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1977_Ordinances
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1977_Ordinances
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• AN ORDINANCE TO AMEND CHAPTER 24 OF <br />THE CODE OF THE CITY OF CHARLOTTESVILLE, 1976 <br />BY ADDING AN ARTICLE II, <br />CONTAINING SECTIONS 24-12 THROUGH 24-25, <br />REGULATING LIMITING AND RESTRICTING THE <br />DISCHARGE OF INDUSTRIAL WASTES AND POLLUTANTS <br />AND OTHER SUBSTANCES INTO THE SANITARY SEWER SYSTEM. <br />BE IT ORDAINED by the Council of the City of Charlottesville: <br />1. That Chapter 24 of the Code of the City of Charlottesville, 1976 be <br />amended by adding an Article II containing Sections 24-12 through 24-25 <br />as follows: <br />ARTICLE II <br />INDUSTRIAL WASTE DISCHARGE <br />SECTION 24-12. Definitions. <br />As used in this Article the following words and phrases shall have the <br />meanings hereinafter ascribed to them, unless otherwise clearly required <br />• by the context: <br />(a) "B.O.D." or "biochemical oxygen demand" shall mean the quantity <br />of oxygen utilized in the biochemical oxidation of organic matter, under <br />standard laboratory procedure, in five days at 20°C, expressed in parts per <br />million. The laboratory determination shall be made in accordance with <br />the procedures set forth in "Standard Methods". <br />(b) "Building sewage drain" shall mean that part of the lowest <br />horizontal piping of a sewage system which receives the discharge from the <br />sanitary sewer inside the walls of the building and conveys it to the <br />building sewer beginning three feet outside the inner face of the building <br />wall. <br />(c) "Building sewer" shall mean the extension from the building <br />sewage drain to the public sewer or other place for disposal. <br />(d) "Domestic sewage" shall mean waterborne wastes normally dis- <br />charging from the sanitary conveniences of dwellings (including apartment <br />houses and hotels), office buildings, factories and institutions, free <br />from storm surface water and industrial wastes. <br />(e) "Garbage" shall mean solid wastes and residue from the prepara- <br />tion, cooking and dispensing of food, and from the handling, storage and <br />sale of food products and produce. <br />
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