تم في هذا البحث دراسة تأثير العوامل المختلفة على الدفق و الاتساخ في عملية الترشيح
الفائق الستاتيكي ذي الصفيحة المستوية (Dead–End Flat Sheet Ultrafiltration)
لمحاليل مختلفة الملوحة ملوثة بالحمض الدبالي كمادة اتساخ.
In this research the effects of various parameters on flux and fouling in
Dead -End Flat Sheet Ultrafiltration (DEFS) were studied using saline
solutions contaminated by humic acid as fouling material.
References used
Fritzmann C, Löwenberg J, Wintgens T, Melin T. State-of-the-art of reverse osmosis desalination. Desalination 2007;216:1- 76
Greenlee LF, Lawler DF, Freeman BD, Marrot B, Moulin P. Reverse osmosis desalination: water sources, technology, and today's challenges. Water Res. 2009;43:2317-2348
Reverberi F, Gorenflo A. Three year operational experience of a spiralwound SWRO system with a high fouling potential feed water. Desalination 2007;203:100-106
Fresh water shortage problem is the most important difficulty that counters agricultural and industrial
improvement strategies on both Arabic and international levels, where Arabian region extends along vast
arid and semi- arid areas, and mostly la
The research study scenarios water hammer problem that may cause the destruction
of the irrigation pipes, pumping stations and equipmen and part of the irrigation project in
terms Ain Beida and its environs in the north-eastern city of Latakia, whe
استخدام مياه الصرف الصحي المعالجة في نمو وانتاج البندورة المحمية
التحاليل الكيميائية والقياسات الفيزيائية.
التحليل الاحصائي
العناصر الغذائية
تصميم الترجمة.
مياه الصرف الصحي المعالجة.
This paper seeks to present a conception of the sea and its effective role in the
contemporary Syrian short story through a study of the works of a number of short story
tellers who travelled at sea in search for mysteries of life to gain an unders
This study aimed to manifactor mozzarella cheese using bovine
milk retentate and concentrated with Ultrafiltration using (Frames &
plates) system, and compared it with mozzarella cheese made from
original milk in terms of chemical composition, cheese yield,
sensory and rheological characteristics.