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Influences on the removal of tastes and odours by PAC

2002; UWA Publishing; Volume: 51; Issue: 8 Linguagem: Inglês

10.2166/aqua.2002.0040

1365-2087

Gayle Newcombe, David Cook,

Water Treatment and Disinfection

Research Article| December 01 2002 Influences on the removal of tastes and odours by PAC Gayle Newcombe; Gayle Newcombe 1Australian Water Quality Centre (a partner in the CRC for Water Quality and Treatment), PMB 3, Salisbury, South Australia 5108, Australia E-mail: gayle.newcombe@sawater.com.au Search for other works by this author on: This Site PubMed Google Scholar David Cook David Cook 1Australian Water Quality Centre (a partner in the CRC for Water Quality and Treatment), PMB 3, Salisbury, South Australia 5108, Australia Search for other works by this author on: This Site PubMed Google Scholar Journal of Water Supply: Research and Technology-Aqua (2002) 51 (8): 463–474. https://doi.org/10.2166/aqua.2002.0040 Article history Received: November 02 2001 Accepted: March 22 2002 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Share Icon Share Twitter LinkedIn Tools Icon Tools Cite Icon Cite Permissions Search Site Search nav search search input Search input auto suggest search filter All ContentAll JournalsThis Journal Search Advanced Search Citation Gayle Newcombe, David Cook; Influences on the removal of tastes and odours by PAC. Journal of Water Supply: Research and Technology-Aqua 1 December 2002; 51 (8): 463–474. doi: https://doi.org/10.2166/aqua.2002.0040 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex Geosmin and 2 methylisoborneol (MIB) are earthy/musty odour compounds produced as secondary metabolites by some cyanobacteria and actinomycetes. At levels as low as 5–10 ng l−1 in drinking water they can result in consumer complaints, and consequently their removal from potable water is a priority for many suppliers. In water treatment plants where taste and odour episodes are common, the homogenous surface diffusion model (HSDM) can be used to estimate powdered activated carbon dose requirements under a range of conditions including inlet concentration and plant flow rates (controlling PAC contact time). Water quality, in particular dissolved organic carbon concentration and character, can affect the required doses of PAC, as can the addition of chemicals such as alum and chlorine. There is significant scope for the more cost-effective utilisation of powdered activated carbon for the mitigation of taste and odours, as well as a wider range of other micro-contaminants, using tools such as the HSDM, in conjunction with knowledge of the effects of water quality and water treatment processes. activated carbon, geosmin, MIB, tastes and odours, water treatment This content is only available as a PDF. © IWA Publishing 2002 You do not currently have access to this content.