It is the purpose of this investigation to improve upon techniques to enhance the taste of municipal water and attempt to devise one that could desorb the compounds from carbon in an unaltered state. It was decided that the odor character would be the criterion used to decide if the eluted compounds were the same as those in the raw water.
| Identifer | oai:union.ndltd.org:unt.edu/info:ark/67531/metadc107928 |
| Date | 01 1900 |
| Creators | Brown, Jerry H. |
| Contributors | Silvey, J. K. G., Cooke, J. V. |
| Publisher | North Texas State College |
| Source Sets | University of North Texas |
| Language | English |
| Detected Language | English |
| Type | Thesis or Dissertation |
| Format | vi, 84 leaves, Text |
| Rights | Public, Copyright, Copyright is held by the author, unless otherwise noted. All rights reserved., Brown, Jerry H. |
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