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A platform for research: civil engineering, architecture and urbanism
Free Chlorine Versus Monochloramine for Controlling Off‐Tastes and Off‐Odors
In late 1984 the Metropolitan Water District of Southern California changed its primary disinfectant to chloramines to ensure that its member water agencies could comply with the 0.10‐mg/L trihalomethane (THM) regulation. Subsequent taste and odor problems were determined to be an indirect consequence of chloramination, resulting from chloramines’ lesser ability to oxidize odorous compounds released by certain microorganisms. The presence and possible sources of several off‐odorants as well as various treatment schemes to remove them from drinking water are discussed. The effects of these treatment techniques on THM levels in the distribution system are also examined.
Free Chlorine Versus Monochloramine for Controlling Off‐Tastes and Off‐Odors
In late 1984 the Metropolitan Water District of Southern California changed its primary disinfectant to chloramines to ensure that its member water agencies could comply with the 0.10‐mg/L trihalomethane (THM) regulation. Subsequent taste and odor problems were determined to be an indirect consequence of chloramination, resulting from chloramines’ lesser ability to oxidize odorous compounds released by certain microorganisms. The presence and possible sources of several off‐odorants as well as various treatment schemes to remove them from drinking water are discussed. The effects of these treatment techniques on THM levels in the distribution system are also examined.
Free Chlorine Versus Monochloramine for Controlling Off‐Tastes and Off‐Odors
Krasner, Stuart W. (author) / Barrett, Sylvia E. (author) / Dale, Melissa S. (author) / Hwang, Cordelia J. (author)
Journal ‐ American Water Works Association ; 81 ; 86-93
1989-02-01
8 pages
Article (Journal)
Electronic Resource
English
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