Define the meaning of the C • t product. What factors affect the C • t value used in design and operation of a drinking water disinfection system? With reference to Tables 11.9 and 11.10 what kind of microorganism is most readily inactivated by free chlorine? What kind is the most difficult to inactivate? List the tabulated disinfectants in the order of most effective to least effective in disinfecting action.
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