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Lead
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A heavy, comparatively soft, malleable, bluish-gray metal, sometimes found in its natural state but usually combined as a sulfide, especially in galena
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Mercury
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A heavy, silver-white, highly toxic metallic element, the only one that is liquid at room temperature; quicksilver: used in barometers, thermometers, pesticides, pharmaceutical preparations, reflecting surfaces of mirrors, and dental fillings, in certain switches, lamps, and other electric apparatus, and as a laboratory catalyst
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Biodegradable
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Capable of decaying through the action of living organisms
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Nonbiodegradable
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Will NOT break down (or won't for many many years). Examples are plastics, metal and glass.
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Waste management
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The processes involved in dealing with the waste of humans and organisms, including minimization, handling, processing, storage, recycling, transport, and final disposal
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Low waste approach
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Views waste as a potential resource: Recycle, compost, or reuse. Also try to avoid contributing to the amount of hazardous waste
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Fee-per-bag
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Creating a tax on plastic bags to discourage their use
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Bioremediation
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The use of plants to extract heavy metals from contaminated soils and water
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Phytoremediation
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A process of decontaminating soil or water by using plants and trees to absorb or break down pollutants
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Chemoremediation
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Based on the retention of polymer metal complexes in aqueous solution according
to their molecular size by using membrane filtration
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Municipal waste
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A waste type consisting of everyday items that are discarded by the public
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Industrial waste
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a type of waste produced by industrial activity, such as that of factories, mills and mines
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Paper
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A substance made from wood pulp, rags, straw, or other fibrous material, usually in thin sheets, used to bear writing or printing, for wrapping things, etc.
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Postconsumer waste
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A waste type produced by the end consumer of a material stream; that is, where the waste-producing use did not involve the production of another product
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Sanitary landfill
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Method of controlled disposal of refuse on land. The method was introduced in England in 1912 (where it is called controlled tipping) and involves natural fermentation brought about by microorganisms
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