H. Moriwaki, Yumi Yaguchi, Kazuma Haraguchi, Michiya Akamine, Eri Unozawa, Eriko Kitahara, K. Matsuo, Y. Matsushima
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Optimum Conditions for Coagulation-sedimentation Using Natto as a Flocculant
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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