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Evaluating Oxidants for the Removal of Model Taste and Odor Compounds From a Municipal Water Supply
Author(s) -
Glaze William H.,
Schep Raymond,
Chauncey William,
Ruth Edward C.,
Zarnoch Joseph J.,
Aieta E. Marco,
Tate Carol H.,
McGuire Michael J.
Publication year - 1990
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.1551-8833.1990.tb06967.x
Subject(s) - geosmin , odor , chemistry , oxidizing agent , hydrogen peroxide , ozone , radical , decomposition , environmental chemistry , water treatment , taste , hydroxyl radical , organic chemistry , environmental engineering , environmental science , food science
Nine oxidizing agents were evaluated for removing six taste and odor compounds spiked into Colorado River water (CRW), one of the supplies of the Metropolitan Water District (MWD) of Southern California. Of the oxidation processes investigated, ozone alone and ozone with hydrogen peroxide appear to have the most potential for control of taste and odor compounds at existing MWD plants. In State Project water (SPW), another MWD source water, the rate of oxidation of geosmin and methylisoborneol (MIB) with ozone—with or without hydrogen peroxide—is higher than in CRW. The oxidation of geosmin and MIB is postulated to occur through the formation of highly reactive hydroxyl radicals. The higher oxidation rates in SPW are indicative of higher levels of natural initiators of ozone decomposition and lower levels of hydroxyl radical scavengers.