Taste and Odor

Prevention of taste and odor is more effective and economical than treatment. 1 Penetration of PAC filters can cause “dirty water” complaints in the distribution system. 2 PAC adsorption is the most common technique used specifically for taste and odor control, at water treatment plants in the country. 3 The high adsorptive capacity of activated carbon enables it to remove taste and odor causing compounds as well as other trace organics from the water.
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Cl2 will react with carbon and neutralize both. It is good practice not to feed both at the same location. PAC is often applied at the flash mixer; another location is the filter influent. 3 PAC is often less effective at removing compounds after chlorination. 3 Bottom sediments from rivers and channels can cause taste and odor problems: 4 1. Earthy 2. Musty 3. Septic Taste and odor causing organisms are called “actinomycetes”. 5 The secret to successful taste and control is to prevent tastes and odors from ever developing. 6 You must treat for tastes and odors before the problem occurs. 6 The first warning of a cross connection, may be complaints of a “chemical”, “gasoline” or “pesticide” taste and/or odor. 7

399. “grassy” or “flowery” odors. I.6 2. 414. can often be decreased significantly.Easily detectable odors. 9. Water Quality & Treatment. 9. 9. 8 Ozone is a stronger oxidant than chlorine.23 8. I. pg.434 10. 218.111 5. 401. I. 9. I. I. with normal chlorination dosages or slight overdosages.4 . 151 6. such as “fishy”. I.431 9. 6. 9 Footnotes: 1. I. I. 424. 419. 9. 9. 9. 412. 405.I. 409.4410 4.0 7.4413 3. 9.

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