Optimum Conditions for Coagulation-sedimentation Using Natto as a Flocculant

Journal of Urban Living and Health Association Pub Date : 2009-10-30 DOI:10.11468/SEIKATSUEISEI.53.271

H. Moriwaki, Yumi Yaguchi, Kazuma Haraguchi, Michiya Akamine, Eri Unozawa, Eriko Kitahara, K. Matsuo, Y. Matsushima

引用次数: 0

Abstract

Flocculation using natto, a traditional Japanese food, as flocculant was investigated. The aim of the study was to devise a simple and useful experiment for school environmental education. The optimal conditions for the experiment are described.

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纳豆絮凝沉淀的最佳工艺条件

研究了以日本传统食品纳豆为絮凝剂的絮凝效果。本研究的目的是为学校环境教育设计一个简单而有用的实验。给出了实验的最佳条件。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Journal of Urban Living and Health Association

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