Premium
Methods of Characterizing Missouri River Organic Materials of Taste and Odor Interest
Author(s) -
Ryckman DeVere W.,
Burbank Nathan C.,
Edgerley Edward
Publication year - 1961
Publication title -
journal ‐ american water works association
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.466
H-Index - 74
eISSN - 1551-8833
pISSN - 0003-150X
DOI - 10.1002/j.1551-8833.1961.tb00789.x
Subject(s) - odor , taste , environmental science , environmental chemistry , chemistry , food science , organic chemistry
A study on the importance of the presence of taste‐ and odor‐causing materials in the Missouri River was recognized by representatives of industries and municipalities, resulting in the formation of the Missouri River Pollution Monitoring Committee. This committee furnished materials of taste and odor significance for study in the sanitary engineering laboratories of Washington University in St. Louis. The study of these organic materials of taste and odor significance is presented in this article, including study techniques presently used to characterize these organic substances. Results indicate the following: carbon filters are a good tool for the study of organics of taste and odor significance; infrared spectroscopy is useful in proving other methods of characterization; and, characterization through the use of biological degradation studies is important in determining the persistence of organic material having taste and odor significance.