization (WHO) are presented. Chapter 3 provides the physical, chemical, biological, and bacteriological characteristics, as well as the radioactive and rheological properties, of water and wastewater. The next chapter discusses the health aspects and removal treatment processes of microbial, chemical, and radiological constituents found in reclaimed wastewater. Chapter 5 discusses the various wastewater treatment processes and sludge treatment and disposal. Risk assessment is covered in chapter 6. The next three chapters cover the economics, monitoring (sampling and analysis), and legal aspects of wastewater reclamation and reuse. This practical handbook also presents real-world case studies, as well as sources of information for research, potential sources for research funds, and information on current research projects. Each chapter includes an introduction, end-of-chapter problems, and references, making this comprehensive text/reference useful to both students and professionals.
This is the first and only book to provide fundamental coverage of computer programs as they are used to evaluate and design environmental control systems. Computer programs are used at every level in every discipline of environmental science, and Modeling Methods for Environmental Engineers covers all of them. In addition, basic concepts related to environmental design and engineering are covered, expanding the usefulness of this book by providing introductory and fundamental materials required by those who wish to understand and employ the powerful computer programs available. An excellent reference for practitioners and students alike, this unique book:
Proposed energy resource development in the arid western United States raises a number of potential problems for an environment that does not have a great deal of resiliency. Projected population increases associated with large-scale development activities may go beyond the capacity of small, isolated rural communities to absorb them; and constraints on western agricultural and industrial development—for example, demands for water already exceeding the supply available—also limit energy development. The authors of this wide-ranging book first evaluate western energy resources, then objectively discuss the consequences of development on the region’s physical and social environments. Among the questions they consider are: Who will reap the economic benefits of development, and who will bear the environmental costs? What will be the effects on the environment? The social structure? The quality of life? Are open spaces a national treasure in their present form, or should they be regarded as space available for development? What are the unique demands of reclamation in the arid west? And, given the recent trend of western states-rights militancy and shifts of population to the southwest, what impact will new federal and state policies have on resource management?
Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.
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