ABSTRACT
Organic matters enter to drinking water from a variety of sources, but one of the major sources of these compounds in aqueous solution can be decomposed plant and microbial residues. Chlorination is the most common method for water disinfection, the free chlorine in the water reacts with natural organic compounds and form disinfection byproducts. One of the dangerous byproducts is Trihalomethanes [THMs]. These compounds are suspected to be carcinogenic for humans. In this study, 96 samples were taken from 4 points [Mianb Steghlal dam, output Minab water treatment plant, input and output of water treatment plant in Bandar Abbas] within 6 months. Parameters such as TOC, pH, temperature and chlorine residual were measured and used for prediction of THM formation by a methematical model. Results showed that Bandar Abbas drinking water has high TOC and THM formation potential is high. Minimum and maximum of THM was measured 14.78 and 84.86 micro g/l, respectively. Positive correlation was seen between concentrations of organic carbon and pH with THM formation. Increasing pH and TOC concentration in water, leads to increase of THM formation potential. Bandar Abbas drinking water has high potential to form THM, therefore, it is necessary to consider measures in this field
ABSTRACT
Introduction: Bread, the staple food for most people in the world, especially the Middle East, including Iran has particular importance from nutritional, health, and social points of view. It is critical to pay attention to the hygiene status of production and consumption of bread. This study was done to investigate the hygiene status and consumption of baking soda in the bakeries of Bandar Abbas, Iran, in 2012
Methods: This is a descriptive study conducted in Bandar Abbas, Iran. The study population consisted of all types of bakeries in the urban area. To check the status of health and personal hygiene of bakeries, the check list of Iranian Ministry of Health was used. PH in the samples was tested based on the method presented by Institute of Standards and Industrial Research of Iran [No. 37]. The pH of each specimen was measured in triplicate separately, and the average value was recorded as the pH of bread produced in that bakery
Results: In terms of health status, 6.4% of bakeries were at good level, 27.9% at moderate and 65.7% at weak level. Totally, 14.2% of bakeries used baking soda in their bread production, mostly with Lavash [21%] and Taftoon[16%] breads
Conclusion: According to the results of this study, health status, particularly, personal hygiene, was not desirable. Moreover, baking soda consumption was also common in bakeries. Hence, control of health status and avoiding baking soda consumption in the bakeries are necessary
ABSTRACT
Present Qanats are considered as enovmous investments in Iran, which have old history and great energy and much costs have been covered for them, Attention and protection for Qanats is necessary. In this study, we investigated Ahrestan Qanats water to analyze its quality condition [physical-chemical and microbial] and compare it with standards. For this purpose, sampling was done from 5 station along this Qanat in 4 stages, every month. Different tests were performed on these samples and the results were set in some tables. Results in station one showed that, turbidity, TDS, TSS, electrical conductivity, total hardness, chloride, sulfate, alkalinity in Ahrestan Qanat water were FTU, 7.25mg/L, 2368.8mg/L, 2378.8micros/cm, 563.7mg/LcaCO[3], 391.08mg/LCL-, 61.25mg/LSO[4] ,268 mg/LcaCO[3] respectively. Results in the last station showed that these parameters were 4FTU, 3.75mg/L, 654.3mg/L, 1278jas/cm, 379.35mg/LcaCO[3], 189.44mg/LCL-, 35.5mg/LSO[4], 167mg/LcaCO[3] respectively. According to the results and by comparing them with related standards we can use this water for other consumptions, for example, for fish breeding consumption by animals, drinking [after filtration and chlorination], watermills, for tourism industry as well as in agriculture