Development of an integrated in-situ remediation technology. Topical report for task No. 7 entitled: Development of degradation processes, September 26, 1994--May 25, 1996

摘要

Contamination in low permeability soils poses a significant technical challenge to in-situ remediation efforts. Poor accessibility to the contaminants and difficulty in delivery of treatment reagents have rendered existing in-situ treatments such as bioremediation, vapor extraction, pump and treat rather ineffective when applied to low N permeability soils present at many contaminated sites. The Lasagna technology is an integrated in-situ treatment in which established geotechnical methods are used to install degradation zones directly in the contaminated soil and electro-osmosis is utilized to move the contaminants back and forth through those zones until the treatment is completed. The general concept of the technology is to use electrokinetics to move contaminants from the soils into 'treatment zones' where the contaminants can be removed from the water by either adsorption or degradation. The focus of technical task No. 7 was to optimize the conditions required for electro-osmotic movement of contaminants and microbial degradation in the treatment zones. This topical report summarizes the results of aerobic microbial research performed to evaluate the feasibility of incorporating the chemical-degrading organisms into biotreatment zones in laboratory-scale electro-osmosis units and to demonstrate the combination of electrokinetics and aerobic microbial degradation for the removal of contaminants from clay. Also included in this report are the results of investigating microbial movement during electro-osmosis and studies involving the optimization of the microbial support matrix in the biozone. The Stanford study was conducted in order to obtain a better understanding of rates of anaerobic reductive dehalogenation of TCE to ethylene and of factors affecting these rates in order to determine the potential for application of TCE biodegradation as part of the Lasagna technology.