Advances in Taste-and-odor Treatment and Control

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I. H. Suffet, Joël Mallevialle, Elizabeth Kawczynski
American Water Works Association, 1995 - 385 Seiten
 

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Inhalt

TasteandOdor Problems Observed During Drinking Water Treatment
1
AWWA TASTEANDODOR SURVEY
2
TASTEANDODOR STANDARDS
4
FLAVOR PROFILE ANALYSIS
9
TASTEANDODOR REFERENCE STANDARDS
10
DOSERESPONSE CURVES
11
CAUSEANDEFFECT RELATIONSHIPS IN DRINKING WATER TASTEANDODOR PROBLEMS
12
SPECIFIC TASTEANDODORCAUSING COMPOUNDS
13
Removal of TasteandOdor Compounds by Activated Carbon
157
ADSORPTION CAPACITY OF ACTIVATED CARBON
158
REMOVAL OF TASTEANDODOR COMPOUNDS BY PAC
174
REMOVAL OF TASTEANDODOR COMPOUNDS BY GAC
186
SUMMARY
204
Biological Treatment to Control TasteandOdor Compounds in Drinking Water Treatment
209
INTRODUCTION
210
BASICS OF BIOLOGICAL TREATMENT
211

TREATMENT SCENARIOS FOR TASTEANDODOR CONTROL
16
REFERENCES
17
Resource Control for Management of TasteandOdor Problems
23
SOURCES OF TASTES AND ODORS IN SOURCE WATERS
24
NECESSARY COMPONENTS OF RESOURCE CONTROL
29
CONTROL OF NUTRIENT INFLUX
31
METHODS FOR CONTROLLING ALGAE IN SURFACE WATERS
39
METHODS FOR CIRCUMVENTING TASTEANDODOR PROBLEMS IN SURFACE WATERS
56
METHODS FOR ASSESSING THE EFFECTIVENESS OF RESOURCE CONTROL
58
SUMMARY
60
Oxidation Processes
75
TASTEANDODOR PROBLEMS CREATED BY THE CHLORINATION PROCESS
81
TASTEANDODOR PROBLEMS CREATED BY CHLORAMINATION
94
TREATMENT OF SPECIFIC CHEMICAL ODORANTS BY CHLORINATION AND CHLORAMINATION
97
TREATMENT OF ODORS BY CHLORINATION AND CHLORAMINATION
100
SYNERGISTIC AND ANTAGONISTIC EFFECTS OF CHLORINE RESIDUES
105
SUMMARY
107
Chlorine Dioxide
108
THRESHOLD ODOR OF CHLORINE DIOXIDE
110
ORGANIC REACTION PRODUCTS
113
REMOVAL OF ORGANIC CHEMICALS BY PERMANGANATE
114
CASE STUDIES
120
SUMMARY
123
TASTES AND ODORS GENERATED BY OZONE
127
REMOVAL OF TASTES AND ODORS
133
PILOT AND FULL SCALE
138
SUMMARY
144
AOP CHEMISTRY
145
TASTES AND ODORS GENERATED BY AOPS
146
PILOT AND FULL SCALE
147
SUMMARY
149
BIODEGRADABILITY OF TASTEANDODOR COMPOUNDS
215
PRACTICAL EXPERIENCE CITY OF PARIS FRANCE
226
MODELING ANALYSIS
230
SUMMARY
242
Treatment of Tastes in Drinking Water Causes and Control
247
LABORATORY AND PILOTPLANT STUDIES
254
CONTROL OF DRINKING WATER TASTES
258
SALINATION OF DRINKING WATER
262
DESALINATION OF WATER
266
TREATMENT OF IRON AND MANGANESE EPISODES IN SURFACE WATER
271
BLENDING WATER WITH DIFFERENT MINERAL CONTENT
273
REFERENCES
275
Distribution System Tastes and Odors
281
BIOLOGICAL ACTIVITY
282
DISINFECTANT RESIDUALS AND DISINFECTION BYPRODUCTS
285
DISTRIBUTION SOURCES
296
SOLUTIONS TO DISTRIBUTION SYSTEM TASTEANDODOR PROBLEMS
309
SUMMARY
315
REFERENCES
316
Monitoring and Analysis
321
CHEMICAL ANALYSIS
327
SUMMARY
345
REFERENCES
346
Treatment Trains
351
POTENTIAL OPTIONS AND EFFECTIVENESS
354
GENERAL PRINCIPLES REGARDING TREATMENT TRAINS
367
A DECISION TREE FOR SELECTING EFFECTIVE TREATMENT TRAINS
368
REFERENCES
372
List of Acronyms
375
Index
377
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