Taste and Odor Abstract

Bob Hoehn, PhD

The major causes of tastes and odors in drinking water supplies will be reviewed, and an overview of the types of information that will aid in diagnosing problems when they occur will be presented.  Specific taste-and-odor causing compounds, including algal toxins, will be discussed.  Additionally, a variety of source-water treatment options -- such as aeration, mixing, and application of algicides– will be discussed.

 
Being prepared to deal with an algae-based taste-and-odor event includes knowing what options are available and determining which of these options best fits a utility’s needs.  Then responding to the event with the tools at hand is the implementation of that preparedness.  This presentation describes technologies used to treat tastes and odors, including a review of case studies of how these technologies are being developed and applied.  The goal of the presentation is to provide both the utility management and the treatment plant personnel information on how several of their peers have dealt with taste-and-odor events, what triggers a change in treatment, and the impact it has on plant operating costs.
 
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