Taste and Odour in Source and Drinking Water: Causes, Controls, and Consequences
Taste and Odour in Source and Drinking Water provides an updated evaluation of the characterization and management of taste and odour (T&O) in source and drinking waters. Authored by international experts from the IWA Specialist Group on Off-flavours in the Aquatic Environment, the book represents an important resource that synthesizes current knowledge on the origins, mitigation, and management of aquatic T&O problems. The material provides new knowledge for an increasing widespread degradation of source waters and global demand for high quality potable water. Key topics include:
early warning
detection and source-tracking
chemical, sensory and molecular diagnosis
treatment options for common odorants and minerals
source management
modelling and risk assessment
future research directions
Taste and Odour in Source and Drinking Water is directed towards a wide readership of scientists, engineers, technical operators and managers, and presents both practical and theoretical material, including an updated version of the benchmark Drinking Water Taste and Odour Wheel and a new Biological Wheel to provide a practical and informative tool for the initial diagnosis of the chemical and biological sources of aquatic T&O.
ISBN: 9781780406657 (paperback)
ISBN: 9781780406664 (eBook)
ISBN: 9781789060201 (ePub)
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Table of Contents
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Chapter 1: IntroductionPDF LinkPDFByTsair-Fuh Lin;Tsair-Fuh Lin1Department of Environmental Engineering, National Cheng Kung University, Tainan, TaiwanSearch for other works by this author on:Susan Watson;Susan Watson2Department of Biology, University of Waterloo, ON, CanadaSearch for other works by this author on:Andrea M. Dietrich;Andrea M. Dietrich3Department of Civil and Environmental Engineering, Virginia Polytechnic Institute and State University, Blacksburg, VA, USASearch for other works by this author on:I. H. (Mel) SuffetI. H. (Mel) Suffet4School of Public Health, University of California, Los Angeles, CA, USASearch for other works by this author on:
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Chapter 2: The drinking water taste-and-odour wheel after 30 yearsPDF LinkPDFByI. H. (Mel) Suffet;I. H. (Mel) Suffet1Department of Environmental Health Sciences and Environmental Science and Engineering, UCLA Schools of Public Health and Arts and Sciences, Los Angeles, CA 90095, USASearch for other works by this author on:Scott Braithwaite;Scott Braithwaite2Environmental Science and Engineering Program, UCLA Institute of the Environment and Sustainability, School of Arts and Sciences, Los Angeles, CA 90095, USASearch for other works by this author on:Yubin Zhou;Yubin Zhou3Department of Environmental Health Sciences, UCLA School of Public Health, Los Angeles, CA 90095, USASearch for other works by this author on:Auguste BruchetAuguste Bruchet4CIRSEE, Suez, 38 rue du Président Wilson, 78230 Le Pecq, FranceSearch for other works by this author on:
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Chapter 3: Biological production of taste and odour compoundsPDF LinkPDFBySusan Watson;Susan Watson1Department of Biology, University of Waterloo, Waterloo, Ontario, CanadaSearch for other works by this author on:Friedrich JüttnerFriedrich Jüttner2Limnological Station, Department of Plant and Microbial Biology, University of Zurich, Kilchberg, SwitzerlandSearch for other works by this author on:
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Chapter 5: Advances in sensory measurement determinationsPDF LinkPDFByAndrea M. Dietrich;Andrea M. Dietrich1Department of Civil and Environmental Engineering, Virginia Polytechnic Institute and State University, Blacksburg, VA, USASearch for other works by this author on:Pinar Ömür-ÖzbekPinar Ömür-Özbek2Civil and Environmental Engineering, Colorado State University, Fort Collins, CO, USASearch for other works by this author on:
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Chapter 6: Removal of odourants from drinking waterPDF LinkPDFByChao Chen;Chao Chen1State Joint Key Lab of Environmental Simulation and Pollution Control, School of Environment, Tsinghua University, Beijing, ChinaSearch for other works by this author on:Arash Zamyadi;Arash Zamyadi2Department of Civil, Geological and Mining Engineering (CGM), Polytechnique Montréal, University of Montreal, Montreal, CanadaSearch for other works by this author on:Tsair-Fuh Lin;Tsair-Fuh Lin3Department of Environmental Engineering, National Cheng Kung University, Tainan, TaiwanSearch for other works by this author on:Daniel GallagherDaniel Gallagher4Department of Civil and Environmental Engineering, Virginia Polytechnic Institute and State University, Blacksburg, VA, USASearch for other works by this author on:
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Chapter 7: Management of T&O in source waterPDF LinkPDFByZhiquan Liu;Zhiquan Liu1Institute of Environmental Research at Greater Bay, Guangzhou University, Guangzhou, Guangdong, ChinaSearch for other works by this author on:Tsair-Fuh Lin;Tsair-Fuh Lin2Department of Environmental Engineering, National Cheng Kung University, Tainan, TaiwanSearch for other works by this author on:Michael BurchMichael Burch3Department of Ecology and Evolutionary Biology, University of Adelaide, South Australia, AustraliaSearch for other works by this author on:
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Chapter 8: Characterization and removal of minerals that cause tastePDF LinkPDFByAndrea M. Dietrich;Andrea M. Dietrich1Department of Civil and Environmental Engineering, Virginia Polytechnic Institute and State University, Blacksburg, VA, USASearch for other works by this author on:Ricard DevesaRicard Devesa2Aigües de Barcelona, Barcelona, SpainSearch for other works by this author on:
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Chapter 9: Risk management of public perceptionPDF LinkPDFByGary Burlingame;Gary Burlingame1Philadelphia Water Department, Philadelphia, Pennsylvania, USASearch for other works by this author on:Lisa RagainLisa Ragain3Metropolitan Washington Council of Governments, Washington, District of Columbia, USASearch for other works by this author on: