Theory Chemical oxygen demand (COD) is the measure of wastewater and water quality. This test is focused on the fact that a strong oxidizing agent, under acidic conditions can fully oxidize almost any organic compound to carbon dioxide. COD is equal to the equivalent amount of oxygen required to chemically oxidize substrate materials in water. The COD is often measured using a strong oxidant (e.g. potassium dichromate, potassium iodate, potassium permanganate) under acidic conditions. A known
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of the kitchen department are to: * Prepare good food for the customers. * Meeting deadline for the preparation of the food. * Create new menu. The goals for the organization and the kitchen department are as followed: * Provide quality service and product to the consumers. * Make profits. * Deal with competitors. * Increase the reputation of the restaurant. The strategic & organization context * The strategic of the organization is to open a new restaurant
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this infectious agent transmitted through food or water? Salmonella bacteria can be found in food products such as raw poultry, eggs, and beef, and sometimes on unwashed fruit. Food prepared on surfaces that previously were in contact with raw meat or meat products can, in turn, become contaminated with the bacteria. This is called cross-contamination. Salmonella bacteria are taken in by mouth and it may occur by inadequate cooking, cross contamination or person to person spread. 3What is an example
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An outbreak investigation featuring a cohort study associated with food contamination with an unknown organism: Confirmed with a variety of biological identification techniques 2015 – Karl Olsen N0425691 During October 2015, an outbreak of 14 cases of symptoms related to gastroenteritis occurred at a bank staff party in Nottingham, it was confirmed via a cohort study that Salmonella was the infectious pathogen. A lack of significant association between specific food sources and illness suggests
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DECLARATION I Japhet NKURUNZIZA ,do declare that this research project is my own work. I have to do the best of my knowledge acknowledged all authors or sources from where I got information. I further declare that this work has not been submitted in any university or institution for the award of a degree or any of its equivalents. Signed…………………………………………..date………./……………/………………. APPROVAL This is to acknowledge that this research project has been submitted with my
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The Bottled Water Industry and Its Impacts on Our Environment and Health Comparing with Tap Water in North America INTRODUCTION The world nowadays has a rapid increase in population, thus it leads to a drastic demand for water resources. However, in reality, there is only 2.5% of the Earth’s water is freshwater, and 98.8% of them is still in ice and groundwater (Peter H. Gleic, 1993). The water resources are distributed unevenly due to the geographic locations. There are about 884 million people
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used to provide lubrication and cooling effects between cutting tool and workpiece and cutting tool and chip during machining operation. As a result, important benefits would be achieved such longer tool life, easy chip flow and higher machining quality in the machining processes. The selection, method of application, storage and disposal of cutting fluids should be carefully carried out to obtain optimum result in machining processes. Metal cutting fluids change the performance of machining operations
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The Great Lakes: Great Decision Rita Stroud-Lipsey Strayer University Professor: Dr. Barry Adkins BUS 499—Business Administration Capstone January 13, 2012 Introduction The main purpose of this essay is to analyze the social/demographic, technological, economic, environment/geographic and political/legal/governmental segments to understand the general environment facing Great Lakes. It will also describe how Great Lakes will be affected by each of these external factors. It will then
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together with place of origin and quality. To start, we live in an infectious world, and present are many chances for food to become tainted as it is produced and prepared. Food-borne illnesses are results from consuming foods or beverages, which have been contaminated with germs. Meat and poultry can become contaminated in the course of slaughter by contact with small amounts of intestinal contents. Fruits and vegetables can be tainted when rinsed with water contaminated with animal dung or
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to their water situation? Was it because of
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