Evaluation of Physicochemical Parameters of Drinking Water and Investigating the Performance of Several Purification Methods on Water Quality of Some Universities in Iran, ۲۰۲۲
محل انتشار: فصلنامه تغذیه و امنیت غذایی، دوره: 8، شماره: 3
سال انتشار: 1402
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 75
فایل این مقاله در 8 صفحه با فرمت PDF قابل دریافت می باشد
- صدور گواهی نمایه سازی
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
JR_JNFS-8-3_004
تاریخ نمایه سازی: 24 مرداد 1402
چکیده مقاله:
Background: Water quality is the most important factor for consumers. Therefore, monitoring and controlling water quality is of particular significance in different human communities such as universities. The aim of this study was to investigate the quality of drinking water in some universities in Iran. Methods: In this study, the physicochemical parameters and heavy metals including lead, cadmium, nickel, arsenic, and chromium in drinking water were determined in nine Iranian universities. Then, the efficacy of several treatment methods was evaluated in the removal of heavy metals, including boiling process in two stages, ۵ min boiling, ۵ h boiling, and filtration process. Results: Physicochemical properties of drinking water in all samples were appropriate. Hardness levels were higher than the World Health Organization standards. However, this parameter was lower than the national standard of Iran (۵۰۰ mg/l caco۳). Nevertheless, cadmium content was not detected in any samples, and nickel and chromium content was below the permissible limit. Lead content was equal to the limit in three samples, and arsenic content was equal to the limit in four samples. Water purification methods including boiling and water purifier were satisfactory and significantly reduced pollutants. Conclusion: It is suggested to check drinking water quality in universities randomly
کلیدواژه ها:
نویسندگان
Zeinab Rezaei
Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
Saeid Khanzadi
Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
Ehsan Shamloo
Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran.
Amir Salari
Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
مراجع و منابع این مقاله:
لیست زیر مراجع و منابع استفاده شده در این مقاله را نمایش می دهد. این مراجع به صورت کاملا ماشینی و بر اساس هوش مصنوعی استخراج شده اند و لذا ممکن است دارای اشکالاتی باشند که به مرور زمان دقت استخراج این محتوا افزایش می یابد. مراجعی که مقالات مربوط به آنها در سیویلیکا نمایه شده و پیدا شده اند، به خود مقاله لینک شده اند :