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Indian Standard

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Methods of Sampling and Test
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(Physical and Chemical) for

Water and Waste Water
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Part 5 Odour
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( Second Revision )
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ICS 13.060.50
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© BIS 2017

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BUREAU OF INDIAN STANDARDS
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MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG
NEW DELHI-110002
www.bis.org.in www.standardsbis.in

March 2018 Price Group 1

Water Quality Sectional Committee, CHD 36

FOREWORD
This Indian Standard (Second Revision) was adopted by the Bureau of Indian Standards, after the draft finalized
by the Water Quality Sectional Committee had been approved by the Chemical Division Council.
This standard was first published in 1964 and subsequently revised and split in to various parts in 1983. In the
second revision of this standard, a section on reference is provided. Details of the interferences to test method and
necessary precautions are also listed.
Odour is recognised as a quality factor affecting acceptability of drinking water and food prepared from it, viability
of fish and other aquatic organisms, and aesthetics of recreational waters. Most organic and some inorganic
chemicals contribute taste or odour. These chemicals may originate from municipal and industrial waste discharges,
natural sources, such as decomposition of vegetable matter or from associated microbial activity.

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Odour of water, though very important, cannot be determined in absolute units. Olfactory sense, which is the most

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sensitive means of detecting small concentration of odoriferous substances, lacks precision and mathematical
expression nevertheless a qualitative test is prescribed. In case of doubt as to the intensity or character of odour,
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a majority opinion of several observers should be recorded.
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This method supersedes 6 of IS 2488 (Part I) ‘Methods of sampling and test for industrial effluents - Part I’ and 7
of IS 3025 ‘Methods of sampling and test (physical and chemical) for water used in industry’. In the second
revision, considerable help has been taken from ASTM D 1292-10 “Standard test method for odour in water” for
drafting the section on interferences and precautions.
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For the purpose of deciding whether a particular requirement of this standard is complied with, the final value,
observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with
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IS 2 :1960 ‘Rules for rounding off numerical values (revised)’. The number of significant places retained in the
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rounded off value should be the same as that of the specified value in this standard.
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 IS 3025 (Part 5) : 2018

Indian Standard
METHODS OF SAMPLING AND TEST (PHYSICAL AND
CHEMICAL) FOR WATER AND WASTE WATER
PART 5 ODOUR

( Second Revision )
1 SCOPE 5 INTERFERENCES AND PRECAUTIONS
1.1 This standard prescribes a method for the 5.1 The lab area used for testing should be clean and
determination of true odour. free from interfering odours. A room equipped with
1.2 This method is applicable to all types of water and activated carbon filtered inlet air is ideal. Sample
waste water. preparation and testing should be carried out in separate
rooms.
2 REFERENCES

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5.2 Testers should not smoke, drink (except water) or

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The Indian standards listed below contains provisions eat food of pronounced taste before 30 minutes and

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which, through reference in this text, constitutes during the test.
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provisions of this standard. At the time if publication,
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the edition indicated new valid. All standards are 5.3 Testers should not use products that have strong
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subject to revision and parties to agreements based on
this standard are encouraged to investigate the
possibility of applying the most recent editions of the
standards indicated below.
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smell such as body lotions, shaving creams, cosmetics,
deodorants etc. on the day of the test.
5.4 Tester should not suffer from any ailment affecting

perception of smell such as fever, cold, sinusitis etc.

IS No. Title
5.5 Prolonged testing leads to olfactory fatigue. Thus
IS 3025 (Part 6) :
Methods of Sampling and Test
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taking adequate breaks is important. Frequent rest

1983 (Physical and Chemical) of Water
periods in fresh odour free air is required, preferably
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and Waste Water — Odour

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after 15 minutes of testing. 15 minutes is an average;

Threshold (first revision)
the duration of testing depends on the intensity of
3 PREPARATION OF APPARATUS
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odour.
Thoroughly clean the required number of wide-mouth
5.6 Colour and turbidity of samples often incite a bias
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glass-stoppered bottles of about one litre capacity.

in the testers. In such instances, external masking of
Rinse them with hydrochloric acid and render them
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flask by painting the flasks opaque or covering them

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completely odourless by repeated washing with odour-

with opaque paper is necessary.
free distilled water, which can be prepared by passing
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distilled water through a column of granulated 6 REPORT

activated carbon, as given in IS 3025 (Part 6).
4 PROCEDURE
4.1 As soon as possible after collection of sample, fill a
bottle (cleaned as in 3) half-full of sample, insert the
stopper, shake vigorously for 2 to 3 s and then quickly
observe the odour. The sample taken for observation
of odour shall be at room temperature.
4.2 When it is desired to record the odour at an elevated
temperature, make the observation after warming the
sample in a clean stoppered bottle to about 60°C.
6.1 Report the true odour of the sample at the mouth of
the bottle as rotten egg, burnt sugar, soapy, fishy septic,
aromatic, chlorinous, alcoholic odour or any other
specific odour. In case it is not possible to specify the
exact nature of odour, report as agreeable or
disagreeable.
6.2 A suggested method of odour classification is
shown in Annex A.

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IS 3025 (Part 5) : 2018

ANNEX A
(Clause 6.2)
SUGGESTED ODOUR CLASSIFICATION

A-1 The types of odours present in waste water vary
widely. The type of odour shall be described by judging
the degree of sweetness, pungency, smokiness and
rottenness of the odour.
A-2 If the characteristic being judged is high in
intensity, rate that characteristic as ‘100’; if medium,
rate it as ‘50’; and if low, rate it as ‘0’.
Note — Intermediate ratings may be used but this practice
is not recommended.
A-3 The odour class can be established by comparison
with the perception levels of odour characteristics
shown in Table 1. Thus, if an odour is rated a ‘100’ in
sweetness, ‘50’ in pungency, ‘0’ in smokiness, and ‘50’
in rottenness, the odour should be described as ‘estery’
or ‘alcoholic’. Reference to the chemical types that
produce these odours will guide the operator in
determining whether the odour should be reported as
‘estery’ or ‘alcoholic’.

Table1 Odours Classified by Chemical Types

(Clause A-3)

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Odour Characteristics Odour Class Chemical Example

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Types

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Sweetness Pungency Smokiness Rottenness
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(1) (2) (3) (4) (5) (6) (7)
100 50 0 to 50 50 ail Estery Esters, ethers, lower ketones Lacquer solvents, most fruits, many
flowers
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100 50 to 100 0 to 100 50 Alcoholic Phenols and cresols, alcohols Creosote, tare, smokes, alcohol,
hydrocarbons liquor, rose and spicy flowers, spices
and herbs
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50 50 0 to 50 50 Carbonyl Aldehydes, higher ketones Rancid fats, butter, stone fruits and
nuts, violets, grasses and vegetables
50 100 0 to 50 50 Acidic Acid anhydrides, organic Vinegar, perspiration, rancid oils,
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acids, sulphur dioxide resins, body odour garbage

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100 50 to 100 50 to 100 0 to 100 Halide Quinone, oxides and ozone, Insecticides, weed killers, musty and
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halides, nitrogen compounds mouldy odours, husks, medicinal

odour, earth, peat
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50 50 100 100 Sulphury Selenium compounds, Rotting fish meat, cabbage, onion,
arsenicals, mercaptans, sewage
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sulphides
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100 50 50 100 Unsaturated Acetylene derivatives, Paint thinners, varnish, kerosene

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butadiene, isoprene turpentine, essential oils, cucumber

100 50 0 to 50 100 Basic Vinyl monomers, amines, Faecal odours, manure, fish and
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alkaloids, ammonia shellfish, stale flowers such as lilac,

lily, jasmine and honey-suckle

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Bureau of Indian Standards

BIS is a statutory institution established under the Bureau of Indian Standards Act, 1986 to promote
harmonious development of the activities of standardization, marking and quality certification of goods
and attending to connected matters in the country.

Copyright

BIS has the copyright of all its publications. No part of these publications may be reproduced in any form
without the prior permission in writing of BIS. This does not preclude the free use, in the course of
implementing the standard, of necessary details, such as symbols and sizes, type or grade designations.
Enquiries relating to copyright be addressed to the Director (Publications), BIS.

Review of Indian Standards

Amendments are issued to standards as the need arises on the basis of comments. Standards are also reviewed
periodically; a standard along with amendments is reaffirmed when such review indicates that no changes are
needed; if the review indicates that changes are needed, it is taken up for revision. Users of Indian Standards
should ascertain that they are in possession of the latest amendments or edition by referring to the latest issue of
‘BIS Catalogue’ and ‘Standards : Monthly Additions’.

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This Indian Standard has been developed from Doc No.: CHD 36 (10049).
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Amendments Issued Since Publication
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Amend No. Date of Issue Text Affected

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BUREAU OF INDIAN STANDARDS

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Headquarters:
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Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi 110002

Telephones : 2323 0131, 2323 3375, 2323 9402 Website: www.bis.org.in
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Regional Offices: Telephones

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