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AWWA JAW24282
- Journal AWWA - Effects of Ozonation on Tastes and Odors
- Journal Article by American Water Works Association, 10/01/1988
- Publisher: AWWA
$15.00$30.00
Ozonation is effective for removing musty, earthy, fishy, and muddy tastes and odors from water that had been chlorinated, coagulated, and sand filtered. Astringent and plastic tastes were not significantly removed. The ozonation process is found to be responsible for the development of high-intensity fruity odors. A combination of statistical and chemical analyses is used to help determine the source and evolution of fruity tastes and odors in potable water treatment. Includes 32 references, tables, figures.
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