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Treating for Tastes and Odors in Drinking Water—Destruction and Removal
Publication year - 1978
Publication title -
opflow
Language(s) - English
Resource type - Journals
eISSN - 1551-8701
pISSN - 0149-8029
DOI - 10.1002/j.1551-8701.1978.tb01100.x
Subject(s) - odor , taste , potable water , raw water , water quality , business , environmental science , water treatment , waste management , environmental engineering , environmental planning , water resource management , psychology , engineering , ecology , biology , neuroscience
This article emphasizes the complexities involved in dealing with taste and odor problems in water. Two basic requirements are essential for the constant prevention of tastes and odors in drinking water supplies: intake sites should represent the best raw water quality for the area being served; and the best combination of appropriate treatment processes should be in routine practice to ensure both a potable and palatable water for the consumer.