PHYSICAL AND CHEMICAL COMPOSITION OF WASTEWATER AND PROPERTIES OF FATS AND OILS
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Objective: In this article, we studied in detail the physical and chemical composition of wastewater generated in public catering establishments and the main characteristics of fats, oils, and grease (FOG). Method: We analyzed the organic load of wastewater (BOD, COD, suspended solids, and FOG concentrations), as well as pH, temperature, and other parameters. Results: The types of fats originating from meat, dairy products, and plant sources, their chemical structure (saturated and unsaturated fatty acids), their emulsion state, and the difficulties in their treatment were also discussed. Novelty: In this article, we studied in detail the physical and chemical composition of wastewater generated in public catering establishments and the main characteristics of fats, oils, and grease (FOG).
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