Related Experiment Video

Updated: Jun 15, 2026

Evaluating Toxicity of Chemicals using a Zebrafish Vibration Startle Response Screening System
06:25

Evaluating Toxicity of Chemicals using a Zebrafish Vibration Startle Response Screening System

Published on: January 12, 2024

Identification, assessment, and control of hazards in water supply: experiences from Water Safety Plan

H-J Mälzer1, N Staben, A Hein

  • 1IWW Water Centre, 45476 Muelheim an der Ruhr, Germany. a.maelzer@iww-online.de

Water Science and Technology : a Journal of the International Association on Water Pollution Research
|March 12, 2010
PubMed

More Related Videos

Watershed Planning within a Quantitative Scenario Analysis Framework12:44

Watershed Planning within a Quantitative Scenario Analysis Framework

Published on: July 24, 2016

Characterization and Application of Passive Samplers for Monitoring of Pesticides in Water10:34

Characterization and Application of Passive Samplers for Monitoring of Pesticides in Water

Published on: August 3, 2016

Related Concept Videos

Design Example: Analyzing Capacity Contours for Flood Risk Assessment01:17

Design Example: Analyzing Capacity Contours for Flood Risk Assessment

Flood risk assessment involves careful planning and analysis to ensure the safety of communities near water retention structures. Capacity contours are a vital tool in this process, as they illustrate the potential spread of water at specific levels in a given area. In the context of building a bund across a small valley, these contours play a critical role in evaluating the safety of nearby residential areas.In this example, the bund is intended to store stormwater in the valley. The engineers...
Hazard Analysis and Critical Control Points (HACCP)01:30

Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP) is a science-based, preventive system used globally to ensure food safety by identifying, evaluating, and controlling biological, chemical, and physical hazards throughout food production. Originally developed by NASA and the Pillsbury Company for astronaut food, HACCP is now a core component of the Codex Alimentarius.HACCP operates on prerequisite programs—such as Good Manufacturing Practices (GMPs), sanitation procedures, and supplier...
Quality of Water01:19

Quality of Water

In concrete preparation, the quality of water is paramount as it affects the strength and durability of the concrete. Potable water is usually preferred; however, it must not have excessive sodium or potassium to prevent compromising the concrete's integrity. Water quality is typically evaluated based on impurities such as dissolved solids, chlorides, and sulfates, and its pH value is ideally between 6 and 8. Even slightly acidic natural water may be acceptable unless it contains harmful...
Testing Water Quality01:14

Testing Water Quality

When the quality of water for concrete preparation is uncertain, its impact on the setting time of cement and compressive strength of mortar is assessed by comparison with de-ionized or distilled water benchmarks. American Society for Testing and Materials (ASTM) C1602 requires the setting times to be within 90 minutes of the control, British Standard (BS) 3146:1980 allows a 30-minute variance in the initial setting, while British Standards European Norm (BS EN) 1008 specifies initial setting...
Waterproofing and Anti-Bacterial Admixtures in Concrete01:22

Waterproofing and Anti-Bacterial Admixtures in Concrete

Concrete's susceptibility to water absorption is due to the capillary action within the pores of its hydrated cement paste. This action draws water in, creating the need for waterproofing admixtures to prevent such penetration. The efficacy of these admixtures is contingent upon the water pressure, with variations arising from different conditions such as rain, capillary rise, or hydrostatic pressure in structures intended to hold water.
Waterproofing admixtures render concrete hydrophobic,...
Sources of Food Contamination01:29

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...