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Sulfur water (or sulphur water) is a condition where water is exposed to hydrogen sulfide gas, giving it a distinct "rotten egg" smell. This condition has different purposes in culture varying from health to implications for plumbing.
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The offgas is then typically cooled to somewhere between 120 and 40 °F to condense the bulk of the volatilized water and organic contaminants. Even at 40 °F, there may be measurable amounts of non-condensed organics. For this reason, after the condensation step, further treatment of the offgas is usually required.
Domestically, water is traditionally heated in vessels known as water heaters, kettles, cauldrons, pots, or coppers. These metal vessels that heat a batch of water do not produce a continual supply of heated water at a preset temperature. Rarely, hot water occurs naturally, usually from natural hot springs. The temperature varies with the ...
Its smell is reminiscent of rotten eggs or cabbage. Dimethyl sulfide (DMS), a component of the smell produced from cooking of certain vegetables, notably maize, cabbage, beetroot, and seafoods; Non-sulfur-containing odorants include the following: Methyl acrylate (MA) Ethyl acrylate (EA)
Simple scheme of the apparatus for electro-oxidation process. The set-up for performing an electro-oxidation treatment consists of an electrochemical cell.An external electric potential difference (aka voltage) is applied to the electrodes, resulting in the formation of reactive species, namely hydroxyl radicals, in the proximity of the electrode surface. [11]
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