Daily Question 2015.8.22 (EIA Discussion): 3 Wealth points for replies, plus 5 Wealth points for correct answers (multiple-choice question)
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This post was last edited by Zhang Xiaopeng on 2015-9-18 at 16:18. The wine-making process generates wastewater, pomace, and fermentation residues. The indicators used to assess the level of clean production in this process are (). A. Waste water generation volume (m3/kL) B. Chemical oxygen demand generation volume (kg/kL) C. Total energy consumption (kg/kL) D. Scale and fermentation residue generation volume (t/kL) Correct answer: ABCD Explanation: Refer to page 346 of the technical methods textbook
A. Wastewater generation volume (m3/kL) B. Chemical oxygen demand generation volume (kg/kL) C. Total energy consumption (kg/kL) D. Scale and fermentation residue generation volume (t/kL)
The wine manufacturing process generates wastewater, pomace, and fermentation residues. The indicators for characterizing its level of clean production are (ABCD).
The wine manufacturing process generates wastewater, pomace, and fermentation residues, etc. The indicators used to characterize its level of clean production are (). A. Wastewater generation volume (m3/kL) B. Chemical oxygen demand generation volume (kg/kL) C. Total energy consumption (kg/kL) D. Sludge and fermentation residue generation volume (t/kL) Answer: ABCD
A, B, D. -----------
The wine manufacturing process generates wastewater, pomace, and fermentation residues. The indicators used to characterize its level of clean production are (ABD). A. Wastewater generation volume (m3/kL) B. Chemical oxygen demand generation volume (kg/kL) C. Total energy consumption (kg/kL) D. Scale and fermentation residue generation volume (t/kL)
The indicators that characterize its clean production level are (abcd).
CD. . . . . . . . .