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Taste and Odor Problems of a Maumee River Supply
Author(s) -
DuByne Frank T.
Publication year - 1963
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.1551-8833.1963.tb01078.x
Subject(s) - odor , environmental science , taste , potassium permanganate , chlorine , waste management , environmental engineering , engineering , chemistry , food science , organic chemistry
This article begins by discussing causes of taste and odor problems in both the raw and finished water of the Maumee River that include: seasonal effects; chemical contamination; algae; low stream flow; fertilizers and insecticides; and overtreatment. Treatment practices for control of tastes and odors are discussed, specifically: powdered carbon; granular activated carbon; potassium permanganate; ozone; and, chlorine dioxide. Operational procedures and design features that were instituted at the author's plant to cope with the raw water off flavors commonly encountered there are summarized in the article.