Portal de Periódicos da CAPES

Oxidation of Five Earthy‐Musty Taste and Odor Compounds

1986; Wiley; Volume: 78; Issue: 3 Linguagem: Inglês

10.1002/j.1551-8833.1986.tb05716.x

1551-8833

Shala Lalezary, Massoud Pirbazari, Michael J. McGuire,

Water Quality Monitoring and Analysis

Several commonly used techniques for removing organic taste and odor compounds from water were investigated. These techniques were originally designed to simulate water treatment conditions, but it was necessary to choose test conditions that were often extremes, such as wide ranges of dosages and contact times, so that more conclusive evidence of the efficiencies of these techniques could be determined. A comparison of equivalent dosages showed that chlorine dioxide was the most effective oxidant for removing the five selected compounds.