Oxidation of odorous and nonodorous algal metabolites by permanganate, chlorine, and chlorine dioxide

1995 ◽  
Vol 31 (11) ◽  
pp. 223-228 ◽  
Author(s):  
A. M. Dietrich ◽  
R. C. Hoehn ◽  
L. C. Dufresne ◽  
L. W. Buffin ◽  
D. M. C. Rashash ◽  
...  
Keyword(s):  
Drinking Water ◽  
Water Treatment ◽  
Chlorine Dioxide ◽  
Profile Analysis ◽  
Drinking Water Treatment ◽  
Phenethyl Alcohol ◽  
Before And After ◽  
Flavor Profile Analysis ◽  
Palmitic Acids ◽  
Flavor Profile

The six algal metabolites, at concentrations of 20-225 μg/l, were oxidized with potassium permanganate, chlorine, or chlorine dioxide at doses of 0.25-3 mg/l. Flavor profile analysis (FPA) was used to determine the odors of the solutions before and after oxidation. Linoleic and palmitic acids, which are odorless compounds, were oxidized to odorous products by all three oxidants. The odor intensity of β-cyclocitral (grape, sweet tobacco) and phenethyl alcohol (rose, floral) was only slightly decreased by any of the oxidants. Oxidation by permanganate or chlorine either eliminated or greatly reduced the odors associated with linolenic acid (watermelon) and 2t,6c-nonadienal (cucumber); chlorine dioxide was ineffective at reducing the cucumber odor of 2t,6c-nonadienal. Oxidation, at doses typically applied for drinking water treatment, can result in the destruction of certain algae-related odors but in the formation of other odors.

Flavor Profile Analysis and GC/MS Detection of Phenolic Iodinated Disenfection Byproducts in Drinking Water for the USA Space Program

1999 ◽  
Vol 40 (6) ◽  
pp. 45-51 ◽  
Author(s):  
Andrea M. Dietrich ◽  
Susan Mirlohi ◽  
Willian F. DaCosta ◽  
Jennifer Peters Dodd ◽  
Richard Sauer ◽  
...  
Keyword(s):  
Drinking Water ◽  
Potable Water ◽  
Profile Analysis ◽  
Major Product ◽  
Space Program ◽  
Odor Threshold ◽  
Odor Evaluation ◽  
The Usa ◽  
Flavor Profile Analysis ◽  
Flavor Profile

Reactions of iodine and phenol were investigated to determine which iodophenols were produced and their odor properties. The research was performed in support of the USA space program that applies iodine to disinfect potable water for spacecraft use. Higher concentrations (50 mg/l) and higher iodine:phenol (e.g. 10:1) ratios resulted in the formation of greater iodophenol concentrations and higher substituted iodophenols. The reactions were fast and nearly complete within 1 hour. For pH 5.5 and 8 and all iodine:phenol ratios, formation of monosubstituted compounds indicated that 2-iodophenol was favored over 4-iodophenol. At the intermediate iodine:phenol ratios of 1:1 and 2:1, substantial amounts of the diiophenols formed and persisted for up to 32 days. The diiodophenols were not detected at iodine:phenol ratios of 0.2:1 and 10:1. The compound 2,4,6-triiodophenol was the major product formed at a 10:1 iodine:phenol ratio and the formation of this trisubstituted phenol appeared nearly complete. Odor evaluation indicated that the iodophenols have much lower odor threshold concentrations (OTC) than phenol. The 2- and 4- iodophenol had OTC values of ≅ 1 and 500 μg/l, respectively, with odors described as “medicinal, phenol, chemical”.

scholarly journals Development of chlorine dioxide-related by-product models for drinking water treatment

2002 ◽  
Vol 36 (1) ◽  
pp. 330-342 ◽  
Author(s):  
Caroline Korn ◽  
Robert C. Andrews ◽  
Michael D. Escobar
Keyword(s):  
Drinking Water ◽  
Water Treatment ◽  
Chlorine Dioxide ◽  
Drinking Water Treatment ◽  
Product Models

Progress on Drinking Water Treatment with Chlorine Dioxide

2013 ◽  
Vol 848 ◽  
pp. 255-258 ◽  
Author(s):  
Yu Zhong Guo ◽  
Yan Zhen Yu ◽  
Ming Li ◽  
Guang Yong Yan
Keyword(s):  
Drinking Water ◽  
Water Treatment ◽  
Chlorine Dioxide ◽  
Drinking Water Treatment ◽  
Water Disinfection ◽  
Water Quality Standards ◽  
Water Pretreatment ◽  
Detection Technology ◽  
Filter Water ◽  
By Products

By the reason of strong responses activity and oxidation ability, Chlorine dioxide as oxidant and disinfectant has been applied to peroxidation and disinfection more and more widely.In this paper, it give an account of the preparation of chlorine dioxide, as oxidants to raw water pretreatment, used in filter water disinfection ,the detection technology of chlorine dioxide and disinfection by-products, the water quality standards formulated by domestic and overseas chlorine dioxide in using chlorine dioxide, and summarized progress on drinking water treatment with chlorine dioxide .

QMRA of adenovirus in drinking water at a drinking water treatment plant using UV and chlorine dioxide disinfection

2019 ◽  
Vol 158 ◽  
pp. 34-45 ◽  
Author(s):  
Jack Schijven ◽  
Peter Teunis ◽  
Trudy Suylen ◽  
Henk Ketelaars ◽  
Luc Hornstra ◽  
...  
Keyword(s):  
Drinking Water ◽  
Water Treatment ◽  
Chlorine Dioxide ◽  
Treatment Plant ◽  
Drinking Water Treatment ◽  
Water Treatment Plant ◽  
Drinking Water Treatment Plant ◽  
Chlorine Dioxide Disinfection

Photocatalytic reduction of chlorite in water using bismuth vanadate (BiVO4): effect of irradiance conditions and presence of oxalate on the reactivity and by-product selectivity

2019 ◽  
Vol 5 (11) ◽  
pp. 2015-2026
Author(s):  
Randal Marks ◽  
Kyle Doudrick
Keyword(s):  
Drinking Water ◽  
Water Treatment ◽  
Chlorine Dioxide ◽  
Drinking Water Treatment ◽  
Bismuth Vanadate ◽  
Photocatalytic Reduction ◽  
Product Selectivity ◽  
Disinfection Byproduct ◽  
Source Waters

Chlorite (ClO2−) is a disinfection byproduct formed during drinking water treatment when source waters with a high oxidant demand are disinfected with chlorine dioxide.

Complementary uses of chlorine dioxide and ozone for drinking water treatment

1999 ◽  
Vol 21 (5) ◽  
pp. 465-476 ◽  
Author(s):  
Bruce W. Long ◽  
Robert A. Hulsey ◽  
Robert C. Hoehn
Keyword(s):  
Drinking Water ◽  
Water Treatment ◽  
Chlorine Dioxide ◽  
Drinking Water Treatment

Flavor-Profile Analysis: An Objective Sensory Technique for the Identification and Treatment of Off-Flavors in Drinking Water

1988 ◽  
Vol 20 (8-9) ◽  
pp. 31-36 ◽  
Author(s):  
Stuart W. Krasner
Keyword(s):  
Drinking Water ◽  
Profile Analysis ◽  
Sensory Data ◽  
Flavor Intensity ◽  
Taste And Odor ◽  
Straight Line ◽  
Trained Panel ◽  
Off Flavors ◽  
Flavor Profile Analysis ◽  
Flavor Profile

Flavor-profile analysis (FPA) is a sensory method utilizing a trained panel of four to six individuals. Reference materials are used to establish a common vocabulary for different odors found in drinking water. Known quantities of different taste- and odor-causing chemicals are evaluated to calibrate the panel on a consistent intensity scale. Each identifiable descriptor is assigned its own intensity. This method has been successfully applied in the analysis of musty-smelling compounds, e.g., 2-methylisoborneol (MIB). MIB samples and standards from 1 to 80 ng/l have been shown to observe the WeberFechner law (i.e., a plot of flavor intensity versus logarithm of concentration of MIB yielded a straight line). FPA has also been used to handle fishy/swampy odor problems. In many instances, specific causative organic compounds were not identified; however, FPA evaluations of water using different free-chlorine dosages and contact times made possible immediate resolution of these odor problems. FPA has yielded reproducible sensory data that have been useful in better understanding and handling off-flavors in drinking water.

Reducing the chlorine dioxide demand in final disinfection of drinking water treatment plants using activated carbon

2015 ◽  
Vol 36 (12) ◽  
pp. 1499-1509 ◽  
Author(s):  
Sabrina Sorlini ◽  
Michela Biasibetti ◽  
Maria Cristina Collivignarelli ◽  
Barbara Marianna Crotti
Keyword(s):  
Drinking Water ◽  
Activated Carbon ◽  
Water Treatment ◽  
Chlorine Dioxide ◽  
Drinking Water Treatment ◽  
Water Treatment Plants

Evaluation of Drinking Water Treatment Alternatives for Taste and Odour Reduction

1984 ◽  
Vol 19 (1) ◽  
pp. 119-131
Author(s):  
N. Fok ◽  
P.M. Huck ◽  
G.S. Walker ◽  
D.W. Smith
Keyword(s):  
Drinking Water ◽  
Water Treatment ◽  
Chlorine Dioxide ◽  
Drinking Water Treatment ◽  
Pilot Scale ◽  
Ethyl Benzene ◽  
The North ◽  
Treatment Processes ◽  
Treatment Alternatives ◽  
The City

Abstract The City of Edmonton draws its drinking water from the North Saskatchewan River. Periodic taste and odour episodes have been related to organic compounds from urban runoff draining into the river. This paper describes the testing of 3 water treatment processes to reduce taste and odour. Chlorine dioxide, ozone and granular activated carbon were evaluated at pilot scale. Ethyl benzene was spiked into the water as a surrogate for taste and odour to permit quantitative comparisons. Under the conditions tested, ozone provided better removals than chlorine dioxide. GAC provided effective removals as well.

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