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Use of Chlorine Dioxide to Disinfect Water Supplies
Author(s) -
Augenstein Harold W.
Publication year - 1974
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.1551-8833.1974.tb02132.x
Subject(s) - odor , chlorine dioxide , chlorine , taste , environmental chemistry , environmental science , yield (engineering) , chemistry , tap water , pulp and paper industry , environmental engineering , food science , inorganic chemistry , materials science , engineering , metallurgy , organic chemistry
Ground water that is obtained from a deep‐well source seldom contains many bacteria or contaminants. Adding chlorine to relatively pure ground water produces an immediate, noticeable change in taste and odor qualities. Chlorine dioxide, however, has been shown to yield a chlorine residual that is hardly noticeable through taste or odor, yet maintains USPHS standards.