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.

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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