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Direct Determination of Organic Constituents of Natural Waters by Flame Ionization Gas Chromatography
Author(s) -
Weiss Charles M.,
Johnson J. Donald,
Kwon Byung
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.tb01152.x
Subject(s) - flame ionization detector , odor , gas chromatography , environmental science , environmental chemistry , chemical constituents , chemistry , ionization , natural gas , chromatography , organic chemistry , ion
This article discusses a series of studies on University Lake, a 500‐milgal impoundment supplying water to the town of Chapel Hill, which demonstrate that the development and production of certain taste‐ and odor‐causing constituents at specific lake levels are associated with various stages of the seasonal chemical and biologic cycles. The strength and localization of the various taste‐ and odor‐causing fractions made it possible to identify the fractions qualitatively by gas chromatography with a flame ionization detector. In conjunction with the routine sampling program, which follows the seasonal changes in biologic and chemical parameters, water samples for gas chromatography were pumped from twelve depths at 2‐ft intervals except for the first and last 4‐ft sections. Small glass‐stoppered bottles were filled completely and refrigerated at 2°‐4°C until used. The chromatographing was carried out within 24 hrs. and no later than 48 hrs. after collection.