A platform for research: civil engineering, architecture and urbanism
A platform for research: civil engineering, architecture and urbanism
Taste and Odor Problems of a Maumee River Supply
This article begins by discussing causes of taste and odor problems in both the raw and finished water of the Maumee River that include: seasonal effects; chemical contamination; algae; low stream flow; fertilizers and insecticides; and overtreatment. Treatment practices for control of tastes and odors are discussed, specifically: powdered carbon; granular activated carbon; potassium permanganate; ozone; and, chlorine dioxide. Operational procedures and design features that were instituted at the author's plant to cope with the raw water off flavors commonly encountered there are summarized in the article.
Taste and Odor Problems of a Maumee River Supply
This article begins by discussing causes of taste and odor problems in both the raw and finished water of the Maumee River that include: seasonal effects; chemical contamination; algae; low stream flow; fertilizers and insecticides; and overtreatment. Treatment practices for control of tastes and odors are discussed, specifically: powdered carbon; granular activated carbon; potassium permanganate; ozone; and, chlorine dioxide. Operational procedures and design features that were instituted at the author's plant to cope with the raw water off flavors commonly encountered there are summarized in the article.
Taste and Odor Problems of a Maumee River Supply
DuByne, Frank T. (author)
Journal ‐ American Water Works Association ; 55 ; 710-714
1963-06-01
5 pages
Article (Journal)
Electronic Resource
English
Design , Carbon , Rivers , Water Contamination , Seasonal Effects , Algae , Odor , Taste , Ozone , Chemicals , Granular Activated Carbon , Chlorine Dioxide , Potassium Permanganate
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