Singapore’s Choa Chu Kang upgrade to ship in Granular Activated Carbon
US company Calgon Carbon will provide 2.9 million pounds of Granular Activated Carbon (GAC) for the upgrade of the Choa Chu Kang Waterworks in Singapore...
SINGAPORE – US company Calgon Carbon will provide 2.9 million pounds of Granular Activated Carbon (GAC) for the upgrade of the Choa Chu Kang Waterworks in Singapore.
The project is being delivered by consultancy CH2M Hill for Singapore’s national water agency, PUB.
Delivery of the GAC is expected to take place later this year, with joint venture company Sanli M&E Engineering. The value of the contract was not disclosed.
Calgon Carbon said the GAC “meets the most stringent specifications in the drinking water treatment industry”.
Activated carbon is a porous material that removes organic compounds from liquids and gases by a process known as “adsorption.” In adsorption, organic molecules contained in a liquid or gas are attracted and bound to the surface of the pores of the activated carbon as the liquid or gas is passed through.
Adsorption occurs on the internal surface of activated carbon, termed the adsorbent. During adsorption, liquids or gases pass through the highly porous structure of the activated carbon. The compound(s) to be removed, termed the adsorbate(s), diffuses to the surface of the adsorbent and is retained because of attractive forces.
The primary raw material used in the production of activated carbons is bituminous coal that is crushed, sized and processed in low temperature bakers followed by high-temperature activation furnaces. Activation develops the pore structure of the carbon.
Through adjustments in the activation process, differentiated pores for a particular purification application are developed.
James Coccagno, executive vice president of the core carbon and services division said: “The specifications of our GAC are world renowned for high quality and outstanding performance, and are often a proven technology to treat drinking water for the removal of organic matter, taste, and odor.”