PARAMETERS:
CONTROL ANALYSIS:
- Physical-Chemical: Color, odor, taste, turbidity, pH, conductivity, ammonium, nitrite, free chlorine,combined chlorine.
- Microbiological: Aerobic bacteria at 22°C, total Coliforms, Escherichiacoli, Clostridium perfringens.
AT CONSUMER’S GRIFFIN:
- Physical-Chemical: Color, odor, taste, turbidity, pH, conductivity, ammonia, free chlorine, combinedchlorine, nitrites, iron, copper, nickel, lead, chrome.
- Microbiological: Total Coliforms, Escherichia coli, fecal Enterococci.
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