AWWA WQTC58999

The development of a new analytical technique using solid-phase microextraction allowed forthe determination of fishy, swampy, or grassy (FSG) taste-and-odor compounds. This was done in conjunctionwith a study of alternative disinfectants/oxidants at the bench, pilot, and demonstration scale forthe Metropolitan Water District of Southern California (Metropolitan). This analytical method was alsoused to evaluate algal blooms that occurred within Metropolitan's source waters, which can contribute toFSG tastes and odors.This analytical technique, first developed using a gas chromatograph (GC) coupled with a flameionization detector, had relatively high method detection levels (~10 ug/L each). The method was thenmigrated to a GC with an ion-trap mass spectrometer, which achieved detection levels at 0.1 ug/L or less. Includes 15 references, tables, figures.

Product Details

Edition:

Vol. - No.

Published:

11/02/2003

Number of Pages:

19

File Size:

1 file , 460 KB