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首页> 外文期刊>Current Trends in Natural Sciences >INNOVATIVE SOLUTIONS FOR REMOVING NITROGEN COMPOUNDS FROM WATER OF RECIRCULATING AQUACULTURE SYSTEMS USING CLINOPTILOLITE NATURAL ZEOLITES
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INNOVATIVE SOLUTIONS FOR REMOVING NITROGEN COMPOUNDS FROM WATER OF RECIRCULATING AQUACULTURE SYSTEMS USING CLINOPTILOLITE NATURAL ZEOLITES

机译:斜发沸石天然沸石从循环水养殖系统水中去除氮化合物的创新解决方案

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From the constructive and functional point of view, a controlled aquaculture system can be assimilated with a classical water treatment system, functionally customized to the requirements of technology for intensive fish in confined spaces. A physicochemical process cheap, fast, secure which has the potential to replace the widespread technique of biologically removal of nitrogen compounds is based on the separation of nitrogen compounds from the water using zeolite. By using clinoptilolite, a zeolite with high affinity for nitrogen compounds, it was maintained in normal range the ammonia, nitrite and nitrate in a fish pound. The water recirculated in the controlled system was mechanically filtered and passed through the zeolite column. Clinoptilolite zeolite is an aluminosilicate from the microporous family solids which act as molecular sieve. The experiments were performed in the Laboratory of Fisheries and Aquaculture, Faculty of Animal Science, University of Agronomic Science and Veterinary Medicine of Bucharest. Advantages of this approach include: low dependence on temperature and absence of dependence on chemical toxins and bacterial predators, do not require a start-up period, the system can be turned off or on at will, fish is grown in much lower bacterial concentrations, reducing the possibility of disease or flavour loss.
机译:从构造和功能的角度来看,可以将受控的水产养殖系统与经典的水处理系统相结合,该系统在功能上根据密闭空间中集约化鱼类的技术要求进行定制。一种廉价,快速,安全的物理化学方法,它有可能取代广泛使用的生物去除氮化合物的技术,其基础是使用沸石从水中分离出氮化合物。通过使用对氮化合物具有高亲和力的沸石斜发沸石,可以将鱼磅中的氨,亚硝酸盐和硝酸盐保持在正常范围内。机械过滤受控系统中再循环的水,并使其通过沸石塔。斜发沸石是来自微孔家族固体的硅铝酸盐,其用作分子筛。实验在布加勒斯特农学大学动物科学学院渔业和水产养殖实验室进行。这种方法的优点包括:对温度的依赖性低,并且对化学毒素和细菌捕食者的依赖性较低,不需要启动期,可以随意关闭或打开系统,鱼的细菌浓度要低得多,减少疾病或风味损失的可能性。

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