Air stripping, oxidation, and activated-carbon adsorption studies for removal of taste and odor organics from water
A major class of water-consumer complaints are attributed to naturally occurring causatives of tastes and odors, among which a subgroup - the earthy-musty taste and odor compounds, documented to be spread worldwide - provides a special challenge to the scientific community and water utilities. The study was designed and executed to develop a firm basis for an understanding of the problem, as well as for optimization of process parameters for different-treatment techniques. The investigation began with determination of the physicochemical properties of a group of five earthy-musty taste and odor compounds including geosmin, 2-isobutyl-3-methoxy pyrazine (IBMP), 2-isopropyl-3-methoxy pyrazine (IPMP), 2-methylisoborneol (MIB), and 2, 3, 6-trichloroanisole (TCA). The second phase of the study investigated aeration, the application of oxidants such as chlorine, chlorine dioxide, and potassium permanganate, and several absorbents including manganese dioxide, kaolinite, and bentonite, for the mitigation of taste-and-odor problem. Other treatment processes investigated were ozonation and activated carbon adsorption. To investigate the efficiency of powdered activated carbon and closely simulate full-scale treatment operations, pilot-plant studies were conducted at one of the several plants operated by the Metropolitan Water District of Southern California.
- Research Organization:
- University of Southern California, Los Angeles (USA)
- OSTI ID:
- 6945970
- Resource Relation:
- Other Information: Thesis (Ph. D.)
- Country of Publication:
- United States
- Language:
- English
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Related Subjects
ORGANIC COMPOUNDS
WATER POLLUTION
WATER POLLUTION CONTROL
AERATION
OXIDATION
WATER TREATMENT
ADSORPTION
OZONIZATION
ODOR
CHEMICAL REACTIONS
CONTROL
ORGANOLEPTIC PROPERTIES
POLLUTION
POLLUTION CONTROL
SORPTION
520200* - Environment
Aquatic- Chemicals Monitoring & Transport- (-1989)