The Bacterial Purification of Water and Sewage

Abstract

By Earle B. P hel p ' , \.. ' i stan t S ' 0 1' o f l t e� ' a rc h i n C he m ical B iology a.t the M a 'sa-h u ' tt ' I n 't i t u tc o f ' l'e-h n o l o O 'y Filter beds of the Massachusetts Institute of Technology. Three kinds of distribution of sewage to the surface are shown-the small fountain to the • left, the spray to the right, and still farther to the right, the fluted cylinder of the Fidian distributor. 'filter chieflY. in the fact that crushed stone is employed for a filter medium. In this • agai Ii we are dealing with biological oxidation of the sewage, an action due to the numerous mjnute organisms inhabiting the filter. Con tact beds need breathing periods during which they

Inventing utility: Public and professional presentations of bacteriology before the Second World War

“…In fact, in many of these papers, production itself becomes a science: "the manufacture of cheese is thus a problem in the ecology of microorganisms" (Hastings, Evans and Hart, 1918), "manufacture of yeast has become a science," (Kohman, 1913), and so has "sewage purification" (Phelps, 1912).…”

“…In one of the articles on sewage and water purification, this interpenetration of science and practice is asserted explicitly: "as all science is but the orderly and detailed study of nature, so the modern science of water and sewage purification is but an elaboration and intensive application of the natural processes. To the latter then we must look for the clearest and most basic exposition of the principles underlying the bacterial purification of water and sewage" (Phelps, 1912). Scientific research as presented in these papers never needs to stray from practice.…”

“…enjoyed so essential a part in the war as this one did and every possible effort that time would permit was made to make its working conditions the most satisfactory" (Killeffer, 1927,30), or when the editor introduces an article with a commentary referring to "the microbe in working clothes" (Phelps, 1912).…”

“…Knowledge of bacteria involved in the production of cheeses makes possible "control of quality" (Hastings, Evans and Hart, 1918). "The science of sewage disposal has advanced to such a point that satisfactory and economic solutions are always possible" (Phelps, 1912). The production of salt raising bread on an industrial scale is not only more efficient than the production of yeast bread, but the bacteriological study of this mode of bread baking meant that "in a modern up-to date-bakery, where failures had been frequent, a month's trial gave perfect uniformity in bread from day to day" (Kohman, 1913).…”