{"id":17692,"date":"2025-01-16T07:58:54","date_gmt":"2025-01-16T07:58:54","guid":{"rendered":"https:\/\/kcsensor.com\/?p=17692"},"modified":"2026-09-28T09:30:09","modified_gmt":"2026-09-28T09:30:09","slug":"application-of-bioprocessing-in-water-treatment","status":"publish","type":"post","link":"https:\/\/www.kcsensor.com\/cs\/application-of-bioprocessing-in-water-treatment\/","title":{"rendered":"Vyu\u017eit\u00ed biotechnologick\u00fdch proces\u016f p\u0159i \u00faprav\u011b vody"},"content":{"rendered":"<div class=\"wp-block-cover is-light\"><span aria-hidden=\"true\" class=\"wp-block-cover__background has-background-dim-0 has-background-dim\" style=\"background-color:#8f877d\"><\/span><img data-dominant-color=\"868278\" data-has-transparency=\"false\" style=\"--dominant-color: #868278;\" fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"534\" class=\"wp-block-cover__image-background wp-image-17670 not-transparent\" alt=\"\" src=\"https:\/\/www.kcsensor.com\/wp-content\/uploads\/2024\/10\/\u6c61\u6c34\u5904\u7406\u5382\u5168\u666f-1.jpg\" data-object-fit=\"cover\" srcset=\"https:\/\/www.kcsensor.com\/wp-content\/uploads\/2024\/10\/\u6c61\u6c34\u5904\u7406\u5382\u5168\u666f-1.jpg 800w, https:\/\/www.kcsensor.com\/wp-content\/uploads\/2024\/10\/\u6c61\u6c34\u5904\u7406\u5382\u5168\u666f-1-300x200.webp 300w, https:\/\/www.kcsensor.com\/wp-content\/uploads\/2024\/10\/\u6c61\u6c34\u5904\u7406\u5382\u5168\u666f-1-768x513.webp 768w, https:\/\/www.kcsensor.com\/wp-content\/uploads\/2024\/10\/\u6c61\u6c34\u5904\u7406\u5382\u5168\u666f-1-600x401.webp 600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><div class=\"wp-block-cover__inner-container is-layout-constrained wp-block-cover-is-layout-constrained\">\n<p class=\"has-text-align-center has-large-font-size wp-block-paragraph\"><\/p>\n<\/div><\/div>\n\n\n\n<p class=\"has-black-color has-text-color has-link-color has-medium-font-size wp-elements-1 wp-block-paragraph\" style=\"line-height:1.3\">Biologick\u00e9 \u010di\u0161t\u011bn\u00ed spo\u010d\u00edv\u00e1 ve vyu\u017eit\u00ed mikroorganism\u016f k rozkladu organick\u00fdch l\u00e1tek v odpadn\u00edch vod\u00e1ch a rozd\u011bluje se p\u0159edev\u0161\u00edm na anaerobn\u00ed a aerobn\u00ed biologick\u00e9 \u010di\u0161t\u011bn\u00ed.<\/p>\n\n\n\n<p class=\"has-black-color has-text-color has-link-color has-medium-font-size wp-elements-2 wp-block-paragraph\" style=\"line-height:1.3\"><strong>Anaerobn\u00ed biologick\u00e9 \u010di\u0161t\u011bn\u00ed<\/strong>: Princip anaerobn\u00edho biologick\u00e9ho \u010di\u0161t\u011bn\u00ed spo\u010d\u00edv\u00e1 v tom, \u017ee anaerobn\u00ed mikroorganismy v prost\u0159ed\u00ed bez kysl\u00edku metabolizuj\u00ed organick\u00e9 l\u00e1tky a p\u0159em\u011b\u0148uj\u00ed je na metan (CH\u2084), oxid uhli\u010dit\u00fd (CO\u2082) a n\u011bkter\u00e9 dal\u0161\u00ed meziprodukty. Tento proces se naz\u00fdv\u00e1 anaerobn\u00ed digesce.<\/p>\n\n\n\n<p class=\"has-black-color has-text-color has-link-color has-medium-font-size wp-elements-3 wp-block-paragraph\" style=\"line-height:1.3\"><strong>Aerobn\u00ed biologick\u00e9 \u010di\u0161t\u011bn\u00ed<\/strong>: Za aerobn\u00edch podm\u00ednek mikroorganismy prost\u0159ednictv\u00edm d\u00fdch\u00e1n\u00ed p\u0159em\u011b\u0148uj\u00ed organickou hmotu na oxid uhli\u010dit\u00fd a vodu a z\u00e1rove\u0148 odstra\u0148uj\u00ed zne\u010di\u0161\u0165uj\u00edc\u00ed l\u00e1tky, jako je amoniak\u00e1ln\u00ed dus\u00edk a fosfor.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-black-color has-text-color has-link-color wp-elements-4\"><strong>B\u011bhem procesu anaerobn\u00edho \u010di\u0161t\u011bn\u00ed je t\u0159eba sledovat n\u00e1sleduj\u00edc\u00ed parametry:<\/strong><\/h3>\n\n\n\n<div class=\"wp-block-cover\"><span aria-hidden=\"true\" class=\"wp-block-cover__background has-background-dim-0 has-background-dim\" style=\"background-color:#7c7d7f\"><\/span><img data-dominant-color=\"696c69\" data-has-transparency=\"false\" style=\"--dominant-color: #696c69;\" decoding=\"async\" width=\"800\" height=\"511\" class=\"wp-block-cover__image-background wp-image-17702 not-transparent\" alt=\"\" src=\"https:\/\/www.kcsensor.com\/wp-content\/uploads\/2025\/01\/1-2-jpeg.webp\" data-object-fit=\"cover\" srcset=\"https:\/\/www.kcsensor.com\/wp-content\/uploads\/2025\/01\/1-2-jpeg.webp 800w, https:\/\/www.kcsensor.com\/wp-content\/uploads\/2025\/01\/1-2-300x192.webp 300w, https:\/\/www.kcsensor.com\/wp-content\/uploads\/2025\/01\/1-2-768x491.webp 768w, https:\/\/www.kcsensor.com\/wp-content\/uploads\/2025\/01\/1-2-600x383.webp 600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><div class=\"wp-block-cover__inner-container is-layout-constrained wp-block-cover-is-layout-constrained\">\n<p class=\"has-text-align-center has-large-font-size wp-block-paragraph\"><\/p>\n<\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h4 class=\"wp-block-heading has-black-color has-text-color has-link-color wp-elements-5\"><strong>pH<\/strong><\/h4>\n\n\n\n<p class=\"has-black-color has-text-color has-link-color has-medium-font-size wp-elements-6 wp-block-paragraph\" style=\"line-height:1.3\">Anaerobn\u00ed mikroorganismy jsou citliv\u00e9 na hodnotu pH prost\u0159ed\u00ed, zejm\u00e9na v kysel\u00fdch nebo z\u00e1sadit\u00fdch podm\u00ednk\u00e1ch, kde m\u016f\u017ee doj\u00edt k potla\u010den\u00ed jejich metabolick\u00e9 aktivity. Optim\u00e1ln\u00ed rozmez\u00ed pH pro v\u011bt\u0161inu anaerobn\u00edch mikroorganism\u016f je 6,5\u20138,0. Sledov\u00e1n\u00ed hodnoty pH pom\u00e1h\u00e1 ur\u010dit, zda jsou v syst\u00e9mu zaji\u0161t\u011bny vhodn\u00e9 podm\u00ednky prost\u0159ed\u00ed, a zabra\u0148uje nadm\u011brn\u00e9mu okyselen\u00ed nebo z\u00e1sadov\u00e9mu zasa\u017een\u00ed.<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-black-color has-text-color has-link-color wp-elements-7\"><strong>Rozpu\u0161t\u011bn\u00fd kysl\u00edk (DO)<\/strong><\/h4>\n\n\n\n<p class=\"has-black-color has-text-color has-link-color has-medium-font-size wp-elements-8 wp-block-paragraph\" style=\"line-height:1.3\">B\u011bhem anaerobn\u00edho \u010di\u0161t\u011bn\u00ed by m\u011bl b\u00fdt obsah rozpu\u0161t\u011bn\u00e9ho kysl\u00edku t\u00e9m\u011b\u0159 nulov\u00fd, proto\u017ee anaerobn\u00ed mikroorganismy se rozmno\u017euj\u00ed v prost\u0159ed\u00ed bez kysl\u00edku. Je-li koncentrace rozpu\u0161t\u011bn\u00e9ho kysl\u00edku p\u0159\u00edli\u0161 vysok\u00e1, m\u016f\u017ee to br\u00e1nit \u010dinnosti anaerobn\u00edch mikroorganism\u016f. Koncentrace rozpu\u0161t\u011bn\u00e9ho kysl\u00edku se obvykle sleduje pomoc\u00ed kysl\u00edkov\u00e9 elektrody (nap\u0159\u00edklad senzoru rozpu\u0161t\u011bn\u00e9ho kysl\u00edku), aby bylo zaji\u0161t\u011bno anaerobn\u00ed prost\u0159ed\u00ed.<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-black-color has-text-color has-link-color wp-elements-9\"><strong>Chemick\u00e1 spot\u0159eba kysl\u00edku (COD)<\/strong><\/h4>\n\n\n\n<p class=\"has-black-color has-text-color has-link-color has-medium-font-size wp-elements-10 wp-block-paragraph\" style=\"line-height:1.3\">COD je d\u016fle\u017eit\u00fdm ukazatelem koncentrace organick\u00fdch l\u00e1tek v odpadn\u00edch vod\u00e1ch. C\u00edlem anaerobn\u00edho \u010di\u0161t\u011bn\u00ed je rozlo\u017eit organick\u00e9 l\u00e1tky pomoc\u00ed mikrobi\u00e1ln\u00ed \u010dinnosti, \u010d\u00edm\u017e se sn\u00ed\u017e\u00ed hodnota COD v odpadn\u00edch vod\u00e1ch. Pravideln\u00e9 sledov\u00e1n\u00ed hodnoty COD pom\u00e1h\u00e1 posoudit \u00fa\u010dinnost odstra\u0148ov\u00e1n\u00ed zne\u010di\u0161\u0165uj\u00edc\u00edch l\u00e1tek v r\u00e1mci anaerobn\u00edho \u010di\u0161t\u011bn\u00ed a zjistit, zda bylo dosa\u017eeno po\u017eadovan\u00e9 \u00farovn\u011b \u010di\u0161t\u011bn\u00ed.<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-black-color has-text-color has-link-color wp-elements-11\"><strong>Celkov\u00fd dus\u00edk (TN) a amoniak\u00e1ln\u00ed dus\u00edk (NH\u2083-N)<\/strong><\/h4>\n\n\n\n<p class=\"has-black-color has-text-color has-link-color has-medium-font-size wp-elements-12 wp-block-paragraph\" style=\"line-height:1.3\">Zdroje dus\u00edku, jako je nap\u0159\u00edklad amoniak\u00e1ln\u00ed dus\u00edk, mohou b\u00fdt rovn\u011b\u017e rozlo\u017eeny b\u011bhem anaerobn\u00edho \u010di\u0161t\u011bn\u00ed, zejm\u00e9na za vhodn\u00fdch podm\u00ednek, kdy m\u016f\u017ee anaerobn\u00ed denitrifikace dus\u00edk odstranit. Sledov\u00e1n\u00ed koncentrac\u00ed celkov\u00e9ho dus\u00edku a amoniak\u00e1ln\u00edho dus\u00edku pom\u00e1h\u00e1 vyhodnotit \u00fa\u010dinnost odstra\u0148ov\u00e1n\u00ed dus\u00edku a zabr\u00e1nit vniknut\u00ed nadm\u011brn\u00e9ho mno\u017estv\u00ed dus\u00edku do navazuj\u00edc\u00edch vodn\u00edch \u00fatvar\u016f, co\u017e by mohlo v\u00e9st k eutrofizaci.<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-black-color has-text-color has-link-color wp-elements-13\"><strong>Teplota<\/strong><\/h4>\n\n\n\n<p class=\"has-black-color has-text-color has-link-color has-medium-font-size wp-elements-14 wp-block-paragraph\" style=\"line-height:1.3\">Teplota m\u00e1 p\u0159\u00edm\u00fd vliv na aktivitu anaerobn\u00edch mikroorganism\u016f. Proces anaerobn\u00ed digesce je nej\u00fa\u010dinn\u011bj\u0161\u00ed v teplotn\u00edm rozmez\u00ed 30\u201340 \u00b0C (mezofiln\u00ed anaerobn\u00ed digesce). P\u0159\u00edli\u0161 vysok\u00e9 nebo p\u0159\u00edli\u0161 n\u00edzk\u00e9 teploty mohou ovlivnit rychlost reakce a \u00fa\u010dinnost zpracov\u00e1n\u00ed. Udr\u017eov\u00e1n\u00ed teploty v optim\u00e1ln\u00edm rozmez\u00ed je pro hladk\u00fd pr\u016fb\u011bh anaerobn\u00edho procesu z\u00e1sadn\u00ed.<\/p>\n\n\n\n<p class=\"has-black-color has-text-color has-link-color has-medium-font-size wp-elements-15 wp-block-paragraph\">T\u00e9m\u011b\u0159 v\u0161echny senzory kvality vody spole\u010dnosti KACISE jsou vybaveny teplotn\u00edmi senzory.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>B\u011bhem procesu aerobn\u00edho \u010di\u0161t\u011bn\u00ed je t\u0159eba sledovat n\u00e1sleduj\u00edc\u00ed parametry:<\/strong><\/h3>\n\n\n\n<div class=\"wp-block-cover is-light\"><span aria-hidden=\"true\" class=\"wp-block-cover__background has-background-dim\" style=\"background-color:#899284\"><\/span><img data-dominant-color=\"848f81\" data-has-transparency=\"false\" decoding=\"async\" width=\"554\" height=\"377\" class=\"wp-block-cover__image-background wp-image-17453 not-transparent\" alt=\"\" src=\"https:\/\/www.kcsensor.com\/wp-content\/uploads\/2024\/10\/\u66dd\u6c14\u6c60-jpg.webp\" style=\"--dominant-color: #848f81; object-position:64% 16%\" data-object-fit=\"cover\" data-object-position=\"64% 16%\" srcset=\"https:\/\/www.kcsensor.com\/wp-content\/uploads\/2024\/10\/\u66dd\u6c14\u6c60-jpg.webp 554w, https:\/\/www.kcsensor.com\/wp-content\/uploads\/2024\/10\/\u66dd\u6c14\u6c60-300x204.webp 300w\" sizes=\"(max-width: 554px) 100vw, 554px\" \/><div class=\"wp-block-cover__inner-container is-layout-constrained wp-block-cover-is-layout-constrained\">\n<p class=\"has-text-align-center has-large-font-size wp-block-paragraph\"><\/p>\n<\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h4 class=\"wp-block-heading has-black-color has-text-color has-link-color wp-elements-16\"><strong>Rozpu\u0161t\u011bn\u00fd kysl\u00edk (DO)<\/strong><\/h4>\n\n\n\n<p class=\"has-black-color has-text-color has-link-color has-medium-font-size wp-elements-17 wp-block-paragraph\" style=\"line-height:1.3\">Rozpu\u0161t\u011bn\u00fd kysl\u00edk je nezbytn\u00fd pro metabolismus aerobn\u00edch mikroorganism\u016f. Mikroorganismy pot\u0159ebuj\u00ed kysl\u00edk k aerobn\u00edmu d\u00fdch\u00e1n\u00ed, aby mohly rozkl\u00e1dat organickou hmotu. Pokud je koncentrace rozpu\u0161t\u011bn\u00e9ho kysl\u00edku p\u0159\u00edli\u0161 n\u00edzk\u00e1, m\u016f\u017ee to v\u00e9st ke sn\u00ed\u017een\u00ed mikrobi\u00e1ln\u00ed aktivity, co\u017e ovlivn\u00ed \u00fa\u010dinnost \u010di\u0161t\u011bn\u00ed. Pokud je koncentrace rozpu\u0161t\u011bn\u00e9ho kysl\u00edku p\u0159\u00edli\u0161 vysok\u00e1, m\u016f\u017ee doch\u00e1zet k pl\u00fdtv\u00e1n\u00ed energi\u00ed. Hladina rozpu\u0161t\u011bn\u00e9ho kysl\u00edku se obvykle monitoruje v re\u00e1ln\u00e9m \u010dase pomoc\u00ed senzor\u016f DO, aby se zajistilo, \u017ee z\u016fstane v p\u0159\u00edslu\u0161n\u00e9m rozmez\u00ed (obvykle 2\u20134 mg\/l).<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-black-color has-text-color has-link-color has-medium-font-size wp-elements-18\"><strong>pH<\/strong><\/h4>\n\n\n\n<p class=\"has-black-color has-text-color has-link-color has-medium-font-size wp-elements-19 wp-block-paragraph\" style=\"line-height:1.3\">Hodnota pH ovliv\u0148uje metabolickou aktivitu mikroorganism\u016f a \u00fa\u010dinnost rozkladu organick\u00fdch l\u00e1tek. Aerobn\u00ed mikroorganismy jsou nejaktivn\u011bj\u0161\u00ed v neutr\u00e1ln\u00edm nebo m\u00edrn\u011b z\u00e1sadit\u00e9m prost\u0159ed\u00ed. Extr\u00e9mn\u011b kysel\u00e9 nebo z\u00e1sadit\u00e9 podm\u00ednky mohou brzdit mikrobi\u00e1ln\u00ed aktivitu a dokonce zp\u016fsobit selh\u00e1n\u00ed syst\u00e9mu. Pro zaji\u0161t\u011bn\u00ed norm\u00e1ln\u00edho mikrobi\u00e1ln\u00edho metabolismu se hodnota pH obvykle udr\u017euje v rozmez\u00ed 6,5\u20138,5.<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-black-color has-text-color has-link-color has-medium-font-size wp-elements-20\"><strong>Chemick\u00e1 spot\u0159eba kysl\u00edku (COD)<\/strong><\/h4>\n\n\n\n<p class=\"has-black-color has-text-color has-link-color has-medium-font-size wp-elements-21 wp-block-paragraph\" style=\"line-height:1.3\">Chemick\u00e1 spot\u0159eba kysl\u00edku (COD) je b\u011b\u017en\u00fdm ukazatelem koncentrace organick\u00fdch l\u00e1tek v odpadn\u00edch vod\u00e1ch. Vy\u0161\u0161\u00ed hodnota COD znamen\u00e1 vy\u0161\u0161\u00ed koncentraci organick\u00fdch zne\u010di\u0161\u0165uj\u00edc\u00edch l\u00e1tek ve vod\u011b. Hlavn\u00edm \u00fa\u010delem aerobn\u00edho \u010di\u0161t\u011bn\u00ed je odstran\u011bn\u00ed t\u011bchto organick\u00fdch l\u00e1tek a sn\u00ed\u017een\u00ed hodnoty CHSK. Pravideln\u00e9 sledov\u00e1n\u00ed koncentrac\u00ed CHSK v p\u0159it\u00e9kaj\u00edc\u00ed a odt\u00e9kaj\u00edc\u00ed vod\u011b pom\u00e1h\u00e1 posoudit \u00fa\u010dinnost aerobn\u00edho \u010di\u0161t\u011bn\u00ed. Aerobn\u00ed \u010di\u0161t\u011bn\u00ed m\u016f\u017ee v\u00fdrazn\u011b sn\u00ed\u017eit hodnotu CHSK v odpadn\u00edch vod\u00e1ch a hodnota CHSK v odt\u00e9kaj\u00edc\u00ed vod\u011b mus\u00ed obvykle spl\u0148ovat p\u0159edepsan\u00e9 normy.<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-black-color has-text-color has-link-color has-medium-font-size wp-elements-22\"><strong>Biochemick\u00e1 spot\u0159eba kysl\u00edku (BSK)<\/strong><\/h4>\n\n\n\n<p class=\"has-black-color has-text-color has-link-color has-medium-font-size wp-elements-23 wp-block-paragraph\" style=\"line-height:1.3\">BOD vyjad\u0159uje biologickou spot\u0159ebu kysl\u00edku pot\u0159ebnou k rozkladu organick\u00fdch l\u00e1tek ve vod\u011b. Jedn\u00e1 se o d\u016fle\u017eit\u00fd ukazatel kvality vody a m\u00edry zne\u010di\u0161t\u011bn\u00ed. B\u011bhem aerobn\u00edho \u010di\u0161t\u011bn\u00ed mikroorganismy rozkl\u00e1daj\u00ed organick\u00e9 l\u00e1tky obsa\u017een\u00e9 v BOD prost\u0159ednictv\u00edm aerobn\u00edho d\u00fdch\u00e1n\u00ed na oxid uhli\u010dit\u00fd a vodu. Pravideln\u00e9 m\u011b\u0159en\u00ed hodnot BOD se pou\u017e\u00edv\u00e1 k hodnocen\u00ed \u00fa\u010dinnosti \u010di\u0161t\u011bn\u00ed dan\u00e9ho syst\u00e9mu. Nej\u010dast\u011bji sledovan\u00fdm ukazatelem je obvykle BOD5 (p\u011btidenn\u00ed biochemick\u00e1 spot\u0159eba kysl\u00edku).<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-black-color has-text-color has-link-color has-medium-font-size wp-elements-24\"><strong>Amoniak\u00e1ln\u00ed dus\u00edk (NH\u2083-N)<\/strong><\/h4>\n\n\n\n<p class=\"has-black-color has-text-color has-link-color has-medium-font-size wp-elements-25 wp-block-paragraph\" style=\"line-height:1.3\">Amoniak\u00e1ln\u00ed dus\u00edk je b\u011b\u017enou dus\u00edkatou zne\u010di\u0161\u0165uj\u00edc\u00ed l\u00e1tkou v odpadn\u00edch vod\u00e1ch. Aerobn\u00ed mikroorganismy mohou amoniak\u00e1ln\u00ed dus\u00edk prost\u0159ednictv\u00edm nitrifikace p\u0159em\u011bnit na dusi\u010dnany. Je-li koncentrace amoniak\u00e1ln\u00edho dus\u00edku p\u0159\u00edli\u0161 vysok\u00e1, m\u016f\u017ee to br\u00e1nit mikrobi\u00e1ln\u00ed aktivit\u011b a ovlivnit \u00fa\u010dinnost \u010di\u0161t\u011bn\u00ed. Sledov\u00e1n\u00ed koncentrac\u00ed amoniak\u00e1ln\u00edho dus\u00edku zaji\u0161\u0165uje jeho \u00fa\u010dinn\u00e9 odstran\u011bn\u00ed ze syst\u00e9mu a zabra\u0148uje sekund\u00e1rn\u00edmu zne\u010di\u0161t\u011bn\u00ed \u017eivotn\u00edho prost\u0159ed\u00ed.<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-black-color has-text-color has-link-color has-medium-font-size wp-elements-26\"><strong>Celkov\u00fd dus\u00edk (TN)<\/strong><\/h4>\n\n\n\n<p class=\"has-black-color has-text-color has-link-color has-medium-font-size wp-elements-27 wp-block-paragraph\" style=\"line-height:1.3\">Celkov\u00fd dus\u00edk zahrnuje amoniak\u00e1ln\u00ed dus\u00edk, dusi\u010dnanov\u00fd dus\u00edk a dal\u0161\u00ed formy dus\u00edku. Nitrifika\u010dn\u00ed reakce v aerobn\u00edm \u010di\u0161t\u011bn\u00ed p\u0159em\u011b\u0148uj\u00ed amoniak\u00e1ln\u00ed dus\u00edk na dusi\u010dnanov\u00fd dus\u00edk. Nadm\u011brn\u00e1 nitrifikace v\u0161ak m\u016f\u017ee v\u00e9st k hromad\u011bn\u00ed dusi\u010dnanov\u00e9ho dus\u00edku. Sledov\u00e1n\u00ed koncentrace celkov\u00e9ho dus\u00edku, zejm\u00e9na v syst\u00e9mech zam\u011b\u0159en\u00fdch na odstra\u0148ov\u00e1n\u00ed dus\u00edku, zaji\u0161\u0165uje plynul\u00fd pr\u016fb\u011bh nitrifikace a zabra\u0148uje nadm\u011brn\u00e9mu hromad\u011bn\u00ed dus\u00edku.<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-black-color has-text-color has-link-color has-medium-font-size wp-elements-28\"><strong>Teplota<\/strong><\/h4>\n\n\n\n<p class=\"has-black-color has-text-color has-link-color has-medium-font-size wp-elements-29 wp-block-paragraph\" style=\"line-height:1.3\">Teplota m\u00e1 v\u00fdznamn\u00fd vliv na rychlost metabolismu mikroorganism\u016f a \u00fa\u010dinnost \u010di\u0161t\u011bn\u00ed. Obecn\u011b plat\u00ed, \u017ee mikroorganismy jsou nejaktivn\u011bj\u0161\u00ed v teplotn\u00edm rozmez\u00ed 20\u201335 \u00b0C. Je-li teplota p\u0159\u00edli\u0161 vysok\u00e1 nebo p\u0159\u00edli\u0161 n\u00edzk\u00e1, ovlivn\u00ed to r\u016fst mikroorganism\u016f a \u00fa\u010dinnost \u010di\u0161t\u011bn\u00ed odpadn\u00edch vod. Teplotn\u00ed senzory slou\u017e\u00ed ke sledov\u00e1n\u00ed teploty v reaktoru a k zaji\u0161t\u011bn\u00ed toho, aby se udr\u017eovala v optim\u00e1ln\u00edm rozmez\u00ed.<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-black-color has-text-color has-link-color has-medium-font-size wp-elements-30\"><strong>Celkov\u00fd obsah suspendovan\u00fdch l\u00e1tek (TSS)<\/strong><\/h4>\n\n\n\n<p class=\"has-black-color has-text-color has-link-color has-medium-font-size wp-elements-31 wp-block-paragraph\" style=\"line-height:1.3\">Ukazatel TSS vyjad\u0159uje koncentraci nerozpu\u0161t\u011bn\u00fdch l\u00e1tek ve vod\u011b. B\u011bhem aerobn\u00edho \u010di\u0161t\u011bn\u00ed jsou nerozpu\u0161t\u011bn\u00e9 l\u00e1tky v odpadn\u00ed vod\u011b obvykle rozkl\u00e1d\u00e1ny mikroorganismy (nap\u0159. aktivovan\u00fdm kalem). Nadm\u011brn\u00e9 mno\u017estv\u00ed TSS m\u016f\u017ee v\u00e9st k ucp\u00e1n\u00ed syst\u00e9mu, co\u017e ovliv\u0148uje pr\u016ftok odpadn\u00ed vody. Sledov\u00e1n\u00ed koncentrace TSS zabra\u0148uje nadm\u011brn\u00e9mu hromad\u011bn\u00ed nerozpu\u0161t\u011bn\u00fdch l\u00e1tek a zaji\u0161\u0165uje mikrobi\u00e1ln\u00ed aktivitu a pr\u016fto\u010dnost odpadn\u00ed vody v reaktoru.<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-black-color has-text-color has-link-color has-medium-font-size wp-elements-32\"><strong>Suspendovan\u00e9 pevn\u00e9 l\u00e1tky v k\u00e1\u0161i (MLSS)<\/strong><\/h4>\n\n\n\n<p class=\"has-black-color has-text-color has-link-color has-medium-font-size wp-elements-33 wp-block-paragraph\" style=\"line-height:1.3\">MLSS ozna\u010duje koncentraci suspendovan\u00fdch l\u00e1tek ve sm\u00ed\u0161en\u00e9 kapalin\u011b, v\u010detn\u011b aktivovan\u00e9ho kalu a nerozlo\u017een\u00fdch organick\u00fdch l\u00e1tek. Koncentrace MLSS ovliv\u0148uje \u00fa\u010dinnost aerobn\u00edho \u010dist\u00edc\u00edho syst\u00e9mu. Koncentrace MLSS se obvykle udr\u017euje v rozmez\u00ed 2000\u20135000 mg\/l, aby byl zaji\u0161t\u011bn dostate\u010dn\u00fd po\u010det mikroorganism\u016f pro rozklad organick\u00fdch l\u00e1tek ve vod\u011b.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>Biological treatment is the use of microorganisms to degrade organic matter in wastewater, primarily divided into anaerobic and aerobic biological treatment. Anaerobic Biological Treatment: The principle of anaerobic biological treatment is to use anaerobic microorganisms to metabolize organic substances in an oxygen-free environment, converting them into methane (CH4), carbon dioxide (CO2), and some other intermediate [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":17671,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[294],"tags":[],"class_list":["post-17692","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cases"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kcsensor.com\/cs\/wp-json\/wp\/v2\/posts\/17692","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kcsensor.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kcsensor.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kcsensor.com\/cs\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kcsensor.com\/cs\/wp-json\/wp\/v2\/comments?post=17692"}],"version-history":[{"count":0,"href":"https:\/\/www.kcsensor.com\/cs\/wp-json\/wp\/v2\/posts\/17692\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kcsensor.com\/cs\/wp-json\/wp\/v2\/media\/17671"}],"wp:attachment":[{"href":"https:\/\/www.kcsensor.com\/cs\/wp-json\/wp\/v2\/media?parent=17692"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kcsensor.com\/cs\/wp-json\/wp\/v2\/categories?post=17692"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kcsensor.com\/cs\/wp-json\/wp\/v2\/tags?post=17692"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}