AWWA WQTC58832

Most taste and odor events in drinking water are source specific and while odorcompound detection can help identify tastes and odors, there remains the need to identifythe organism(s) believed to be the cause of the problem. In cooperation with a major Utahwater utility, samples from the Provo River drainage district were monitored monthly forthe past two years. Treatment plant personnel conducted flavor profile analysis and odorcompound quantification was performed by solid phase extraction (SPE) coupled withGC-MS. When odors were detected at significant levels, the sampling interval wasincreased and samples were split for chemical and microbial characterization. In order tocover the wide range of microbes associated with taste and odor events, cultures for bothactinomycetes and algae were conducted. Isolation of microbial byproducts and analysisby GC-MS confirmed compounds detected in the sample were produced by microbialcontaminants. This approach enabled us to determine the cause-and-effect relationship ofthe taste and odor event. Data indicated that actinomycetes were responsible for taste andodor in the water, not cyanobacteria. The chemical and microbial characterization of tasteand odor events helped this Utah water utility develop a logical treatment Includes 8 references, tables, figures.

Product Details

Edition:

Vol. - No.

Published:

11/02/2003

Number of Pages:

12

File Size:

1 file , 680 KB