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Eine Plattform für die Wissenschaft: Bauingenieurwesen, Architektur und Urbanistik
Dechlorination and Sensory Control
Measurement of taste and odors in waters that have been dechlorinated has been shown to involve sensory effects attributed to the dechlorination reagents. This is particularly true for sodium thiosulfate, which is the most commonly used reagent in water plants. Sodium arsenite generally does not produce any off‐odors but poses a possible hazard if it is ingested during taste tests. The effect of thiosulfate odor interference is most noticeable when near‐threshold odor concentrations of odorant are dechlorinated. Dechlorination of supra threshold odorant concentrations, followed by dilution to are present, this simple criterion, based only on ammonia nitrogen, may not apply. For laboratory taste and odor studies, freshly distilled carbon‐filtered dilution water is satisfactory. These studies indicate a need for further examination of the chlorination‐dechlorination steps involved in water treatment, particularly as it affects taste and odor.
Dechlorination and Sensory Control
Measurement of taste and odors in waters that have been dechlorinated has been shown to involve sensory effects attributed to the dechlorination reagents. This is particularly true for sodium thiosulfate, which is the most commonly used reagent in water plants. Sodium arsenite generally does not produce any off‐odors but poses a possible hazard if it is ingested during taste tests. The effect of thiosulfate odor interference is most noticeable when near‐threshold odor concentrations of odorant are dechlorinated. Dechlorination of supra threshold odorant concentrations, followed by dilution to are present, this simple criterion, based only on ammonia nitrogen, may not apply. For laboratory taste and odor studies, freshly distilled carbon‐filtered dilution water is satisfactory. These studies indicate a need for further examination of the chlorination‐dechlorination steps involved in water treatment, particularly as it affects taste and odor.
Dechlorination and Sensory Control
Baker, Robert A. (Autor:in)
Journal ‐ American Water Works Association ; 56 ; 1578-1592
01.12.1964
15 pages
Aufsatz (Zeitschrift)
Elektronische Ressource
Englisch
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