Taste and Odor

Prevention of taste and odor is more effective and economical than treatment. 1 Penetration of PAC filters can cause dirty water complaints in the distribution system. 2 PAC adsorption is the most common technique used specifically for taste and odor control, at water treatment plants in the country. 3 The high adsorptive capacity of activated carbon enables it to remove taste and odor causing compounds as well as other trace organics from the water.
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Cl2 will react with carbon and neutralize both. It is good practice not to feed both at the same location. PAC is often applied at the flash mixer; another location is the filter influent. 3 PAC is often less effective at removing compounds after chlorination. 3 Bottom sediments from rivers and channels can cause taste and odor problems: 4 1. Earthy 2. Musty 3. Septic Taste and odor causing organisms are called actinomycetes. 5 The secret to successful taste and control is to prevent tastes and odors from ever developing. 6 You must treat for tastes and odors before the problem occurs. 6 The first warning of a cross connection, may be complaints of a chemical, gasoline or pesticide taste and/or odor. 7

Easily detectable odors, such as fishy, grassy or flowery odors, can often be decreased significantly, with normal chlorination dosages or slight overdosages. 8 Ozone is a stronger oxidant than chlorine. 9 Footnotes: 1. I; 424; 9.6 2. I; 419; 9.4413 3. I; 414; 9.4410 4. I; 401; 9.111 5. Water Quality & Treatment; pg. 151 6. I; 399; 9.0 7. I; 405; 9.23 8. I; 409; 9.431 9. I; 412; 9.434 10.I; 218; 6.4