Drinking water treatment options for taste and odor control

Hargesheimer, Erika E; Watson, Susan B.

doi:10.1016/0043-1354(96)00027-9

Cited by 50 publications

(15 citation statements)

References 8 publications

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“…Some of these components require sophisticated analytical techniques for identification and monitoring, which are not available to smaller utilities. Depending on the VOCs and/or organisms involved, some treatment (e.g., chlorination, ozonation) can exacerbate odor, for example, through release of material-bound VOCs, or the production of odorous disinfection (Peterson et al, 1995;Hargesheimer & Watson, 1996;Froese et al, 1999). Conventional treatment such as sedimentation and sand filtration are largely ineffective at removing most dissolved VOCs.…”

Section: T/o: the Consumer And The Drinking-water Industrymentioning

confidence: 99%

Aquatic Taste and Odor: A Primary Signal of Drinking-Water Integrity

Watson¹

2004

Journal of Toxicology and Environmental Health, Part A

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168

107

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Aquatic taste and odor (T/O) is rarely produced by toxic contaminants or pathogens; nevertheless, it has major negative impacts on the public and the drinking-water industry. Consumers use T/O as a primary measure of drinking water safety, yet this criterion is poorly understood, and its origins and triggers often go untraced. Much surface-water T/O is produced by the increased production of volatile organic compounds (VOCs) by algae. These chemicals can be symptomatic of short-term problems with source, treatment, or distribution systems. At a broader level, they can signify fundamental changes in aquatic ecosystems induced by human activity. T/O varies in chemistry, intensity, and production patterns among different algal taxa, and is often linked with excessive algal growth and/or the invasion of noxious species. Some VOCs may signal the presence of potentially toxic algae and/or other associated water quality issues. Traditionally, T/O has been linked with the widespread eutrophication of many surface waters; however, there has been a recent growth in the number of T/O events reported in oligo-mesotrophic systems, for example, the Glenmore Reservoir (Calgary AB) and the Laurentian Great Lakes. From a management and public perspective, therefore, it is vitally important to monitor T/O, and to continue to work toward a better understanding of the proximal and the ultimate causes-which VOCs and algae species are involved. In the short term, odor events could be anticipated and water treatment optimized. In the long term, this approach would contribute toward more a robust management of this resource through remedial or preventative measures.

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Section: T/o: the Consumer And The Drinking-water Industrymentioning

confidence: 99%

Aquatic Taste and Odor: A Primary Signal of Drinking-Water Integrity

Watson¹

2004

Journal of Toxicology and Environmental Health, Part A

Self Cite

168

107

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“…Algae produce undesirable odorous compounds such as 2-methylisoborneol (2-MIB) or Geosmin (Chang et al 1985;Hargensheimer & Watson 1996;Sugiura et al 1998) and also produce toxic compounds such as microcystin (Carmichael 1992;Lambert et al 1994;Humpage & Falconer 1999). Therefore, control of algae in the sources of drinking water has received considerable attention.…”

Section: Introductionmentioning

confidence: 98%

Effect of photoreactivation on ultraviolet inactivation of Microcystis aeruginosa

Sakai

Katayama

Oguma

et al. 2011

Water Science and Technology

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Microcystis aeruginosa forms algal bloom in lakes. They produce toxic compounds such as microcystin. Against such algal problems, the effect of UV treatment was examined. In UV treatment, the effect of photoreactivation should be examined. Photoreactivation is a repair mechanism of genomic DNA damage by sunlight irradiation. UV treatment causes DNA damages on target cyanobacteria, however sunlight can repair some of these DNA damages. To examine the effect of photoreactivation, both white and yellow light incubations were employed. White light allows both photoreactivation and photosynthesis, while yellow light prohibits photoreactivation and only allows photosynthesis. Microcystis aeruginosa NIES 98 strain and PCC 7806 strain were used as the test cultures. Those cultures were exposed to low-pressure (LP) or medium-pressure (MP) ultraviolet (UV) lamp, then incubated under white or yellow light. Yellow light incubation method was effective to examine photoreactivation. It was revealed that almost six times UV fluence was required to inactivate 99% of Microcystis aeruginosa, under photoreactivation condition, compared with non-photoreactivation condition. Inhibition of photoreactivation could greatly enhance UV treatment efficiency against Microcystis aeruginosa. One of the practical suggestions is to conduct UV treatment at night, when photoreactivation by sunlight rarely takes place. Highly efficient inactivation was achieved by avoiding photoreactivation.

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“…The tertiary alcohol structure of both GSM and MIB renders them extremely resistant to oxidation processes commonly used in water purification. Low concentrations tend to persist in finished water as conventional water treatment processes such as air stripping (Terashima, ), dissolved air flotation (Hargesheimer & Watson, ), flocculation/sedimentation/sand filter (Hargesheimer & Watson, ), oxidation with chlorine (Cl 2 ), chloramines and chlorine dioxide (ClO 2 ; M. McGuire, ; Nerenberg et al, ), or potassium permanganate (KMnO 4 ; M. McGuire, ) fail to remove them entirely. Ozone (O 3 ) remains the strongest oxidant to remove efficiently MIB and GSM, but their oxidation can generate byproducts such as low molecular weight ketones that also have odorous properties (Lundgren et al, ; M. J. Mcguire & Gaston, ).…”

Section: Introductionmentioning

confidence: 99%

Influence of Environmental Factors on the Production of MIB and Geosmin Metabolites by Bacteria in a Eutrophic Reservoir

Clercin

Druschel

2019

Water Resources Research

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Occurrences of odorous bacterial metabolites, 2‐methylisoborneol (MIB) and geosmin (GSM), in drinking water supply reservoirs are considered as a nuisance by the water industry and a source of complaints from customers. In Eagle Creek Reservoir, routine monitoring programs of MIB and GSM highlight intense odorous outbreaks during the spring season when high inflow discharges occur. Cyanobacteria have always been assumed to be source of these metabolites even if no known producers are present in raw water. A copper‐based algaecide is often used to terminate the metabolite production and the algal growth in the reservoir. The current study was designed to investigate and identify other biological sources involved in the biosynthesis of MIB and GSM metabolites as well as environmental factors that could be important triggers for the growth of bacterial producers. The community structure of the bacterioplankton was determined using a 16S rRNA gene sequencing technique, which showed that not only Cyanobacteria but Actinobacteria also were involved in the reservoir internal production. Planktothrix species was identified as the main source of GSM (p < 0.001) while Streptomyces (Actinobacteria) was very likely responsible of MIB (p < 0.01). Application of an algaecide disrupted GSM and the growth of Planktothrix but was less effective against MIB and Streptomyces. Statistical analyses revealed that MIB‐ and GSM‐causing bacteria were found abundant when the water was enriched with nitrogen, temperature cooler, and the water column mixed.

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Drinking water treatment options for taste and odor control

Cited by 50 publications

References 8 publications

Aquatic Taste and Odor: A Primary Signal of Drinking-Water Integrity

Aquatic Taste and Odor: A Primary Signal of Drinking-Water Integrity

Effect of photoreactivation on ultraviolet inactivation of Microcystis aeruginosa

Influence of Environmental Factors on the Production of MIB and Geosmin Metabolites by Bacteria in a Eutrophic Reservoir

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